I am new to this category. Used to own a Breville Ikon, I recently bought myself an Alex Duetto II, dual boiler with a E61 group head.
Ive been getting better at distributing evenly and to tamp evenly in order to not get any channelling. I am still fascinated by the consistent chocolaty crema I get each time that I never obtained with my Ikon in the past.
I find I get a nice syruppy sweet shot, if I dose approx 16-17g of coffee in a double basket, tamp it hard probably closer to 40lbs, and let it pull slowly at 200F; 9 1/4 bar over 40-45s or so, stopping it before it starts to blond.
Am I maximizing the sweetness (trying to avoid bitterness while still extracting enough complexity) and thickness by doing that?
Ive been getting better at distributing evenly and to tamp evenly in order to not get any channelling. I am still fascinated by the consistent chocolaty crema I get each time that I never obtained with my Ikon in the past.
I find I get a nice syruppy sweet shot, if I dose approx 16-17g of coffee in a double basket, tamp it hard probably closer to 40lbs, and let it pull slowly at 200F; 9 1/4 bar over 40-45s or so, stopping it before it starts to blond.
Am I maximizing the sweetness (trying to avoid bitterness while still extracting enough complexity) and thickness by doing that?

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