Elektra Microcasa a Leva bitterness (or sourness?) - Page 2

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pseudonymousbosch

Postby pseudonymousbosch » May 17, 2019, 3:47 pm

Hm, well, I have freshly roasted coffee now, from a reputable supplier and it is still tasting almost undrinkably bitter. My ratios seem to be right: 15g of beans yielding about 22.5g of liquid coffee in around 25 seconds.

There doesn't seem to be channeling, either: I'm using a naked portafilter and it produces an impressively unified stream.

I have only been locking in the portafilter a short time before preinfusing, though, because I had read that the portafilter could get too hot. Should I be leaving it in to warm up for longer?

I am feeling a little dispirited (not to mention broke) by my coffee experiences!

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drgary
Team HB

Postby drgary » May 17, 2019, 4:32 pm

Are you doing temperature surfing and dose and grind changes to address the amount of bitterness extracted and to address the balance of bitterness with other flavors? If it's functioning correctly the MCAL should provide consistently delicious and layered shots, but any coffee needs to be dialed in, and you're still learning your machine.
Gary
LMWDP#308

What I WOULD do for a good cup of coffee!

pseudonymousbosch

Postby pseudonymousbosch » May 17, 2019, 4:43 pm

Thanks, Gary. I am definitely varying dose and grind. I admit to not really understanding how temperature affects the taste and how to adjust it.

Simon

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drgary
Team HB

Postby drgary » May 17, 2019, 4:48 pm

Are you able to brew with an immersion or pourover method? If you measure the water temperature and vary it to optimize taste, you'll know what you're aiming for with espresso from the same coffee. Temperature is critical with any fine coffee. When I reviewed the MCAL I gave some tips on temperature surfing. You might look for that in the long-form review in the Bench forum. It's linked to the short review also.
Gary
LMWDP#308

What I WOULD do for a good cup of coffee!

pseudonymousbosch

Postby pseudonymousbosch » May 17, 2019, 5:02 pm

Appreciated, Gary. Have found it and will read with interest.

pseudonymousbosch

Postby pseudonymousbosch » May 17, 2019, 8:16 pm

A sharp and informative article, Gary.

Here is the coffee I'm using: https://www.coffeecompass.co.uk/product ... resso-500g

Any suggestion for the heat approach?

Simon

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drgary
Team HB

Postby drgary » May 17, 2019, 8:56 pm

Ask the roaster for guidelines to pull that as espresso. Then brew some via immersion or drip at that temperature and taste it. Then use the guidelines I believe I posted earlier to dial in according to taste.
Gary
LMWDP#308

What I WOULD do for a good cup of coffee!