Phaedrus wrote:I received five pounds of MBG last week and I've been playing around with dialing it in for straight shots. Roast date was 3/19. After making a few test shots as per their recommendations, I noticed pretty quickly that this stuff has a higher caffeine content than the Kimbo Superior that I usually pull. I'd like to bring the dose down to the "traditional" 14g but I cant seem to get a shot that isn't bitter. I've tried the temp at 200, 201, 202 and 203. I'll admit I have a hard time telling the difference between bitter and sour, so I apologize in advance for my lack of clarity in the question. I'm using a Vetrano 2B Evo with a VST 15g basket dosed with 14g. Grinding on an Atom with WDT results in some of the most beautiful pours I've ever seen; I'm just not getting a lot of sweetness and instead getting bitter up front and bitter aftertaste as well. Can anyone give me some tips?
Does it taste like lemon juice or does it taste like grapefruit rinds. That's the difference between sour and bitter.
I'm guessing it's underextracted and sour based on other responses. If that's the case...up the temp and grind finer. You can allow the shot to extract for a little longer too... say 5g more extracted coffee letting it run a little longer.
If it's the other (bitter) then you can grind more coarse and take the temp down a bit. Also cutting the shot sooner so the bitters don't get extracted.Sour:
Sour patch kids
Granny Smith applesBitter:
Citrus rinds (Orange, lemon, grapefruit, etc.) if you ate the rind
Random weeds in the yard
It also may just be the beans.
Let us know how it turns out!