Hi all, still a newbie, just got back from equipment buying at the <shudder> mall ($25 bread machine and $12 heat gun at a pawn among other things, going to try Corretta) and decided to have an espresso to see what someone else's was like - I usually get flat whites since until I got my Venezia I didn't have a milk steamer plus I didn't think cafes did black coffee as well. Anyway I picked the place that had Jamaican Blue Mountain for $2 more thinking at least the beans would be good and it ended up tasting almost identical to the one I made this morning, sour, thin crema, strong at first sip but just sour after that. No bad aftertaste but none of the "good" coffee taste I don't know enough about to describe. From what I've read I associate the taste with underextraction and I've made aeropresses that have the same taste.
Am I right in assuming that this similarity suggests the problem is in my brewing technique and not likely under roasted or under aged beans? Would mall coffee likely be super automatic? Do Jamaican Blue Mountain beans normally taste sour? Am I allowed to ask more than one question per post?
Thanks for any advice,
Tony
Am I right in assuming that this similarity suggests the problem is in my brewing technique and not likely under roasted or under aged beans? Would mall coffee likely be super automatic? Do Jamaican Blue Mountain beans normally taste sour? Am I allowed to ask more than one question per post?
Thanks for any advice,
Tony

. I did mod my portafilter after a few days and had a play but had to put it back when my wife wanted to use it as I couldn't teach her until I learn. I figure it's not good to keep unscrewing the bottom to change it back and forth so I'm just tasting and then making a milk drink out of it (always a bit sour as espresso but wife and daughter like the cappuccinos it makes) until my unpressurized comes.
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