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  • #16
    Yeah definitely Jono_Willmer, I weight everything and it helps keep everything consistent, and easy enough to incorporate into the workflow.

    I haven't even used spouts in a long time since I got the naked portafilter, but yeah, just a mystery why the dead spot... Water flow looks good and nice and even out of the shower screen.. Will keep working on distribution technique...

    Comment


    • #17
      Simon, just my observations...
      "just a mystery why the dead spot... "

      I don't have any issue with this behaviour of the flow during the shot.
      I get the same response often with certain baskets (18g and above).
      And I have no issue with the shot being produced.
      Flavour wise, or the 'metrics' such as dwell time (time for the first blush of liquor to appear thru the basket), total shot time or yield.

      Yet using the same blend / grind and changing to a single dose Synesso (<10g) basket, I can easily get that 'desired' mousy tail effect
      during the shot.
      And yet whilst I get a different espresso it is still wonderful for what I'm chasing with that cup.

      It seems your getting maybe 1, 2 or maybe more 'drips' of flow happening in an area
      just out from the centre ..... and this continues through the duration of the shot.
      And what your not seeing is that lovely funnel / cyclone effect falling off into a mouses tail
      type flow. Yes?

      You may be able to transition to what your seeking, by
      1/ grinding a little courser,
      2/ dosing a little less,
      3/ tamping a touch softer...
      either one of, all, or combo will control the flow of the shot to deliver
      - the first drops earlier ( determine what time your seeking 6, 8 or more? seconds)
      or
      - flowing quicker for the whole shot with that nice so called mousy tail.

      * But will the shot be to quick? to thin? too greater a yield? And the taste?
      That's all...... at your call.

      I'd suggest your at the bleeding edge and as long as the shot is not spurting, or
      speeding up early on into the shot or
      blonding way before you reach the yield your seeking.
      And it tastes great....then
      I wouldn't say you have any issue at all.
      Flavour in the cup at this point is your guide.

      Consistency is key. And whilst your trying to achieve a change being consistent
      whilst changing one thing at a time is the way to go.

      Respectfully the one thing you mention ( and yes I've fully read / followed the other thread as well)
      may be the stepped grinder.
      There's many stepped grinders out there and I've used 5 that I can easily recall. And of those it was only with a
      big 83mm flat burr Anfim Titanium were the step changes were small enough to be not totally noticeable with what
      happened in the subsequent shot..
      But with trial and practice this could be overcome.
      Maintaining consistency with the freshness and quality of bean / roast you work with whilst your working thru
      this will assist greatly.

      GL EA

      Comment


      • #18
        Originally posted by EspressoAdventurer View Post
        Simon, just my observations...
        "just a mystery why the dead spot... "

        I don't have any issue with this behaviour of the flow during the shot.
        I get the same response often with certain baskets (18g and above).
        And I have no issue with the shot being produced.
        Flavour wise, or the 'metrics' such as dwell time (time for the first blush of liquor to appear thru the basket), total shot time or yield.

        Yet using the same blend / grind and changing to a single dose Synesso (<10g) basket, I can easily get that 'desired' mousy tail effect
        during the shot.
        And yet whilst I get a different espresso it is still wonderful for what I'm chasing with that cup.

        It seems your getting maybe 1, 2 or maybe more 'drips' of flow happening in an area
        just out from the centre ..... and this continues through the duration of the shot.
        And what your not seeing is that lovely funnel / cyclone effect falling off into a mouses tail
        type flow. Yes?

        You may be able to transition to what your seeking, by
        1/ grinding a little courser,
        2/ dosing a little less,
        3/ tamping a touch softer...
        either one of, all, or combo will control the flow of the shot to deliver
        - the first drops earlier ( determine what time your seeking 6, 8 or more? seconds)
        or
        - flowing quicker for the whole shot with that nice so called mousy tail.

        * But will the shot be to quick? to thin? too greater a yield? And the taste?
        That's all...... at your call.

        I'd suggest your at the bleeding edge and as long as the shot is not spurting, or
        speeding up early on into the shot or
        blonding way before you reach the yield your seeking.
        And it tastes great....then
        I wouldn't say you have any issue at all.
        Flavour in the cup at this point is your guide.

        Consistency is key. And whilst your trying to achieve a change being consistent
        whilst changing one thing at a time is the way to go.

        Respectfully the one thing you mention ( and yes I've fully read / followed the other thread as well)
        may be the stepped grinder.
        There's many stepped grinders out there and I've used 5 that I can easily recall. And of those it was only with a
        big 83mm flat burr Anfim Titanium were the step changes were small enough to be not totally noticeable with what
        happened in the subsequent shot..
        But with trial and practice this could be overcome.
        Maintaining consistency with the freshness and quality of bean / roast you work with whilst your working thru
        this will assist greatly.

        GL EA
        Thanks so much for your response, very helpful indeed! Yeah that's the thing, it may or be as big an issue if the taste is fine (which sometimes it is, sometimes it isnt), but I'm really wanting to work towards an even extraction.

        Will definitely take those on board and change one variable at a time. I tried tamping lighter the other day, and it ended up being a horrendous extraction haha, multiples streams, fast, squirting everywhere, but may experiment more with that, cheers, much appreciated! [emoji106]

        Comment


        • #19
          I usually get extraction in donut pattern but it comes together during the pour and as above, the taste is great.

          If I brush the grinds flat and remove the peak it helps with the donut, but I have also found that the more I play with the grinds the less consisting I get and the more likely hood of squirters.

          I believe the donut is due to more coffee being in the centre of the basket and hence more dense in the middle after tamping and the water flows more through the less dense outer area.

          Cheers

          Comment


          • #20
            Originally posted by artman View Post
            I usually get extraction in donut pattern but it comes together during the pour and as above, the taste is great.

            If I brush the grinds flat and remove the peak it helps with the donut, but I have also found that the more I play with the grinds the less consisting I get and the more likely hood of squirters.

            I believe the donut is due to more coffee being in the centre of the basket and hence more dense in the middle after tamping and the water flows more through the less dense outer area.

            Cheers
            Yeah ah okay, that makes sense, and I'm wondering about the playing with the grounds... have been using WDT alot recently, and beautiful looking shots but still a donut extraction for most of the extraction, if not all, which doesn't makes sense. I even stockfleth after that.. hoping to not have to add anooother step here like nutation haha. Maybe I'll try WDT and nutation, no stockfleth... ugh... hehe XD

            But first step, coarser grind or lower dose! Hurraaaaah!

            Comment

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