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Why does nobody talk about how long it takes to dial in a new espresso roast
I just spent three straight mornings pulling shot after shot with this bag of Ethiopian beans from a local roaster downtown. Turns out I was grinding way too fine because I assumed dark roast meant the same settings as my usual medium. What tipped me off was when I finally weighed the dose and realized I was packing 20 grams into a basket meant for 18. Has anyone else had a lightbulb moment like that after weeks of bad coffee?
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lewis.brian4d ago
Shane_bell says lighter roasts need a coarser grind - that's the exact opposite of what I'd think. I always figured fine grind for light roasts to get more flavor out of them. Guess that's why my last Ethiopian bag tasted like battery acid.
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thea6024d ago
Heard a barista say lighter roasts need a coarser grind, totally threw me.
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Totally threw me too when I first heard that. Sounds backwards but it works.
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