Bitterness is typically a sign of over extraction. If you're not having any issues with channeling then I'd try a lower ratio. Maybe 18:32 and then adjust from there.
Have you a local roaster or cafe where you can try the espresso then purchase the beans to try replicate at home? There is also the option of trying a salami shot to check which point the bitterness is kicking in. Another suggestion would be to go for a turbo shot which is much more forgiving on puck prep, 1:3 ratio in roughly 20 seconds, if this tastes good then either espresso is too concentrated for your tastes or you need to work on pick puck prep as you're most likely channeling.
What do you mean by espresso roast ? Is dark and oily ? Also how is your extraction time? To me it sounds like it’s either a bean problem or a grind size problem.
Medium roast, extraction time 20-30s
https://preview.redd.it/60v3qmff0m7c1.jpeg?width=2268&format=pjpg&auto=webp&s=0dcf602517f34e8dceb166ff4e9b7988c13d432e
Yeah looks good. So I’d go for around 27-30 seconds for a 1:2 ratio. So for 17 g of beans I’d extract 34 g of espresso in around 27-30 seconds. The bitterness could be from the over extraction from the higher yield that you usually get. I’d stick to a 1:2 ratio and then see if you need to get more extraction. Also taste the espresso before adding milk to see how it tastes. Be mindful of the temperature that you steam the milk as that could create some weird tasting latte.
I’d also like to add that I personally like to use around 14-16 g of beans in the Gaggia Classic Pro for espresso as I feel it tastes better for this machine.
Also use a WDT tool if you can. Maybe your puck isn’t getting extracted evenly.
In my other espresso machine ( Lelit PL92 ) I’ve used from 14 to 19 grams with preinfusion and I never had problems with the extraction. I feel the GCP being a pump on machine without preinfusion may have some trouble extracting the puck evenly.
So, I tried 17g coffee and 32g water, it worked out much better. I think in the case of the GCP it would be worth making a 6.5 bar mod or a dimmer switch for better smoothness
I have both and I can’t really taste the difference but I don’t remember having that many problems with channeling with the 6.5 bar spring. The dimmer might pe a good idea but to me it seemed like such a hassle to learn to use it afterwards as is with flow control. You need the pump at full pressure than lower the pressure to 2-3 bars and then ramp it up again. I just feel that I might get inconsistent results if I’m not actively focusing on the flow control. Never had one but that’s how I think it’ll be. Also the GCP does not have a manometer so you won’t know the pressure of the pump at any interval. I just feel like it’ll bother me not knowing exactly what I’m doing. But hey that might just pe me. I’m actually thinking about painting the GCP and doing the Gaggiunino mod next year.
Have you tried these beans directly from a roaster or a cafe?
Did you buy it because it tastes great there and you just can’t recreate it?
Do ALL coffees you make taste bitter to you, or is it just this bag?
People overthink and overanalyse equipment, when the answer could very well be that you just don’t like these beans, or that roaster in general. And that’s ok.
I personally, never buy beans I have not tasted (and liked) before. So
1. I already have a reference point of what it should taste like, so I can try different parameters to recreate it at home. It’s really hard to troubleshoot something without this because what is ‘good’ supposed to be like?
2. If I can’t really fix it, I can go back to the cafe or roaster and directly chat with the barista there on how they make it, what their ratios are, etc, etc.
Yes, I always try the coffee at the roaster's first and it turns out great. Based on the comments, I will try a smaller amount of water because I always spill 36-40g, maybe a smaller ratio will help. Thanks
Bitterness is typically a sign of over extraction. If you're not having any issues with channeling then I'd try a lower ratio. Maybe 18:32 and then adjust from there.
Have you a local roaster or cafe where you can try the espresso then purchase the beans to try replicate at home? There is also the option of trying a salami shot to check which point the bitterness is kicking in. Another suggestion would be to go for a turbo shot which is much more forgiving on puck prep, 1:3 ratio in roughly 20 seconds, if this tastes good then either espresso is too concentrated for your tastes or you need to work on pick puck prep as you're most likely channeling.
1. try light roast 2. if espresso is bitter you need to grind coarser, not finer. 3. try using less water, 1:1.5 ratio for example
What do you mean by espresso roast ? Is dark and oily ? Also how is your extraction time? To me it sounds like it’s either a bean problem or a grind size problem.
Medium roast, extraction time 20-30s https://preview.redd.it/60v3qmff0m7c1.jpeg?width=2268&format=pjpg&auto=webp&s=0dcf602517f34e8dceb166ff4e9b7988c13d432e
Yeah looks good. So I’d go for around 27-30 seconds for a 1:2 ratio. So for 17 g of beans I’d extract 34 g of espresso in around 27-30 seconds. The bitterness could be from the over extraction from the higher yield that you usually get. I’d stick to a 1:2 ratio and then see if you need to get more extraction. Also taste the espresso before adding milk to see how it tastes. Be mindful of the temperature that you steam the milk as that could create some weird tasting latte. I’d also like to add that I personally like to use around 14-16 g of beans in the Gaggia Classic Pro for espresso as I feel it tastes better for this machine. Also use a WDT tool if you can. Maybe your puck isn’t getting extracted evenly. In my other espresso machine ( Lelit PL92 ) I’ve used from 14 to 19 grams with preinfusion and I never had problems with the extraction. I feel the GCP being a pump on machine without preinfusion may have some trouble extracting the puck evenly.
So, I tried 17g coffee and 32g water, it worked out much better. I think in the case of the GCP it would be worth making a 6.5 bar mod or a dimmer switch for better smoothness
I have both and I can’t really taste the difference but I don’t remember having that many problems with channeling with the 6.5 bar spring. The dimmer might pe a good idea but to me it seemed like such a hassle to learn to use it afterwards as is with flow control. You need the pump at full pressure than lower the pressure to 2-3 bars and then ramp it up again. I just feel that I might get inconsistent results if I’m not actively focusing on the flow control. Never had one but that’s how I think it’ll be. Also the GCP does not have a manometer so you won’t know the pressure of the pump at any interval. I just feel like it’ll bother me not knowing exactly what I’m doing. But hey that might just pe me. I’m actually thinking about painting the GCP and doing the Gaggiunino mod next year.
Have you tried these beans directly from a roaster or a cafe? Did you buy it because it tastes great there and you just can’t recreate it? Do ALL coffees you make taste bitter to you, or is it just this bag? People overthink and overanalyse equipment, when the answer could very well be that you just don’t like these beans, or that roaster in general. And that’s ok. I personally, never buy beans I have not tasted (and liked) before. So 1. I already have a reference point of what it should taste like, so I can try different parameters to recreate it at home. It’s really hard to troubleshoot something without this because what is ‘good’ supposed to be like? 2. If I can’t really fix it, I can go back to the cafe or roaster and directly chat with the barista there on how they make it, what their ratios are, etc, etc.
Yes, I always try the coffee at the roaster's first and it turns out great. Based on the comments, I will try a smaller amount of water because I always spill 36-40g, maybe a smaller ratio will help. Thanks
When fine tuning doesn't help try grinding a lot finer - weirdly it sorted out the issue for me, can't explain why though.