If you’re having problems getting the taste you had expected with our roasts lower the water temperature in your espresso machine, most commonly done by reducing the pressure in the boiler. We would suggest you try reducing the pressure in your boiler by about 0.1 bar to gauge the impact on the taste. Remember to give you machine sufficient time to respond to the change in boiler pressure – at least half an hour. As a rule all our roasts have been designed to run around 92C, certainly not up around 95-96C.
If you want to get all technical about it then yes, if you are running doses greater than a conventional 16g (e.g. 23g/triple shot) the coffee mass then has a higher thermal capacity to absorb the heat from the water and you will therefore be able to run higher temperatures without killing the taste.