I was hoping to post this a little bit later, but my last try to fix my espresso didn't work and now I need help
This text will be a little bit longer, so the short version is:
Too much coffee,
Too much pressure..
So my story begins about two years ago, as I found a thing called La Pavoni and I remembered that we had such a weird thing anywhere lying around.
So I started looking for this weird contraption and actually found this gorgeous espresso machine in our basement.
My first tries resulted in some terrible tasting, I dont think I can even call them espresso, cups of coffee.
So I learned more and more about espresso, started using fresh coffee, got a decent grinder (Eureka MCI Mignon), replaced my steam tip with a single hole one, ...
And then my espresso was actually drinkable, now I can produce very consistent shots with my La Pavoni.
And then I bought a Sage Barista Express because I wanted to have more consistency, and I thought this is the perfect opportunity to get good espresso in my office and I don't even have to buy a grinder, since the Barista Express has one built in.
And it was like learning again how espresso works. I got problems with a second shot, because I didn't dry the portafilter enough, so I got more resistance and my espresso got over extracted.
Another thing was adjusting the top burrs on the grinder to allow finer grounds, because I couldn't go any finer.
The thing I am currently working on is getting the recipe I use on my La Pavoni to work with the Barista Express.
On the La Pavoni I am using 10.5g of coffee, with a ratio of about 1:1.5 and a time of around 30 seconds. I have very dark beans and with some foam, it tastes sweet and absolutely not bitter.
Then I tried to match the recipe on my Barista Express, so around 16g in and aiming for around 25g in 30 seconds.
Firstly I thought the pressure gauge is just not right, but now I learned about rotary and vibration pumps and OPVs, and now I think my pressure is just too high.
Soo, I adjusted the OPV (turned it 2 times around, out, counter clockwise), got a little less pressure, It went from *red-line* to *green-line*. (image) Still too much, but as this dumb pressure gauge does not have any numbers, I can't even tell, how much it actually reads. But I am assuming the green line is on 13bar, which is way too much, I know. But I dont know how to fix it... I am assuming the middle of the "Espresso Range" should be 9 bar.
I don't know if I should turn the OPV more, or get a portafilter pressure thingy, or overthink my recipe and just get a lighter roast... I don't want to give up yet.
The last thing that is weird: I do not get my 25g out. I get around 40g, which is a ratio of 1:2.5 and not my wanted 1:1.5. But the grinder is already struggling with my current setting and if I go much more finer, I think the burrs soon will start to touch..
Thanks for reading through this, I hope someone has any idea what is happening with my espresso
Just to make sure: The valve I adjusted: