Curious about your thoughts on Decents (John’s) perspective that one can have substantial body and flavour clarity at the same time; just use his Waisted Basket and the Espresso in the 80s profile.

He further finds that: Higher Pre-Infusion Flow Rates (6 to 8 ml/sec) produces more body; Less Headspace produces more body; Narrow Diameter Baskets (typical to lever machines) produce more body, because the baskets are deeper and the pucks thicker; and higher temps cause problems in lower dose shots.

As per my post of a moment ago, I tried his 14g Slightly Waisted basket and Espresso in the 80s profile and got full body but terribly sour shots.

What are your thoughts on John’s approach to increasing shot body? What are my shots with this basket and coffee so darned sour!

If you are sure what you are tasting is indeed sour and not bitter (or overwhelmingly intense), then you need to increase extraction. I find the 80’s profile is good for dark roasted beans, but anything lighter needs more help with extraction. The obvious place to start is by increasing temperature. I can’t see you’ve raised this yet on Diaspora, and as I mentioned before, you may have more luck with feedback from other Decent users/John etc on there. Given he made both the basket and the profile, John would be the obvious person to ask for any advice. I always find he is happy to answer any questions.

Decent DE1 • Mazzer Philos