Hey I have a question. I’m having 16g in and 32g out in 28-30secs but still it’s very sour. Should I increase the water out? Or I should add more coffee to my dose. Thanks
Hi there Lloyd, thank you for your question! It seems like your 1:2 ratio is correct and your time is within range (although perhaps a bit long for 16g). As you said, increasing the water out might be helpful, so that you lean more towards the bitter components of coffee. Similarly, adding more coffee to your dose might be a solution! You may even try a smaller ratio by going 18g in and 34g out, for example; especially if it looks to you like the portafilter remains half-full when you tamp 16g (depending on your basket size). Another potential fix might be increasing water temperature! Sometimes underextraction (and sourness) happens when we don't let the machine pre-heat long enough (especially with home machines). May I ask which espresso machine you're using? The last thing, which I imagine you have already tried, would be playing with your grind size a bit. Even if it sounds counterintuitive (dismiss the time for this test): have you tried going finer? The tiniest adjustment can really impact espresso taste. And of course, I gotta ask... How old are the beans you've got? Please let me know if any of these things help! No one should be drinking sour espresso!
Thank you so much I will try your suggestions, btw I’m using donlim machine it’s a cheap machine tbh and there’s no way I can tweak the temp unfortunately, and for the grind size I think it’s the finest option for my case because I tried to fine it more but it can barely flow the water, so my options would be either extend the extraction time or increase the dose or change the ratio? Thanks for the suggestions btw
That's alright if you can't change the temp, maybe just leave it pre-heating 10 more mins than what you usually do and see if that makes a difference! For the grind size, it happens. Sometimes machines choke if we go too fine... In that case, increase your dose for sure, this way you create pressure with a larger coffee bed. Then, yes, if that doesn't work, try with a longer extraction time or a different ratio. Just try changing ONE variable at a time so you know what actually worked!
Hi there! Between the. two, you can get a better result for espresso with the Breville Smart Grinder Pro. I've tried the Baratza Encore for espresso, and even the finest setting is way too coarse! Depending on your goal, the Smart Grinder Pro may also be coarser than higher-end (and more costly) grinder, but definitely closer to the espresso finer grinds. It also comes with a portafilter holder which I find super useful! I'm leaving an affiliate link here: amzn.to/3JhwN0f
Hmm... thanks for the input! Although in my experience, using a puck screen doesn't change my dose or grind size, it has simply helped with the distribution of water during extraction.
I’m using freshly roasted beans, upgraded my tamper, shower screen, portafilter, grind in finest level but still running too fast. Like 1 to 2 ratio in 10 seconds. 20gr coffee 40gr yield. I also use wdt tool. What am I doing wrong?
Wow! I’m sorry to read this, it surely sounds like you’re doing all of the right steps. You mentioned that you’re already grinding at the finest level… maybe I ask which grinder are you using? Hopefully we can determine why this is happening!
@@lizhappybeans it’s amzchef anti-static grinder. There’s 25 adjustment settings. Lower the number finer the coffee. Started with 5 and went all the way to 1. Coffee grounds looks exactly like on the good example videos. I believe I’m doing a good distribution and tamping too. I’m using puck screen also.
It really sounds like you're doing it all on your end! So... what comes to my mind is that perhaps the grinder is not able to achieve the level of fine grounds needed for the type of coffee beans and roast level you're using. For example, medium-lighter roasts often need to be ground a bit finer than medium-dark roasts due to the beans being denser and harder to break. In the meantime, also make sure to check that you're pre-heating your machine so water is coming up at the right temp. In regards to your dose, you're already doing 20g, so overdosing is not possible (sometimes this helps create additional resistance in the puck to help out extraction)
@@lizhappybeans I guess I should add...what burrs did you switch into? Context: using the Mignon Specialita but looking into the rest of the Mignon lineup (including more budget options than the Libra!)
That’s fantastic! It’s good to consider that some home espresso machines take longer to pre-infuse and that time has to be accounted for! If the coffee is tasting good and you’re happy with the results, that’s the most important thing! 🙌🏼✨☕️
Hey I have a question. I’m having 16g in and 32g out in 28-30secs but still it’s very sour. Should I increase the water out? Or I should add more coffee to my dose. Thanks
Hi there Lloyd, thank you for your question! It seems like your 1:2 ratio is correct and your time is within range (although perhaps a bit long for 16g).
As you said, increasing the water out might be helpful, so that you lean more towards the bitter components of coffee. Similarly, adding more coffee to your dose might be a solution! You may even try a smaller ratio by going 18g in and 34g out, for example; especially if it looks to you like the portafilter remains half-full when you tamp 16g (depending on your basket size).
