Chasing Warm & Round Espresso What 3 Grinder Clicks Taught Me

Описание: This week something shifted in my espresso understanding.

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Same coffee.
Same 20g dose.
Same 30 seconds.

But 62g out tasted dry.
40g out felt thicker, more integrated, and far more balanced.

Three grinder clicks changed everything.
In this video I walk through:
What a faster, longer shot actually tasted like
What changed when I tightened the ratio
The physical difference between bitter and sour
Why mouth-watering vs mouth-drying became the breakthrough
And why I’m now deliberately evolving a home espresso “house style”

This isn’t a tutorial.

It’s a calibration moment.

Roast 17 – Ethiopia Guji Karume
14.1% weight loss
8 days rest
20g in, 30 seconds extraction

Over the coming weeks I’ll be refining a warm, round, sweet-leaning espresso style and documenting what works, what fails, and what changes.

If you’re interested in thoughtful, experience-led home roasting and espresso experimentation — consider subscribing.

Coffee.

One roast at a time.

Chapters
00:00 – Why I’m Chasing “Warm & Round” Espresso
01:15 – The Shot That Ran Fast (20g → 62g in 30s)
02:40 – What a Gusher Actually Tastes Like
04:10 – Three Grinder Clicks Later…
05:30 – 20g → 40g in 30 Seconds (The Balanced Shot)
07:10 – Acidic vs Sour: The Mouth-Watering Realisation
08:50 – Why Dryness Matters More Than Flavour Notes
10:20 – This Changed My Espresso Understanding
11:30 – Evolving a House Style (What’s Next)
12:30 – Subscribe & Follow the Journey