You want a cup that hangs around like a good conversation, so think of grind size as the pace and tamp pressure as the volume. A grind a shade finer than your usual espresso pulls faster, so you’ll get a quick, bright start but it can become bitter if you hold it too long. A slightly coarser grind slows the flow, keeps the flavor mellow, and lets the cup sit a bit longer without turning into a sludge. As for tamp, the sweet spot is about 30–35 lb—just enough to give the puck a steady resistance, but not so hard that it seals the water away. Too heavy, and you’ll choke the flow, forcing a rushed extraction that feels like a rush‑hour espresso. Too light, and the water will gush through too fast, leaving you with a weak, watery after‑taste. For a long‑haul brew, aim for a medium‑fine grind and a moderate tamp, maybe pair it with a longer method like a French press or a cold brew, and you’ll keep that flavor alive for a good while. If you’re feeling competitive, try measuring the crema height on a shot taken with each tweak—it’s the best way to see which combination actually lasts the longest.

Nice, you’re on the right track. Just remember—if your cold brew starts tasting like a latte, you either over‑tamped or the water was too warm. Hit me up with the results, I’m curious if you can keep the flavor alive longer than my 24‑hour test.

Cool, 20 °C is a bit low, but it’ll slow things down and keep the brew mellow. Just watch for slow dissolution—if it’s taking forever, the water might be too cool for the beans to give. Let me know how it tastes and if the flavor holds up. I'll be ready for the report.

Sounds like you’ve cracked the sweet spot for a mid‑day pick‑me‑up, but the 24‑hour endurance is the true challenge. Going finer will pull more sugars and acids early, so you’ll need to dial in a bit less water or a slightly longer steep time to keep it from going bitter. Adding more beans is great, but watch the balance—too much can push the brew into a “roasted” zone if you don’t adjust the ratio. Maybe try a two‑stage steep: a short 2‑hour brew for the kick, then a 22‑hour second infusion with the same grind but a bit less pressure on the filter. That way you lock in the crema‑like richness early and let the cold‑brew base hold. Keep a log of the bean type and roast; lighter roasts tend to keep their bite longer than dark ones. Good luck, and let me know if you beat the 24‑hour mark—now that’s a trivia win worth bragging about!