I'm a little lost and hope anyone here can help me.
Most of my shots (well let's say all of them) are in the range of sour to undrinkable sour.
I'm using a new Profitec T64 grinder and Profitec Pro 600. In a first step, I've tried all possible grind sizes leading to an extraction in 15s, up to +1min with pretty much the same result, sour. Even when massively over extracted it's sour.
Temp. is set to 92C and pressure is ~9.5bar. With a in/out ratio of ~1:2 (18g in / 40g out) it's sour. Tamping is consistent with a pressure-regulated tramper and the puck looks good to me (no cracks / holes)
I've already tried 3 different beans. All of them medium to dark roast, 100% arabica:
- First one is my favourite. I've previously used them with a La Pavoni Professional for ~4 years and never had shots this sour even when over/under extracted. I was unable to get a drinkable shot with them.
- The second one was sour no matter what I've tried.
- The third one did have an exception. When i got them and used them the same day, I've got "drinkable" shots without much experimenting (~1:2). I've used them every day now and they changed from drinkable to undrinkable sour in under one week. I've only adjusted the grind size finer since the shots under extracted more each day. I'm now back to where i was before.
I've never had that when i was using the the La Pavoni and a hand grinder, I've sometimes used beans my favourite for way over one month.
I've had crema from bubbly white over perfect long lasting caramel to dark brown. Always sour..
Other things I've tried was increasing/decreasing temp and pump pressure (with same grind size) both leading to even worse shots. Last thing I've tried was using bottled water since it's quite hard here, but i don't see much/any difference.
From my quite long experience with the La Pavoni, something seems terribly off here but i have no idea what... I'm already starting to think there is something wrong with my machine.
Just to make sure, I'm not talking about 'a little off', I'm talking about undrinkable sour.
PS: I also have tried the ECM Cialda Portafilter for ESE Pads
https://www.ecm.de/en/products/details/ ... er-cialda/
The result is very... watery...
It has an 'adjustable spout' and closing it completely improves the taste a little, but far from perfect.
Is it really supposed to be that bad?