Hi,
Id need some theory about grinding coffee beans, being unsure how fine the grind should be. I heard that the ideal extraction time for an espresso (ristretto) should be around 25 seconds. If longer, then tamp it less or grind the beans coarser, if shorter, tamp it more strongly or make the grind finer.
Heres what I notice: sometimes, even though Im using the same grind, the result will vary, giving me overflow or overextraction. At other times, the coffee flows out beautifully but then tastes surprisingly bitter. When that happens I almost always observe grounds at the bottom of my cup.
Id like to make the most of my coffee, so what do I do wrong? Should I grind it differently on rainy days? Id appreciate your inputs.
PS: I have a machine based on a E61 group, a Mazzer Mini grinder, top quality coffee in top condition (fresh and all)
Id need some theory about grinding coffee beans, being unsure how fine the grind should be. I heard that the ideal extraction time for an espresso (ristretto) should be around 25 seconds. If longer, then tamp it less or grind the beans coarser, if shorter, tamp it more strongly or make the grind finer.
Heres what I notice: sometimes, even though Im using the same grind, the result will vary, giving me overflow or overextraction. At other times, the coffee flows out beautifully but then tastes surprisingly bitter. When that happens I almost always observe grounds at the bottom of my cup.
Id like to make the most of my coffee, so what do I do wrong? Should I grind it differently on rainy days? Id appreciate your inputs.
PS: I have a machine based on a E61 group, a Mazzer Mini grinder, top quality coffee in top condition (fresh and all)
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