I received a PID for my Gaggia Classic and tried my first shot with it. While it was the cleanest shot I’ve ever made (no coffee spilled everywhere through the naked PF), but I got ~2x yield (18 in, 38 out) in 20 seconds and it tasted bitter as hell.
From my understanding of the espresso compass it means that I’m over-extracting and should decrease yield. But if I do that, my time variable will move as well and I will end up with a 15 seconds shots, so I am a bit lost.
What variable should I change to try to improve my espresso?
Gaggia Classic 2012 with PID + Pre-infusion (1.5s pre-infusion + 2.5s delay before actually pulling the shot)
Niche Zero on 10
VST 18g basket + Naked PF
I don’t know if it counts, but I tamped as hard as I could to make one less variable to worry about from shot to shot.