Hello I have some problems when trying to get a perfect shot of espresso
The problem: So when the espresso begins to pour, the pressure is not high enought, and the color is dark. It takes about 3-5 seconds to reach the right presure and the right color.
So what can I do to get the right pressure when the espresso begins to pour out?
The equitment I'm using is:
Machine: Sage Barista express
Grinder: Mahlkönig Vario grinder (Right now the grind size i'm using is 3.d)
The beans roasting date: 19/06.
I'm using about 16g of grind coffee.
I'm Tamping at about 15kg
The extraction time is about 22.4 secound from I press the 'double shot' button.
What I have tried:
If I try to use a finer grind the pressure will just get way to high, but still use about 3-5 secound to reach espresso range.
If I try to use a coarser grind the pressure will never reach the espresso range.