I'm trying to get the temp right and struggling, the shots are sour so I thought this meant the temp was too low. I've tried pulling shots at various times in the heating cycle without much luck, sometimes turning the steam switch on for 5-10 seconds improves things but its very hit and miss.

I'm using Lavazza whole bean while I'm waiting for my fresh beans from Hasbean, I wanted to try and get my technique better on the Lavazza so I don't waste the fresh beans.

I have been making espresso for just under a year so consider myself a newbie. I have tried using not-so-fresh beans for practicing my technique (in effort to be frugal) and found that using old beans just adds another confounding factor for not getting the espresso right (ie. your tamp, dose and temp might be close but if the old bean factor ruins your espresso, you won't know what was working/not working).

I found that using fresh beans sped up my learning process, and my percentage of enjoyable espresso was higher. There is a world of difference between good fresh beans roasted a week ago versus the 'preserved' kind.

Yeah suppose you're right, using old beans to practice just makes it harder in the long run as the grind etc will be off when I come to use the fresh beans. I just wanted to get a better idea of controlling the temperature without wasting fresh coffee.

Even with old beans would a sour extraction indicate it was too cold or just that the coffee was old?

From Diagnosis of Extraction Problems:

another_jim wrote:Thin and sourish: The mark of underextraction. Grind finer and stop lighter, so the volume stays the same. If the taste is extremely sour, also raise the temperature.

Channeling will also lead to a sourish taste. Good puck preparation with even distribution should prevent channeling; a bottomless portafilter will make most errors in barista technique painfully obvious.

Thanks Dan

I think I'm going to invest in a bottomless PF, I also have problems telling when a shot is blonding with the twin spout PF.

I suspect most of the sourness is coming from the beans, not the machine. Once you get good, fresh beans you should get much better results. There may be other problems here as well, but I'm willing to bet that your beans are the weakest link by far.

Fresh coffee came this morning, still finding it a touch sour but even though I used a coarser grind the extraction was still slow, took about 13 seconds for the first drips and 45 for 2oz.

I ran the steam switch for 20 seconds so maybe this also added to the slower extraction?

If your running the steam wand ive heard this can result in too hot water and burning the beans. Best to have your classic on for 30 mins then run a cup or half a cup from the group head. Then put your portafilter on and wait for the water temp light to come back on.

Ps what coffee did you get from Hasbean? Im on Kicker which is really nice.

I'll try that Paul. Also bought some scales so I can get the dosing spot on.

I got these two

http://www.hasbean.co.uk/products/Bolivia-Finca-Machacamarca-De-Berengula-2011.html

http://www.hasbean.co.uk/products/Costa-Rica-Finca-de-Licho-2010%252d2011.html

Nice.

A little OT But this is my next order...

Brazil Fazenda Sol Nascente Pulped Natural

http://www.hasbean.co.uk/products/Brazi...tural.html


Bolivia Finca Loayza 2011

http://www.hasbean.co.uk/products/Boliv...-2011.html


El Salvador Alaska Bourbon 2010-2011

http://www.hasbean.co.uk/products/El-Sa...d2011.html


Oh And i liked this one and fancied giving it another go with a little more technique.

Nicaragua Limoncillo 2010-2011

http://www.hasbean.co.uk/products/Nicar...d2011.html

Im just not drinking enough coffee at home lol,

Cheers

PaulN