Berryterry
IMO, without any actual inputs re-your current workflow, we can’t give you constructive views.
Dave recommends a PI bar pressure of 1.5-2.0 bar. You may leave the PIDs at the default value.
I would set my group at 92C and the brew boiler at 100C and adjust in increments of 0.5C.
As written above, I aim for a PI time of 8-10s from cocking the lever. Typically, the shower screen starts beading in 5-6s and a few drops will fall into the cup in 7-8s. A lack of drops in excess of 10s would mean that something is not right as far as the puck preparation is concerned - it could be the grind, tamping, … at least for me.
If the grind size is good, the Evo should easily hit at least 10 bars pressure. Achieving the 10 bars pressure does not mean there will not be any channelling or faster pour.
I do a quick WDT and a gentle tamp for an 18g-20g dose. If I dose 16.5g, I grind a little finer and tamp a bit harder than the standard dose.
I have a convex Torr tamper. It means, I can’t dose more than 16.5g on the IMS26 basket; on the IMS 32, I dose 20g for one shot and 24g if I am going to split the shot into two (for milk-based drinks).
Folks typically aim for 18g in, 36g out in 30s-35s. This includes the PI time. I seldom time my shot and always cut my shot at the 6 bars. This gives me ~45g. I do time it, if I think the pour is faster. If I do time my shots, I am happy if I were to clock 25s for 36g. In short, neither I’m fixated with the ratio not the time. I won’t worry even if the shots take 45-50s for 1:2.5 ratio. This is just me.
What will eventually decide is the taste. I am sure, the experienced folks will chip in. Please experiment. She is forgiving and will not disappoint you, even if your dosage and puck preps are patchy.
See how you go, and don’t hesitate to post pictures, clips and ask for help. This is a great community and folks will happily help you.
