Anyone else been drinking this bean as espresso: Guatemala Finca Entre Rios Organic?
I really like it as a single origin espresso, but I do find I get very short shots with it, going pale after about 20 seconds. Grinding finer just gets me less volume, but blonding happens soon still (around 25 seconds, running a less than 30ml ristretto).
I have tried a slighty darker and lighter roast tnan my usual a few snaps into 2nd crack, but these seem to affect taste but not shot length.
It is not really a problem, I just wondered if others had seen the same thing?