What you’ve hit is uneven extraction. Parts of the puck were over extracted and other parts under extracted.
Usually the cause is channeling, where some pathways in the coffee puck are easier for water to get through, so they get eroded first which leads to even more water going through these channels. Coffee around these channels then gets over extracted (bitter).
Conversely, much less water is reaching the other parts of the puck, leading to those parts getting under extracted (sour)
Better puck prep helps. Using a WDT tool (some acupuncture needles on a cork would do) or a blind shaker to break up the clumps leads to good results. Making sure the surface of the puck is level after tamping is a big one as well.
What also helps is going coarser in the grind. The coarser the grind, the less puck prep matters and the less channeling occurs. Warning, you’ll no longer be getting the thick crema you may associate with espresso, or the instagram worthy beautiful rat tail extractions. But the coffee produced from coarse grind espresso is IMO much better.
I was taught a lot of this by Lance Hedrick and I applied these learnings to achieve mostly consistent fruity and sweet espresso on most mornings.
Muslims don’t believe Arabic is the language of God. They believe that the Quran was revealed in Arabic (true). Thinking the creator of the heavens and earth only speaks one language is absurd. It also kind of implies that Muslims believe in a superiority of Arabs which is also not true.
Weird to say Arabic hasn’t innovated or evolved considering the wild variety of dialects spoken in the modern world.
Conflating the language with the script is also bizarre. In terms of adapting Arabic to technology, look into romanized Arabic which was used before Unicode was common.
Data caps are to an extent “fake”, in that telcos’ costs aren’t measured in how many bytes their customers download/upload. Telcos’ costs come from renting bandwidth from tier 1 and tier 2 ISPs. This bandwidth is constant.
And for popular websites, they will cache lots of content on their own network or peer directly with data centers so they don’t have to pay for the bandwidth there. The routers will continue routing and the switches will continue switching whether you download 5GBs or 5TBs.
One more way to understand how much of a scam mobile data caps are, is that the same ISP will sell you unlimited fiber plans even though essentially your traffic goes through the same backbone.
Data caps may help lessen congestion on their cell towers, but they don’t need to be as low as they are today.
Usually the cause is channeling, where some pathways in the coffee puck are easier for water to get through, so they get eroded first which leads to even more water going through these channels. Coffee around these channels then gets over extracted (bitter).
Conversely, much less water is reaching the other parts of the puck, leading to those parts getting under extracted (sour)
Better puck prep helps. Using a WDT tool (some acupuncture needles on a cork would do) or a blind shaker to break up the clumps leads to good results. Making sure the surface of the puck is level after tamping is a big one as well.
What also helps is going coarser in the grind. The coarser the grind, the less puck prep matters and the less channeling occurs. Warning, you’ll no longer be getting the thick crema you may associate with espresso, or the instagram worthy beautiful rat tail extractions. But the coffee produced from coarse grind espresso is IMO much better.
I was taught a lot of this by Lance Hedrick and I applied these learnings to achieve mostly consistent fruity and sweet espresso on most mornings.