I've been playing around with putting my filter roasts through the espresso machine, and I've noticed it's very difficult to get a shot out properly.
When extracting a normal espresso roast (once I've dialed in the grind), the drips? come through in a few streams and come together quickly into a thick syrupy stream.
When I try to do the same process with a light roast, I notice the drips are very thin before and after coming together. I do adjust the grind accordingly, but find the window for a correct grind to be much smaller than with a darker roast - e.g.: a notch on the Mazzer may be too much adjustment for the light roast, whereas for the darker roast it's a step in the right direction.
What are the chemical properties in a light roast that may cause this? I also note the lighter roasts are more prone to channeling and the occasional spray, even though the distribution/leveling and tamping technique is exactly the same.
When extracting a normal espresso roast (once I've dialed in the grind), the drips? come through in a few streams and come together quickly into a thick syrupy stream.
When I try to do the same process with a light roast, I notice the drips are very thin before and after coming together. I do adjust the grind accordingly, but find the window for a correct grind to be much smaller than with a darker roast - e.g.: a notch on the Mazzer may be too much adjustment for the light roast, whereas for the darker roast it's a step in the right direction.
What are the chemical properties in a light roast that may cause this? I also note the lighter roasts are more prone to channeling and the occasional spray, even though the distribution/leveling and tamping technique is exactly the same.
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