This is only my third shot that I pulled in a non pressurized basket.
My prep:
Freshly medium roasted beans 18 grams (roasted a week ago)
Grind it at 0.9 circles on my timemore c3 esp
Use the wdt tool
Use the distributor tool
Tamp it with a spring loaded tamp
Do I need to change anything?
by Outrageous_Peace8013
9 Comments
G
You only change something if you don’t like the taste. How shots look doesn’t matter.
https://espressoaf.com/guides/beginner.html
Those beans seem very fresh due to the massive amount of crema. You may want them to sit a little longer
Looks a little fast to me.
It’s fast with a lot of crema, has a large cone shape and you say it’s sour which suggests the following:
If recently roasted there is a lot of additional CO2 which increases the crema and shows up as increased acidity in the cup, which you might perceive as sour separately from the extraction time.
Try this experiment… grind the beans and use your wdt letting the grinds sit for about 5-10 minutes before tamping. This increases surface area and allows for increased off loading of gas. Then run the shot to evaluate and see how the taste changes. Use this to adjust your grind.
If the large cone appearance is still present, consider flushing water to decrease temperature in the group.
I can’t taste it through the screen
Is it possible to make good tasting espresso and frothed milk with the Stilosa? I was gifted one and been using a Cuisinart burr grinder, but have been very disappointed with the taste-very watery. I am a total espresso newb, so not sure if it is user error or if I should upgrade to a Bambino and Baratza ESP.
What portafilter is this one. Looking to get one like this
I’d grind it finer and use a puck screen.
Try brewing a dry brew first to lower the temperature.