Are really dark roasts kind of a pain?
I’ve mostly been buying a variety of very dark beans from a local roaster, and I’m starting to feel like they’re making my espresso-brewing life more difficult.
The beans, even when fresh, are often very oily, and they clog up my Encore ESP and cause a lot of retention.
They also seem to extract so fast that it’s sometimes hard to grind fine enough to get good texture and brew time, because the coffee becomes over extracted and bitter when I go that fine. I usually have to use a very small yield ratio.
Does anyone have good grinding/brewing experiences with dark roasts? Would any grinder have these issues with such dark/oily beans, or is my Encore maybe more prone to it?
I’ve mostly been buying a variety of very dark beans from a local roaster, and I’m starting to feel like they’re making my espresso-brewing life more difficult.
The beans, even when fresh, are often very oily, and they clog up my Encore ESP and cause a lot of retention.
They also seem to extract so fast that it’s sometimes hard to grind fine enough to get good texture and brew time, because the coffee becomes over extracted and bitter when I go that fine. I usually have to use a very small yield ratio.
Does anyone have good grinding/brewing experiences with dark roasts? Would any grinder have these issues with such dark/oily beans, or is my Encore maybe more prone to it?