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Vent: spent 6 weeks chasing a sour taste that turned out to be my grinder burr
Every batch from my Chemex tasted sour for almost two months. I bumped the grind coarser, played with water temp, even swapped beans twice, and finally pulled the burr out last Tuesday. There was a ring of old grounds packed behind it from who knows when, and one good cleaning fixed the whole thing in about 10 minutes. Anyone else have a fix this simple take way too long to find?
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lucaslee8d ago
Wow, six weeks of messing with temps and beans when the whole time it was just old junk hiding in your gear. I can't believe that ring of packed grounds sat there that long without you catching it sooner. That is a brutal lesson in checking the basics first, but at least now you know your Chemex was fine the whole time.
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