So over the weekend i took a hacksaw, file, grinder and other implements and made a naked group handle. It still needs some work but its OK.
its my 1st naked at home experience
and i have only pulled about 10 shots with it so far.
so i think i have dosing, tamping, channeling issue, the pour is hanging to the edges leaving some of the middle "not extracting" to very late in the pour. I would describe as channeling in a circle around the edge then it "moves" inwards. I dont often get the pour to centralize and get "multi pours" kind if dripping.
the top of the puck is not busted up on top, to suggest big channels.
I think my dose is OK, I get a nice screw mark in the top of the puck.
last few pours i have been doing a EWNS chop to even it out more than i would normally. Might be able to updose a little more but very small.
Tamper is very good fit, not Pullman fit but very close and tight.
Tamp weight is not what i call heavy, maybe i should go harder in the tamp?
beans are fresh, home roasted 5 days ago, through my near new Sjolly.... and the coffee tastes good to me as espresso but always looking to improve
whats your opinion on what i need to adjust in the 1st stage of change?
if you know a good video to watch, hit me with the links
thanks
Leeham
its my 1st naked at home experience

so i think i have dosing, tamping, channeling issue, the pour is hanging to the edges leaving some of the middle "not extracting" to very late in the pour. I would describe as channeling in a circle around the edge then it "moves" inwards. I dont often get the pour to centralize and get "multi pours" kind if dripping.
the top of the puck is not busted up on top, to suggest big channels.
I think my dose is OK, I get a nice screw mark in the top of the puck.
last few pours i have been doing a EWNS chop to even it out more than i would normally. Might be able to updose a little more but very small.
Tamper is very good fit, not Pullman fit but very close and tight.
Tamp weight is not what i call heavy, maybe i should go harder in the tamp?
beans are fresh, home roasted 5 days ago, through my near new Sjolly.... and the coffee tastes good to me as espresso but always looking to improve
whats your opinion on what i need to adjust in the 1st stage of change?
if you know a good video to watch, hit me with the links

thanks
Leeham
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