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Troubleshooting a new roast?
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Gig103
Senior Member


Joined: 12 Feb 2012
Posts: 224
Location: Arizona
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Vario
Drip: French press!
Posted Tue Jul 10, 2012, 8:40am
Subject: Troubleshooting a new roast?
 

I'm getting a sour shot with a new roast so I'm still trying to dial it in. I have the grind very fine so I'm getting low 20s shots, and they were still sour so I upped the temp to 203 and preheat my glass. Still sour. I then added 4 seconds of preinfusion, so now my on-to-off time is about 26 seconds. Still sour. When it comes out, it sort of dribbles and isn't a solid stream, although the timing is right - I have not tried a bottomless yet.

Is it likely the beans at this point, or is there more I can do? Should I try to dial the grinder even finer or tamp a little harder? Maybe it's the dose? I think I'm at about 15-16g but I didn't weigh this morning so I can't remember.
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AndyPanda
Senior Member
AndyPanda
Joined: 12 Jul 2010
Posts: 769
Location: San Francisco Bay Area
Expertise: I love coffee

Espresso: Olympia Cremina, Various...
Grinder: Mazzer Major, Fiorenzato,...
Vac Pot: vintage Corey
Drip: AeroPress
Roaster: BreadMachine/HeatGun
Posted Tue Jul 10, 2012, 9:15am
Subject: Re: Troubleshooting a new roast?
 

Is this a home roast?

I find that some roasts that seem way too light (sour) can be fantastic after a week of rest.  

Usually the longer the roast rests, the less crema you will get in the shot - and I like it better this way (except for a dark roast - they will get really oily and funky smelling as the oils stale and I don't like these after resting that long).

It's all personal taste and I find I like a little lighter than typical espresso roast, rested longer and with just a thin layer of crema.  

If I'm going to video a shot for YouTube - then of course I'll use a really fresh roast and show off the piles of crema.  But for drinking, I find that I am roasting a little bit lighter than I used to and letting them rest for a week.  I've got some coffee that really starts to shine 10 days post roast.  Some of my favorite shots have very little crema.  But that's just me.
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Gig103
Senior Member


Joined: 12 Feb 2012
Posts: 224
Location: Arizona
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Vario
Drip: French press!
Posted Tue Jul 10, 2012, 11:07am
Subject: Re: Troubleshooting a new roast?
 

No, it was purchased from a small roaster, but one of a variety pack I haven't tried before. I will admit that it was frozen (when fresh) and I know I've gotten less than ideal results out of previously-frozen coffee. That's why I'm leaning towards it being the beans. But I thought I'd ask the folks on here. The other beans I've frozen in the past, pre infusion took care of the sourness, but this time it didn't seem to be helping.
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