Metric · Ándale Market

Last beans from the bag — you pulled a 7.9g single shot in the single basket, targeting 1:2, and got 18.8g in 15 seconds. That's extremely fast and very under-extracted by time, though the balance landed at 5 (slightly bitter) which seems to contradict the numbers. The stirring discovery is the real story here.

15 seconds is Very Fast — well under the 20s floor for even minimally acceptable extraction. Industry standard flags this as severely under-extracted. The 1:2.38 ratio is Normal range. But the taste came back as slightly bitter (5), not sour — that's the opposite of what a 15s shot should produce. The contradiction is real: single basket dynamics, different flow characteristics, and possibly the stirring revealing flavors that were previously masked by stratification in the cup. The 8g drip lag on a 7.9g dose is also worth noting — proportionally, drip lag was nearly 100% of your dose, meaning almost all of your yield came from passive drip rather than active pump pressure. This is not a normal single shot scenario.

Ándale Market at 32 days post-roast is at the tail end of its peak window but still extracting. The bag is finished now, so freshness is moot. This bean has been naturally bright throughout — cherry and wildflower acidity is baked into the profile. Your best historical result on this bag was grind 33 at 31s, which tells you the sweet spot for this bean on the double basket was coarser than you spent most of the bag dialing.

The stirring observation is genuinely useful — espresso stratifies in the cup and tasting without stirring consistently reads sour on the first sip. Worth applying to every shot going forward, especially on bright beans where you might be over-correcting toward finer grinds based on surface-level sourness.