Hello,
Firstly could I just confirm is 'blonding' is the lightening in colour of the stream as it exits the portafilter to a watery thin paler stream?
Secondly I am having some trouble with early blonding.
I am limited by machine as its only an EM2800.
Essentially: I use baratza preciso at setting that produces about 35ml- 40ml coffee from double basket in about 18-20 seconds. If I go one micro- step finer grind I get very reduced stream where as If I go up one I get a fast stream with LOTS of crema, but even earlier blodning. So I THINK my grind is about right for the current bean although a little fast pour time at 18-20 secs.
Anyway the main thing that is stopping me a little off 25 secs is the blonding which happens as early as 15 seconds sometimes!! And I leave the machine running another 3 secs just to make up volume.
So if grind size predominately accounts for speed of extraction/ time.... What factor accounts for blonding?
What can I do to increase delay before blonding onset?
Firstly could I just confirm is 'blonding' is the lightening in colour of the stream as it exits the portafilter to a watery thin paler stream?
Secondly I am having some trouble with early blonding.
I am limited by machine as its only an EM2800.
Essentially: I use baratza preciso at setting that produces about 35ml- 40ml coffee from double basket in about 18-20 seconds. If I go one micro- step finer grind I get very reduced stream where as If I go up one I get a fast stream with LOTS of crema, but even earlier blodning. So I THINK my grind is about right for the current bean although a little fast pour time at 18-20 secs.
Anyway the main thing that is stopping me a little off 25 secs is the blonding which happens as early as 15 seconds sometimes!! And I leave the machine running another 3 secs just to make up volume.
So if grind size predominately accounts for speed of extraction/ time.... What factor accounts for blonding?
What can I do to increase delay before blonding onset?

Comment