Quote:
Originally Posted by stackie
Actually better to tighten the grind and let the shot go slowly. I’ve had some beautiful shots from Ethiopian coffees that were roasted light as they should be. Notes of blueberry pie. Maybe try and drag the shot time out to 50 seconds. Can bring those fruit and floral notes out.
Jon
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thanks for the suggestion; it def did mellow out the coffee
there seems to be a fine line between too acidic and brightness