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by hylaride 2 hours ago
It'd be a learning experience to find the right settings.

Coffee usually goes in two directions. Under-extracted (sour) or over-extracted (bitter). Things that will affect the extraction are temperature (hotter usually means more extraction), time (longer = more), grind size (more surface area in smaller grinds = more), pressure (higher = more) etc. Roast levels also matter.
1 comments
criddell 1 hour ago
I often produce espresso that is bitter and sour.

The best coffee that I've drank for the past five years have all been pour overs (my favorite was at a place called The Library in Toronto). I sometimes wonder if all the time, effort, and money I've dumped into espresso has been a huge mistake and maybe I should just buy a pour over setup...

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gf263 45 minutes ago
You could get an OXO rapid brewer. It can make amazing espresso-intensity (TDS wise) drinks, and can be diluted to be as enjoyable as a pourover.

Also shoutout the library. Great shop

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