What makes espresso pull stop
Hey there,
Quick question.
On Ninja Luxe Cafe, what mechanism makes the espresso pulling to stop?
I was just wondering, cause manually you either use time, weight or pressure as a variable. Since I know the machine is not weighing my shot, its not that and since the timing varies, its not that either. Is it then pressure?
Because, i just feel like sometimes the finer I grind, the more espresso i get, even though grinding finer should increase how fast the pressure builds up and yield a shorter espresso.
Last time i got a 1:3 at grind size 2 and 1:3.4 at grind size 1.
Im using freshly roasted, dark roast beans that were roasted about 5 weeks ago I believe. The shot tastes kind of bitter at both sizes.