Hi All,
I got some Costa Rica Tarrazu delivered on Monday morning (which Id assume was roasted on Friday sometime?) and my brews are decidedly weird!
My shots are pulling within 25-30secs fairly nicely and the machine is nice and heated up and I get:
* Funny sour/tart sort of taste in the espresso - Tip of the tongue and the back sides (but not bitter).
* Huge "gassy" crema that flattens out a lot over a minute or so.
I seem to remember that sour coffee comes from:
* Brew temp not high enough
* Overextraction of the shot
To rule out overextraction I reduced the dose and tamp slightly so that I was getting more like a 20 second pull and still the same flavour characteristics come through.
Im pretty sure brew temp isnt an issue as the machine was operating just fine using my pretty consitent methods on some Mocha Java just a day before.
Can this sour/tart taste come from "too new" beans? Is it possible that beans roasted on friday are still too gassy??
Any other ideas?
Should I make the grind coarser and dose/tamp more? Grind finer and dose/tamp less?
Help appreciated!
Cheers,
Lachlan
I got some Costa Rica Tarrazu delivered on Monday morning (which Id assume was roasted on Friday sometime?) and my brews are decidedly weird!
My shots are pulling within 25-30secs fairly nicely and the machine is nice and heated up and I get:
* Funny sour/tart sort of taste in the espresso - Tip of the tongue and the back sides (but not bitter).
* Huge "gassy" crema that flattens out a lot over a minute or so.
I seem to remember that sour coffee comes from:
* Brew temp not high enough
* Overextraction of the shot
To rule out overextraction I reduced the dose and tamp slightly so that I was getting more like a 20 second pull and still the same flavour characteristics come through.
Im pretty sure brew temp isnt an issue as the machine was operating just fine using my pretty consitent methods on some Mocha Java just a day before.
Can this sour/tart taste come from "too new" beans? Is it possible that beans roasted on friday are still too gassy??
Any other ideas?
Should I make the grind coarser and dose/tamp more? Grind finer and dose/tamp less?
Help appreciated!
Cheers,
Lachlan
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