I have had this discussion with several co-workers and never gotten a clear-cut answer so I figured I'd try here.
More so with one of our blends than others, I am able to pull sweet, well balanced shots that taste great, but are always low volume. Normally I wouldn't complain, but I know it's not correct. So great taste or not, the volume isn't where it should be.
I'm working on a La Marzocco Strada, 203.4 degrees, 9 bars, and a 21g dose at 25 seconds, and of course, filtered water. As far as my tamp, I'm right at 40-50lb though I have no real way to test it (working on that part).
I have read through several articles and gotten a couple of opinions on the subject, my first inclination is to updose but that's not really proper either. It seems when I fine up more it just prolongs extraction(29 sec) and begins to become way too acidic and astringent and likewise, coursing up speeds up extraction(21sec), therefore making it bitter.
It's something I'm working on but in all honesty, I've hit a wall and thought I'd get some opinions before I start burning through espresso diagnosing every problem.
That being said, I know we dose high compared to many peoples' liking. The dosage, temperature and pressure are all given to me. So it's what I have to work with. Any help is greatly appreciated.
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