I watch the video of the title “ Grind size in coffee - How it affects the taste” But you only talking about, how to manipulate the brewing time…… I was more looking for - “ how it affects the taste” When grinding fine, what do we expect from it? When grinding coarser, what do we expect from it? ( taste, acidity, aroma, body, texture, flavor, sweetness, strength, volume, balance, range,)
Hi, Mithilesh! I was wondering if you could help me out with a coffee query. I tried making coffee in my brand-new 6-cup Venus a few times and each time, the end result was sour coffee. I had bought freshly ground medium-dark roast coffee (moka pot grind with 2/4 stars for acidity) from my roaster. Why did my coffee taste sour? It had a tangy aftertaste. Or am I mistaking bitterness for sourness? I had put the stove on medium heat, used pre-boiled water for the bottom chamber and took the moka pot off the stove right after the coffee started sputtering out of the spout in the top chamber and gave the bottom chamber a cold bath. Thanks in advance. I hope you can help. Note: I did not tamp the coffee and I filled it to the brim in the moka pot filter basket.
Broadly speaking, sour means under-extracted / too coarse, bitter means over-extracted / too fine. It can also relate to water temperature but that’s not a variable that can be controlled in a moka pot.
Wow, i have been looking for this information and you've explained it well! Thanks
I watch the video of the title “ Grind size in coffee - How it affects the taste”
But you only talking about, how to manipulate the brewing time……
I was more looking for - “ how it affects the taste”
When grinding fine, what do we expect from it?
When grinding coarser, what do we expect from it?
( taste, acidity, aroma, body, texture, flavor, sweetness, strength, volume, balance, range,)
This is so helpful. Surely will improve my espresso making. I have been struggling to get the perfect creme.
Hi, Mithilesh! I was wondering if you could help me out with a coffee query.
I tried making coffee in my brand-new 6-cup Venus a few times and each time, the end result was sour coffee. I had bought freshly ground medium-dark roast coffee (moka pot grind with 2/4 stars for acidity) from my roaster. Why did my coffee taste sour? It had a tangy aftertaste. Or am I mistaking bitterness for sourness? I had put the stove on medium heat, used pre-boiled water for the bottom chamber and took the moka pot off the stove right after the coffee started sputtering out of the spout in the top chamber and gave the bottom chamber a cold bath. Thanks in advance. I hope you can help.
Note: I did not tamp the coffee and I filled it to the brim in the moka pot filter basket.
Broadly speaking, sour means under-extracted / too coarse, bitter means over-extracted / too fine. It can also relate to water temperature but that’s not a variable that can be controlled in a moka pot.
Love from nepal ❤️🇳🇵🙏