Hi all
A quick question.
I am getting quite a bitter shot (with lingering bitter after-taste). I am grinding it myself from fresh locally roasted beens...the flow rate appears to be pretty close to the mark...the crema is quite dark and reduces from around two thirds of the total volume of the shot to around a 3-4mm covering by the time that I have textured the milk.
Being relatively new to thinking seriously through the coffee making process, Im not even sure I really know what a "good" coffee should taste like...however I know what I enjoy (if you know what I mean
)
This is a new coffee (havent tried this one before)...could it be the coffee contributing or mostly down to my technique?
I guess it wasnt really a quick question in the end :-?)
Dave
A quick question.
I am getting quite a bitter shot (with lingering bitter after-taste). I am grinding it myself from fresh locally roasted beens...the flow rate appears to be pretty close to the mark...the crema is quite dark and reduces from around two thirds of the total volume of the shot to around a 3-4mm covering by the time that I have textured the milk.
Being relatively new to thinking seriously through the coffee making process, Im not even sure I really know what a "good" coffee should taste like...however I know what I enjoy (if you know what I mean

This is a new coffee (havent tried this one before)...could it be the coffee contributing or mostly down to my technique?
I guess it wasnt really a quick question in the end :-?)
Dave
Comment