Changes to Recipe. I’ve used basic La Pavoni Europiccola technique. After various experiments settled on 15 and a half clicks on my DF64 Gen 2. 14 g in, around 31-32g out is where I’ve had most success.
Notes. Some shots were delightful, sweet, balanced, chocolaty. Sometimes, like in this later shot, I’ve got a hint of acidity, which was nice but maybe a bit overwhelming. I think I need to get straight pressure and dose a bit better.
Shot Photo with weight
