I'm at a bit of a loss here.
I've been using my La Pavoni Europiccola now for over 12 months getting some of the best coffee i've ever had out of it and all of a sudden things have gone sour.
The beans i was using when it first happened were getting slightly out of date (20 days post roast) so i ditched them and got a fresh bag, no good. I then tightened and loosened my grind compensating for extraction time with pressure applied during extraction and tamp pressure. Still no good. I then thought that maybe somehow the pressure stat had somehow backed itself out and had caused a drop in temp. While the shot has now darkened slightly it still has a sour taste. My machine doesn't have a pressure gauge fitted so i'm not sure exactly what i'm getting out of it now but i'm guessing it is now slightly too hot.
Where to now? any help would be greatly appreciated.
I've been using my La Pavoni Europiccola now for over 12 months getting some of the best coffee i've ever had out of it and all of a sudden things have gone sour.
The beans i was using when it first happened were getting slightly out of date (20 days post roast) so i ditched them and got a fresh bag, no good. I then tightened and loosened my grind compensating for extraction time with pressure applied during extraction and tamp pressure. Still no good. I then thought that maybe somehow the pressure stat had somehow backed itself out and had caused a drop in temp. While the shot has now darkened slightly it still has a sour taste. My machine doesn't have a pressure gauge fitted so i'm not sure exactly what i'm getting out of it now but i'm guessing it is now slightly too hot.
Where to now? any help would be greatly appreciated.
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