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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Does this mean for any given time a hotter water temp will be less sour?
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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