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I finally dialed in my espresso after a week of sour shots
Turns out my machine's water temp was way too low, so I bumped it up to 203 degrees. Anyone else have a go-to fix for under-extracted beans?
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wood.jana3mo ago
Wait, so how do you tell the difference between sour from low temp and sour from beans that are too fresh? Is it just a taste thing or are there other signs?
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park.aaron14d ago
Oh man, I gotta respectfully disagree with dakota_miller93 on that one. In my experience (and I've pulled a lot of sour shots, trust me), fresh beans usually give me that sharp, vinegar-like tang, while low temp sour is more of a muted, flat kind of acidity. But I'd bet the real test is just bumping the temp up a few degrees and seeing if that rounds out the flavor, fresh beans or not.
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dakota_miller933mo ago
Actually, sour shots can be a sign of beans that are just too fresh, not under-extraction.
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