Great stuff mate; nice looking shot and it obviously tasted the goods.....Originally Posted by 0B303F342422510 link=1283488530/0#0 date=1283488530
No, its not really normal but its not a big deal either. As is often stated here and many other places, "Its whats in the cup that counts."Originally Posted by 0B303F342422510 link=1283488530/0#0 date=1283488530
A possible reason though, is that you have slightly under-dosed and ground slightly too fine by way of compensation. Try increasing the grind size just a smidge and up your dose by a small amount and see where that takes you. Probably the most difficult aspect of pouring consistently great espresso, is to get your Dose and Distribution routine down pat. Lots of info to be found here and elsewhere on how to develop this routine and a "Quick Search" via this feature up in the R/H corner of the page, will turn up lots of information.
Maybe, maybe not....Originally Posted by 0B303F342422510 link=1283488530/0#0 date=1283488530
It could just mean that Silvia is not quite sitting level on the bench or there may be a little bit of casting slag left behind in the spout (can be filed away with a small round file). Personally, Ive never been able to create differential pour rates from each side of the spout after making sure the machine is level and the spout is clear of all manufacturing glitches. Ive tamped deliberately and severely lopsided, yet the pour rates from both sides remains the same.
A very different matter as far as the quality of the pour itself is concerned of course.
So long as you are storing the beans properly, they should still be performing quite well albeit maybe a little past their prime perhaps....Originally Posted by 0B303F342422510 link=1283488530/0#0 date=1283488530
Hope some of this helps out mate. All the best.... :)