Metric · Ethiopia Yaye

Thu, Jul 23, 2026, 2:19 PM (Shot 88)

DoppioVery SlowShortDay 17 · Peak window

Shot

Grind Setting26

Dose17.8g

Grinder Retention0g

Adjusted dose 17.8g

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion6s

FlowDripping / Restricted

Shot Time60s

Stopped at22.0g (+8g drip)

Yield30g

Ratio 1:1.690.50 g/sVery SlowShort

Target

Espresso · Ristretto

Aiming for Espresso (35.6g, 25–30s) — -5.6g off, ran slow — closer to Ristretto.

Taste

Balance

SourSlightly BitterBitter

Shot Rating

★★★★★

Notes

Flow started at 15 seconds very restricted in both spouts, dripping slowly for the duration of the shot until the machine stopped at 60 seconds. Taste is slightly bitter but not lingering which is surprising. Will try a coarser setting next time to promote a more even and unrestricted flow

Drink

DrinkFlat White

Milkwhole

Milk Quantity90ml

Foam10ml

Overall Rating

★★★★★

Latte Art

Picasso

Well balanced with the milk resolving the bitterness of the shot. Latte art was better with two misshaped harts

Analysis

✦

AI Analysis

Needs Work

Summary

First shot on the Ethiopia Yaye at grind 26 — severely over-extracted at 60 seconds with a Short ratio of 1.69. Flow was restricted from the start, dripping slowly through the entire pull. Taste came back surprisingly mild (slightly bitter, non-lingering) given the time, which is worth noting, but the puck prep and/or grind are clearly too fine for this bean.

What the Numbers Say

60 seconds is Very Slow and well outside industry standard (over 45s = severely over-extracted). Yield landed at 30g against a 35.6g target — missed by 5.6g, landing closer to Ristretto territory. The balance reading of 5 (Slightly Bitter) is actually more forgiving than the shot time would predict. Your notes confirm this: slight bitterness but no linger, which is the key saving grace here.

The One Thing to Change

Go significantly coarser — try grind 34–35.

A 60-second choke on a light honey-process Ethiopia is a coarse starting point problem, not a fine-tuning problem. Light roasts are dense and resist extraction; honey process adds some sweetness/body structure but doesn't meaningfully reduce density. Grind 26 is where you dial in light washed Colombians (Carlos Efrain Cortes, El Diviso) — it's far too fine for a new light Ethiopian. The Decaf Huila (another light roast) also choked in the 27.5–33 range before opening up at 38, which is a useful data point. For a non-decaf light roast you don't need to go quite that coarse, but 34–35 is a reasonable exploratory starting point. Keep dose at 17.8g and target 35–37g yield.

Bean Context

Ethiopia Yaye is a light honey-process single origin from Sidama at 2,200–2,300 MASL — very high elevation, dense bean, slow to extract. Flavor notes are cranberry, baking spice, papaya: expect brightness and fruit-forward character, possibly some floral notes. At day 17 post-roast it's solidly in the peak window for a light roast (peak roughly 14–42 days), so freshness isn't the issue here. The problem is purely grind — 26 is calibrated for much easier-extracting beans. No similar Ethiopian honey-process in your history to anchor from, but the Coffee Lab Huila Decaf choke pattern (also a dense light roast) is instructive: light roast density dominates everything else.

Progress

This is a good diagnostic first shot — the choke tells you exactly where not to be, and the surprisingly mild bitterness suggests the bean has potential once extraction opens up. Going coarser aggressively on shot 2 is the right instinct.

Cached · Jul 23

Bean

RoasterMetric

BeanEthiopia Yaye

Days Since Roast17 days — Peak window

Roast Date2026-07-06