Tools: got a vibration pump vivi flow rate of 230ml/30sec. niche & 18g baskets. My dist and tamp is very consistent.
Bean: https://www.northstarroast.com/product/dark-arches/ Chocolate, nuts and tangerine.
Suggested recipe: 18g in> 38g out 28 seconds. 1:2.11
1st attempt: Used suggested recipe, end result espresso drying and not great. Dryness being the take away guessed this was over right? Has to be grind then
2nd: Decided to grind coarser and pull quicker. iirc 24 sec same ratio. Worse. Sip then sink shot. Under right? Has to be ratio
3rd: So the finer grind was drying and over so going back that way must be a mistake. The coarser grind was worse. Logic said keep same grind and push through more liquid. 28 second pull. 42ish out. Not good.
Logic spent where to go from here.
4th: Has to be grind! Coarser is no bueno as the shots got worse. Tried to reset to the original setting. Pulled 28 second shot and only 36 came out. little bland but best shot yet. What happened here? Someone explain how accidentally grinding finer on a drying and over shot was better.
5th: to hell with it. Trying logic didn't work. Decided to go a notch finer and pull for as long as I dare. Dial between 7-8 on the niche. 18g > 33g out and 30-31 second. Best yet. Getting chocolate. Very drinkable. 1: 1.83 ratio. Shots are looking from the bottomless too.
Can someone walk me through & correct my logic during that dial in. Tell me how I could have got to where I did faster. Certain Im missing something either taste wise or adjustment wise. Any other suggestions or tweaks to try to improve the shot further? Really only getting the choc coming through. Do have a 20g vst that I could use. Should I just quit while I'm ahead. Actually written this recipe down so if what I'm getting now is my worse shot going forward I'm happy.
thanks in advance.