Dosage matters more than roast date for this Brazil
⏱ 1 min read The Short Version Reducing the dose from 20g to 18g transformed a sour Brazil roast into a sweet, chocolatey brew, proving extraction—not roast date—shapes coffee’s flavor. In This Article Extraction is the silent architect of flavorSuppliers can’t always explain the chemistry When the same bean behaves like a different one, it’s a sign that your brewing setup needs recalibrating—not your rules. A barista’s routine—fixed dosages, precise grind sizes—collided with a batch of Natural Processed Brazil that tasted sour, despite matching roast profiles and supplier claims. The fix? Reducing the dose from 20g to 18g, which softened…