Hi again 
I hope I dont sound too snobbish here... but Im getting this distinct taste and smell in my black shots and I dont know what it is... and short of being able to visit someone who knows and ask them personally, here I am
Its not a lemon warheards face-sucking sourness, but its high in the nose and on the top and back of my tongue. Its not a burnt flavour, in fact on the tip of my tonge the crema is creamy and sweet. Its not overpowering (usually), and with milk its just coming through as ... "punchy", while still allowing the coffee to taste creamy and the milk sweetness is coming through. I find its more noticeable if I extract too fast or too slow.
The crema isnt huge - about 50% crema/black on a good shot. On the weekend I made one that looked all crema while it was pouring, but settled to about 50/50.
Is it something I should worry about? I want to try the occasional ristretto / macchiato but at the moment theyre making me squint as I drink! (Milk coffees are 100x better than before my upgrade)
Last week was the first time I properly combined my new K3T, Giotto, and fresh beans (Tanzania Kyaurinde roasted by Andy on 16/11). Ive probably made about 5-6 doubles since dialling in to where I think its correct. I also calibrated it to just over 9bar using Gregs gauge. Im still making small changes to the dose to try and get it just right (seems too easy to overdose). Ive found if I fill the 15g VST and level it off with beans, it is just about right for grinding into the 18g VST and tamping. I have to press the tamper right down so the top is almost level with the basket or it will touch the screen.
Any ideas? Any barista thinking of flying up here for a visit? Ill supply the coffee!

I hope I dont sound too snobbish here... but Im getting this distinct taste and smell in my black shots and I dont know what it is... and short of being able to visit someone who knows and ask them personally, here I am

Its not a lemon warheards face-sucking sourness, but its high in the nose and on the top and back of my tongue. Its not a burnt flavour, in fact on the tip of my tonge the crema is creamy and sweet. Its not overpowering (usually), and with milk its just coming through as ... "punchy", while still allowing the coffee to taste creamy and the milk sweetness is coming through. I find its more noticeable if I extract too fast or too slow.
The crema isnt huge - about 50% crema/black on a good shot. On the weekend I made one that looked all crema while it was pouring, but settled to about 50/50.
Is it something I should worry about? I want to try the occasional ristretto / macchiato but at the moment theyre making me squint as I drink! (Milk coffees are 100x better than before my upgrade)
Last week was the first time I properly combined my new K3T, Giotto, and fresh beans (Tanzania Kyaurinde roasted by Andy on 16/11). Ive probably made about 5-6 doubles since dialling in to where I think its correct. I also calibrated it to just over 9bar using Gregs gauge. Im still making small changes to the dose to try and get it just right (seems too easy to overdose). Ive found if I fill the 15g VST and level it off with beans, it is just about right for grinding into the 18g VST and tamping. I have to press the tamper right down so the top is almost level with the basket or it will touch the screen.
Any ideas? Any barista thinking of flying up here for a visit? Ill supply the coffee!


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