Changes to Recipe. I ‘ve tried to hit a lower temperature than usual (95-100°C on my temp strips on the group head), and aimed for 90-95°C. Same grind size and dose as 24.12.29 (1) Daily Coffee Coopchebi on La Pavoni Europiccola.
Notes. Sweet, balanced, chocolaty espresso. One of the best I’ve had with this setup. Probably the lower temperature is better. I’ve read that higher temperature lead to a major expansion of the puck, making more resistance and that causes channeling.
It ended up being a 31 g out while I was aiming more towards a 30 g.
Shot photo with weight
