Hi All,
I've been struggling a bit to make a 'good' espresso shot on my Linea Mini combined with my Niche Zero.
A lot of the beans I use are relatively light, at the moment using a coffee from The Reformatory Caffeine Lab which was amazing when I had it in store, but alas incredibly acidic when I took it home.
I've been following all recommendations around timing and dosing, generally dosing 18g in 45g out, or 21g in 50g out, time from turning the pump on to weight around 26-30 seconds. Have tried hotter/cooler temperatures but the lip puckering acidity still persists. Been using a bottomless portafilter, and all looks to be even extraction, no channeling etc.
This morning, I was playing around with the grind, and it was 'too fine' - i.e. 21g in 49g out in about 60 seconds from pump turning on, first drop around 20 seconds in.
I decided to try the shot, and was amazed, there was a small amount of acidity, a little bitterness, and a lovely sweetness which has all be missing from the 'recommended' brew time/recipes etc. It seemed to be almost perfect.
I'm just a little confused though, why would I need such a long brew time???
Are there any other variables I should look at tweaking, or do I just run with my new found approach?
I've been struggling a bit to make a 'good' espresso shot on my Linea Mini combined with my Niche Zero.
A lot of the beans I use are relatively light, at the moment using a coffee from The Reformatory Caffeine Lab which was amazing when I had it in store, but alas incredibly acidic when I took it home.
I've been following all recommendations around timing and dosing, generally dosing 18g in 45g out, or 21g in 50g out, time from turning the pump on to weight around 26-30 seconds. Have tried hotter/cooler temperatures but the lip puckering acidity still persists. Been using a bottomless portafilter, and all looks to be even extraction, no channeling etc.
This morning, I was playing around with the grind, and it was 'too fine' - i.e. 21g in 49g out in about 60 seconds from pump turning on, first drop around 20 seconds in.
I decided to try the shot, and was amazed, there was a small amount of acidity, a little bitterness, and a lovely sweetness which has all be missing from the 'recommended' brew time/recipes etc. It seemed to be almost perfect.
I'm just a little confused though, why would I need such a long brew time???
Are there any other variables I should look at tweaking, or do I just run with my new found approach?

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