Looking for Advice on Dialing in Lighter Roasts for Espresso

Q&A
1

Hey everyone,

I’ve been working with lighter roasts for espresso lately, and I’m struggling to get consistent results. I know they generally require higher temperatures and longer pre-infusions, but I’m finding it tricky to balance clarity and sweetness without over-extracting or pulling sour shots.

Here’s my current setup:

  • Machine: E61 HX machine (PID controlled)
  • Grinder: DF64 with SSP MP burrs
  • Beans: Light-roasted Ethiopian (washed) and Colombian (honey-processed)
  • Usual recipe: 18g in, 40g out, ~30-35s

Some challenges I’ve been facing:

  1. Sourness at shorter ratios – If I pull a 1:2 shot in ~25s, it’s often sour, even at a fine grind.
  2. Bitterness creeping in at longer extractions – If I extend the shot to 35-40s, sometimes I lose vibrancy, and the finish turns slightly bitter.
  3. Channeling issues – Even with WDT and careful puck prep, some shots still show uneven extraction.

I’ve tried pre-infusing for ~8s at low pressure and increasing brew temp (currently 94°C), but results are hit or miss. I’d love to hear how others approach dialing in lighter roasts. Do you find that reducing pressure helps? Would a longer bloom phase make a difference?

Any insights or workflow adjustments would be greatly appreciated!

I also checked this: https://community.baristahustle.com/t/what-to-look-for-when-buying-a-used-espresso-machine/salesforce-commerce

Thanks in advance!