Hello, I have a Le'Lit with PID and a Baratza Preciso with the weight attachment. I am using Black Velvet Blend Medium Roast roasted the day I bought it and I put it in the freezer (I ordered two bags). On the first bag I had a significant issue with a very acidic/lemon peel taste that I was unable to correct, and this is also prevalent in the second bag.
I tried an 18g dose at 198, 203, 207 F and then switched to a 16g dose (at 203, my standard temp) to try and bring out the caramels. To me, all four shots tasted similar.
After this, I decided that the problem was most likely the blend itself. I tried to correct the problem with start dumping/stopping early. By start dumping, I was able to create a "bland" shot that had no citrus/acid, which made me think I was on the right track. After two equally bland shots it occurred to me that I may have been start dumping too much, but when I let fewer drops go into the drip tray the acid came back.
Up to this point, I had been getting a 1.5 oz Double Ristretto at 30 seconds (from the turning on of the machine). I then tried to grind finer, with the idea being that I could take the middle 27 seconds or so of a 35+ second extraction. This idea turned out... poorly.
Now I admit part of me thinks that all of this playing around is ensuring I get a bad shot, but I seem to be unable to solve this. Do any of you have any advice that might help me solve this?
I am using Black Velvet Blend Medium Roast roasted the day I bought it and I put it in the freezer (I ordered two bags). On the first bag I had a significant issue with a very acidic/lemon peel taste that I was unable to correct, and this is also prevalent in the second bag.
Next time, store the bag in a cool, room temperature location for five days before opening it. You will lose some of the most volatile, delicate flavors, but you will probably lose the lemon peel edge, too.
I don't know if excess CO2 in the too-young beans interferes with the extraction on a micro level, or if excessive quantities remain dissolved in the espresso and form too much harsh carbonic acid. But it takes "beans of a certain age" to produce mellow espresso.
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