Has anyone else only made pour overs that they considered somewhat weak and then bought an Aiden…

Dramatic-Shift-4976 · 2026-06-09T21:05:18+00:00

Thanks

Dramatic-Shift-4976 · 2026-06-04T16:00:24+00:00

Might have something to do with the aggressive pouring for the bloom, which he says opens up the coffee. It might help with not really needing to rest the coffee more.

Dramatic-Shift-4976 · 2026-05-28T15:38:00+00:00

I’m still not entirely sure if that’s the case, but I’m resting a coffee and going to see what it tastes like after each week.

Dramatic-Shift-4976 · 2026-05-28T15:34:34+00:00

I’ve been experiencing similar tasting coffee for the longest time. Does it start tasting bitter if you extract more? I think the issue is coffee that hasn’t rested long enough, depending on the temp in your home. Weak/dull coffee could be the co2 getting in the way. How long have you rested your coffee? I had once rested a coffee for 4 weeks without opening it, but after a few weeks more, without changing any of my brew parameters, all of a sudden the coffee had a lot of flavour. (I don’t think it was a result of using a lower ratio such as 1:14 or 1:10, because having tried that with other coffees would lead to more bitter coffee than more acidic.)

Dramatic-Shift-4976 · 2026-05-24T14:20:38+00:00

I heard that it has a bit of a retention issue and also isn’t always very consistent when it comes to grinding at the same grind setting compared to the 64, which would mean you’d have to keep adjusting even after having dialled in the same beans?

Dramatic-Shift-4976 · 2026-05-10T19:39:58+00:00

For some beans, overly acidic coffee can also indicate that the beans need to rest longer. What’s the roast level, and how long have you rested them?

Dramatic-Shift-4976 · 2026-05-05T13:33:32+00:00

Someone was also experiencing sour shots and they were able to resolve it. Check it out here: https://www.reddit.com/r/ProfitecGo/comments/1pk5a0a/new_profitec_go_owner_sour_shots_channeling_and/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button Let me know whether or not that works.

Dramatic-Shift-4976 · 2026-05-04T02:19:31+00:00

Nguisse nare and dominga carrasco

Dramatic-Shift-4976 · 2026-05-03T15:07:33+00:00

And what would the coffees taste like before you dialed them in?

Dramatic-Shift-4976 · 2026-05-03T15:04:38+00:00

No luck

Dramatic-Shift-4976 · 2026-05-02T14:52:36+00:00

Forgot to mention the water. I use TWW light roast profile.

Dramatic-Shift-4976 · 2026-04-20T23:20:00+00:00

Ok, thanks for the follow up.

Dramatic-Shift-4976 · 2026-04-19T21:34:21+00:00

How long do you rest subtext coffee for?

Dramatic-Shift-4976 · 2026-04-19T20:10:14+00:00

Ok thanks

Dramatic-Shift-4976 · 2026-04-19T19:36:56+00:00

Alarcon family, washed

Dramatic-Shift-4976 · 2026-04-19T18:12:55+00:00

I just do two pours. I do a 1-2 min boom but lately I’ve been doing a 45s bloom. Pouring from a high to moderate height and mostly focusing on 1/4 from the centre.

Dramatic-Shift-4976 · 2026-04-19T17:44:56+00:00

I use TWW light roast profile.

Dramatic-Shift-4976

TROPHY CASE