Help!
The last week or so iv noticed my shots have been starting perfectly, perfect flowrate etc but blonding happens far to early into the shot. After say 15sec, even tho the extraction rate was bang on. The coffee to start with started to drip like honey then flow as it shud. After I extracted the shot, I carefully knocked the pluck out and noticed it was a lot darker (wetter) around the edges. Although it was clearly wet in the middle, and all the way thru the pluck, the edges were a lot darker as if channelling down the side had occured.
After about ten shots over a few days the shots were drinkable just. I norm pull 1-1.5 oz restrettos.
Iv read that tapping the side of the basket can cause this, but I dont. I fill filter, settle, and a solid tamp once and polish so not sure why channelling is happening down the side. Am using the sunbeam tamper, am wondering if cos it doesnt goto the edges completely its making the water run down there? After extraction there is often a slight (2mm?) hill or grinds up the side of the basket all around the egde. Theres always the screw mark from shower screan and firm not wet pluck. Sometimes the very middle bottom of the pluck is darker and wetter to but not always. Theres never any "dead" dry spots at all.
Anyone know wat I am doin wrong?
I recently changed the beans for fresher ones and the coffee is a lot better and nicer, it flows a bit better to but still has the darker wetter rim...
The last week or so iv noticed my shots have been starting perfectly, perfect flowrate etc but blonding happens far to early into the shot. After say 15sec, even tho the extraction rate was bang on. The coffee to start with started to drip like honey then flow as it shud. After I extracted the shot, I carefully knocked the pluck out and noticed it was a lot darker (wetter) around the edges. Although it was clearly wet in the middle, and all the way thru the pluck, the edges were a lot darker as if channelling down the side had occured.
After about ten shots over a few days the shots were drinkable just. I norm pull 1-1.5 oz restrettos.
Iv read that tapping the side of the basket can cause this, but I dont. I fill filter, settle, and a solid tamp once and polish so not sure why channelling is happening down the side. Am using the sunbeam tamper, am wondering if cos it doesnt goto the edges completely its making the water run down there? After extraction there is often a slight (2mm?) hill or grinds up the side of the basket all around the egde. Theres always the screw mark from shower screan and firm not wet pluck. Sometimes the very middle bottom of the pluck is darker and wetter to but not always. Theres never any "dead" dry spots at all.
Anyone know wat I am doin wrong?
I recently changed the beans for fresher ones and the coffee is a lot better and nicer, it flows a bit better to but still has the darker wetter rim...
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