Metric · Ethiopia Yaye

Sat, Jul 25, 2026, 2:14 PM (Shot 92)

DoppioNormalNormalDay 19 · Peak window

Shot

Grind Setting33.5

Dose17.6g

Grinder Retention0g

Adjusted dose 17.6g

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion6s

FlowNormal

Shot Time27s

Stopped at32.1g (+8g drip)

Yield40.1g

Ratio 1:2.281.49 g/sNormalNormal

Target

Espresso · Normale

Aiming for Espresso (35.2g, 25–30s) — +4.9g off, time on target — closer to Normale.

Taste

Balance

SourSlightly SourBitter

Shot Rating

★★★★★

Notes

Flow started even at 10 se inda and remained that way for the duration of the shot outside of a second or two of fast dripping on the right side mid shot. I stopped the machine too late closer to 32 grams. I am still seeing more lag lately. Taste had a strong sour taste that resolved immediately which could be bean profile

Drink

DrinkFlat White

Milkwhole

Milk Quantity80ml

Foam10ml

Overall Rating

★★★★★

Latte Art

Pollock

No latte art, white foam just never appeared. Taste is balanced without sharp notes. Good body

Analysis

✦

AI Analysis

Good Shot

Summary

Grind 33.5, 17.6g dose, 40.1g yield, 27s — Normal time, Normal ratio. Balance landed at 3 (Slightly Sour) with quick-resolving brightness. Flow was clean and even; the overrun to 40g was a pump stop execution miss, not a puck or grind issue. The shot was drinkable and the recipe is solid.

What the Numbers Say

Time (27s) and ratio (2.28) are both Normal. The yield overrun — you stopped at ~32g instead of 27g — pushed you 4.9g past your 35g target, landing closer to Normale than Espresso. The balance 3 reads as Slightly Sour, consistent with the last two shots on this bean. Notes confirm the sourness resolved immediately, which rules it out as an extraction problem.

The One Thing to Change

Lock grind 33.5, dose 17.6g, target 38–42g yield — but the real work is the pump stop: pull at 27g on the scale, not 32g.

The recipe is confirmed. Yield overrun is the only remaining variable. Stopping at 27g and letting the 8g lag bring you to 35g is the habit to groove in.

Bean Context

Ethiopia Yaye's flavor notes (cranberry, baking spice, papaya) at 2,200–2,300 MASL naturally produce bright, high-clarity acidity. Immediate-resolving sourness at balance 3 is consistent with the bean's character, not under-extraction. At day 19 post-roast, you're well inside the peak window for a light honey process — freshness is a non-factor here.

Progress

Three shots in, grind 33.5 has produced even flow and balanced-to-slightly-sour taste across all of them. The recipe is working — execution of the pump stop is the only remaining variable to nail.

Cached · Jul 25

Bean

RoasterMetric

BeanEthiopia Yaye

Days Since Roast19 days — Peak window

Roast Date2026-07-06