Beginner Espresso
My setup is a Bambino Plus, coupled with a DF64 Gen2.5. Besides what came with that, tools include a needler (subminimal), calibrated Tamper (norcore), naked portafilter with a couple extra baskets.
I bought a 2week old light/medium roast after seasoning with a similar but cheaper bean.
Following the suggestions on workflow/settings of 10-13 on the grinder, a manual pre-infusion time estimated at 6-7s, a total time was hard to get used to, but likely over 30-35g.
(Used the naked portafilter)
I don’t yet know the difference between sour and bitter (salami shot time?).
The first known question I think is there merit to using the pressurized 2shot to see maybe closer to what it should taste like?
The other questions to ask/answer I leave to this esteemed group.
Thanks in advance!