So ive been referencing the espresso compass in order to improve my shot, but im having a hard time wrapping my head around what I need to do. I’m hoping someone can add clarification.
https://www.baristahustle.com/blog/the-espresso-compass/
The espresso im using comes with a recommended brew of roughly 19g/35g in 25sec. When i brew according to those numbers i get an ‘overwhelming’ and ‘intense’ coffee taste. According to the compass this means i need to decrease yield. How does this relate to time/grind? (The below numbers are made up to explain what im asking, i know the true result will very by bean)
Would i grind finer and do: 19g/30g in 25 seconds
Or keep grind the same and shorten time: 19g/30g out in 22sec
The same question apples to increasing or decreasing yield. Do i adjust the grind or the brew time to create a different yield? Do i adjust both?
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