Another paramter you can play with is grind size and brew time while holding the same ratio. I think once the extraction is right the flavor will balance. How old is the coffee by chance? If its relatively new, maybe it needs to age a bit more? When all else fails, drown it in milk

Nusstu wrote:Thanks TomC for the reply. No, I haven't tried other Colombian coffee this is my first and I'm quite new to coffee appreciation.

What do you mean by washed, is it like a preparation technique from the roaster or grower?

So, what beans would you recommend for espresso (that is idiot proof for extracting)?

Washed, meaning cherries are run through a bath of water before drying. Single origin coffee's can be a bear in my experience. I'm very new to espresso extraction.

I tend to like Colobians as SO, as matter of fact I'm currently enjoying a truly great one, from Antioqia, Finca Los Pinos, buttery chocolate, spices and a hint of acidity that helps keep it balanced. Roasted a bit darker than I tend to go, but I was playing around with different approaches to lowering gas after reading Scott Rao's Best practices.