MWJB Non dissolved solids in the cup can take the edge off the perception of sourness in under-extracted coffee. The coffee can taste OK until you filter it, then the under-extraction becomes more obvious
Very much appreciate this insight, MWJB. 🙏
I tried an 18 to 28 (1.55 to 1) shot this AM, which had less body and strength but very nice/delicate flavour notes coming out. These notes tasted a bit off in the straight shot, but we’re quite tasty in the milk drink. As an aside, I wonder why I can always better detect/taste flavour notes in a milk drink, compared to straight espresso?
FYI, I’ve previously generally had one to three shallow holes on the top of my puck, more often than not, despite careful WDT. I assume that this is a sign of insufficient distribution? Or??? So perhaps I have been historically plagued with uneven shots and associated underextraction?
tompoland But this AM I used the Normcore puck screen on top, with no paper on the bottom. The screen distribution looked great and the puck was perfect. The above mentioned 18.0 in, 28.0 out (1 to 1.55) shot tasted great, as did an 18.0 in, 24.3 out shot (1 to 1.35).
Btw, both ratios were accidental, due to scale malfunction. I was trying to pour an 18.0 to 25.7 shot (1 to 1.42 - my prior best tasting recipe for this bean), in order to keep that ratio as a constant, and thereby test the impacts of the Normcore puck screen. But my scale temporarily failed and I had to eyeball the shots. But then I’ve discovered many good things by accident.