Ok this may be a bit basic for some of you out there... but i want answers!!!!
there are a lot of variables involved in the basic espresso process from dropping your beans in the hopper to producing your perfect shot.
My question is this - with any one coffee/blend what can i do to make it taste sweeter/richer/thicker/heavier/stronger/brighter/etc...
or more technically - adjusting what variables, in what way, (assuming all else remains constant) creates what quantifiable difference to taste in the cup?
i.e. adjusting coffee used by increasing dosage creates a heavier, less extracted shot overall???
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