My barista buddy called my grind 'sandy' and it fixed everything

I was pulling shots at home for about 8 months and they always tasted sour no matter what I did. My buddy who works at a shop in Austin watched me prep one day and said my grind looked sandy, like beach sand. He told me to aim for powdered sugar texture and adjust my dose up 2 grams. After three tries I got a shot that actually had sweetness and body. Has anyone else had a friend point out something obvious that completely changed their routine?

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karen_sanchez491d ago

Check your water temperature next, sandy grind usually means you are pulling too fast and the water is nowhere near hot enough to balance the sourness.