-
Sour is under-extracted, right?
Other things being equal, a smaller dose should be less work to extract, so being too small should err in the direction of over-extracted (bitter, rather than sour).So either the water is mostly bypassing your coffee, or the grind is too coarse ...
Just for comparison, have you tried asking a coffee shop to put a fresh bag of beans through their commercial grinder? Or just order a bag of ground from Pact if you're using them anyway.
useless-
Thanks for your replies.
@Jonny69 - Yeah I agree with you to an extent. I'm not looking for that perfect shot every time. Reading the forums, I'm not going to switch the machine on, wait an hour for it to heat up and reach equilibrium...etc etc...
Having that baseline of a decent tasting espresso is where I'm trying to get to.
Forgot to add, basket.@useless - Yep, from what I've read, under extracted. Can't go any finer on my grind, don't have a picture to hand sorry.
No to the coffee shop question but I guess that's an option, at least then the grind size is fixed and I can work on the other variables in order to get something that tastes OK.
IamNotACrook
It's a 58mm basket but from reading around, they'll only take around 16g max and there's a lot of debate about whether that's too much.
The Silvia has this large nut feature on the shower screen and there's a lot of discussion around cracks in the puck as a result of large doses pushing against it. At 14g I can already get small indent in the puck from the nut.
Is my lower dose likely to impact my sour / acidic taste?