TBH what you described isn’t that crazy; 11 secs to come through and then stopping at 32s is well within most accepted parameters. I kind of get what you’re saying though. I’ve had (paid for) espresso before that looked absolutely stunning while extracting and tasted like utter shit, and vice-versa.
TBH what you described isn’t that crazy; 11 secs to come through and then stopping at 32s is well within most accepted parameters. I kind of get what you’re saying though. I’ve had (paid for) espresso before that looked absolutely stunning while extracting and tasted like utter shit, and vice-versa.