spromance wrote:I'm pretty surprised though that a coffee as dark as you describe can't shatter finely enough on the finest grinder setting to choke the machine at a 16g dose.
bergerb wrote:I always thought that light roasts are easier to brew, because they extract nicer flavors at higher ratios (like 1:2 or 1:3, which would be achieved with a coarser grind)?
Sorry for any confusion: instead of discussing whether a light/dark roast's desirable flavors are easier to extract than the other, I was trying to refer to how they grind / shatter apart. Dark roasts would tend to produce more fines and an overall finer grind for a given grinder setting (i.e. the finest you can go on the Express grinder). In that sense, I was just surprised that a dark roast at the finest setting wouldn't be able to slow the flow down enough for you to hit the weights and times you're aiming for.
bergerb wrote:The pressure is still too high, I tried screwing out the OPV some more, but ended up just turning it a half turn (so now I am at -2,5 turns), because it got pretty wiggly and I don't want it to leak. My conclusion is that (at least on my machine) the OPV is simply not made for such low ratios
How's it taste compared to a shot from your La Pavoni? Not to discourage continued experimentation, but if the taste is where you want it, I wouldn't be too concerned with being 'over' on the gauge. If you're hitting the weight and time targets you're after, and it's over or under extracted, you could also still look to compensate with temperature lower or higher.
Thanks for the heads up about the clip! Will keep it in mind if I'm ever think about lowering mine again, as I don't want to go so loose that there's spillage internally.