So I got a batch of Zambia Zambica, fresh roasted by Ivdp and I'm now searching for the optimum taste. So I can't really tell yet how tastes exactly.
This are my findings: with my PID on 108, the taste seems a bit flat, so I reduced it to 106; havent tried it yet though.
I changed my dist and tamp a bit, paying extra attention to tamp the whole edge round with the smaller tamper to create a nice seal. And it works, it gives me beautifull extractions (just like some pics posted here) and no channeling whatsoever, although the blonding *seems* to kick in at 20 secs. But I never really paid attention to the whole blonding thing, but around 20 secs the whole stream of coffee turns blond in about 2-3 secs. I presume this is what y'all mean by blonding. I think the solution is to grind some coarser, so the blonding kicks in later.
I'll keep you updated.
edit1: at 106, the coffee definitly has more body and kick, though in comparison to the kalossi a very smooth drink. Bit earthy, bit acid, no sour, some raisin and long aftertaste. Very balanced.
Still figuring out the best grind . . .
edit2: I somehow get less crema than with the kalossi, only about half as much . . . any ideas?