Recently I experienced a huge surprise and I wonder if it is the coffee getting stale (roasted in November and vacuum packed) or the weather.
I had to raise the temp 1C to get tasty shots again. Also, I have to grind more then one notch finer. And it all on top of a huge weather change: from cold winter weather, with 0C and below temps and windy and dry to +8C and rain.
It is quite unbelievable, that with the very same blend and with much more humidity I had to start grinding finer. Second strange occurence is that the shots became rather acidic yet were blonding close to 20s, that's why I also raised the temp. Now espresso tastes a bit different then it did (it did taste richer and a bit sweeter - so this is probably the coffee getting stale) but it is good.
Any ideas/explanations are very much welcome!
Thanks!
