How to dial in a new coffee....

In addition to adjusting grind ,have you tried changing temperature ?

As you prefer darker roasts, try lowering the temperature eg 90 deg ,his can be done quickly and allows you to sense the difference.

Don’t try altering several parameters at once.

Firstly, let me know how you get on with the V Pro. I do miss on demand grinding and it’s a bit silly but also I just like the look of hopper fed grinders and whilst I’d always single dose filter coffee, I’m not averse to a hopper for espresso.

If it’s your taste you want to train I’d maybe consider just deliberately exaggerating a grind both ways so you can see what underextracted (‘sour’ flavours) and over extracted (‘bitter’) taste like. It’s not only grind setting that contributes to this (water temperature can be a factor) but you’ve got the LM so you don’t need to worry about that if you’ve set it somewhere around 94.

You find you’ll get used to roast levels and where to start with settings. For example on the Philos, I know anything around medium roast is probably going to be between 25-30. If it’s darker I might start at 30 and go coarser from there, if it’s lighter I’ll start at 25 and go finer etc.

I’m not sure what burrs are in the Jolly V-Pro but if it’s the 233 that are in the previous gen then they’re pretty forgiving on anything med to dark roasts and your window of ‘dialled in’ will be quite large.

There’s also your own taste to factor in. Sometimes I’ll be enjoying a coffee and my other half will say ‘this tastes a bit sour/bitter’ or vice versa.

Dialling in, to keep it extremely simple, is in 2 parts. The first is to achieve your bean in/volume out ratio over the amount of time chose ie 17 in, 34 out over 30 seconds. Once you have achieved this, then you tweak and work out results by taste

MattH That is the easy part! Drink it or sink it! Do not worry about the tales others spout about making an adjust of o.00007 gm to the grind which unlocked the most magnificent kaleidoscope of tastes never found before! @Elcarajillo makes a valid point that darker roasts tend to do better between 90 and 93. If you make a cuppa and are happy with it, drink it and enjoy it until you do not enjoy it. If you try a new bean and are not enjoying it, then is the time to try dose and temperature adjustments…….or do as I do and do not really care. Very little coffee is bad coffee. Sourness is easy to discover…..temperature………good luck!

MattH Focus on sourness/sharpness/tartness & managing these. Because, these are generally the most affronting & the most common failure mode. Also, have a common cause.

Bitterness has multiple causes, over-extraction might not even be possible with some coffees at 1:2 and a bit longer.

Also see if you can detect any ‘over the top’ mouthfeel/powderyness - this can add bitterness & charred/swampy characteristics, without over-extracting. Steering the level of extraction only fixes extraction based issues…issues with non-dissolved solids/texture are more grind setting based.

Make notes - score your coffees for overall liking (don’t overcomplicate the scoring, maybe note an overriding fault), record grind setting, when you get a new bag go back to the setting that gave you the most high scores & then tweak based on results.

We drink light / medium light, but not too fuzzed about 1:2 ratio. With the lever, the shot is cut at 7.5 bars which typically yields about 1:2.5. The dosage is 17g-17.5g.

The grind size on the Duo from previous bag is the default grind size for the new bag. I often find 1:2.5 in 25s give us sweeter spot than 30s-35s shot.

I neither drink milk-based coffee nor sink them. I taste and check if the coffee has the desired acidity and tasting notes as noted on the bag. I adjust the temperature first and the grind size, if required. I am mostly dialled-in by the third shot.

I just bought a decent and press go, it does the rest 🤣

Cuprajake I just bought a decent and press go, it does the rest 🤣

Twiddles with the grinder settings too, does it? :-)

Jokes aside it does have an adaptive profile, as well as profiles that work well generally called gentle And sweet

Me personally i stick the duo on #7 and yeet 43g in 11s on a ulc profile

But i also find a lever profile works well,

For the op question

Stick to the usual script 2:1 ratio 25-30s see how it tastes, try 3:1 up to 40s but dont be afraid to restretto and try that, as i found the londinium1 suited 1:1 or 1:1.5

Once happy play with temp if you really have to but each time you add more variables, and more chance to go wrong

Fwiw with the Mrs Brazilian beans on the zero its always 19/20 on the dial, this is over about 3 different roasters.

Dialed in