Calibration homework and bar troubleshooting.
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.
Same shot recipe, readings from 8.4% to 10.1%. Am I sampling wrong? I stir, wait for it to cool, then use a syringe filter.
During the morning rush my doses drift by almost a gram. Do you weigh every shot on bar, or trust the grinder timer?
I keep confusing intensity with quality when I score acidity. The Kenya got an 8 from me and a 7 from the instructor. How do you separate the two?
For anyone curious how a café dials in: 19 g in, 42 g out, 27 to 29 seconds, recalibrated every morning and after lunch. We taste every recalibration shot straight and in milk.
You’re all caught up: 5 posts in Dial-in Help.