Need advice to increase resistance for espresso roast
Roasted a really nice batch of natural processed Indonesian beans from Ribang Gayo Musara Cooperative on my Santoker X3.
The graph looks pretty ideal with consistently dropping RoR throughout the roast, FC started at around 185°C, and went through 51s of Dev before dropping at 188.5°C. It took a reasonable amount of time for a batch of this size - 250g.
The result was fantastic without any visual defect, zero quaker, and expectedly turned out to be really great on the cupping table. Sweet, nice acidity, fruity, with a distinct and clear blueberry note.
However, it has been almost unusable for espresso. It is extremely difficult to dial-in as the beans don’t seem to create much resistance at all, and the water just flows through the puck very quickly under a conventional 9-bar extraction.
What could have gone wrong here? Is this more likely a roast development issue, beans density/structure issue, or something else?
Would appreciate any thoughts on how to troubleshoot this.