To pre flush or not- that is the question - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
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Kaffee Bitte

#11: Post by Kaffee Bitte »

Definitely some outliers out there but the temp zones by roast level can at least give you a starting point to try. This can be especially helpful for someone just learning. It is also quite helpful for single boiler dual use machines which need to be temp surfed. I use the roast level as a guide for where I start my dial in on a new coffee. It doesn't always end up where I like it but it makes dial in easier on my equipment. If I can't get a nice shot I take the grind to both extremes and taste what comes out and adjust from there.

I have found similar sour in dark roasts too. Most often in a real fruit flower and acid bomber like East African WPs. I could get a few good shots in usually right at the end of the roast. I definitely went to dark a few times learning to roast. .
Lynn G.
LMWDP # 110