Is the coffee being burnt?
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- Posts: 1
- Joined: 3 years ago
I have recently gotten myself a Bianca Lelit machine. I come from a Flair PRO2. Until now, on the Bianca, I've been brewing mostly light roasted Ethiopian coffees, and I get great shots (despite some deadspots on the extraction with a VST basket).
Last night I tried doing a darker roast (decaf) coffee. I guessed the grind setting, and got a beautiful full (no deadspots) extraction, 18g in, 36g out. I thought that it was going to taste just as beautiful. Nope . It was either super bitter or super sour (at that level of intensity, I couldn't tell).
What I immediately noticed when knocking out the puck is that the puck seemed burnt (I remember imagine smelling burning coffee too, but not sure). I don't have a photo of the darker decaf puck (I will make one tonight).
But this made me wonder if I'm not brewing too hot, so this morning when I did my regular light roasted Ethiopian, I also noticed what seems to be burn marks on the puck. See the attached photo.
Is this to be expected, or am I brewing too hot? The Bianca is set by default to 95 degrees Celsius (with the Flair PRO2, I managed to get up to maximum 85 degrees Celsius).
Last night I tried doing a darker roast (decaf) coffee. I guessed the grind setting, and got a beautiful full (no deadspots) extraction, 18g in, 36g out. I thought that it was going to taste just as beautiful. Nope . It was either super bitter or super sour (at that level of intensity, I couldn't tell).
What I immediately noticed when knocking out the puck is that the puck seemed burnt (I remember imagine smelling burning coffee too, but not sure). I don't have a photo of the darker decaf puck (I will make one tonight).
But this made me wonder if I'm not brewing too hot, so this morning when I did my regular light roasted Ethiopian, I also noticed what seems to be burn marks on the puck. See the attached photo.
Is this to be expected, or am I brewing too hot? The Bianca is set by default to 95 degrees Celsius (with the Flair PRO2, I managed to get up to maximum 85 degrees Celsius).
- guijan12
- Posts: 586
- Joined: 6 years ago
Hi Emile,
Welcome to he forum.
It looks like a very nice puck to me (fwiw reading the puck).
I had the same question in the past (I think), see here:
What are the black spots on the bottom side of the puck?
Welcome to he forum.
It looks like a very nice puck to me (fwiw reading the puck).
I had the same question in the past (I think), see here:
What are the black spots on the bottom side of the puck?
Regards,
Guido
Guido
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- Posts: 837
- Joined: 6 years ago
95 degrees for a dark roast may well be too much. I would also pull shorter and in less time, with little to no preinfusion. I don't believe in puckology though Just go by taste.
Osku