Hi all,
Ive had my serious espresso machine (Vibiemme Domobar Super) for just over 6 months now and thanks largely to the assistance Ive received here, Im pretty happy with what Im drinking.
Im sure Im not Robinson Crusoe here but consistent shots and consistent flavour is my greatest challenge. The other day I was nosing around the home-barista.com site and fpound the following quote relating to an owner of the same espresso machine.
Now, when I pull shots, my pressure gauge (on the top right) tells me that the pressure is around 11 bar. See photo during extraction below.
My question is, could the high pressure be having an adverse effect on my consistency as indicated by the post on home-barista.com? Is it that relevant and where do all you knowledgeable folk believe it should be?
Thanks all,
Tony

Ive had my serious espresso machine (Vibiemme Domobar Super) for just over 6 months now and thanks largely to the assistance Ive received here, Im pretty happy with what Im drinking.
Im sure Im not Robinson Crusoe here but consistent shots and consistent flavour is my greatest challenge. The other day I was nosing around the home-barista.com site and fpound the following quote relating to an owner of the same espresso machine.
My brew pressure was running a little on the high side, over 10 bar. I pulled the covers off this evening and made a small pressure change. It is just under 9 bar now. When you change one variable, you have to compensate by changing several others. Reducing the brew pressure required a revisit on the grind and dose settings.
Previously, I was having extraction issues with the higher pressure. I had to grind much finer than normal and was dosing up. I was getting uneven extractions and pitting (channeling) on the puck. I have also changed coffee, which is another major variable change. Right now I am feeding the Super some Black Cat from Intelligentsia Coffee Roasters. I have lowered my dose and coarsened up the grind. With Black Cat, I am dosing 15 grams in the stock double basket and hitting the sweet spot.
Previously, I was having extraction issues with the higher pressure. I had to grind much finer than normal and was dosing up. I was getting uneven extractions and pitting (channeling) on the puck. I have also changed coffee, which is another major variable change. Right now I am feeding the Super some Black Cat from Intelligentsia Coffee Roasters. I have lowered my dose and coarsened up the grind. With Black Cat, I am dosing 15 grams in the stock double basket and hitting the sweet spot.
My question is, could the high pressure be having an adverse effect on my consistency as indicated by the post on home-barista.com? Is it that relevant and where do all you knowledgeable folk believe it should be?
Thanks all,
Tony

Comment