Coffee Appreciation

Dibs grinder please.

Also, if I could get some advice too-

I've just started at a new job with a La Marzocco and a propper grinder, and Hasbean beans.

However i'm getting quite differnet shots of Espresso. Fairly consistent extraction time, but some taste quite acidic, whilst others are pretty clean and citrus-y.
Would the fact that i'm still inconsitant/new to dosing and tamping be having that much of a noticable effect on the output?

Ta

Yes, you definitely need to be consistent with your dosing and tamping. If you don't fix these variables it will be impossible to set the grind, temp or water dosage. I'm sure Hasbean provide training for their wholesale accounts.

not been in caravan since it was Al's is the roastery going to be on site?

Yeah, they've been roasting on a 5kg electric Probat in the basement since they opened. You see it when you go to the dunny.

24hrs, oops. I might get some de-ionized water from work for the weekend but this may be a little too filtered and get a brita filter early next week. Are you sure the brita filter takes the limescale out of the water?

Don't use deionised water, it doesn't extract the coffee, use filtered tap water. Limescale is calcium, calcium is a mineral, mineral water's no good.

If they can't pull a single then they don't know what they're doing

I reckon they probably know what they're doing. I reckon they know that the dose that works well for their coffee won't fit into a single basket, and if they've made the decision to use naked portafilters to improve the texture of the espresso then they are unable to split the doubles.