Having recently been given a bag of Big Mountain Organic Costa Rica coffee as a gift, we decided to test out the drip coffee function of our Rancillio. The result? Uncertain. Switching from the dark roast Moak espresso of Sicily to the lighter Costa Rican roast of this Banff, AB based company has given us cups thinner on taste than we are accustomed too. In our own bookish fashion, we have a debate brewing over how we should go about improving the taste. The suggestions are as follows:
1. Grind the beans down and use them as espresso anyways. This will allow us to compare Big Mountain as we are used to drinking coffee.
2. Continue to experiment with the drip function of the Nancy. We used her now for three years, but this is the only time we've ever tried drip coffee.
3. Borrow a drip coffee machine.
There has also been talk about switching glasses, the proper amount of coffee per cup, sugar to coffee ratios, and many others. Big Mountain offers an espresso roast that we are also considering.
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