4 Letter Word · Mexico Amatenango de la Frontera

Sat, Oct 24, 2026, 5:00 PM (Shot 209)

DoppioNormalNormalDay 9 · Too fresh — wait (1d)

Shot

Grind Setting38

Dose18.7g

Grinder Retention0g

Adjusted dose 18.7g

PortafilterBottomless

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion8s

FlowNormal

Shot Time26s

Stopped at32.5g (+7g drip)

Yield39.5g

Ratio 1:2.111.52 g/sNormalNormal

Target

Espresso

Landed in the Espresso target.

Taste

Balance

SourSlightly SourBitter

Shot Rating

★★★★★

Notes

Flow started almost immediately converging into a center stream without spray. A small area of the PF did not extract but the rest did evenly. Crema with a lot of gas indicates the coffee is still too fresh. Taste is slightly sour, mostly resolving with fruit notes, but still some lingering aftertaste. Flow was faster so maybe half a click finer grind

Drink

DrinkFlat White

Milkwhole

Milk Quantity90ml

Foam10ml

Overall Rating

★★★★★

Latte Art

Pollock

Fruit notes but lingering acidity from the shot. Mil frothing was a fail again and did not por correctly. Foam blob was the result

Analysis

✦

AI Analysis

Good Shot

Summary

Shot 2 on the Mexico Amatenango. Big improvement over shot 1 — spray is gone, flow merged to center cleanly, and time landed in Normal at 26s. The slightly sour balance with some linger is most likely freshness at day 9, right on the edge of the recommended 10-day rest. One small area of the puck didn't extract, but the rest was even — minor distribution artifact, not a channel.

What the Numbers Say

Time 26s (Normal), ratio 2.11 (Normal), Espresso target hit. Balance 3 (Slightly Sour) with some linger noted. The linger is the one flag — on a fresh bean it's ambiguous between under-extraction and freshness, but at day 9 on a bean that recommends 10+ days of rest, freshness is the leading cause.

The One Thing to Change

Hold grind 40. Pull again tomorrow at day 10+ and see if the lingering sourness resolves before touching the grind.

Flow is normal, time is in range, and the shot improved significantly from shot 1 without any grind change — the WDT fix did the work. The linger Diego noted is consistent with gas-off freshness, not a grind problem. Changing grind now would conflate two variables. One more day of rest gives a clean read on whether the sour linger was the bean or the extraction.

Bean Context

Toffee and juicy orange notes are showing through — the fruit-forward character described on the bag is present. Crema heavy with CO2 at day 9 is consistent with the roaster's own 10-day rest recommendation. The small unextracted patch on the puck is worth watching: keep WDT coverage deliberate across the full bed, not just the right side, since that area is now clean.

Progress

Fixing WDT right-side coverage between shots 1 and 2 eliminated the spray and early right-side flow entirely — that's exactly the pattern the coaching predicted, and it worked.

Cached · Oct 24

Bean

Roaster4 Letter Word

BeanMexico Amatenango de la Frontera

Days Since Roast9 days — Too fresh — wait (1d)

Roast Date2026-10-15