Uncommon · Brazil Cerrado

Shot 5 on the Brazil Cerrado came in fast at 22s and landed at 1.59 ratio — technically hitting your Ristretto yield target, but the taste tells a different story: sour with linger. That linger is the diagnostic flag here, separating this from the bright-but-clean shots on this bean. The coarser grind (43 vs dialed-in 42.5) ran too fast and left extraction short.

Time is Fast at 22s — on the low end of your target range and a step down from the 23–27s you've been hitting at 42.5. Ratio at 1.59 (Short/Ristretto border) is fine, but balance dropped to 2 (Sour) with linger, which contradicts the 'good ristretto' pattern from shots 3–4. The faster flow + lingering sourness together confirm under-extraction, not bean character — this bean's natural acidity is mellow and low. Notes also mention spraying on the naked PF, which is a mild distribution flag worth watching alongside the sour linger.

This bean's listed notes are dark chocolate, walnut, dried fig — low natural acidity. Sour-with-linger on a low-acid dark natural is a grind/extraction issue, not bean character. The milk pulling out chocolate confirms there's good flavor underneath; the extraction just came up short today. Still in peak freshness at 13 days post-roast for a dark natural. The broader palate fit question you've been tracking (ashy/burnt chocolate on previous shots) is separate from today's extraction miss — worth noting as you decide whether to finish the bag.

Shots 3–4 at 42.5 established a clean baseline. Today's move to 43 is a useful data point — the bracket is tight. Stay at 42.5.