Merlino wrote:+ syrupy
+ tigerstriping and speckles in the crema
- Very very very sour
- extraction starts all crema but the crema dissipates very fast and a couple minutes after the extraction the crema has reduced to about 1mm and can't support a spoonful of sugar anymore
- crema contains very large bubbles
Are these typical signs of beans that are too fresh or is this a quality of this particular roast (especially the sourness which is simply unbearable if it remains this way)? The extraction ran for 25secs and gave about 40ml or 1.3oz.
Yep, all typical. Except for it being syrupy; usually it would be a bit more watery. Tiger striping and speckles are sometimes said to be due to the grinder, not the coffee.