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Aleks_T

Very sour shots

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So, I'm having another issue (aside from the channeling)

I'm getting really sour shots all of a sudden, it's almost undrinkable.

I'm brewing at 96c, pid controlled so the temp shouldn't be an issue per se. I'm pouring a 1:2 shot with either 14 or 16g coffee in a standard portafilter and open portafilter with a 14g basket at about 25seconds from press of the button to 28/32g of coffee. Tried adjusting the grind, no change...

Any ideas? Try a different coffee? I've used this exact brand and type for well over a month, 4th bag in.

I started experiencing this after I started weighing my shots instead of doing 60ml shots.

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So, I'm having another issue (aside from the channeling)

I'm getting really sour shots all of a sudden, it's almost undrinkable.

I'm brewing at 96c, pid controlled so the temp shouldn't be an issue per se. I'm pouring a 1:2 shot with either 14 or 16g coffee in a standard portafilter and open portafilter with a 14g basket at about 25seconds from press of the button to 28/32g of coffee. Tried adjusting the grind, no change...

Any ideas? Try a different coffee? I've used this exact brand and type for well over a month, 4th bag in.

I started experiencing this after I started weighing my shots instead of doing 60ml shots.

Tey a longer ratio? 1:2 isn't a magic bullet, it's just a good place to start.

 

Laissez les bons temps rouler


Laissez les bons temps rouler

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So, I'm having another issue (aside from the channeling)

I'm getting really sour shots all of a sudden, it's almost undrinkable.

I'm brewing at 96c, pid controlled so the temp shouldn't be an issue per se. I'm pouring a 1:2 shot with either 14 or 16g coffee in a standard portafilter and open portafilter with a 14g basket at about 25seconds from press of the button to 28/32g of coffee. Tried adjusting the grind, no change...

Any ideas? Try a different coffee? I've used this exact brand and type for well over a month, 4th bag in.

I started experiencing this after I started weighing my shots instead of doing 60ml shots.

 

A difference of 2g in the basket is pretty big? Why not stick to 16g?

As ashcroc says, pull more weight out.


“Coffee evokes the most insane reactions in people”, Rene Redzepi.

 

https://markwjburness.wordpress.com/

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Wouldn't pulling more weight just dilute the already sour coffee? I was under the impression that you didn't want sourness to begin with.

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Wouldn't pulling more weight just dilute the already sour coffee? I was under the impression that you didn't want sourness to begin with.

 

Pulling more water through the puck will extract more & hopefully get you past sourness (under-extraction).

 

Your coffee didn't turn sour because you put scales on the drip tray, it turned sour because you're pulling less of it (30g instead of 60ml).

 

Pull it to the weight that tastes good & keep pulling it to that weight, it might dovetail with 60ml, but g is more repeatable than ml (parallax error, badly marked glasses, variation in crema).


“Coffee evokes the most insane reactions in people”, Rene Redzepi.

 

https://markwjburness.wordpress.com/

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Wouldn't pulling more weight just dilute the already sour coffee? I was under the impression that you didn't want sourness to begin with.
Have a watch of
. It helped me work out what was happening when dialing in a bean.

 

Laissez les bons temps rouler


Laissez les bons temps rouler

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Have a watch of
. It helped me work out what was happening when dialing in a bean.

 

Laissez les bons temps rouler

 

Many thanks!

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