R2 results....

NewBoyUK

So I’ve used the R2 for the 1st time today and a coffee I drink now and then gives this result.

I find it a little bitter. A 45ml shot makes it a little better -

If I wanted to keep it as a true 1:2 and aim for the sweet spot - make the extract time longer but same on/out?

MWJB

45ml out makes the shot a little better because at 17% (with the 1:2 shot) you are under-extracting, especially if you are not syringe filtering samples and your TDS reading is on the high side.

What score would you give the 1:2 shot, what score for the 45ml out shot? The idea is to correlate your objective data against your preference scores, to be able to dial in to what you like.

What is a “true 1:2 shot”? If the flavour is typicall better at a slightly longer ratio, and you can’t correct at 1:2 by grind/temp adjustment, don’t keep brewing at 1:2?

NewBoyUK

I’d like to be able to taste the difference and relate it to the R2 data.

45 tastes better for sure - I prefer it - but would keeping it at 36 with a 35s pour have the same result?

Would 19/38 taste much different?

MWJB

NewBoyUK Surely you have tried grind adjustments finer? Record the grind adjustment as this is what is driving the extraction. The shot time is just a very loose guide to grind setting (ecord it, but I wouldn’t make changes based on a specific time). If grind adjustments don’t get you there use a longer ratio and enjoy your coffee more.

Another gram in the basket at the same ratio isn’t likely to make a big, repeatable difference.

Your taste data to relate to the R2 score should primarily be a simple liking score, make additional notes if the coffe has recogniseable, generic artefacts related to an extraction fault (e.g. Sour, salty, dry/carbony).

NewBoyUK

I’ve no objection to moving to 1:2.5 and upwards - just want to exhaust the current ratio to see what’s achievable.

I’m guessing the spike is due to too much headroom so the rate is quicker briefly until it swells?