Thoughts:

I roasted this with apprx. 6 days rest past 1st crack nearing 2nd using a Behmor.

The taste has always been great in lattes. I don't drink straight espresso.

I'm using a quickmill PID'd Alexia with a Rancilio Rocky grinder.

I do my best to make sure temps are right and all basic factors covered in regards

to the end result shot in the cup. I had 4 people over last night. One drinks

straight shots period. Knowing this i tested out the batch previous to that evening.

The end result was "he loved the shot" says it was one of the best he's ever had.

However, when i went to taste it with my latte based palate...it was acidic, somewhat harsh

had some fruity aroma's but overall just harsh. He says it was "amazing" even with no sugar

but i just don't get it (In a latte it tastes fantastic for me).

Is this just personal taste? similar to I like my steak rare other's well done?

If you reduce your dose and make the grind finer, the shot will get mellower and sweeter. This will allow you to determine whether you like this coffee straight.

The alternative is to add a teaspoon of sugar to the shot as you make it now.

Of course remember the OP stated "I don't drink straight espresso." Which may mean no matter the shot and its taste balance or lack thereof he may not like it if generally speaking he doesn't like straight espresso. And his friend who I infer does drink straight shots said it was one of the best shots he'd ever had.

I tried the method last night & this morning.

The straight shots were MUCH MORE TOLERABLE, obviously not my bag though.

I put those shots in a about 150ml of 1% microfoam milk. It tasted ultra sweet

with a lot of milk chocolate tones near the end. This is very different then what

i was getting with the larger dose and less fine grind.

Thanks for bursting the espresso learning bubble.

cheers

ps. as a side note...i bought the manual machine "presso"...it's much better then i expected.