Another potential fix might be increasing water temperature! Sometimes underextraction (and sourness) happens when we don't let the machine pre-heat long enough (especially with home machines). May I ask which espresso machine you're using?
The last thing, which I imagine you have already tried, would be playing with your grind size a bit. Even if it sounds counterintuitive (dismiss the time for this test): have you tried going finer? The tiniest adjustment can really impact espresso taste. And of course, I gotta ask... How old are the beans you've got?
Please let me know if any of these things help! No one should be drinking sour espresso!
Thank you so much I will try your suggestions, btw I’m using donlim machine it’s a cheap machine tbh and there’s no way I can tweak the temp unfortunately, and for the grind size I think it’s the finest option for my case because I tried to fine it more but it can barely flow the water, so my options would be either extend the extraction time or increase the dose or change the ratio? Thanks for the suggestions btw
That's alright if you can't change the temp, maybe just leave it pre-heating 10 more mins than what you usually do and see if that makes a difference!
For the grind size, it happens. Sometimes machines choke if we go too fine... In that case, increase your dose for sure, this way you create pressure with a larger coffee bed.
Then, yes, if that doesn't work, try with a longer extraction time or a different ratio. Just try changing ONE variable at a time so you know what actually worked!
I really appreciate the suggestions, thank you
Sour means water is cold.
Excellent advice for a newbie like myself. Thanks!
Thanks for watching!
From Canada 🇨🇦
I've just subbed!!
Very Nice video and looking forward to many more.
Amazing! Thank you for the support! 🤩🤩🤩
Nice video. I think you have the Eureka listed twice in place of the Breville grinder.
Thank you so much! That was certainly the case. I've just fixed it! :D
Hi, I have a classic pro grinder, which grinder do you recommend between bazaarta encore esp or smart grinder pro from breville
Hi there! Between the. two, you can get a better result for espresso with the Breville Smart Grinder Pro. I've tried the Baratza Encore for espresso, and even the finest setting is way too coarse!
Depending on your goal, the Smart Grinder Pro may also be coarser than higher-end (and more costly) grinder, but definitely closer to the espresso finer grinds. It also comes with a portafilter holder which I find super useful! I'm leaving an affiliate link here: amzn.to/3JhwN0f
It's actually the puck screen that makes it harder, when it's on you need less coffee and a finer grind.
Hmm... thanks for the input! Although in my experience, using a puck screen doesn't change my dose or grind size, it has simply helped with the distribution of water during extraction.
I’m using freshly roasted beans, upgraded my tamper, shower screen, portafilter, grind in finest level but still running too fast. Like 1 to 2 ratio in 10 seconds. 20gr coffee 40gr yield. I also use wdt tool. What am I doing wrong?
Wow! I’m sorry to read this, it surely sounds like you’re doing all of the right steps. You mentioned that you’re already grinding at the finest level… maybe I ask which grinder are you using? Hopefully we can determine why this is happening!
@@lizhappybeans it’s amzchef anti-static grinder. There’s 25 adjustment settings. Lower the number finer the coffee. Started with 5 and went all the way to 1. Coffee grounds looks exactly like on the good example videos. I believe I’m doing a good distribution and tamping too. I’m using puck screen also.
It really sounds like you're doing it all on your end! So... what comes to my mind is that perhaps the grinder is not able to achieve the level of fine grounds needed for the type of coffee beans and roast level you're using. For example, medium-lighter roasts often need to be ground a bit finer than medium-dark roasts due to the beans being denser and harder to break.
In the meantime, also make sure to check that you're pre-heating your machine so water is coming up at the right temp.
In regards to your dose, you're already doing 20g, so overdosing is not possible (sometimes this helps create additional resistance in the puck to help out extraction)
What Eureka grinder is that in the background?
Oh! That's the Eureka Mignon Crono. I switched the burrs to make it compatible for my espresso workflow and it has been a wonderful experience so far!
@@lizhappybeans Thank you!
@@lizhappybeans I guess I should add...what burrs did you switch into? Context: using the Mignon Specialita but looking into the rest of the Mignon lineup (including more budget options than the Libra!)
thanks!
Exactly my humor: „go as fine as you can“…“if your shot is too fast, go finer“…! 😅
😆😂
Maybe it’s just me but my shots have been tasting better (at least with these beans) at 32-28 second extraction 18:36
That’s fantastic! It’s good to consider that some home espresso machines take longer to pre-infuse and that time has to be accounted for! If the coffee is tasting good and you’re happy with the results, that’s the most important thing! 🙌🏼✨☕️
Hope I get an espresso machine someday 🥺
Oh, I hope so too! It’s such a different experience! 💛☕️
👏🏼👏🏼👏🏼👏🏼💕
☕️👏🏼☕️
👌☕️👍💕
👍💗