- Edited
I’ve never been able to pour an espresso shot that is sufficiently: sweet, full flavoured but with significant complexities/nuances, very full bodied (which I presume would be very risttetto), all with good/lingering (persistent) after taste.
A shot that I would enjoy without milk. I can pour very good-tasting milk drinks, but not straight shots.
I’ve tried very short (very ristretto) ratios, but the shots were very one dimensional.
I welcome any suggestions to achieve the above, with my Niche Zero, Lelit Elizabeth and decaf beans.