Im puzzled.
Can someone please tell me if a lighter roast that tastes sour as a ristretto will taste any better if it is pulled as a standard shot?
Ive read that a lighter roast that is too sour for espresso can be fabulous in a coarser grind in French press.
Can someone please tell me if a lighter roast that tastes sour as a ristretto will taste any better if it is pulled as a standard shot?
Ive read that a lighter roast that is too sour for espresso can be fabulous in a coarser grind in French press.

Something to do with the fact that it seems you extract more of those bitter/sour compounds later in the shot. If youve ever split a shot into three 10ml portions you may know what I mean - the last 10ml is not so pleasant really.
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