Quick question again pls.
For the shots I pulled so far, I spotted some channeling and I think it was due to the grind size is too fine. Taste was very bitter/ burnt and the mouth feel was thick. I have got 18g in and 40g out in 45s (no preinfusion and flow control fully open start to finish). (Btw I love the brew timer, it so handy). However, I have adjusted my NZ grind setting to 24 (close or filter coffee lever as suggested on the NZ). I used to grind at 17-20 setting when I was making coffee with the same bean with Robot. Anyone have NZ+Bianca can shed some light? I would keep going coarser today but I am quite skeptical when I look at the setting.
I also think my temp setting maybe too high currently the setting is at 95 degree for my medium dark roast. Maybe the temp is too high causing over extraction and making the burnt taste? I also noted that the coffee produced is noticeably hotter than that of my Robot.
The manual said this machine is designed to make 1-2 shots. How to I know the machine is ready and when it is not ready to pull another shot after one? I asked so because the temperature gauge still at 95 degree, group head still very hot to touch, and pressure gauge was zero (I presume it is normal) after each shot. So feel the machine is always ready to pull another one.
Any input will be appreciated.