Loading…
2
Hot take: Dialing in a new grinder for a light roast Ethiopian took me three entire mornings of wasted beans to get right.
I kept chasing sourness, adjusting one click at a time, until I finally hit the sweet spot with a 1:16 ratio at 94 degrees Celsius, so what's the most stubborn bean you've ever had to wrestle with?
3 comments
Log in to join the discussion
Log In3 Comments
ross.river7mo ago
Yeah chasing sourness with light roasts is the worst lol. I've found letting the beans rest for at least two full weeks after the roast date makes a huge difference. That extra degassing time really helps them extract evenly.
2
karenm497mo ago
Two weeks seems like a long wait for coffee. I just grind a bit finer and use slightly hotter water, and my light roasts turn out fine without all that extra resting time.
3
james_martin936mo ago
My buddy tried that "grind finer, hotter water" trick with a fresh light roast. Tasted like sour grass. He waited two weeks like ross.river said, total game changer. Night and day difference, @karenm49. The coffee just tasted sweet and full, not sharp at all.
3