ECM Synchronika Ep 10| Love the Extended Saturation Technique when it comes to TOO fresh of coffee

The Coffee was roasted 23days ago and just trying to cut down the acidity, viscosity and body of the coffee...
The Extended Saturation Technique is the best way I have tried and it produced a superb beverage from Ethiopia OCR Sidamo G1 Nat
So I am using extend the saturation by letting the coffee drop max of 3 grams before I ramp up to the full brew (8-9bar)
Anyway hope you enjoy the video and thanks for watching.
"Music: www.bensound.com" or "Royalty Free Music from Bensound"

[@metalink]

Explain your flow control positions and timing please, seems to be the most important part of the equation. Thanks

[@wirinharwirjawan6422]

once i lift up the lever and the flow starts with 50ml for 30sec so depends on the coffee origin that I am brewing but of course the profile is more or less is the same (Medium dark) and once I see it coming throught the shot mirror and i will turn on the flow so that the presurre will go to around 8-9 bar pressure :) and hope it helps and appreciate you dropping by here.

[@jackpast]

Never heard of that portafilter filter.

[@petercaddy]

Is your ‘fully open’ position flowing at 11g per second?

[@juggernaut316]

how long was the shot at 9 bar?

[@wirinharwirjawan6422]

starting at 16 sec and it is sure less than 25 sec and thanks for dropping by.