Need expert advice for espresso at home (not getting enough coffee out, sour taste)

Need expert advice for espresso at home (not getting enough coffee out, sour taste)

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Need expert advice for espresso at home (not getting enough coffee out, sour taste)

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Understanding the Process: Anaerobic Processing

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Need expert advice for espresso at home (not getting enough coffee out, sour taste)

In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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Need expert advice for espresso at home (not getting enough coffee out, sour taste)

Need expert advice for espresso at home (not getting enough coffee out, sour taste)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Need expert advice for espresso at home (not getting enough coffee out, sour taste)

Hi everyone, my first post here.

I got this Delonghi Dedica EC685M as a gift: https://bre.is/Zs6cNyeU

I know it's not the best espresso machine, but it's an OK-ish one for starters at home, from what I've read. I made a couple of modifications to it, including replacing the pressurized portafilter with a non-pressurized bottomless one.

I also bought the Breville/Sage Smart Grinder Pro. And now, no matter what I do with the grind size, my coffee taste sour and I can't change the weight of the coffee i get out.

  • The coffee I'm using is called Salto, from the Yellow Bourbon variety, 1230 AMSL
  • I grind about 15-16g of ground coffee
  • Then about 25 seconds of brewing time. I count from the moment I press the brew button… at first it makes a noise but nothing comes out, it stops, then the noise comes back again and a few seconds later the brewed coffee comes out. Then the noise stops, the coffee continues to come down, and I press stop when the coffee starts dripping drop by drop.
  • I get about 24-25 grams of brewed coffee.

I started with a grind size of 21 on my grinder, then made it finder to 19, then 17, then made it more coarse to 24. No matter what I do, I get about 24-25 grams of brewed coffee, whereas I'm trying to hit 32g.

And the taste is sour. Every time. And the coarser it is, of course the more sour it is.

And I'm pretty sure if I grind finer, I will have even less coffee output.

So, what should I do to improve my brewing? Hoping for some advice from people who know what's going on.

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Need expert advice for espresso at home (not getting enough coffee out, sour taste)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Need expert advice for espresso at home (not getting enough coffee out, sour taste)

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