Adrianmsmith @DavecUK and @Cuprajake
Thank you for the comments on the flow control/pressure mechanics. What a difference 48 hours makes. I have since been able to use the flow control to my liking and understand the variables better based on your feedback. Don’t want to call myself an expert by any means just yet, but the shot I have been pulling using the flow control has been the best shot I have ever made. I’ve been preinfusing for like 20 seconds at 2 bars of pressure. Then I fully open it before tapering back down until I get my desired 34-36 grams out. The difference in body and taste compared to the normal fully open shot is the most noticeable for me, which I am thinking has to do with the off-gassing of the CO2 during the longer preinfusion phase. The beans are very newly roasted (5/19) so I was reading that it may be good to do that longer preinfusion. Long story short, it has finally started to click. The main issue for me was just getting used to the behavior of my specific flow control unit. Thanks all!