"Real" bitterness in the cup most often relates to either of the following, or a combination or all of the following: GRIND TOO COARSE POUR TOO LONG (too much volume poured through into the cup) SHORT DOSE (not enough grinds in the filter) OPERATOR NOT PURGING THE GROUP OF EXTRA HOT WATER BEFORE BREWING. HORRIBLE / STALE COFFEE BEANS! So with regard to your questions, if the brew water is in fact too hot, it could simply be that your technique does not include purging (temp surfing) the group before brewing, not necessarily that the machine is running too hot overall (although it could be). "...Does anybody know, how to reduce that on the maschine?..." Yes, but wouldnt go there without the other variables at the top of this reply having first been elimiated. "....Does reducing the water temperature also mean a drop in preassure?...." Not water pressure, but steam pressure could be reduced. However, reducing steam pressure in machines that are genuinely running far too hot usually has a negligible effect oin the temperature of the brew water so this is not necessarily an area I would bother too much with otherwise you could end up with markedly reduced steam pressure to a point where it may affect ability to froth properly, with out it having done much to brew temperature. What is the pressure reading on the gauge at the point when the element switches off? Regardz, FC.
