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Yes it’s a little bit fuller in the roast and easier to extract than most of the single origins but no promises I’m afraid, unfortunately as you suggest the equipment is the limiting factor here; if the shot won’t run any slower then it’s going to pull all the sourness out. Might not be the machine, could be the grinder producing a lot of fines. Your brew recipe is great for a lightish roast but it needs to be slow for more contact time, like 35 seconds for tart coffees. Counter-intuitively have you tried turning the pump pressure down via the OPV? On our pressure profiling machine in the SO programme we do the main infusion at 5 bar for that reason, it gives us body in a high-extraction shot.
Stevethecoffee
@Nef
Having trouble dialling in my espresso. I can make an ok espresso with 16g in/35-40g out in about 20 seconds. Any higher dose or finer grind just chokes the machine, even just a nudge finer at 15g chokes it.
It’s a medium to light roast single origin, probably more intended for brewing rather than espresso. Would getting a darker roast make things any easier?
Might it just be my machine (Gaggia Cubika) lacks the pressure power for a proper shot?
FWIW, it does make a nice shot at 16g in, 40g out in 20 seconds. But it does just seem a bit quick.
@StevePeel - is your espresso blend roasted any darker than the single origin stuff at YB? Going to put in an order, and just wondering if I’m better off getting the espresso blend to make my shots better/easier.
Now with vid, excuse the one handed messy tekkers.
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