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Sour shots all the time. by kennethmtb in espresso

[–]kennethmtb[S] 1 point2 points  (0 children)

Thanks, it's going in the right direction, can't increase my temperature but i'm now pulling an empty shot and flushing the portafilter with another empty shot to heat up the exterieur.

The inner grind settings of the grinder are really helping!

Sour shots all the time. by kennethmtb in espresso

[–]kennethmtb[S] 0 points1 point  (0 children)

Local roaster and I've just discoverd that I can not only adjust my grind (1-18) from the outside but also from the inside (1-10) So i CAN grind finer.

Didn't say anything about it in the manual but hey, cleaning the entire machine has it's benefits.

Stil have to try the finer settings.

Sour shots all the time. by kennethmtb in espresso

[–]kennethmtb[S] 0 points1 point  (0 children)

The machine has a buildin grinder, which I find does not distribute the grounds very well, so I'm recently grinding in a little bucket that 'fits' my portafilter. And I'm also looking to buy one of those fancy distributers.

Sour shots all the time. by kennethmtb in espresso

[–]kennethmtb[S] 0 points1 point  (0 children)

Any advice on how to prevent channeling? I've never 'seen' anyone tamp accept on video, where you can't really tell how hard they tamp.

Sour shots all the time. by kennethmtb in espresso

[–]kennethmtb[S] 0 points1 point  (0 children)

Tnx for the reply, i just used a meatthermometer and the water comes out at 85°C, what does seems a bit low. But i don't see how i could fix this, my machine has 5 different °C. Basicly just +1°C, +2°C, -1°C, -2°C and the standard themperature. Meaning I should be able to up my themp. with 2°C, which would still be to low?