VoidedTea wrote:I know I probably shouldn't say anything because I don't know anything about your new machine, so please listen to Jeff and other experts here first. It is just your experience with sour coffee is so identical to mine that I feel like I could help at least somehow. Like I mentioned, in my case the coffee was sour only because of the low water temperature. The beans were fresh, the grind was matched to allow 25 seconds pull, non-pressurized PF, etc. So it was always the temperature. The same thing happened with my manual lever at first. I ground my beans too fine and it took near 60 seconds to pull 30 grams of espresso. out of 15 grams of coffee. The coffee was very sour. Why? Because water temperature drops significantly during the pull. So after about 20 seconds all I am pulling is sour flavour, which require lower temperature to extract. Once I made the grind coarser to make sure that I can pull the shot in 25 seconds, the problem was solved, my espresso is sweeter than ever. Now, your machine is different but I have read somewhere on these forums that machines like yours also experience temperature drop during the pull, by a significant degree. If that is true for your machine, then I can almost certainly guarantee that you can fix your problem by grinding coarser until you can pull 36 grams (not just 19) at 8-9 bars in less than 30 seconds. Don't be afraid to grind a bit coarser, just a few stops at a time until you get your timing right.
Your experience really sounds like the problem I have right now :O Thank you so much for your response Really helps me to know that this could be fixable!!! I thought sour means go finer, but I'm really surprised to learn that sour could also be because it's too fine hahaha.
So, today in the afternoon I tried to do a coarser ground after reading all your responses! And I think I went back a bit too far on my sette 270 Wi haha;; I got a 18g, 30g in 24 seconds but I think it was blonding a little before 24 seconds.jeff wrote:Close to a 1:1 ratio in over 40 seconds, at least for most coffees, suggests the grind is too fine. I'd try working back to 1:2 in 25-30 seconds, tasting as you go. Let each shot cool a bit, stir, and at least sip. You may end up tossing a few, but tasting the changes can help recognize the various ways an espresso can be "off". You may find that you like it a little "longer" than even 1:2, depending on the coffee and your own flavor preferences.
But the taste was of course off, but it was actually much more drinkable than what I've been getting so far. It still had the ting on the back of the throat and tasted both sour and bitter but it was much less. This time I let it warm up more since I turned it on earlier while I work and went to make coffee for lunch. Probably for an hour or so.
In this case should I try to go finer?