Salty Espresso
Sometimes when we are dialing in our espresso, we'll get shots that taste very salty. Why does that happen? Can anyone explain what causes that? And what we can do to make it go away?
We have a great setup, so that's not the problem.
Replies to This Discussion
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Permalink Reply by Dustin DeMers on
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From my experience updosing to much causes a salty shot. It really confused me the first few times i tasted one. I now dont ever severely updose(for lots of reasons) and i havnt had a saltly shot since I changed my routine. How much are you dosing? and into what size basket?
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Permalink Reply by Jason Haeger on
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It's the coffee. down-dose, boost the temp a bit, and pull it slightly longer. (one at a time, then two at a time, then all three) If it is under-extraction, this should fix it.
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Permalink Reply by Monika Salden on
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Thanks so much for all of your suggestions. I really appreciate it.
We use triple baskets, dosing around 19-21 g, pulling a shot which yields around 26 g of espresso. I think we tend to updose sometimes to try to correct shot issues. The things you all are saying make a lot of sense. We'll play with this and see what happens.
Thank you!
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