Hi CS Home Roasters,
I purchased some Ethiopian Yirgacheffe Special Prep as it is considered one of the Snobs all round favourites.
Roasted a 400g batch in the behmor with my usual settings – P1 to first crack, P1 for about 20 sec to reduce the heat a little, P2 until end of first crack + 45-60 sec.
Came out on the light side, probably CS8 ish (although not too versed on the scale). Was happy with the result from the look/smell.
I was probably too eager and decided to dive in 24 hour later. Used my standard grind settings on my Rancillio Rocky with stepless mod for my La Pavoni – please note I do dial in the grinder, but I find my ‘standard grind setting’ is usually a good start and can tinker from there.
Grind about 14g into the PF, do the normal heating routine on the La Pavoni. Choked the machine and couldn’t pull the shot without fear of snapping the lever. Turned off the machine, cooled and depressurized and tried again. Turned the grinder back about 2 major units. Same result. Decided to switch back to Ethiopian Sidamo (a great bean fyi) and give the Yirgry a few more days to mature.
Cut to this morning 4 days post roast. Turned the grinder back another 4 units, same result. Turned off and reset. Turned the dial on the grinder back 4 more units and the grind was very coarse (10 in total – keeping in mind 3-4 units is usually the difference between a very tight ristretto/almost choke and a loose pour like a lungo).
Could actually pour the shot this time, but had to use a significant amount of body weight and a fear the lever might bend/snap. Still not happy with the pour as it took well over 40 sec and it trickled/dripped out. Normally I would get a decent trickle/flow. Each time however I did get an initial 5ml dumped into the glass of liquid but then choked after that???
To my question: Has anyone experienced this before and what did you do?
I think I will give the Yirgry another 4 or so days to mature, but I have never experienced this before even with very fresh coffee <24 hours after roast.
I purchased some Ethiopian Yirgacheffe Special Prep as it is considered one of the Snobs all round favourites.
Roasted a 400g batch in the behmor with my usual settings – P1 to first crack, P1 for about 20 sec to reduce the heat a little, P2 until end of first crack + 45-60 sec.
Came out on the light side, probably CS8 ish (although not too versed on the scale). Was happy with the result from the look/smell.
I was probably too eager and decided to dive in 24 hour later. Used my standard grind settings on my Rancillio Rocky with stepless mod for my La Pavoni – please note I do dial in the grinder, but I find my ‘standard grind setting’ is usually a good start and can tinker from there.
Grind about 14g into the PF, do the normal heating routine on the La Pavoni. Choked the machine and couldn’t pull the shot without fear of snapping the lever. Turned off the machine, cooled and depressurized and tried again. Turned the grinder back about 2 major units. Same result. Decided to switch back to Ethiopian Sidamo (a great bean fyi) and give the Yirgry a few more days to mature.
Cut to this morning 4 days post roast. Turned the grinder back another 4 units, same result. Turned off and reset. Turned the dial on the grinder back 4 more units and the grind was very coarse (10 in total – keeping in mind 3-4 units is usually the difference between a very tight ristretto/almost choke and a loose pour like a lungo).
Could actually pour the shot this time, but had to use a significant amount of body weight and a fear the lever might bend/snap. Still not happy with the pour as it took well over 40 sec and it trickled/dripped out. Normally I would get a decent trickle/flow. Each time however I did get an initial 5ml dumped into the glass of liquid but then choked after that???
To my question: Has anyone experienced this before and what did you do?
I think I will give the Yirgry another 4 or so days to mature, but I have never experienced this before even with very fresh coffee <24 hours after roast.

Comment