Hello everybody.

This is my first post:)

I'm currently working for a chain of coffee stores, doing everything coffee related.

Our bean is 90% Honduras 10% Nicaragua. Dark roasted.

I am adjusting their coffee profile right now, and i have some questions.

I have read a lot on the subject 'grind volume' and by adding taste preferences and all the other factors, i have set our ideal grind degree to 16g pr. 60ml. espresso.

What do you think about that.

When i was hired, they already had an 'ideal runtime' set by some other company. The ideal runtime is 21 seconds for 60ml. espresso. Their argument is that the be a is dark roasted and thats about it. Again, what do you think?

Thanks in advance

-Izak Hyllested