Hot take: Dialing in a new grinder for a light roast Ethiopian took me three entire mornings of wasted beans to get right.

I kept chasing sourness, adjusting one click at a time, until I finally hit the sweet spot with a 1:16 ratio at 94 degrees Celsius, so what's the most stubborn bean you've ever had to wrestle with?

2 comments

2 Comments

ross.river24d ago

Yeah chasing sourness with light roasts is the worst lol. I've found letting the beans rest for at least two full weeks after the roast date makes a huge difference. That extra degassing time really helps them extract evenly.

karenm4924d ago

Two weeks seems like a long wait for coffee. I just grind a bit finer and use slightly hotter water, and my light roasts turn out fine without all that extra resting time.