Luckycat · Maomi Blend

Shot 16 came in at 31 seconds and a 1.99 ratio — technically normal time, borderline short ratio — but the lingering sour finish tells the real story. This is under-extraction on a low-acid bean, which means the numbers are misleading: the grind is still too coarse for this dose and yield. Notably, flow was even across both spouts — the channeling pattern from shots 13 and 14 appears resolved with the move to 31 and the 30lb spring.

31 seconds is solidly Normal by both your thresholds and industry standard (25–35s). The 1.99 ratio is right at the Short/Normal border — not a problem on its own. But balance rated 2 (Sour) with lingering acidity on a low-acid caramel/cocoa/nuts bean is a clear extraction deficit. The previous shot at grind 33 was also balance 2 with a fast-moving, light-bodied pull. Moving to 31 slowed the time slightly but didn't resolve the under-extraction — which suggests the grind needs to go finer still. The even flow this shot is a meaningful positive signal: puck prep is no longer the variable to chase.

Maomi is a full-body, low-acid blend — caramel, cocoa, nuts. Sourness here is not bean character, it's extraction. At 21 days post-roast you're squarely in peak window, so freshness isn't a factor. Six shots in and still sour across multiple grind settings suggests this bean may want a finer grind than the Ándale Market did (which dialed in at 33–34). That tracks — blends with PNG can be denser and less permeable. Expect the target zone to be somewhere in the 29–31 range.

Good news: the channeling pattern that plagued shots 13 and 14 is gone. Even flow across both spouts this shot is a real technique win — puck prep is solid. The remaining problem is purely extraction depth, which is fixable with grind.