espressed wrote:As part of learning how to use my La Pavoni Europiccola I have occasionally ended up with too fine a grind and/or too hard a tamp.
Today was 15g at 50 seconds with high pressure on the lever, and it was an amazing shot.
Has anyone else had this experience?
Yeah I think a little bit like it, I started using potassium bicarbonate(not soda) to re-mineralize preboiled water and it has been pretty amazing how much it consistently widens the window for good espresso.
Before I used to need fresh (unboiled and very hard) water for longer shots, but the problem is with time the hardness drops out as limescale and even before then it would be hard to manage because the solubility of CaCO3 depends on extra CO2 in order to remain in solution, and that CO2 offgasses rapidly at normal pressure, and even more so at temperature making the ph rather alkaline temporarily and the result pretty bitter.
8.2 PH which is the best of all carbonates, fantastic solubility above 200g/ltr at temperature, 0 chloride ions and really pleasant taste in general and unlike calcium and sodium carbonates it wont change PH because of changing boiler temperature (offgassing CO2 in the boiler) making good coffee a lot more predictable and the harsh extremes of sour and bitter shots less possible.
That said with enough Potassium bicarbonate it can get a bit flat lol with most if not all sour notes stifled but still not able to really taste the salt which is a shame. So yeah grinding a bit finer and extracting slower now and it's awesome.