4 Letter Word · Ethiopia Shoondhisa

Mon, Oct 12, 2026, 4:24 PM (Shot 198)

DoppioVery SlowShortDay 14 · Peak window

Shot

Grind Setting38.5

Dose19.3g

Grinder Retention0.1g

Adjusted dose 19.2g

PortafilterBottomless

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion9s

FlowDripping / Restricted

Shot Time60s

Stopped at24.3g (+7g drip)

Yield31.3g

Ratio 1:1.630.52 g/sVery SlowShort

Target

Espresso · Ristretto

Aiming for Espresso (38.4g, 25–30s) — -7.1g off, ran slow — closer to Ristretto.

Taste

Balance

SourBalancedBitter

Shot Rating

★★★★★

Notes

Flow was very restricted, started dripping slowly at 15 seconds and became a slow stream at 25 seconds. The shot continued until the machine stoped at 60 seconds. Taste was balanced with bright notes that resolved. Taste reminded me of mango and fruit.

Drink

DrinkFlat White

Milkwhole

Milk Quantity100ml

Foam20ml

Overall Rating

★★★★★

Latte Art

Picasso

Taste was good with a fruity taste. Latte art was a misshaped hart.

Analysis

✦

AI Analysis

Needs Work

Summary

Shot 1 on the Ethiopia Shoondhisa — a natural medium-light from Guji, day 14 post-roast. Flow was severely restricted from the start: slow drip at 15s, crawling stream by 25s, machine timed out at 60s. Despite that, taste landed balanced (4) with bright mango/fruit notes that resolved cleanly. Quality is 4 stars — the cup rescued itself, but the puck is choking and needs a significant grind adjustment before next pull.

What the Numbers Say

Time hit 60s (Very Slow) and ratio came in at 1.63 (Short) on an adjusted dose of 19.2g. You were targeting a standard espresso around 38g yield in 25–30s — the shot missed badly, landing closer to ristretto territory in both yield and style. The 7g Bambino drip lag is normal. The naked portafilter confirmed the flow story directly: dripping_restricted from the start is a clear over-resistance signal, not channeling. Taste and balance (4, clean finish) are better than the numbers deserve — natural process beans can be forgiving — but you cannot repeat this puck behavior and expect consistent results.

The One Thing to Change

Go 3 full settings coarser, from 38.5 to 41.5. Keep dose at 19.2g and target 36–40g yield. If flow is still sluggish at 41.5, move another full step to 42.5 before fine-tuning.

60s is a severe over-resistance reading — the puck is far too fine or too dense for this bean at this dose. Natural process beans have a rougher, more irregular particle structure than washed beans and typically extract faster at a given grind setting. The Matas bag 30 is washed and sits at 38.5; this natural Ethiopian will almost certainly need a meaningfully coarser setting. The Uncommon Cerrado natural (also bag 29) dialed in at 42.5 — that's a useful reference point. A 3-click jump is conservative given where you are right now.

Bean Context

Chocolate-dipped dried mango and Valencia orange are exactly what you tasted — clean bright fruit that resolved quickly is bean character, not an extraction flag. Natural process from Guji at day 14 is right at the opening edge of its peak window per the roaster's own guidance (rest at least 10 days, dense coffees may improve past 6 weeks). Freshness isn't the issue here; grind resistance is. Natural process beans compact differently under tamp than washed beans and can run significantly slower at the same grind setting — account for this when setting your starting point.

Progress

This is your first shot on a new natural-process bean after a long run of washed and decaf beans. The 60s choke is a clean calibration data point, not a technique failure — your WDT and tamp were consistent, and the cup was still good. Jump coarse and dial down from there.

Cached · Oct 12

Bean

Roaster4 Letter Word

BeanEthiopia Shoondhisa

Days Since Roast14 days — Peak window

Roast Date2026-09-28