After a year of chasing sweetness, the fix was water. I mix distilled water with a mineral packet to around 80 ppm, and suddenly the Kenya tastes like blackcurrant instead of lemon peel.
Happy to share the exact recipe if anyone wants it.
What’s your dose, yield and time right now? Hard to say without the numbers.
This recipe worked great for me today, thanks for posting it.
Rinse your paper filter with hot water first. It changes more than you’d think.
That worked! Thank you.
Write it down! Logging every change made dialing in so much easier for me.
Try a 30-second bloom with twice the coffee’s weight in water.
How old is the bag? Anything under five days off roast fights back for me.
Taste it again as it cools. The flaws show up more at room temperature.
That worked! Thank you.
The grind size cheat sheet in Dial-in Help helped me with exactly this.
Bitter and sour at the same time usually means channeling. Check your distribution.
Same grinder here. Burr alignment was my problem, worth checking.