Uncommon · Brazil Cerrado

Sun, Sep 27, 2026, 1:18 PM (Shot 180)

DoppioFastShortDay 11 · Peak window

Parameters locked

Shot

Grind Setting42.5

Dose18.3g

Grinder Retention0.2g

Adjusted dose 18.1g

PortafilterBottomless

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion7s

FlowNormal

Shot Time23s

Stopped at20.5g (+7g drip)

Yield27.5g

Ratio 1:1.521.20 g/sFastShort

Target

Ristretto

Landed in the Ristretto target.

Taste

Balance

SourBalancedBitter

Shot Rating

★★★★★

Notes

Flow started evenly from edges to center. Slight splashing. Taste was bright but not lingering and concentrated. Still not sure if this profile fits my taste. Taste is ashy and reminds me of burnt chocolate

Drink

DrinkFlat White

Milkwhole

Milk Quantity80ml

Foam15ml

Overall Rating

★★★★★

Latte Art

Pollock

Drink is fine but a burnt aftertaste from the bean profile lingers. No latte art today

Analysis

✦

AI Analysis

Good Shot

Summary

Shot 3 on the Brazil Cerrado hit your ristretto target almost exactly — 27.5g yield against a 27.2g target, 23 seconds inside your 20–25s window. Balance 4, quality 4, clean naked flow from edges to center with minor splashing. The extraction is dialed in. The lingering question is whether the dark/ashy profile is for you, not whether the shot is well-made — it is.

What the Numbers Say

Time is Fast at 23s, ratio 1.52 Ristretto. Both align with your intentional ristretto target, which you hit cleanly. The 7g lag is normal for your Bambino on this bean. Balance 4 and quality 4 with no lingering acidity confirms solid extraction. Notes describe bright but non-lingering — that matches the cup, not an extraction flag. No contradictions between numbers and taste.

The One Thing to Change

Lock grind 42.5, dose 18.1g adjusted, target 25–30g yield.

The ashy/burnt chocolate character is the bean, not the shot. This is a well-extracted dark natural — that profile is baked in at the roastery. If it doesn't fit your palate, that's a bean preference, not a problem to dial out.

Bean Context

Dark chocolate, walnut, ashy/burnt chocolate — all consistent with a dark natural from Cerrado at 1158 masl. Low elevation, dark roast, natural process is going to push toward those heavy, roasty notes. You're in the peak window at 11 days post-roast for a dark natural. There's nothing extraction can do to brighten this profile significantly — what you're tasting is the bean.

Progress

Three shots in and you've bracketed, confirmed, and locked a dark bean cleanly. That's efficient dialing-in work.

Cached · Sep 27

Bean

RoasterUncommon

BeanBrazil Cerrado

Days Since Roast11 days — Peak window

Roast Date2026-09-16