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I just got a bag of a light-roast washed Ethiopia Guji and I'm struggling to dial it in on my Niche Zero + Gaggia Classic Pro.
My current recipe
- Dose: 18 g in → 40 g out
- Time: ~28 s
- Grind: Niche setting 15
- Temp: 93 °C
The problem: it's coming out sharp and a little sour, with a thin body. I expected more of the floral/citrus sweetness everyone talks about.
What I've tried
- Grinding finer (down to 12) → slower shot but even more sour.
- Bumping temp to 95 °C → helped a little.
Anyone have a go-to approach for light naturals/washed on a single-boiler setup? Should I be pushing the ratio longer (1:2.5)? Appreciate any tips 🙏