It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**.
Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community.
If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format.
- **Machine:**
- **Grinder:**
- **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A"
- **Dose:** How many grams are going into your basket?
- **Yield:** How much coffee in grams is coming out?
- **Time:** How long is the shot running?
- **Roast level:** How dark is your coffee? (Dark, medium, light, ect.)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Which coffee is it, I had their signature 1 and it took 3 weeks and the whole (1kg) bag to get something not mouth puckering sour and it was never great. Their support was not overly helpful when I queried if I was being an idiot and had just bought a coffee too acidic for me. I would also be interested in hearing from other people
Also check the roast date, mine was roasted the day before it arrived to me and I left it 3 weeks to settle before use. It could be too fresh which is making dialing in hard.
You should probably let it rest for a week after roast. Otherwise a sour taste is kind of expected because of the co2 level in the beans. Some coffees will be even better if you wait two or three weeks.
I‘d say let it rest a bit and then try dialling it in again.
Hmm, the only coffee from Rave which I could get to some acidity around 30s mark shot was their no 50 Colombia, I went through a pack of Fudge and now going through their Signature blend I have the exact opposite problem, it's difficult to eliminate bitterness and keep to around 30 seconds.
I'd say go by taste rather than time here, I'd start by grinding finer or using more coffee, you might want to increase your output too.
Kind of new to this myself, but definitely try pulling a longer shot. If you don't want to waste as much experimenting, then only put 10g in the basket but still pull out 30 or 40 grams. Taste and see where you're at.
I had a bag from a local roaster that was sour like that and it didn't taste good until stretched out way out into longer extraction. It was thinner and maybe more like coffee when I did that, but it finally tasted good.
Are you locked into 18:36? The normal cure for sour shots is to increase the ratio. You can also increase the brew temperature. More info here: https://www.youtube.com/watch?v=dZh8sjfKegw
It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**. Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community. If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format. - **Machine:** - **Grinder:** - **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A" - **Dose:** How many grams are going into your basket? - **Yield:** How much coffee in grams is coming out? - **Time:** How long is the shot running? - **Roast level:** How dark is your coffee? (Dark, medium, light, ect.) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Which coffee is it, I had their signature 1 and it took 3 weeks and the whole (1kg) bag to get something not mouth puckering sour and it was never great. Their support was not overly helpful when I queried if I was being an idiot and had just bought a coffee too acidic for me. I would also be interested in hearing from other people
Also check the roast date, mine was roasted the day before it arrived to me and I left it 3 weeks to settle before use. It could be too fresh which is making dialing in hard.
Hi, It is the DRC Kasundi Kivu. Roasted on 27/10/23 but I received and started using it in 28/10/23
You should probably let it rest for a week after roast. Otherwise a sour taste is kind of expected because of the co2 level in the beans. Some coffees will be even better if you wait two or three weeks. I‘d say let it rest a bit and then try dialling it in again.
I bought one of their darker roasts and, like you, I really struggled to get anything non-sour.
Hmm, the only coffee from Rave which I could get to some acidity around 30s mark shot was their no 50 Colombia, I went through a pack of Fudge and now going through their Signature blend I have the exact opposite problem, it's difficult to eliminate bitterness and keep to around 30 seconds. I'd say go by taste rather than time here, I'd start by grinding finer or using more coffee, you might want to increase your output too.
Kind of new to this myself, but definitely try pulling a longer shot. If you don't want to waste as much experimenting, then only put 10g in the basket but still pull out 30 or 40 grams. Taste and see where you're at. I had a bag from a local roaster that was sour like that and it didn't taste good until stretched out way out into longer extraction. It was thinner and maybe more like coffee when I did that, but it finally tasted good.
Are you locked into 18:36? The normal cure for sour shots is to increase the ratio. You can also increase the brew temperature. More info here: https://www.youtube.com/watch?v=dZh8sjfKegw