HI y’all. I am getting increasingly frustrated with my espresso journey, now peaking with a serious attempt on getting an acceptable shot.

My SO gifted me DAK beans, so i am trying to make the best out of it. I didn’t want to tell her the roast date has been a little longer than i normally aim for, but 6 weeks beans we still do okay right.

The shots run extremely fast 10 sec prefinsue, and another 10-14 seconds and its done to 1:2 or 1:2.5 ratio. The pressure only builds up to 5 bar. My first shot at 18.1 gr in and the initial grind setting was smooth to some extent, watery, and sweetness didn’t stick for long. Bitter at the end lingered. Hence i figured for the second attempt to extract more ‘mid’-shot by grinder finer and cut output shorter to prevent bitterness.

To my surprise, the second shot ran faster. Immediately hit with acidity, followed by harshness. Is this an underextraction? I couldn’t recognise defects from the bottomless pf as it run so fast. Didn’t see channelling perse.   All the variables I changed for the second shot should have promoted an increase in extraction but it didn’t. I don’t think going coarser is the route, as the pressure build up is at 5 bar low already.

My setup:

  • Lelit Mara X, descaler, relativly good quality dutch tap water, temp mode I 92C-94Cish. OPV set for 8 bar boiler pressure.
  • Pullman Filtration876 precision basket 17-19 gr
  • wdt
  • level tamping, either with normal tamper or normcor
  • DF64 gen 1, SSP HU burs, aligned myself with a couple of shims.

Since I got the Pullman basket, extraction time has drastically decreased, which I understand is expected with precision baskets. Results have been… varying. Also with a simple medium roast blend coffee, i moreover don’t even dare to serve it to my family, who just expect a classic. Shots turn out overly harsh.

I am 5 years into my espresso journey, thought i learned a lot. But realise tasting coffee becomes increasingly difficult and frustrating. I start doubting myself, do I taste floral or sourness, is this over or under extracted? One thing is certain, I have flashy gear, expensive beans, but distasteful coffee.

Hope to tap in the knowledge of some of the espresso gods in this lemmy.

  • 𝕽𝖚𝖆𝖎𝖉𝖍𝖗𝖎𝖌𝖍@midwest.socialEnglish
    2·
    1 month ago

    I don’t know that there’s anything to the “espresso roast” label. It’s just how long it’s been roasted; I use the same roast for all my brewing, which spans cold to espresso, because I like a bright cup.

    I would put a couple of your bags in the freezer. That’s the best way for long-term storage. Keep the bag you’re using out at room temp. This is according to James Hoffman, and he’s probably right about it.

    Puck screens are so nice. I use one because it keeps the group head cleaner.

    Have you tried weighing your beans and cups, to make sure you’re getting the right ratio? I don’t know your machine, but you can look up water ratios, and bean weights for your portafilter size. Doing it a few times can help you dial in your technique. As beans age, they start to not compact as well, and you have to grind finer which uses more coffee.

    For example, I use a double-size naked portafilter and double-pull. I can always get a nice first pull without channeling, but if there beans are more than a couple weeks old I get 1) no crema, but 2) the second pull is fast and foamy. I have to adjust my grind finer to get the right extraction times and water ratios.