Changes to Recipe. After 25.01.03 Dialing In (2) Salaverria on La Pavoni Europiccola I’ve settled at around 14 and a half, towards 15.
Notes. By keeping the group-head temperature stable at around 90°C - 95°C with a dose of a little more than 1:2 (around 14g in and 30g out) I’ve got various deliciously balanced shots. These are really really good, I need to get a more stable temperature surfing and a more stable pressure profiling which I guess are the only two really “free” variables that can affect taste, since most of the other things are more or less “fixed” (granularity of the coffee, shot time and dose, etc. )