My Coffee FAQs

Your 26s shot at 1:2.1 ratio is actually in a good range—you don't necessarily need to go finer. However, if you want more body and crema, a slightly finer grind (grind 28→27) could extend the brew to 28–30s and improve sweetness, though the Ándale at 18 days is still developing and may respond better to waiting a few more days. Your rating dropped from 4→3→2 as you over-extracted with higher ratios, so I'd dial back to the 1:2.1 that scored highest rather than chase finer grinds.

Grind finer for lighter roasts. Lighter roasts are denser and require finer grinding to achieve proper extraction, whereas darker roasts extract more easily so coarser grinds work well. Your Huila decaf (light, 6d) at grind 27 pulled a solid 3/5 shot, so you're already on the right track—consider going slightly finer if extraction feels slow or the shot tastes sour.

Follow the roaster's 10-day recommendation as your baseline, but prioritize your own taste results—your Blue Bottle Night Light Decaf shots at 27 days are rating 3/5, suggesting it may still be developing. Since decaf does degas faster than regular coffee, start pulling shots around day 10 and taste regularly; you'll likely find an optimal window between days 14–21 before it plateaus. Track your ratings to identify when this particular decaf peaks for your palate and machine.

That's actually describing three processing steps for the same coffee: the cherries were washed (removing fruit), sun-dried (drying the bean), and water-processed (likely referring to the Swiss Water decaffeination method). Mexican washed coffees typically peak 2–3 weeks post-roast, so your Mexico Huatusco at 34 days is past its prime—aim to use it within the next few days. Look for a slightly faster pull (25–28s) compared to your naturals, as washed coffees usually extract more readily.

These refer to processing methods that remove the caffeine and affect flavor: washed (cleanest, brightest cup), sun-dried (fruitier, more body), and water-processed (balanced, retains origin character). Your Metric Decaf Huila Pink Bourbon is EA-washed, which typically peaks 2–3 weeks post-roast; you're at 19 days, so you're in the ideal window. Expect faster extractions (22–28s) with this processing due to increased porosity—your recent 26–27s shots align well with this profile.

Open the Printer's Row Brazil Cerrado first—it's only 7 days from roast and natural processed beans typically develop sweetness and body faster than washed coffees, making them more forgiving at younger ages. The Metric Decaf Huila Pink Bourbon at 12 days is actually in a better window than both new bags, so stick with it for a few more days if possible, but if forced to choose between your fresh beans, the natural process Brazil will give you better results sooner.

It's best to purge your Encore ESP Pro before a two-week break by running a few doses of fresh beans through it—this clears out old grounds that can become stale and affect flavor when you return. You don't need a deep clean before storage, but do a full cleaning on your next scheduled maintenance to remove any oil buildup that accumulates during use.

Clean your Baratza Encore ESP Pro every 2–4 weeks of regular use, or sooner if you notice static, clumping, or taste degradation. For espresso grinding, consider a more frequent purge (running a few grams of beans through between bean switches) to clear old grounds, especially when rotating between your Metric and Luckycat beans.

Caffeine content is primarily determined by bean mass and type, not extraction ratio. A ristretto (1:1.5) uses less water but extracts similar caffeine per gram of coffee, while a lungo (1:2.5+) uses more water and extracts slightly more total caffeine—but the difference is modest. Your Unicorn Blood at 1:1.5 vs 1:2.3 would have similar caffeine per shot despite the different ratios; the lungo would have marginally more.

As beans age past their peak (typically 2–4 weeks post-roast), they lose CO₂ and aromatic compounds, resulting in flat, muted flavors and reduced sweetness. Extraction becomes inconsistent because stale beans are less soluble—you may see faster flow rates and thinner body even with the same grind. Your Cerrado at 14d and Ándale at 11d are still in the sweet spot, but your Mexico Huatusco at 34d likely shows diminished complexity and brightness compared to when it was fresher.