I'm a relatively new coffee-geek, been reading for some time, but this is my first time posting.
Today, this morning, my espresso 'turned' undrinkable.
I have no idea what I did, (if it is something I did). But I had to dump like 4 shots.
Like I said I'm relatively new to the making espresso at home thing- only got into it as a reaction to my friend buying a Nespresso machine. So I'm very much still learning the basics of how this all works.
I've adjusted the grind (which seems totally fine- and was similarly okay yesterday) I've tamped harder and softer, and been careful with the distribution.
But nothing I can do seems to stop the espresso having an... I don't know.. sour acidy really bitter taste that wasn't here yesterday. Using my tastebuds, nose and a process of elimination.. I've tasted the water after it's been through the group head, and that tastes just okay- like plain water, but there's a similar smell to the horrid taste I'm getting that's also present in my grinder. (I'm using a week-old Porlex mini.)
Is it possible my coffee's just done- it's fantastic coffee from a very local micro-roastery- but it's 14 days old today, could it change overnight like that? I should probably mention that the beans have been stored in my freezer. (A little bit OCD about freshness perhaps, and ignorant of the moisture/condensation to coffee thing- but I'm sure y'all educate me).
I followed your advice, cleaned the machine and grinder- but no joy; I figured it must have been the beans.
Anyway to cut a long story short, next time I went out I popped into my local independent coffee shop and had a flat white. Even despite the milk, I noticed the same taste (though obviously less strong); I ordered an espresso to be sure. Same taste, but different beans.
Turns out my sense of taste/smell had just randomly glitched out- no idea why. 4 days to a week later and everything was back to normal.
Also, appreciate the heads-up regarding freezing beans.
We have to step by step diagnose your problem. First, be sure to measure the right shot, time and volume. The time of extraction starts right at the moment when the pump is turned on. If the gross crema has deficiencies, then the blend itself has unusual light, dark or thin crema. Set the grinder properly if the shot is less than 20 seconds because the taste will surely be very thin and sour. If the taste is very bitter and burnt, and the shot is almost black or a black outer ring with tiny bubbles and thin crema, reread the last section and correct the grind.
Since you are a beginner, the basic way to pursue a good shot is through your taste, judgment and the adjustment accordingly. If you will do this, then you’ll really learn and improve very quickly.
Did you know...? Dark roast coffees actually have less caffeine than lighter roasts due to the fact that the process of roasting burns off caffeine. www.coffeeloversmag.com/theMagazine
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