elbertfunkleberg wrote:The proof of the espresso is in the tasting so I'd wait for that before coming to any conclusions.
One of the things I'm coming to realize is that controlling this thing is quite difficult. Once you have head pressure built up in the group behind a tight puck it's not so easy to drop the pressure. When watching the WLL demo I noticed that Todd did not tamp the coffee and subsequently got a bit of a gusher. I thought this was a real rookie mistake but now I'm wondering if it wasn't intentional. If you don't tamp then pressure changes are a lot more responsive, but of course you don't end up with anything drinkable.
For me the the jury is still out on this kit. I have yet to produce anything as good as my lever machine.
It seems common based off my experience with other DE1 owners that complete profiling without a deep understanding of how and why can lead to less than desired shots.
A great spring lever style profile is probably my favorite.
Start with the valve all the way open until 3 bar (for light roasts; 1-2 bar for darker) is reached then close the valve and hold pressure at the 1-3 bar range for 6-12 seconds (shorter for darker, longer for lighter). This similated cocking down the lever. If you experience a lot of drops here your grind is too coarse. Ideally you see beading but no drops. Then quickly take pressure to 9 bar for around 8 seconds (i.e. spring releases) to slowly reduce flow (pressure) over 45-60 seconds (linger for lighter). You want your desired yield between 3-4 bar so that's the guide for grind and dose.
This type of shot is always sweet and well balanced. It works perfectly on DE1, seems easy to do on Bianca, and should be easy here.