Thanks for sharing
I have found the following,
temp controlled only last for 3 double shots or just the amount on the chamber, so in compared, you will have hotter beans and cooler beans, the all comes out in different weights, depends on how long you didn’t work with the machine, the longer you left it there more weight you will be expected
So our solution here is
Make sure your dose weight is always the same, you weight the shot for the first 3 hotter beans. And also to check weither your Collier beans is the same dose as well,
For hot later beans, deduct the weight or tampe lightly to control shot time, along as it hits between 20 or 28, they all tasted identical, then you move to your cooler beans, it might come down to 24 or 25 seconds shot time, and this they all acceptable, this machine atuclaly enhance the flavor of the espresso anyway
So this is how I set it up,
In the morning, when the chamber is heated, we dial the grinder to our does weigh 21g to 28 to 30 seconds, then we expect when we move to the cooler beans it will drop down to 25 or around it.
Alternatively, set up a dose two with one or two grams less, to adjusted the shot time,
But make sure you weights through all grind size changes,
As long as the shot time goes up or down it the sign you check on the weights.
Keep the your variable constant, and eliminate the weights and grind size, this is the keys
You will be really welcome to Facebook me @ andrew rong , merry Christmas:)