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Talking to a barista at a local shop made me rethink my whole brew routine
I was complaining about bitter espresso pulls and she just said "your water temp is probably too high." Dropped my PID from 205 to 200 and it fixed everything in one shot. Anyone else have a random convo that totally changed your setup?
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adam_nguyen74mo ago
Wait, what PID setup are you running? I had a similar thing happen when a barista told me my grind was too fine for dark roasts. It was like a switch flipped in my brain lol. Switched to a coarser grind and suddenly my shots weren't choking the machine anymore. Random tips from strangers can be gold sometimes.
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cameronb524mo ago
Switch flipped in my brain" is exactly how I felt when I figured out it's not just grind size that matters but how fresh your beans are. Dark roasts degas way faster than light ones so if your bag is more than a week old that fine grind is just gonna stall. Cracked my code when I started adjusting grind based on roast date instead of just roast level.
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