Very light body; it disappears in milk
To me, a flat white made with this coffee tastes like a cappuccino :D
Recipe
Brew Method: Espresso
Coffee (g): 18 g in
Water (g): 36 g out
Water Temperature: 93
Grinder (setting): 2.4 (Timemore Sculptor 078s, has ground about 6 kg of coffee so far)
Process: Grinding, WDT, tamping, extraction at 6 bar
Water: Distilled with half a TWW espresso machine profile sachet, circa 93 ppm