Pulling a double shot on my 1 week old Delonghi EC330 espresso maker. Got it on sale in Vancouver at London Drugs for 0. Using doi chaang coffee from thailand (single origin medium), ground with a bodum bistro burr grinder (black). I was trying to time my pull to about 20-30 seconds for 2 ounces (double shot), as instructed in this video www.youtube.com but even at the finest setting the bodum bistro doesn't grind very fine. I'm told because my unit is pressurized this is OK; however i've taken to filling the portafilter as close to the top as I can and tamping it very hard in order to get 2 ounces in around 20-30 seconds. This shot I pulled in this video was actually a bit bitter/sour tasting, but i've only been drinking espresso for a week so I have no clue. Any tips would be appreciated! Video Rating: 3 / 5
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