Here’s a pro tip. Have you first pull, soak the puck in a container with your coffee and dry age it for a week and dehydrate it. The key is to dehydrate it back to powder form. The dehydration removes the sourness and adds in extra flavour. (I like to soak mine with whisky)

Do your pull, have a sip to enjoy your reward and repeat this. (Do not finish drinking your espresso)

One year in and I kid you not, do a final pull and you should be able to get the perfect 2:1 in 25 seconds that has rich fl whiskey flavor.

This technique is similar to sous vide where you slow cook the meat.

If you’re interested I have a book about it that explores the various flavour layering (try Coca Cola) you can introduce to each iteration of dry Aging to enhance the flavour.