u/Many_Size_1515

I’ve been coasting for a bit with my Lavazza but recently had a stunning espresso at Black Fox in NYC. Truly otherworldly. I bought the beans which were about 7 days old at that point thinking I could replicate it on my home setup, which is:

* DF64E grinder
* Bambino, recently descaled
* Bottomless portafilter
* WDT tool

Grind size is dialed and I’m (usually) not channeling. Doing 17.5g in with a 1:2 or 1:3 ratio. The shots are pretty good but perhaps not surprisingly still not in the same league, which was just brighter and more flavorful and had more body.

So, what do I need to get to the next level? Btw I am at 6000 feet elevation and my tap water may be hard.

I always roll to the side that I’m trapping the elbow on. So like sweep their elbow under then roll where they don’t have a post anymore. But just saw a video where the guy rolled the other way. Is that better?