Just looking for suggestions.
I'm having a bit of difficulty with my espresso extractions at the moment.
Here's the deal, at the shop we pull on triple basket naked portifilters.
At the moment I'm training for GLRBC and pulling espresso on double baskets with spouts.
I have no issue pulling triples with naked. But when I go to the double spouted I'm having a world of difference in the taste of my espresso.
My dose has remained the same on both. I'm pulling 1.75 oz for each extraction.
The only variable I'm changing is the grind. Seems the shape and the bottom surface area change the time inwhich my espresso pulls.
Whats happening is my espresso is getting washed out in flavor. The prominent fruit note is no longer prominent. It kind of loses any prominent flavors and the body is just not there(I expected to lose some body when going to spouted portifilters)
So what do you guys think? and I not aware of a certain variable? The coffee I'm using has come into question as well but I strongly feel this is a User Error (me).
Some suggestions and advice would be nice. A tad frustrated at this point.