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Sour espresso
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Hey bud I would start at a reference point of a brew ratio of 1:2 meaning for example 20g dose weight for a 40g Bev weight and taste you might need to extract more or less from that point. Dark roasted coffee you tend to wanna extract at a lower brew ratio say 1:1.6 so for example 20g dose to 32g Bev weight. Lighter roasted coffee you tend to have a higher Bev weight so a ratio like 1:2.2 for example 20g dose and 44g Bev weight. Your process to make coffee like everyone has mentioned needs work. Distribution, tamp, freshness of beans, grind will all play a part too. Hope this helps
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Sour espresso
Heya OP,
You don't mention whether you've had the machine a while and previously been happy with results; my thoughts would be sourness typically indicates one or more of:- machine not warmed up/running too cool
- light roast beans
- under extraction, which could be due to too-coarse grind, channelling leading to a quick extraction, or other factors.
To rule out the first two, I'd first try some known-good beans. That will prevent you chasing your tail when the problem might be outside your control! Alchemy do have quite a few lightish roasts from memory. Espresso Wow from beanbay will certainly give you good results, and as you're in Sydney Campos Superior Blend is very reliable as an espresso with good body and the robust "coffee" flavours you're after, without much acidity. Warm up the machine thoroughly and if symptoms persist, maybe try dialing up the boiler temp on your machine a degree or so to rule that out.
I haven't watched the video but sounds like in any case you have plenty of tips to go on with refining dose/distribution/tamp if that's introducing issues.
Good luck!
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Please don't take this the wrong way as it is intended as friendly advice...
I reckon you would benefit greatly from attending a reputable home barista course, such as many of our Site Sponsors run.
This will address many of the issues I can spot with your current technique I believe...
Mal.
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Sounds like channeling. Try swirling a toothpick around in the basket for at least 10s before tamping.Originally posted by vcb003104 View PostWhen I made the ground one stop finer, the pressure went from 9.5 - 9 ish to 9 - 7.5 ish
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Finer or coarser? I'd imagine the pressure to drop if it were coarser.
If you're based in Sydney I'll be happy to pop over and help you out if you're not too far
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When I made the ground one stop finer, the pressure went from 9.5 - 9 ish to 9 - 7.5 ish
Will look into a naked portafilter. Does Breville make it? or should I be looking for a third party one
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Looks like you have a lot of channelling there. Your distribution looks pretty haphazard and I think I see a big divot at the back of your puck? Grind seems a bit fine to me but obviously hard to see from a pic but 25ml with crema is probably 20g or maybe even a shade under, which would indicate it could do with being a bit coarser. I reckon most snobs would go around 30-40g espresso from 18g ground coffee?
Do you have a naked portafilter? My coffee improved really quick after going naked. It gets painful cleaning up the mess you make when you pour a bad shot with the bottomless portafilter
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Just measured it. It was around 25ml of espresso + crema in the 30 second.
Does that seem a bit too little? should I vary the time or the grind size or the amount?
Will deff buy the beans from bean bay after I finish this batch.
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Looks like a nice pour - I'd try taking your temp up
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I thought it was around 60 ml but yesterday night I forgot to measure the espresso before drowning it in milk. So I filled a measuring shot glass with water and poured back into the glass guesstimated the amount of liquid.
I'd say it is around 30ml. But will get a more accurate number when I get home from uni today.
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How many mls did you get from that pour? It didn't look like a lot but could be deceptive.
My thoughts was that it seemed to be channeling early as it started to waver very early and become thin.
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https://youtu.be/KKhw166vWRk
Had to leave the computer on overnight to upload. Upload speed way too slow here.
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