Loading…
28
I finally dialed in my espresso after a week of sour shots
Turns out my machine's water temp was way too low, so I bumped it up to 203 degrees. Anyone else have a go-to fix for under-extracted beans?
4 comments
Log in to join the discussion
Log In4 Comments
wood.jana5mo ago
Wait, so how do you tell the difference between sour from low temp and sour from beans that are too fresh? Is it just a taste thing or are there other signs?
8
park.aaron2mo ago
Oh man, I gotta respectfully disagree with dakota_miller93 on that one. In my experience (and I've pulled a lot of sour shots, trust me), fresh beans usually give me that sharp, vinegar-like tang, while low temp sour is more of a muted, flat kind of acidity. But I'd bet the real test is just bumping the temp up a few degrees and seeing if that rounds out the flavor, fresh beans or not.
5
dakota_miller935mo ago
Actually, sour shots can be a sign of beans that are just too fresh, not under-extraction.
2