Sour, bitter or channeling? Post your recipe and we’ll help.
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.
Trying the Kenya on a flat-bottom dripper: 16 g to 260 g, two pours, 3:10 total. It’s juicy but the finish is a little dry. Coarser, or fewer pours?
Deep-cleaned my burrs on Sunday and now every setting pulls faster than before. Did I put something back wrong, or was all that old coffee actually changing the grind?
Looking for a starting point. I do 15 g with 230 g of water at 90°C, steep 1:30, then press. It’s fine, but flat. What’s yours?
Switched from the Huila to the Sunrise Espresso Blend for flat whites and everything tastes a little ashy. 18 g in, 36 g out, 30 seconds. Is this a roast level thing, or am I over-extracting?
Ceramic dripper and Paper Filters (100) from the shop, 20 g to 320 g. My drawdown stalls at the end and the cup tastes muddy. Grinder is an entry-level burr grinder on a medium setting.
Got a bottomless portafilter and wow, my shots spray everywhere. I use a distribution tool and a calibrated tamper. Grinder problem or prep problem?
Decaf runs so much faster than regular beans on my machine. I had to go six steps finer to get to 28 seconds. Is that normal? It tastes chocolatey but a little hollow.
Phoenix summer refuses to end. Has anyone tried the Huehuetenango as cold brew? Thinking 1:8 concentrate for 16 hours in the fridge.
People ask this every week, so here’s the cheat sheet we use at the roastery: starting grind sizes for espresso, AeroPress, V60, flat-bottom drippers, Chemex, French press and cold brew, plus what to change when it tastes sour or bitter. Start there, then adjust one step at a time.
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.
Using the Sunrise blend in a 3-cup Moka pot: preheated water, low flame, off the heat as soon as it gurgles. Still bitter. What else can I change?
Unboxed it last night. I have a bag of Sunrise Espresso Blend, a scale and a lot of enthusiasm. What’s a good first recipe, and what should I ignore for now?
Love the body of French press but hate the last sip. Is there a trick besides a coarser grind?
You’re all caught up: 14 posts in Dial-in Help.