I’ve dialled in some beans from my local roaster that taste great but they’re just slightly bitter
I don’t want to go overboard when decreasing the ratio though and want to know what a good amount is to decrease the ratio by incrementally until I reach the flavour I want
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Pick one variable, and shift it slightly.
For bitter, I usually pick grind weight. So, if you’re putting 18g in, try 18.5g, but keep output the same. If adjusting the input, I usually adjust by 0.5g increments, then fine-tune as needed.
If you’d rather adjust the output, then adjust only that. So, using our example above, keep input at 18g, but decrease the output a measurable tad. If adjusting output, I usually adjust by 1g increments, then fine-tune as needed.
Generally, I’d rather adjust input, because output is sometimes harder to fine-tune.
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try it. Use big steps so you’ll easily know when you’ve gone too far.
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maybe ratio is not the control point you want to change. Maybe aim for a shorter contact time?
I think this is right. For bitterness I would start with decreasing time or temperature as it sounds like you are over-extracting currently.
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A bitter shot indicates overextraction as the bitter flavors come from the tail end of the process.
- Drop your ratio slightly. If your starting point is 18g in/36g out, try to stop at 35g or 34
- Your shot time should be 25-30s as a baseline. If you’re running faster than that (less than 25s) grind finer. And vice versa if you’re slower than 30s. This is just a baseline though. I typically run a 35-40s shot (20g in/45 out)
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I use brew ratio for finetuning: when I think my coffee is just a tiny bit too bitter, I would decrease output by maybe 1 - 2 grams. When I think, the effect is too little, I would grind a little coarser instead.
