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Is the machine being cleaned/backflushed on a regular basis? How about the grinder(s) being cleaned thoroughly often as well?
Yes weather can certainly play a part in espresso. Any way you can measure average temperature/humidity near the machine/grinder? We are mobile and experience large fluctuations in weather that greatly affects what we do. I installed a digital thermometer/humidity gauge in the van not far from the machine/grinder to monitor changes to help develop a baseline in order to make grind changes as needed instead of merely guessing.
Does your espresso usually taste good at 12 days from roast?
Has your roaster recently made any big changes to the roast?
Any chance that this batch was stored any differently than usual?
A couple of things to think about.
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