Metric · Ándale Market

Thu, Jun 11, 2026, 2:22 PM (Shot 48)

DoppioNormalLongDay 16 · Peak window

Shot

Grind Setting29.5

Dose18g

Grinder Retention0g

Adjusted dose 18.0g

WDT UsedYes

Distribution ToolYes

Spring Weight30 lbs

Pre-infusion6s

FlowVery fast

Shot Time26s

Stopped at36.0g (+9g drip)

Yield45g

Ratio 1:2.501.73 g/sNormalLong

Taste

Balance

SourSourBitter

Shot Rating

★★★★★

Notes

Shot ran fast again even at a finer grind. Flow was also restricted at times at one spout or the other. Taste was sour to very sour

Drink

DrinkFlat White

Milkwhole

Milk Quantity120ml

Foam10ml

Overall Rating

★★★★★

Latte Art

Pollock

Aftertaste and bland flavor

Analysis

✦

AI Analysis

Problem

Summary

26 seconds and a 2.5 ratio — time is fine but you're running long on yield again, and the sour/very sour taste with alternating spout restriction is a clear signal something is wrong with puck prep. This is the second shot in a row at grind 29.5 with a broken or channeling puck and a long pull.

What the Numbers Say

Time is Normal (26s) but ratio landed at 2.64 on the previous shot and 2.5 here — both Long. The lingering sourness and broken puck on the prior shot, combined with restricted alternating spouts and sour-to-very-sour taste on this one, all point to channeling rather than under-extraction from grind. A 9g lag is within your normal Bambino range. The balance 2 (Sour) is consistent with what channeling does — water finds the easy path, leaving pockets of the puck under-extracted.

The One Thing to Change

Stop changing the grind and focus entirely on puck prep. Before your next shot: slow down your WDT to a full 45 seconds with deliberate edge-to-edge coverage, and actively watch that you're hitting both sides of the basket equally. Keep grind at 29.5, target yield 36–38g.

You've now had three consecutive shots with alternating or restricted spout flow across multiple grind settings (31, 30, 29.5). That's not a grind problem — grind doesn't alternate sides. The broken puck on the previous shot and the restricted spouts here both confirm channeling originating in the puck, not from resistance. You're also consistently overshooting yield (45–47g) which compounds sourness. Pull the shot shorter.

Bean Context

Ándale bag 2 is at 17 days post-roast, firmly in peak window. This bean is bright and acidic by nature, but lingering sourness across multiple shots is an extraction fault, not bean character. Cherry and nougat should be accessible at grind 29.5 with clean prep — you saw balance 3–4 on earlier shots at grind 29 when puck prep was better. The bean isn't the issue.

Progress

Four consecutive shots on this bag with channeling signs across three different grind settings. The variable is prep, not grind. This is the right problem to solve next.

Cached · Jun 12

Bean

RoasterMetric

BeanÁndale Market

Days Since Roast16 days — Peak window

Roast Date2026-05-26