lower yield until its not bitter
#fresh light roast, 17.6g in, 42g out, bitter taste
unborn grail
fresh plover
lower yield until its not bitter
so aim for same dose in, but closer to 36g out?
fresh plover
it's not intolerable, but not sweet, just tastes like strong black coffee
unborn grail
for me. if something is just a bit off, i'll move in 2g increments
fresh plover
I had a shot in the shop I bought it from before getting the beans so I have a rough idea of flavor
brazen pagodaBOT
fresh plover
if its way off i'll move in 4g
any change to grind size?
unborn grail
nah
fresh plover
flow looks good, plenty of crema
unborn grail
you can if you make big swings
but probably don't need to
crema doesnt really mean anything besides beans being fresh
fresh plover
I'll have a new tamp and scale soon for more consistency; but will try the reduced yield later for sure, ty
unborn grail
no problem! good luck
spice night
Why does the top look so coarse?
fresh plover
Why does the top look so coarse?
I kept grinding coarser as it tasted bitter
unborn grail
You need to be finer than the picture
Should be like sugar
If you’re doing a traditional shot try to ballpark around 25-35 seconds
Doesn’t need to be perfect
fresh plover
This was a darker roast, assuming I need to go finer
unborn grail
Roast level doesn’t have much of an impact on grind size
And that still looks coarse
fresh plover
ok, will go finer, how many steps do you reckon on a sette 270?
unborn grail
Eh seems about right. Maybe the picture is just misleading
fresh plover
This was a darker roast, assuming I need to go finer
this one was a tad sour, so I think it's close
dawn badge
this one was a tad sour, so I think it's close
Play with temp also if possible.
For dark roasts, I usually go for 85-88C
unborn grail
this one was a tad sour, so I think it's close
If it’s sour try increasing the yield a bit further
If it’s just a little sour try pulling an extra 2-3 grams
dawn badge
Unfortunately no. It seems to start high then drop off.
The good news is that if you're pulling the first shot from a cold machine, you get lower temperatures.
Lance Hendrick says with this post is if your puck is solid, it'll hold temp (90C+). If you lose pressure (puck integrity or maybe coarser grinds) you lose temperature.
So in short: Either do a turbo/allonge shot (grind coarser, longer shot 1:5/1:6), or have lighter beans 😔
The way the Bambino behaves it reminds me of a pod machine