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thick ooze like honey...
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I’m now dosing 23-24 into 22g basket. I find I prefer the shots when there 26-28 vs 30-32. Less bitterness. Anyone else find that?
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Agree with Barry, tamping is the least important factor. As for tamping pressure I am not sure I agree that a light tamp is harder to repeat than a firm one. True the amount you compress the puck in a light tamp more than a harder tamp as a % of pressure applied.
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Yeah, it just seems like it's such a difficult variable to control if you go lighter... but of course I'm sure practice can help with that. Makes sense to have that as consistent, and also tamping firmly I reckon can help keep that. I know tamping has come into question and has been dismissed as almost totally unimportant, but I haven't found that. To each their own, but definitely would welcome any more thoughts on light tamping (although off topic, but may be helpful to the OP)Originally posted by Barry O'Speedwagon View PostIn my experience, tamping pressure is the least important of the standard variables...as long as you are consistent. It's not irrelevant but it's the last thing I'd go stuffing around with to fix an apparent problem.
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In my experience, tamping pressure is the least important of the standard variables...as long as you are consistent. It's not irrelevant but it's the last thing I'd go stuffing around with to fix an apparent problem.Originally posted by simonsk8r View PostHmm, I wonder if anyone can explain why they've found that, as a few people have found that. Tamping hard makes a lot more sense in terms of it's much easier to be consistent with it (tamp until there's no more resistance, it's alot harder to tamp lightly to the same level every time) and it also helps get rid of further air pockets and fill in the gaps. I've never understood tamping light/grinding finer... just curious...
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Hmm, I wonder if anyone can explain why they've found that, as a few people have found that. Tamping hard makes a lot more sense in terms of it's much easier to be consistent with it (tamp until there's no more resistance, it's alot harder to tamp lightly to the same level every time) and it also helps get rid of further air pockets and fill in the gaps. I've never understood tamping light/grinding finer... just curious...Originally posted by WhatEverBeansNecessary View PostOther point, usually better for a finer grind and lighter tamp (I have found) for the thick oozey honey like shot. Usually a fine grind and a 'finger' tamp is better.
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I grind straight into a jar too.
The jar is a perfect fit onto top of basket. I shake the jar to break up any clumps, put basket on top and invert whole thing. Can then tap the arrangement till the fines are flush with top of basket then tamp.
If i do a bad job, i can reinvert, and tip fines out and start again.
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Nope. Tamping with the basket out is better - you can generally get it flatter, but maybe it's an operator thing?
Other point, usually better for a finer grind and lighter tamp (I have found) for the thick oozey honey like shot. Usually a fine grind and a 'finger' tamp is better.
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Okay so latest developments. Got my .xx scales today so much more control over dose. I also worked out it's much better to grind into a glass jar and then spoon it into the basket. This means no taking the basket on and off the scales and also I can shake the grounds to break up the clumps. I also learned that tamping with the basket out of the PF is much better for me, easier to tamp flat. Are there any downsides to doing that?
As a general rule, is it better to grind courser and tamp firmer or grind finer and tamp lightly?
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Just saw the vid. I’d say you have overdosed. You have dead spots with no coffee coming out.
Did you inspect the puck post extraction!
My guess is there would be dry spots.
Forget what the gram rating on the basket says and get the dose correct for your machine.
If it’s sloppy add coffee
If it’s too hard, reduce the dose.
You want something that knocks out in one piece easily with no dry spots if broken apart.
Get the dose correct then work on grinder setting. Start with a 2-1 ratio. Eg. 20 grams dry coffee in with 40 grams of espresso out for a dbl shot. Grams not mls are more consistent.
This is a great starting point for espresso, which can be fine tuned after
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A whole shoe box? We had a piece of cardboard, in the middle of the street.
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"It tasted good. I drink mostly milk coffee so I'm not a great judge, but it tastes like a Cafe shot. "
Same here I mostly like caps, but often do lates in the morning when I don't have the time for the chocolate, getting going for work
"Currently slumming in our brick shack in Bilpin drinking instant!"
A brick shack?...Yoor Looky...When we were yoong and grooing up we had shoe boox (said in the 3 Yourkshiremen accent)...
Now instant coffee...Yeah, I get that. I have the same when at work. If that's what you call it... I often think it may pay to get an aeropress and take the small travel hand grinder, coffee scales and some beans with me.
Looking forward to seeing how you go with your future experimentation.
Cheers.
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It's not that I'm some crema freak, just that I have associated it with the quality of the shot. But I think I'll concentrate more on ratio from now on.
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You could also add about 10% Robusta to your roast for a similar outcome.Originally posted by simonsk8r View PostOr if you're really keen on that much crema, you can always roast some coffee (or get some roasted within a few hours or a day), and pull a shot within minutes of it being roasted. You'll get loooads of crema XD
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