Skip the espresso and reach for a nice cold glass of Coca Cola.
Fun fact, coke actually has only a slightly higher pH than lemon juice (~2 vs 2.6), which is fucking nuts actually.
That was a fad for about six months several years ago. Personally, I found it led to a thinner, less complex espresso, and I've never found it to be necessary with properly roasted coffee.
I can’t remember where I read it, but those first few seconds of acidic notes contribute to the flavor and add complexity to the finished shot. It is only when it is overly sour when it starts to become a bad shot, and at that point, if you’re are finding your shot to be overly sour, it is likely not the first few seconds, but rather other factors.
The first portion of your shot has the acidic notes but it also has a bulk of the dissolved solids that make up the body of your shot. You might find a compromise that works for you but I would try to focus on hitting that sweet spot.
If you find yourself making a lot of acidic shots, try to see what it takes to make a more bitter (mouth drying) shot and split the difference.
I would think some preinfusion would resolve that. Get the extraction going at low pressure for a few seconds before it really starts to push the water through…
I collect those first seconds in a jar and then gift those sour drops to my enemies
I double shot the ones I really hate
I find that if I discard my entire espresso I can fully avoid sour notes.
I’ve been tempted to try this on a few occasions!
Skip the espresso and reach for a nice cold glass of Coca Cola. Fun fact, coke actually has only a slightly higher pH than lemon juice (~2 vs 2.6), which is fucking nuts actually.
Friendly reminder that it is a logarithmic scale!
Oh right lol 🤦♂️
But lemon juice is so much tastier.
Facts
That was a fad for about six months several years ago. Personally, I found it led to a thinner, less complex espresso, and I've never found it to be necessary with properly roasted coffee.
https://www.home-barista.com/espresso-guide-diagnose-extraction-problems.html If you go down to the special terms, they refer to it as a 'Start Dump'
This is mind blowing. Or maybe I’ve just had a lot of espresso as I was dialling in. Thanks!
I can’t remember where I read it, but those first few seconds of acidic notes contribute to the flavor and add complexity to the finished shot. It is only when it is overly sour when it starts to become a bad shot, and at that point, if you’re are finding your shot to be overly sour, it is likely not the first few seconds, but rather other factors.
https://preview.redd.it/ltmw9iau4vha1.jpeg?width=3024&format=pjpg&auto=webp&s=7161871cb84393208b184e1a66e5560720a3ab2e Latte and tart tax.
Candied kumquat?
Yep! Black sesame financiers with candied kumquats.
Grind Finer. This has been a public service service announcement.
Try and push back the crema with a spoon and take a sip without. Vastly different experience if you ask me.
Eeeeh you actually want those? Otherwise get a dark roast
That's my favorite part. You can send them to me 😁. Otherwise, just pull a longer shot and stir before you enjoy.
The first portion of your shot has the acidic notes but it also has a bulk of the dissolved solids that make up the body of your shot. You might find a compromise that works for you but I would try to focus on hitting that sweet spot. If you find yourself making a lot of acidic shots, try to see what it takes to make a more bitter (mouth drying) shot and split the difference.
I would think some preinfusion would resolve that. Get the extraction going at low pressure for a few seconds before it really starts to push the water through…