Hi,
Im working with an Imat Mokita with PID and a rocky doser grinder. Im using some fresh ethiopian mocca beans. My espresso is consistently very bitter - like the taste of aspirin, often to the point of being undrinkable.
Im just dialling in the grinder and I dont really have any point of reference for this. The grinder has 40 subsettings ranging from 0.0 (very fine) to 4.0 (very coarse). Ive tried most settings from 0.7 to 2.0, 0.7 being way too fine with lots of sediment and 2.0 really approaching a plunger grind.
Im using a double basket. I flush through the portafilter and wipe it. Then I dose (twice) into the basket level with finger, tamp with weight of tamper only and then dose again into the portafilter, this time tamping harder and twisting at the end.
With the finer grind (0.7) I get slow brewing time and very wet pucks. As I approach 2.0 the pucks are firm and very dry. The espresso is less bitter with the coarser grind, but still hard to drink.
Any advice would be appreciated.
Im working with an Imat Mokita with PID and a rocky doser grinder. Im using some fresh ethiopian mocca beans. My espresso is consistently very bitter - like the taste of aspirin, often to the point of being undrinkable.
Im just dialling in the grinder and I dont really have any point of reference for this. The grinder has 40 subsettings ranging from 0.0 (very fine) to 4.0 (very coarse). Ive tried most settings from 0.7 to 2.0, 0.7 being way too fine with lots of sediment and 2.0 really approaching a plunger grind.
Im using a double basket. I flush through the portafilter and wipe it. Then I dose (twice) into the basket level with finger, tamp with weight of tamper only and then dose again into the portafilter, this time tamping harder and twisting at the end.
With the finer grind (0.7) I get slow brewing time and very wet pucks. As I approach 2.0 the pucks are firm and very dry. The espresso is less bitter with the coarser grind, but still hard to drink.
Any advice would be appreciated.

.
Comment