Hi Rob. Your and others suggestions proved to be most helpful. For example, I have a decaf bean that is roasted by an Italian oriented espresso roaster (Milano - Harmony blend) that I had enjoyed and had managed to dial in with my earlier Bartaza Sette 270 and heavily modded Breville DuoPro (with dimmer type flow control, improved brass water distribution plate -with multiple flow output holes, IMS screen and 18g IMS baskets, temp surfing, bottomless PF, etc.).
However I encountered challenges in dialing in this dark (almost espresso roast) bean with my Lelit. Milano Harmony Decaf .
I was initially running shots with a finer grind, at 13.5 in and 20 out, using an IMS 15 g basket, running 45 seconds including an 8 second bloom pre-infusion. I managed to get the acidic vs sourness notes in somewhat balance, but there was no complexity or lingering flavours, as a straight shot or in milk. Going to 25 out made the shot taste “thin and without flavor” as did 24 out.
Then I tried Rob1’s advice for this bean type / smell. I coarsened the grind a couple of notches and ran the shot to 13.5 in and 26 out. And lo and behold, I started to extract flavours. Pleasant ones, not burnt or ashy or smoky. I then tried a couple of notches courser and 27 out, and detected burnt, ashy notes. So I will next go back to 26 out, same grind.
So …. Thank-you Rob1 and all !! 🙇♂️🙇♂️🙇♂️
Any further general suggestions on dialing in various bean varieties and roasts will be welcome. Or Rob1, you can just give me your cell # and I will message you for guidance when I am dialing in. 💬💬💬 😁