I have spent the weekend wasting a pound of black pearl. I have changed all the variables. Read all the articles and I cannot get a shot that is drinkable by itself. Its fine with milk, but cannot be had alone. HELP!!!
Brett
Anyone like the taste of sour aspirin?
It's been about 5 months since I've pulled shots with Black Pearl but it wasn't sour when I tried it. I do remember one thing, it can take it hotter than most blends I've tried. Then again, this could've been on my older S1 where you can set the temps into the stratosphere. Maybe I set it to 98-100C? Not sure and again, I don't remember.
There's a guy who posted about a blend (on H-B) who had to bring it up super, duper hot to get rid of the sours.
There's some posts on Black Pearl on Coffeegeek:
http://www.coffeegeek.com/forums/espresso/blends/254789
There's a guy who posted about a blend (on H-B) who had to bring it up super, duper hot to get rid of the sours.
There's some posts on Black Pearl on Coffeegeek:
http://www.coffeegeek.com/forums/espresso/blends/254789
Different coffee same sour!
I am having the same sour problem.
I am using a Brazilian and running it at 95C. I also just got a naked portafilter and notice the shot does not resolve into a single, central stream until the last few seconds.
Do you think it is channeling or just brew temp? Or?
I am using a Brazilian and running it at 95C. I also just got a naked portafilter and notice the shot does not resolve into a single, central stream until the last few seconds.
Do you think it is channeling or just brew temp? Or?