Adjusting the dose and grind size are the key factors to balancing the coffees for a great taste. Here are some general guidelines on how and what to adjust:
- If the coffee tastes too bland, the caramels and sugars are masking the flavors. Increase the dose, and coarsen the grind to keep the flow the same. This will reduce the proportion of sugars while keeping the acid bitter balance the same.
- If the coffee tastes aggressive, you need more caramels and sugars, less flavors. Decrease the dose, and make the grind finer to keep the flow the same. This will increase the proportion of sugars while keeping the acid bitter balance the same.
- If the coffee is too bright, with lemon, fruit, apple, wine, and other acidic flavors, keep the dose the same, and make the grind finer, to lower the flow rate. Make a slower flowing, more ristretto shot. This will reduce the acidity relative to the bitterness.
- If the coffee is too bitter, with too much "bright bitter" flavors in lighter roasts, like toast, wood, or lemon peel, or "dark bitter" flavors, in darker roasts, like blackcurrant, clove, tobacco, smoky pine sap, or peat, keep the dose the same and make the grind coarser. Make a faster flowing, more lungo shot. This will increase the acidity relative to the bitterness