Originally posted by nickrauksts
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I had the same issue with my BZ99. Upon measuring the brew temp using an insulated foam cup and an instant thermometer, my brew temp was too low. As a result all of my shots were sour and thin. To solve my issue I adjusted the pressurestat to get an initial temp of 92 degrees ramping up to as high as 94-96 degrees celcius. The BZ99 being a HX machine requires some sort of cooling flush depending on the type of beans that you. Higher extraction temps for lighter roasts and not as high for darker roasts is the general rule that I use. Of course, you only should change one variable at a time and keep tasting the coffee.


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