Quote:
Originally Posted by 917_Langheck
Sour pull is underextracted, usually due to water temp being too low. As an espresso, tunneling (too much pressure) or too short an extraction can be a cause. Source, the many James Hoffman videos.
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That is also my understanding. Hence I’m doing dark roast, finer grind, longer shot.
I don’t know how to detect tunneling other than looking for a sharp increase in the flow during the shot, the extreme cases of which would be gushing - I don’t have that, I mean not that I’ve never, but not usually.
Should have said I’m using triple basket in bottomless portafilter. Also forgot to mention, I’m also stirring the ground coffee (WDT) and grooming, before tamping.
I will measure temps and try these other ideas, will try a whole range of grind sizes and extraction times.
I do really need to solve this. I used to like my shots, they were better - to my palate, anyway - than almost any shots I get in local cafes (in Portland, 90% of shots are sour to very sour, in my opinion). Now they are mediocre, about the average of cafe shots. Although I did have a very nice shot in a cafe this week, and will have to go back to that place.