Hey guys,
Ive recently made the transition from milk based coffees, to short blacks.
What Im noticing is quite a prominent sour taste in all the shots I pull. Its not an occasional thing, but rather a constant one.
My current situation:
- Sunbeam EM6910 Machine, with temperature set to max (+4 degrees)
- Machine warmed up for at least 45 mins prior to use, with group handle locked in.
- Cups prewarmed with hot water
- Mahlkonig Vario grinder with freshly roasted beans
- Pulling great looking shots, no distinct signs of channeling (though I cannot be definite without a naked pf) - usually around 50ml extracted before blonding
I am currently at wits end, as I cannot seem to achieve this perfectly tasting espresso,
Open to all suggestions,
Cheers,
Jayson
Ive recently made the transition from milk based coffees, to short blacks.
What Im noticing is quite a prominent sour taste in all the shots I pull. Its not an occasional thing, but rather a constant one.
My current situation:
- Sunbeam EM6910 Machine, with temperature set to max (+4 degrees)
- Machine warmed up for at least 45 mins prior to use, with group handle locked in.
- Cups prewarmed with hot water
- Mahlkonig Vario grinder with freshly roasted beans
- Pulling great looking shots, no distinct signs of channeling (though I cannot be definite without a naked pf) - usually around 50ml extracted before blonding
I am currently at wits end, as I cannot seem to achieve this perfectly tasting espresso,
Open to all suggestions,
Cheers,
Jayson

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