I need some experienced taste buds to help me out here...
Since my purchase of a new VBM Super Leva, Ive been experiencing coffee much more intensely than before.
Im finding the crema on a current blend very strong, sour, bitey, but the underlying coffee is lovely, well rounded and smooth and mild (milk-based).
Is this a usual split in flavours that occurs when pouring milk drinks due to the buoyancy of the crema? (Ive been trying to copy Renzo and pour the microfoam in circles to break up the crema intensity, and trying some extra-bad latte art, but Im very amateurish at this!)
Is it to do with perhaps initial water temperature? (I am flushing a little but not a lot)
Is it to do with the fact Im using 16gram doubles and maybe not running the shot quite its full length to blonding? (I find Im having little success with 14gram shots/channelling, but have a 9/10 success with 16gram shots)
Or does it have mostly to do with the coffee?
Seriously? I never see baristas stir - but is that because theyre so good at the whole pouring technique to blend it in?
By stiring the crema with a little milk at the base of the cup and then pouring out the rest of the milk you get a much more consistant flavour throughout the cup. If you just pour straight through the crema with great microfoam and maintain the crema up to the top of the cup, the initial sips will harbour greater intensity with the drink mellowing out a few sips later.
No sip should be bitter though, have you tried the same technique with different blends?
I always swirl my shots before I drink them. Very similar to wine tasting. Releasing aromatics for a more pleasurable drinking experience.
Which coffee are you using?
Is everything hot too? As in is it all up to temp before pulling shots? How much are you actually flushing?
Oh and maybe try updosing even more! Oh so many variables!!!! haha, Its a great machine youve got there.