test

Dialing in lighter espresso roasts usually requires a different approach than working with more developed coffees.
A fast shot that tastes sharp or hollow is not automatically underdeveloped in extraction terms,
but it often indicates that the balance between yield, contact time, and temperature is still off. In practice,
a slightly higher brew ratio and a somewhat higher brewing temperature often help more than simply grinding finer.
Grinding too fine can easily add bitterness and dryness before sweetness has fully opened up.
For many light roasts, it is more effective to treat extraction as a balance of ratio, temperature,
and shot time rather than trying to force improvement through grind size alone.
Clean acidity should be supported by sweetness and structure, not mistaken for a sign that the shot is already optimized.