Printer's Row Coffee Co · Brazil Cerrado

Sat, May 30, 2026, 2:09 PM (Shot 26)

DoppioVery SlowShortDay 7 · Too fresh — wait

Shot

Grind Setting39

Dose18.3g

Grinder Retention0.2g

Adjusted dose 18.1g

WDT UsedYes

Distribution ToolNo

Spring Weight30 lbs

Pre-infusion6s

FlowDripping / Restricted

Shot Time60s

Stopped at27.8g (+6g drip)

Yield33.8g

Ratio 1:1.870.56 g/sVery SlowShort

Taste

Balance

SourBitterBitter

Shot Rating

★★★★★

Notes

Over extracted. Flow started at around 15 seconds slow dripping on both spouts. Then it started flowing on the left spout close to 25 seconds and remained that way for the remainder of the shot until the machine turned off. I also tried shots at 28, 33 and 37 grind levels all choking the machine with no to little output. Flavor is bitter to very bitter even with milk. Good body

Drink

DrinkFlat White

Milkwhole

Milk Quantity120ml

Foam10ml

Overall Rating

★★★★★

Bitter due to the coffee over extraction

Analysis

✦

AI Analysis

Problem

Summary

Shot 4 on Brazil Cerrado at grind 39 — still choked and over-extracted at 60s, yield 33.8g only because the machine timed out. Flow didn't start until ~15s and ran single-spout the rest of the pull. This bean is resisting every setting from 28–39. The pattern is unambiguous: you need a dramatically coarser grind.

What the Numbers Say

60s is Very Slow by a wide margin — industry standard flags anything over 45s as severely over-extracted. Ratio of 1.85 is Short, but meaningless here since yield was just accumulation over a minute-long choke. Balance 6 (Bitter) matches the over-extraction. Notes confirm the numbers: slow drip start at 15s, single-spout flow, bitter even with milk. No contradictions — everything points the same direction.

The One Thing to Change

Jump to grind 45. Do not stop at 41, 42, or 43 — this bean has shown zero response to incremental changes across 11 settings. One big jump, target 36–38g yield, stop the shot manually at 30–35s if it's flowing.

Brazil natural process beans are dense and resist flow. Four shots across settings 28–39 have all choked or run 60s with restricted, uneven output. Incremental steps are not working. Grind 45 is the minimum viable starting point for this bean — you may need to go even coarser. Flow normalization is still the only goal. Do not evaluate taste until you have a shot in the 25–35s window.

Bean Context

Brazil Cerrado natural process at 8 days post-roast is technically in peak window, but freshness isn't the issue here — natural process beans are notoriously dense and require much coarser grinds than washed or EA Washed decaf beans. Your previous reference points (Ándale at 33, Decaf Huila at 29) are irrelevant for this bean. Flavor notes say 'balanced, creamy, soft' — that character won't show until flow is normalized. Bitterness right now is purely a choke artifact, not bean character.

Progress

Four shots into Brazil Cerrado and the dial-in is still in flow normalization mode — that's not a failure, it's a genuinely difficult bean. The important pattern: you've now confirmed the entire 28–39 range is unusable, which is real data. Grind 45 is the correct next step and should have been attempted after shot 1 on this bag.

Cached · May 31

Bean

RoasterPrinter's Row Coffee Co

BeanBrazil Cerrado

Days Since Roast7 days — Too fresh — wait

Roast Date2026-05-23