Good people, could I ask for some input from you?
If the starting point is "medium grind, medium tamp", what can, in general, be expected of the changes in taste in the cup, if one goes "finer grind, lighter tamp" or "coarser grind, harder tamp" respectively?
Secondly, in your experience, what keeps the brew pressure more stable all the way through the shot, finer/lighter or coarser/harder?
Edit: The following was only meant as background information, not the focus of the thread, which is the above.
I've been having an issue with an undesired bitterness lately, it's a bean that I know quite well, and it's home roasted. In another thread, I've been complaining about poor crema, but that problem has become a lot better, unfortunately, I'm now having trouble with the taste. Damn...
Leo
If the starting point is "medium grind, medium tamp", what can, in general, be expected of the changes in taste in the cup, if one goes "finer grind, lighter tamp" or "coarser grind, harder tamp" respectively?
Secondly, in your experience, what keeps the brew pressure more stable all the way through the shot, finer/lighter or coarser/harder?
Edit: The following was only meant as background information, not the focus of the thread, which is the above.
I've been having an issue with an undesired bitterness lately, it's a bean that I know quite well, and it's home roasted. In another thread, I've been complaining about poor crema, but that problem has become a lot better, unfortunately, I'm now having trouble with the taste. Damn...
Leo

Comment