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Topic: Bitter coffee solved (8 msgs / 140 lines)
1) From: The Scarlet Wombat
As I noted in previous posts, my wife is what is known as a super taster, 
she tastes even the merest hint of bitterness in anything...hates 
beer.  But, I love her anyway. [grin]
I make Americanos for our usual coffee drinks.  My method is to pull a 
double in the sl90 and fill the 12 ounce mug with water from the steam 
wand.  My wife does the same, but adds cream and fake sugar.
I decided that perhaps we simply needed more attenuation for her, so pulled 
a single shot, actually, a 10 gram shot, for her to make her Americano in 
her usual way.  It is too weak for my taste, but she loved it, said it had 
no bitterness at all, and it was a very full city New Guinea, so she would 
have tasted it if there were any.
So, attenuation is the key for a super taster.
Dan
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2) From: jim gundlach
On Monday, September 23, 2002, at 08:16 AM, The Scarlet Wombat wrote:
<Snip>
You might go ahead and fill the double shot filter and set the SL-90 to 
"1" and push the button for the single.  This rich short shot has less 
bitterness for the super taster and more flavor.
Jim Gundlach
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3) From: Charlie Herlihy
  Interesting that pulling a ten oz. shot didn't bring out more
bitterness from over extraction. That it would has been the
prevailing theory, and goes along with Jim G.'s suggestion to
try a 1 oz. shot. The hell with theories if a 10 oz. pull is
what works. It's also how my wife and various friends like their
cafe cremas, saying that it's less bitter than a short shot made
into an Americano.  PNG, as someone else mentioned is one of the
least bitter coffees. I find it remarkable dull, to my taste. I
had to look up "attenuate" in the dictionary. It does sound
better than "dilute, weaken" ;o)
Charlie
--- The Scarlet Wombat  wrote:
<Snip>
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4) From: Mike McGinness
It's not the shot liquid volume pulled that causes bitterness, it's the
length of time taken to pull the shot. Pull any volume liquid espresso
brewing method over 24-28sec and bitterness is usually on it's way. Be it
1.5oz liquid pulled double shot basket load ristretto or 4oz liquid pulled
single shot load in double basket Cafe' Crema, target pull time should be
the same. I have a kitchen digital timer, kept set for 25sec countdown,
sitting by Miss Silvia for just this purpose. YMMV.
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
From: "Charlie Herlihy" 
<Snip>
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5) From: Mike McGinness
I know, replying to my own post. Over extraction causes bitterness with
length of shot being a major factor. Uneven grind, which extracts unevenly
(finer grind extracting faster than coarser grind), can also be the
culprit... MM;-)
From: "Mike McGinness" 
<Snip>
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6) From: The Scarlet Wombat
Nope, did not say I pulled a 10 ounce shot, said I pulled a one or two 
ounce shot and added water from the steam wand to make the 
Americano;.  Pulling a 10 ounce shot would seriously overextract, indeed.
Dan
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7) From: David Lewis
At 9:16 AM -0400 9/23/02, The Scarlet Wombat wrote:
<Snip>
By the way, in addition to the coffees already mentioned, I find 
Yauco Selecto, roasted just into second crack, to make a very smooth 
espresso with very little bitterness.
Best,
	David
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"Every gun that is made, every warship launched, every rocket fired, 
signifies in the final sense a theft from those who hunger and are 
not fed, those who are cold and are not clothed."
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8) From: Charlie Herlihy
--- David Lewis  wrote:
<Snip>
 I agree, but SUCH an odd flavor. Someone called it "malty"
which is pretty close. I can't think of any other coffee that
tastes like that-anyone else know of something similar?
Charlie
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