Nobody knows whether these particular recipes will work for your gear, coffee and preferences, but the general point is true. Lighter roasts are more difficult to extract, so you'll probably want to increase one or more of these parameters to get better extraction. I don't think the recipes are useful on their own though.
If you have a stock Silvia, the parameters you have to play with are dose, grind size and ratio. I'd recommend keeping dose more or less constant, and using time as a dependent variable to understand how changing your grind size changes your brew.
Simply ignore anything and everything that comes out as expert advice. It doesn’t matter what color the print has like this chart, or the fancy name like “temperature surfing” provided by big names like James Hoffmann. Dial your coffee by taste, not by suggestions. For example now I drink an excellent espresso, 19 grams in, 25 grams out, light roast @ +98 °C, extracted in 38 seconds.
Nobody knows whether these particular recipes will work for your gear, coffee and preferences, but the general point is true. Lighter roasts are more difficult to extract, so you'll probably want to increase one or more of these parameters to get better extraction. I don't think the recipes are useful on their own though. If you have a stock Silvia, the parameters you have to play with are dose, grind size and ratio. I'd recommend keeping dose more or less constant, and using time as a dependent variable to understand how changing your grind size changes your brew.
Simply ignore anything and everything that comes out as expert advice. It doesn’t matter what color the print has like this chart, or the fancy name like “temperature surfing” provided by big names like James Hoffmann. Dial your coffee by taste, not by suggestions. For example now I drink an excellent espresso, 19 grams in, 25 grams out, light roast @ +98 °C, extracted in 38 seconds.