I do like a neat shot here and there, and although I predominantly drink light to medium, as I don’t like roasty flavours, one of the things I like is that gloopiness. However to get that without it being sour you defo need to go more towards medium.
I probably drink 70%+ milky, 20% Aeropress, <10% neat. I often take a sip before the milk goes in, and if it’s delicious I just drink it neat.

all mine go through a eb superfine basket so there cleaner than the londinium shots i used to have

Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

‘all mine go through a eb superfine basket so there cleaner than the londinium shots i used to have’

As noted elsewhere, this is my experience of switching to the superfine basket.

2 years later

What about pressure? What pressure works best for lighter roasts? I started with 6 BAR peak and just tried 9 BAR, to increase the extraction.

And … how would you dial in lighter decaf (I have a Niche Zero, E&B 15 and 18g baskets, and a Decent). Any adjustments to your recommendations?

So far, I’ve tried 1:2 at 90C, then shifted to 1:2.5 at 92C and have begun to lose the sour notes. I guess I need to go to 1:3 at 94C?

I am so used to medium/medium dark roasts with caramel and chocolate notes that I am having trouble with fruit notes. It all just tastes sour to me. And I am used to/like fuller bodied shots. Some palate acclimatization is required.

I can set the shot up so that it moves onto a declining pressure if the flow rate exceeds 2 ml/second? Is that a good idea?

For you Decent owners out there, what profile(s) do you use? And if you use Visualizer, do you have or recommend any useful profiles from there, including yours?

Would I

    go long 1:4 :1:5
    try a turbo shot, with paper on the bottom of your basket, try 90 and the 94

    Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

    JHCCoffee I am so used to medium/medium dark roasts with caramel and chocolate notes that I am having trouble with fruit notes. It all just tastes sour to me. And I am used to/like fuller bodied shots. Some palate acclimatization is required.

    So you need to get used to it to eventually like it…very odd. I do find a lot of light roasts so underdeveloped, to me they are undrinkable.

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        DavecUK So you need to get used to it to eventually like it…very odd. I do find a lot of light roasts so underdeveloped, to me they are undrinkable.

        I’ve tried light roasts too and have never managed to either like them or produce an acceptable coffee, our go to is Monsoon Malabar, never get it wrong and it’s fantastic in milk or as an Americano.

        Gloopy too, it has more gloops than a gloopy thing from gloopsville 😃

        Having said that I’ve a 15g VST basket coming to try and help me get better espresso from light roasts, the whole go long thing and increase the yield is actually anathema to me after spending years producing 1-2 and 28-30 secs espressos the thought of increasing the yield and maintaining the length of the pour , ie 25-30 seconds, is giving me the heeby jeeby’s (old Scots expression means the fear).

        https://coffeetime.freeflarum.com/u/Twotone2

          JHCCoffee 6 bar is generally better for clarity, but anywhere between 4-10 bar and you should be good. I have find flow is more important than pressure.

          On a decent my favourite starting point is extractamundo dos. Flow rate and yield enhance/attenuate characteristics. If you are unsure about lighter coffees you could start slow (such as 0.8g/s) which will give mostly choc flavours and then go faster/longer to look for fruits working towards the turbo end. If it is still too light/sour I would then switch to allonge or full blooming (e-dos has a short bloom).

          As per the guidance for e-dos I adjust ratio for taste - longer to attenuate sour, shorter to attenuate bitter.

          Example from today which was actually very slow but tasted great:
          https://visualizer.coffee/shots/714247ac-dfcf-4462-aef8-709dc705ca5b

          I went faster into turbo range but didn’t like it as much:
          https://visualizer.coffee/shots/dd87936d-7947-4c92-97a5-0c470008983f

              I roast at light to medium light, as I’m looking for the fruity profile in an espresso.

              I have roasted at medium, but it’s not often as I’m less interested in the smooth areas of a bean profile.

              I think I’ve been spoiled with very good coffee shops in London that opened during the third wave, so I try to roast my beans the same way because I enjoy the style and the drinking experience.