Hello all,

This is just a check on "normal".

I have a roast that I use regularly. By accident, I picked up a roast that was a little less dark.

It took me about 4 pulls to get the flow right as I had to keep lessening the grind.

Is this process typical when working with a different roast? That is...unless you're super experienced (which I'm not) or fortunate, you're going to be tossing a few cups.

Thank you.

This is a very good general-advice video from Marc at WLL on dialing in grind size to extraction rate/time:

Yep. Usually what I do. I adjust the grind to get the shot time and then start adjusting temp after.

Pressino,

Just what I needed to hear, see, and know.

Thank you!