I also agree that your shots are gushing; looking at the pours I would think that the coffee would have to be sour, nasty, right at the front of your mouth.
If you use the technique that Andy posted (#10) and choke the shot so that it only drips (cut the shot at about 10mls) then taste the coffee,
no matter what the roast, it will be bitter, sitting right at the back of your palate, in a very unpleasant manner.
Then, as Andy says, back your grind off, a little more coarser, until you find the zone.
Check the link that Mal posted, they're pretty good and do some searching on the tube using parameters like ' perfect espresso pour ', 'good espresso pour',
and 'techniques for good espresso'. You will get plenty of visuals on what a good pour looks like. Also add the name of your machine and see what youtube has.
Chris (Talk Coffee) told me, when I was first learning about espresso, that a good pour was like a " drip that wants to pour".
Don't discount anything in the process, dose and tamp has been mentioned, water that isn't at the right temp, (too cool) and as Flynn has mentioned above,
try another bean and ask for an espresso roast, make sure it's not a filter roast, which will be sour. However the roast is the last thing to consider as you have some work to do
getting the pour right first.
When taking video, include the spouts on the group handle so the start of the pour is easily seen, it's easier for you to get helpful advice if your whole process is visible.
Flynn's suggestion of uploading your grind/dose/tamp is a good one.
Although a naked p/f are great for diagnosis, they are by no means essential.
cheers
If you use the technique that Andy posted (#10) and choke the shot so that it only drips (cut the shot at about 10mls) then taste the coffee,
no matter what the roast, it will be bitter, sitting right at the back of your palate, in a very unpleasant manner.
Then, as Andy says, back your grind off, a little more coarser, until you find the zone.
Check the link that Mal posted, they're pretty good and do some searching on the tube using parameters like ' perfect espresso pour ', 'good espresso pour',
and 'techniques for good espresso'. You will get plenty of visuals on what a good pour looks like. Also add the name of your machine and see what youtube has.
Chris (Talk Coffee) told me, when I was first learning about espresso, that a good pour was like a " drip that wants to pour".
Don't discount anything in the process, dose and tamp has been mentioned, water that isn't at the right temp, (too cool) and as Flynn has mentioned above,
try another bean and ask for an espresso roast, make sure it's not a filter roast, which will be sour. However the roast is the last thing to consider as you have some work to do
getting the pour right first.
When taking video, include the spouts on the group handle so the start of the pour is easily seen, it's easier for you to get helpful advice if your whole process is visible.
Flynn's suggestion of uploading your grind/dose/tamp is a good one.
Although a naked p/f are great for diagnosis, they are by no means essential.
cheers


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