Using the the same methods and amounts for stale coffee (whole beans or ground) and fresh recently roasted beans will not work.
You need to adjust it for each new roast, even when the bean is from the same origin as the previous batch you used. Fluctuations will be smaller though.
Also be aware that some people do not enjoy some roast levels.
I for one used to think I loved dark French roasts in my early twenties.
Now I am more for the lighter floral notes in my filters and the earthier nutty notes in my espresso. But nothing ever as dark as French roast.
Rules of thumb;
* buy fresh whole bean
* that are all from the same source
* not a robusta
* that has its roast date on the packaging
* store in airtight container away from sunlight
* do not freeze the beans
* and use it within 3-4 weeks of that date (earlier for espresso)
* enjoy the coffee you like and do not let anyone else tell you otherwise. But perhaps, experiment with your tastes.
I'll be honest, I have this problem in most cafes the last few years as well, it's not just at home. It just all tastes disgustingly sour to me (and again, horrible hints of compost and manure). I assume I just don't like what modern coffee drinkers like, but I cannot imagine ever acquiring a taste for it however hard I try.
The advice I always had from local roasters is to store the beans in a fridge.
I have the luxury to have a stepless grinder, and I can observe the difference when I have to adjust the grain size between beans that are freshly roasted, stored in fridge and stored at room temperature.
At fridge temperatures, beans stay wet and oily much longer.
You need to adjust it for each new roast, even when the bean is from the same origin as the previous batch you used. Fluctuations will be smaller though.
Also be aware that some people do not enjoy some roast levels.
I for one used to think I loved dark French roasts in my early twenties. Now I am more for the lighter floral notes in my filters and the earthier nutty notes in my espresso. But nothing ever as dark as French roast.
Rules of thumb;
* buy fresh whole bean
* that are all from the same source
* not a robusta
* that has its roast date on the packaging
* store in airtight container away from sunlight
* do not freeze the beans
* and use it within 3-4 weeks of that date (earlier for espresso)
* enjoy the coffee you like and do not let anyone else tell you otherwise. But perhaps, experiment with your tastes.