I’ve really loved my original NZ over the few years I’ve had it and it’s served by (now sold) MaraX and now Linea Micra well.
I’ve come to realise over the last few months that as much as I try, I cannot get the same depth, brightness and general ‘wow’ feel to my espresso shots as a well dialled in specialist coffee shop.
So, I decided to do a bit of a trial over the last month. I have had many delicious (and consistent) Red Brick espresso flat whites from Laynes in Leeds, so that’s my taste benchmark. I bought some Red Brick (not my usual at home) and have been experimenting with a couple of kgs at home. I cannot get close to what I drink from Laynes.
My shots are all ‘fine’ - balanced and perfectly drinkable, but they lack that sweetness and ‘wow’ taste in the mouth. I’ve tried different ratios, temperatures, extraction times and I’m coming to the conclusion that the NZ is the limiting factor here.
So, if I’m after taking a step up from my NZ, what’s the current consensus on what’s next? I’d like single dosing and not a massive form factor. I’m quite happy to buy a grinder and then spend £££ on burrs for it too, if that’s needed. Low retention would be a bonus.