timo888 wrote:Rybolt, "local roasted" identifies place, not time (i.e. not the age of the roast). My local roaster has bags on the shelf three weeks old! Your Black Cat is only a few days old, i.e. very fresh, possibly not even ready for use yet. A fresh roast requires a coarser grind, and you go finer as the roast ages. Your grinder may be dialed in for a.....well-aged... roast.

gj91 wrote:Has anyone had any luck with Illy. What was your secret. Or is this just the difference between fresh roasted vs. on the shelf for a long time coffee.

another_jim wrote:I'm guessing this slamming of Illy is probably due more to people not pulling it right than the coffee itself. Illy is a a North Italian Espresso, not a "North Italian Espresso" made in Seattle or Chicago, but the real thing. It needs to be pulled at 14 grams, at 90C, and at 50ml in 25 seconds -- no ifs ands or buts. If you can't manage that; you haven't pulled it right. If you don't like light roasts and acidic coffees, don't judge.