Hi everyone,
(I initially posted this question under Matt’s coffee compass article, but I think I should have posted the question here instead. Sorry for that!!)
I have been working with an ECM Giotto HX for a few months now, but lately I have run into a brewing mystery and the compass cannot help me to solve it: I am brewing an espresso with a very fat bean. The ratio I use is 1:2, 18 grams in and 36 out. This takes around 29 seconds. I use an Eric’s thermometer in my E61 brewhead to make sure brewing temperature is around 93-94 degrees. The taste of the espresso is quite rich, so I am quite happy with that. But somehow it keeps on having a slight bitter undertone and the texture feels a little grainy. That last thing must be because undoubtedly this espresso has a high TDS. I ended up with this ratio because I have tried to eliminate the bitterness continuously by decreasing the yield. The weird thing to me is that a 1:2 brewing ratio is close to a ristretto already, so it feels wrong to decrease the yield even more to balance out the bitterness with more sourness. I have also tried to grind finer, but when I do the machine does not manage to push any water through. Decreasing the temperature also doesn’t seem to do the trick… and I’m pretty sure I keep my machine pretty clean with regular backflushes with Cafiza… so bring it back home: what would you suggest I do to eliminate the bitterness and add sweetness and hopefully also a smoother mouthfeel to my shot? What variable am I missing?
Thanks!
michel