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I just made a great shot but don’t know why!


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Posted (edited)

Hey guys,

I’m in a good mood. Just pulled a really nice shot - first time in ages! I just can’t tell how I fixed my issue - any ideas? Would be great to know so I can learn what I did right.
 

Long and short of it was that I was getting quite a acidic taste (sort of lemon like) from my shots. 18g in and 36g out in around 35 seconds. Gaggia classic with PId.
 

I tried the salami shot and found that the flavour I was getting was the sort of taste you’d get right from the first drops of espresso which hit the cup. it just seemed to be the dominant flavour throughout the whole cup. 
 

Based on the fact that I was getting a reasonable brew ratio in a reasonable time, I didn’t change my grind setting (Eureka Specialita) but instead dropped the dose down from 18g to 16g and kept the same 2:1 ratio. This helped but wasn’t quite spot on and had messy puck as 18g Gaggia basket. tried 17g and bingo - lovely shot! 
 

what happened? Was my acidic espresso over extracted and therefore dropping dose helped? I just can’t understand what I did right! 
 

TLDR:

shot seemed acidic and tart, dropped dose by gram with same brew ratio and now spot on - why?

Edited by Flyingdoc93
Tldr
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Posted (edited)

A 1:2 ratio is never likely to be over extracted . It’s more likely that reducing the dose , gave you more even extraction in your basket to give a more balanced sweeter taste .  Coffee needs headroom in the basket , you may have just not had enough to give you as  even extraction .

Remember taste and extraction are not linear , shots do not go sour sour , sweet , bitter , bitter. 

Lastly the salami  shot can be misleading as you never drink a bit of a shot,  it can tell you What the first drops taste like , strong and under extracted but this doesn’t then equate to how your overall shot tastes in the long run. Extraction and taste are a mix of all the water that goes through the puck and the stuff it pulls out in the cup, along with how that stuff is pulled out of the coffee into the cup ( evenness across the pf , pressure etc etc etc )  

Edited by Mrboots2u

I write a blog, it's nothing to do with coffee ...

https://rjwinc.wordpress.com

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Ahhh thanks! I have to say because I was weighing out the coffee and then putting into the basket, the distribution was also inherently better - rather than grinding straight into the thing! I have found 18g is quite a lot for the classic with it choking previously at this amount (though not with these beans). 

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32 minutes ago, Flyingdoc93 said:

Ahhh thanks! I have to say because I was weighing out the coffee and then putting into the basket, the distribution was also inherently better - rather than grinding straight into the thing! I have found 18g is quite a lot for the classic with it choking previously at this amount (though not with these beans). 

Yeah distribution is key along with dosing to 0.1g .

The volume of coffee in the basket ( not the weight ) will also be a function of how coarse or fine you grind that coffee. 17g finely ground will take up less space than the same coffee 17g more coarsley ground. 

 

 

I write a blog, it's nothing to do with coffee ...

https://rjwinc.wordpress.com

Instagram - rjw_inc

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