9coffee wrote:Thank you for your kind instruction!
Wow, you must know everything!
I agree with you.
Actually, I'm pulling shot with swinging adjustment of the pump pressure slowly by my hand now like slow pre-infusion.
I can pull shot better than before but I haven't have great effect regarding flavor.
I'm readjusting roasting and grind on your advice.
If there is another opportunity, please offer your support again!
You're too kind
The one thing I am keenly aware of is how little I actually know. This site and folks like Eric have been instrumental in helping me improve what matters most to me, which is what's in the cup.
The biggest suggestion I have for you would be to experiment with brew temperatures to ensure you are in the sweet spot of your roast of choice and follow Espresso 101: How to Adjust Dose and Grind Setting by Taste. It's an iterative process of figuring out your target brew ratio after that. I'm still in the middle of that process, and I think that part of the joy of espresso for me is that there are so many variables that I can pretty much guarantee my journey will never truly be complete.
erics wrote:The delay-on-make relay will allow you to energize the appropriate brew solenoid and use line pressure pre-infusion for an adjustable X seconds. The pump will then start and the brew process continues. To the extent that this improves anything is debatable, leaning towards a "yes it does".
While I enjoy the manual control of the pump kill switch I added to my machine since I prefer "complete" preinfusion (gunshot wound bleed-through of the entire basket before engaging the pump), Eric's suggestion is by far the simplest way to achieve consistent time and pressure-based preinfusion. It's dead simple and proven to be effective.