Notes from the back page of this year's journal through July.
Espresso, in order. Lock in the three parameters (input, output and time) first before moving on to any other tweaks. Start with 18g of coffee to get 36 grams of espresso out in about 28-30 seconds. Once that is locked in, move on to different ratios if the coffee still needs more dialing in.
When it's off.
- Sour? Go to 18/40 or 18/44
- Bitter? Go to 18/32
Pour over temperature. High elevation washed wants hotter, right off boil. Bring the temp down before going coarser.