Shot by Oddrain

Interesting. I added a bottom paper filter for this shot. I had to hand cut it using the puck screen as a profile. Yesterdays flow profile suggested possible fines migration slowing the shot so I thought the paper filter would increase shot time. It did the opposite. First drops at 10.5s instead of 9.5s and total shot time increased hugely from 47 to 64 seconds. The shot was slightly more cardboardy, but also slightly more acidic. It felt like a cleaner shot, but the chocolatey flavours from yesterday were gone. The mouthfeel was hugely reduced. I think the paper had blocked oils. I video’s teh shot and it was initially a bit one sided, but with chanelling I would expet it to run faster. I also read that air under a dry paper can slow this down. Not sure if this is true, but it could explain the once sided initial flow. Wetting the paper might help?

So what next? I think I shouild make sure yasterdays shot was repeatab

Blend: Brazil Fazenda Toucan Natural Process + Guatemala Honey Process

The bean colour is a rcch golden brown which often works out as a flavour I like

There’s obviously 2 different beans in here of different sizes - medium and small.

Breaks easily under the thumb which suggests there will be a lot of fines which point toward grinding coarser. Seems similar to the Brazil Toucan, so might base initial grind and profile on that. UPDATE: Grinding at 1.3.5 gave a very slow extraction. Seems like the fines theory was right!

I don’t trust CherryDog roast dates. They don’t write on the bag and seem to make something up when I ask them. Previous experience with varying freshness levels backs this up. I might be wrong, but very suspicious.