TIL the guy who fixes my espresso machine had a point about water temp

I've been pulling shots at 200 degrees for years because that's what some blog said. The repair guy at Espresso Parts in Seattle told me my beans were getting scorched and to drop it to 195 for lighter roasts. After three weeks of testing, the sour notes I hated are gone and I'm actually tasting cherry and chocolate now. Anybody else get told their gear settings were all wrong by a random tech?

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harper9141h agoMost Upvoted

Never really thought about it until my shots started tasting burned and i tried dropping it to 195, total game changer.