Help! Espresso Too Thin
Hi all!
So recently I purchased a Mara X3. Awesome machine. I was running a Tuni G1, and tbh for a sub 100$ grinder: great grinder too. I was using fresh arabica beans(exact variety unknown) 1400m above sea level, medium roast (grinded a week ago) when I was running out of these beans, I changed grinders to the Malkoenig x54. Not so sure this grinder is that great tbh. And I wanted to ask for your advise here, my new beans are a blend between Geisha-Borbon, 1400m above sea level, medium roast, can't know exactly roast date but batch indicates 9/14. So it can't be that old. Problem is with these beans I am seeing virtually no crema on my shot.
18.2 g of coffee to 36g of espresso.
Doing a 5second presoak with the pagaia, then gradually increase, shot time as you can see its ok, but its too thin/watery. I am starting to second guess the grinder tbh. Wouldn't be the first time something expensive is just famous for brand and not performance.
I am running at 4 of 35 levels in the grinder. Quick guide is everything sub 10 is espresso for this grinder.
Distributing, leveling and tampering techniques are unchanged. If I grind at level 3, machine won't pull a shot, or it will take like 70+ seconds to get 36g of espresso out. If I jump to 6 or 7, then it extracts 40g of espresso in like 17secs.
Taste for the shot is ok, not great, not awful, not too bitter, not much body, not much sweetness.
The question:
Is it really the beans? Does roast date make such a huge difference? both are from Cista Rica, both are similar roasts, similar varieties too. Because right now its like day and night tbh. I would expect difference in dialing two coffees but no matter what I do I can't get the expected result from these beans...