Jake_G wrote:Sour taste is likely under-extracted due to temperature being too low.
Ok, from my little experience, under-extracted can be from a coarse grind too, fast flow, stopping the shot early (resstrito)
Actually i never thought that different beans can have different characteristics.
No matter i keep grinding coarse to get a 30 sec shot, i cant,, the flow is always slow even with just pressing lightly with the tamper.
My previous attempt, i was stopping the shot at 27-30 sec because i didnt want to over extract it, but maybe i was under extract it instead by trying to fulfill the rule of 25-30 sec, may be it need more water and extract a little bitterness to balance the taste..
Today i set the machine to high temp, before it was medium, engage the steam heat for seconds then purge for two seconds, made sure the basket is hot enough,, and pulled the shot, actually guys, the flow is a little orange in color, like some lemon juice is comming out with the coffee,, i will film it next time, but i am sure it was orange
, not brown.
I let the machine complete the shot, it took about 40-42 sec, and for a slow flow, i think the yield falls in the range of 40-45 grams,, and this time i added sugar to the milk,, i think the taste was balanced with some acidity you can feel at the back of the mouth, maybe it is the coffee, because the acidity rate on the bag is 2/5, so i must expect some acidity there.
What i don not understand is why crema is very thin, not like the previous coffee that has a ton of bitter crema, this one is supposed to be 100% arabica, from what i know arabica beans has more crema than robusta...