JohnB. wrote: Have you Scace tested your machine so you know that your 202-203° isn't actually much higher? I only drink straight shots & the only difference between my shots at 200° & 203° is that the 203° shots have a nice cinnamon?? spiciness that makes the 200° shots seem bland. What flavors are you getting in your 200° straight shots?

I have not used a scace, so you're right, I don't know for sure that my temps are accurate. That being said, it's a saturated group head (Lelit Elizabeth), which is supposed to have pretty good temp stability, and with most medium roast coffees I get good results in the low 200s, so if it's off, it's probably not too dramatically off. Anyway, at 200 I'm getting a lot of nutty flavors, kinda like a peanut butter cup, maybe just a hint of baking spice, but I don't taste obvious cinnamon. At 202-203 it tastes bitter and overextracted. I suppose I could try cutting off the shot a couple seconds earlier, but 30s including 7s of preinfusion already seems a bit on the short side. Anyway, I have 5lb of this stuff, so I certainly have some time to tweak the parameters some more haha.