Every so often, we get an espresso that seems extra "foamy" during extraction. My first assumption would be that it is pretty new and it is extra gas escaping but some of the espresso in question is 7 or so days off the roaster.
So, I tried updosing, low dosing, tighter grinder, looser grind, and everything else I can do. Anyone have this issue? I thought maybe temp (at a long shot) might be an issue but I switched to a different coffee and it was fine...
Love to hear your thoughts..
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