wideawake Senior Member Joined: 22 Feb 2004 Posts: 12 Location: Los Angeles Expertise: I love coffee
Espresso: KVDW Speedster Grinder: Mahlkonig K30
Posted Sat Sep 21, 2013, 7:54pm Subject: Different Tiger Striping Question
There are times when I extract a shot and get a carmel color & dark chocolate color tiger striping in my shot, (preferred). The shot seems even when viewing it as it comes out of the naked portafilter. Then there are some shots that have a tiger striping in which the extraction is more blond (instead of carmel) and dark chocolate tiger striping. There are also fewer striping strands in those shots and they seem to run less uniform and a bit waterier. My dose, distribution, and tamp are pretty consistent. I have noticed that if I grind finer, the problem goes away and the shot appears normal. The "bad" shots are coming in around 26 seconds (19 grams) producing 1.7 to 2.0 oz, so I don't think it's an over extraction problem. As to taste, they do taste waterier but not like it's more bitter; more like the flavor is lost. This is currently happening w/Stumptown Hairbender, 2 through 3 weeks post roast. Can anyone out there shed some light on why this happens.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,312 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Sun Sep 22, 2013, 3:54pm Subject: Re: Different Tiger Striping Question
As coffee gets older brother there will be less and less dark stripes, your coffee is considered to be slightly past its prime for espresso. If you like it darker, remember, the numbers are starting points, use more coffee, gind finer, take a longer time to pull, it is your mouth, use the numbers as a starting point and adjust from there.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
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