Picked up the Guji Natural from the last drop and my shots are bright to the point of sour. I’m at 18 g in, 32 g out in 24 seconds at 93°C on a single-boiler machine with flat burrs.
It smells like blueberry jam in the bag; I just can’t get that into the cup. Grind finer, longer ratio, hotter water? I’m down to half a bag.
Naturals from Guji are dense and a bit stubborn. Keep the grind, stretch the ratio to about 1:2.1 and go up to 94°C. You want 28 to 30 seconds in total. Sour at 24 seconds usually means it’s running too fast, not that it’s too light.
18 g in, 38 g out and the Guji finally tastes like blueberry jam. Thanks Hana!
Same bag here: 1:2.1 at 94°C worked for me too. It gets even better around day 12 off roast.
What water are you using? My tap water made every light roast taste thin until I switched to a mineral recipe.
Filtered tap. I’ll try a mineral packet next.
Also check your puck prep. A little channeling on one side made my naturals taste sour and harsh at the same time.