Kenya beans

Discuss flavors, brew temperatures, blending, and cupping notes.

#1: Post by michael »

Can't seem to get a tasty shot from some Kenya beans from sey coffee

Maybe it's not my flavor or maybe I can't find the right temp; generally get great shots from sey, 19gs in, 19gs out, but not here

The beans smell great but the coffee has a distinct bad diner coffee flavor

Any suggestions would be greatly appreciated 8)

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#2: Post by Jeff »

With light roasts, I typically extract in the 1:2.5 to 1:3 range. 1:1 seems very short, to me.

I'd try increasing your ratio until the flavors get more balanced. You may need to adjust grind to reduce astringency.

With variable preinfusion, I typically find a finer grind and moderate soak duration helpful.

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#3: Post by PIXIllate »

Just a note to say that quite a few people with Monolith grinders and Shuriken burrs (like the OP) are finding that lighter roasts are quite enjoyable at high concentrations, shorter ratios and shorter pre-infusion times. I'm not sure I'd try the extreme example of a Kenyan from SEY at 1:1 but maybe more like 18/32g with a longer overall contact time of 35-40 seconds.