Do beans that are too fresh result in really fast pours?

I have some homeroast - SM Liquid Amber roasted to FC+ rested 3 1/2 days in a tight mason jar.
I pulled a couple of shots this morning and they both ran really fast 2 ozs in 12 secs.
Should I just keep grinding finer until I get the right volume in the right time?
Should I give the homeroast more rest?

15 gram dose, temp at 198F, 30 lb nutating tamp.

Was using Kid O's with the same grind, dose, tamp etc. and was getting ok shots - a bit bitter - right volume and time with good color and crema.
The Kid O's was received 6 days post roast, frozen in smaller quantities upon receipt to try to maintain freshness.

Doug

The fresher the beans, the more CO2 they contain. The excess CO2 creates a false crema and blond gushers. However at almost 4 days your home roast should be beyond the "tastes like baking soda" stage. Different blends take different grind settings, just tighten up your grind.

I have noticed nothing strange in shot times between 12 hours and 7 days after roasting. Maybe less crema as the beans get older, but nothing like the increased flow you mention. I put the beans in bags to vent the CO2, though, not a closed jar.

The first time I roasted SM Espresso Monkey I pulled a shot while the beans were still warm. Tasted a bit funny...

Grind finer and see how it tastes.

Best,

Matt

Is this the first time you've tried LA, or have you used it before, only with older beans and had satisfactory results? I ask because I have noticed that with LA I needed to adjust my grinder quite a bit to get decent brew times. Otherwise switching between SM Monkey, Classic Italian or Moka Kadir, I don't need to adjust. I suspect it's not that the beans are super fresh, but more that its LA. I probably would have been surprised if you said you could brew LA without adjusting your grinder.

If anything, I've found that my shots tend to get faster between 3 days and 10 days, not slower. If you let the beans age more, your shots might get even shorter.

ppopp wrote:If anything, I've found that my shots tend to get faster between 3 days and 10 days, not slower. If you let the beans age more, your shots might get even shorter.

This is the 1st time with LA. Been using pro roasted beans until now to get some idea of how my roast should be.
I did adjust finer by two full turns on the Macap M4 but it didn't change the pour much.
I will make bigger grind changes tomorrow.
Thanks for the heads up on the LA.
Much appreciated.

Doug

doug_m wrote:This is the 1st time with LA.

Liquid Amber is one of the common blends, Malabar Gold being the other, that are based on a monsooned coffee. Monsooned and aged coffees both require much finer grinder settings for a given flow than regular coffees do. It has something to do with the fracture mechanics of the bean, and Jim Schulman has said that it's because those beans fracture so as to produce fewer fines to retard the flow. That's probably more than you wanted to know, but the bottom line is to just adjust the grinder finer and it will be OK.

Best,
David

Thanks David.

While it is true that sometimes when I'm reading threads on HB I feel like my head is going to explode, I would rather know the "why" than to just take your word for it.
I will grind the Liquid Amber finer and I do appreciate you telling me why.
Seems like everyday I learn something or see something that confirms info I've read here.

Doug