urbanathlon
Senior Member
- Joined
- Oct 17, 2010
- Messages
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Yeah, the lucky part is I don't really appreciate African beans(except Ethiopian)I would totally agree with your comments on African beans and light roast (for some reasons, these 2 often come hand in hand)
I struggled a lot trying to pull a good shot on some very lightly roasted Ethiopian and Kenyan. I grind significantly finer than my usual setting for Brazil and Sumatra beans and the shots still run way too fast (18-23s).
What I did was to up dose and increase the temp by 3 degree to compensate.
Nowadays, I'll stick with mid roast coffee from central America and Indonesian.
I think they are more suitable for my palate, cheaper and easier to pull.

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