How a string of sour cups made me rethink my method

I blamed the beans for acidity problems. Changing how hot I start the roast helped a lot.

3 comments

3 Comments

Isn't it funny how we tend to do a total method overhaul when a small fix might do? I see this all the time, like when my sourdough was too dense and I bought all new gear instead of just proofing it longer. We jump to big changes when the answer is often a tiny tweak, like your temp shift or a cleaner grinder. It's a relief when you find the simple solution.

sandralee1mo ago

Wait really? People can overcomplicate this stuff sometimes. Maybe just a small tweak was all you needed.

jake_kelly1mo ago

But what if you just got a better batch of beans? Sometimes a roaster change lines up with fresher stock, and the acidity was never about your method at all. Maybe your old technique would work fine on these new beans, and the temperature shift is just a coincidence. Could even be your grinder needing a clean.