So I've been playing around with my espresso machine for the past week. Finally starting to get the right looking/tasting shots but I've noticed a change in my pucks...
The pucks used to knock out as a solid biscuit. Now they're knocking out crumbly, or at times knocking out in layers (top 3/4 layer knocks out into bin, remaining 1/4 layer remains in basket).
Is this something to be concerned about? I've been told pucks should always knock out as a dry biscuit, and crumbliness or wet pucks mean bad distribution / dosing / tamping / grind.
What I've changed to get the better shots (but worse pucks).
- Reduced brew pressure (from 13 to 10.5)
- Reduced boiler pressure (from 1.3 to 1.1)
- Switched to triple basket (and from 18g dose to 21g dose)
Also started using a naked portafilter, which doesn't show any channeling to the best of my knowledge.
The horizontal breaking puck would suggest horizontal channeling though, no?
Any suggestions would be much appreciated. Or if I'm worrying about nothing and the puck is irrelevant, let me know.
Cheers,
David.
The pucks used to knock out as a solid biscuit. Now they're knocking out crumbly, or at times knocking out in layers (top 3/4 layer knocks out into bin, remaining 1/4 layer remains in basket).
Is this something to be concerned about? I've been told pucks should always knock out as a dry biscuit, and crumbliness or wet pucks mean bad distribution / dosing / tamping / grind.
What I've changed to get the better shots (but worse pucks).
- Reduced brew pressure (from 13 to 10.5)
- Reduced boiler pressure (from 1.3 to 1.1)
- Switched to triple basket (and from 18g dose to 21g dose)
Also started using a naked portafilter, which doesn't show any channeling to the best of my knowledge.
The horizontal breaking puck would suggest horizontal channeling though, no?
Any suggestions would be much appreciated. Or if I'm worrying about nothing and the puck is irrelevant, let me know.
Cheers,
David.

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