Here is a triple. I upped my pressure to 10-bar and the espresso is great. This shot ran forever and was a thick sweet milk chocolate. The blend is a 14-day old Classic Italian Espresso Blend from Sweet Maria's. I let them roast it this time.

A couple of videos for (my La Pavoni ) inspiration:

I am glad that my video inspires you ! (mine is the first of the three).

I am curious: what do you think about my new video ?



Thanks,
Niv

WOW! All thumbs up!

Paying attention to my brewing temps and the return of the WDT my espresso has improved very much...

here is one from start to finish with my Mini Grimac

PS, excuse my dirty hands (varnish)..

Here's one from this morning. This was with 15g of Ambrosia, about 8 days after roast. I preheated the water in my Carezza to about 155, which gets the extraction temp in the 200 range fairly consistently. Preheating the water has really opened up the extraction space with this setup. I've been playing around with dose and grind, but when I can get good flavors they seem to be either muddy and indistinct, or overly concentrated, it's been tough to find a good middle ground. I'm not sure if this is a limit of my set up (lelit grinder) or more due to my technique.

Here's the pour, which looked about average pour wise, and a little short volume wise, with 1oz (15g) in about 22 secs. Any advice/observations/critiques are welcome.