At work i always get a wet puck - maybe there is something wrong with my technique? i always fill the basket, level with my finger tamp, tap lightly then tamp again with a lot more pressure - 10kg+ then twist to get a nice finish. this always results in a wet puck.
However, recently i tried something different- fill the basket 2/3 full, tamp firm. then add some more amd tamp again. always results in a firm puck with an indentation of the screw and filter. but it tastes a little bitter although there is good crema and it blondes later.
i adjust the grind for a 27 sec pour of 30mls for both techniques.
any suggestions?
cheers
However, recently i tried something different- fill the basket 2/3 full, tamp firm. then add some more amd tamp again. always results in a firm puck with an indentation of the screw and filter. but it tastes a little bitter although there is good crema and it blondes later.
i adjust the grind for a 27 sec pour of 30mls for both techniques.
any suggestions?
cheers



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