Pull the Sunrise Espresso Blend at three grind settings, one step apart, same dose and yield. Taste each at room temperature and describe sweetness, acidity and finish.
Post your notes here by Thursday’s lab.
Following. I’m fighting the same issue with my setup.
Same grinder here. Burr alignment was my problem, worth checking.
Good call, I’ll report back.
Drop the temperature a degree or two and see if the harshness goes away.
How old is the bag? Anything under five days off roast fights back for me.
Try a 30-second bloom with twice the coffee’s weight in water.
Taste it again as it cools. The flaws show up more at room temperature.
I had the same thing with this coffee. A slightly longer ratio fixed it.
Trying this tonight.
Write it down! Logging every change made dialing in so much easier for me.
Bitter and sour at the same time usually means channeling. Check your distribution.