I used these beans initially for v60 and got acceptable results (overly sweet, acceptable taste, sort of) but when tested today for espresso I’ve got nothing but sour shots no matter what I tried.
I used 18g dose.
First with 40g out it was extremely sour and battery acid hurting your throat.
I kept pushing the yield to 45, 50, 60, 70, tried blooming 30 sec before extracting, set the temp to 95, and got some incremental improvements in terms of less sourness but it is still lemony, salty almost savoury so to say. I did not sense any bitterness what so ever as a sign of over extraction.
I noticed the 70g shot with blooming got slightly more balanced as the shot cooled down.
What is going on here? Is it even possible to make good espresso with these beans?