Hey
I am very limited by machine an EM 2800...
Anyway I use a baratza preciso grinder, and finally got some new single walled baskets today.
Anyway I use beans roasted within the week from a local store and grind them on the spot with the preciso.
Up until now I have been using pressurized baskets ( getting very good crema...but have made the switch.
Anyway... With 40 mls in 20 seconds through a double basket tamped with stainless steel tamp at pressure of 15kgs I am getting a very thin crema now I have switched to non pressurised baskets?......... In fact the there is a 6-7 seconds delay before first stream which is okay... but the stream is initially BLACK and then at about 12 seconds there started to be some crema ( but very little)??? In the pressurized basket after the initial delay first stream was thick and full of crema.
1. What am I doing wrong? How should I adjust my technique to non-pressurised baskets?
2.Also whats the advantage of having a non-pressurised basket anyway? I must admit I am tempted to go back to the old ones.... Why are they so supperior. I understand the double walled make fake crema with poor coffee, but whats the harm with good fresh beans?
I am very limited by machine an EM 2800...
Anyway I use a baratza preciso grinder, and finally got some new single walled baskets today.
Anyway I use beans roasted within the week from a local store and grind them on the spot with the preciso.
Up until now I have been using pressurized baskets ( getting very good crema...but have made the switch.
Anyway... With 40 mls in 20 seconds through a double basket tamped with stainless steel tamp at pressure of 15kgs I am getting a very thin crema now I have switched to non pressurised baskets?......... In fact the there is a 6-7 seconds delay before first stream which is okay... but the stream is initially BLACK and then at about 12 seconds there started to be some crema ( but very little)??? In the pressurized basket after the initial delay first stream was thick and full of crema.
1. What am I doing wrong? How should I adjust my technique to non-pressurised baskets?
2.Also whats the advantage of having a non-pressurised basket anyway? I must admit I am tempted to go back to the old ones.... Why are they so supperior. I understand the double walled make fake crema with poor coffee, but whats the harm with good fresh beans?

.
Maybe your beans don't age on weekends.
let me change that to almost 3 weeks.
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