Hey all... I've tried a search but never seem to find a direct answer
to my questions...
Shot timing...
Upon timing my pulls I've noticed that in order to get the 25
(roughly) seconds for 2oz it sometimes "dribbles" out of the PF. This
doesn't seem normal!?
Acidity...
My research tells me that the acidity of the espresso is controlled
mainly by the bean/roast itself, are there any other factors that
contribute to the acidity of my shot?
