Changes to Recipe. I tried to follow the instruction of that Facebook post on the La Pavoni Owner group. Used a 1.5.1 grinder setting on my 1ZPresso JX-Pro.
Notes. I found moderate success. In particular in this experiment I’ve pulled two shots:
- The first one, wasn’t good: it lacked body and was cold. Expecting a sour disaster I’ve tasted it, and strangely enough it was actually ok taste-wise. The problem was that I didn’t properly pre-heat the grouphead to 90°C - 95°C. So I immediately pulled another shot;
- The second one was quite ok: it had a nice body, was properly hot, and I could taste the coffee underneath: slightly acidic, somewhat sweet, with a pleasent aftertaste. This time the grouphead was properly pre-heated by the shot before. However, I could probably still go finer, since the recipe states that if drops of espresso happens during pre-infusion, you are probably too coarse. Since I saw this happens, fearing underextraction, I’ve pulled it a little longer, instead of 14 in 28g out, I waited for 30g out. I think that I was correct in doing this and that at 28 g out It was probably going to be underextracted.