mifilmi

Salty in espresso means underextracted coffee. Many factors play there: such as grind size, pull time, tamping method, and water temp. A good espresso taste balance, you got the acidity and bitterness in sync, and give you sweet creamy taste.

Note: pourover methods usually more forgiving and give you better taste. I suggest you try those methods for your black coffee.

I'm using clever dripper for my manual brew, enjoying coffee bean from West Java, Indonesia. Still pulling a double shot once awhile, just when I need a (stronger) quick fix.

Do you mean coffee bean from the US? I live in Indonesia, and I do have a lot of recommendations. But I don't know whether they can ship it to US.

How can we rotate the picture? I posted it from Jerboa...

None that I know, at least not in this instance. Maybe other instances? Or you can make one if you like.

Yes, Mugen is fantastic brewer. It's a "low by-pass" type, producing smooth brew. And the pour can be continuous. Here's a picture of it.

IMHO Tricolate is better than Pulsar. They basically work with the same principle, however Tricolate dimension is smaller, making it more suitable for small batch brewing.

Looking at your picture, you used medium to coarse, yes? Have you tried finer ground?

Talking about bripe reminds me James Hoffman.

A pretty fast flow dripper... Do you use finer ground? I found a video here.

I'm using 60g/L, the best ratio in my opinion. I grind it using Timemore C2 and brew it using Hario Switch.