Hi everyone, I ended up buying a Gaggia Classic Pro e24 machine. I’m super excited! While I wait for the arrival of my grinder, I thought I’d at least start making some coffee. I’m using some Lavazza espresso grounds that I just opened. I’ve been watching many YouTube videos and hav gotten a good idea of the workflow of how to make tasty espresso, such as the ratio of 1:2. I’ve been measuring my grounds and final liquid amount. For reference I’m using the pressurized basket with the small crema valve piece.
The shot I pulled this morning was delicious, however there was a very slight bitter taste that I couldn’t track down and haven’t noticed before.
My question is what are the main foundational elements to achieve the best espresso I can get in the meantime using the pre-ground coffee. Thanks everyone in advance.