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S Feb 9, 2016 at 6:35 history suggested Kai Maxfield CC BY-SA 3.0
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Feb 8, 2016 at 23:43 review Suggested edits
S Feb 9, 2016 at 6:35
Oct 19, 2015 at 6:45 vote accept Niko
Sep 5, 2015 at 1:55 answer added mawil1013 timeline score: 2
Sep 2, 2015 at 16:45 comment added Niko @hoc_age I'm currently keeping everything roughly the same except for the grind coarseness. The shots where first very sour and are now a bit to bitter (but have already improved a lot).
Sep 2, 2015 at 16:32 comment added hoc_age Great picture! I gave a preliminary answer below, but... what else have you tried? Have you varied (one parameter at a time!) your dose weight or grind coarseness? How does the shot taste?
Sep 2, 2015 at 16:29 answer added hoc_age timeline score: 7
Sep 2, 2015 at 8:24 history edited Niko CC BY-SA 3.0
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Sep 1, 2015 at 20:24 comment added hoc_age Indeed - a picture of the spent puck still in the portafilter after your brew (e.g., this dialing-in article). See this Serious eats article on dialing-in -- specifically, start with determining the best coarseness of grind. Pre-infusion might account for the delay; portafilter bottom style might affect splatter... but let's start with the grind!
Sep 1, 2015 at 3:52 comment added luser droog Can you post photos of the coffee puck? That can be very useful for diagnosing.
Aug 31, 2015 at 11:28 history edited Niko CC BY-SA 3.0
deleted 1 character in body
Aug 31, 2015 at 5:28 comment added Niko @IvanKapitonov Thanks, I've edited the question.
Aug 31, 2015 at 5:27 history edited Niko CC BY-SA 3.0
added 20 characters in body
Aug 31, 2015 at 0:45 comment added Ivan Kapitonov Welcome to Coffee SE! Nice question. It may be helpful to mention what kind of a machine you have.
Aug 30, 2015 at 19:09 review First posts
Aug 31, 2015 at 0:45
Aug 30, 2015 at 19:06 history asked Niko CC BY-SA 3.0