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  • Dosing method changes flow rate

    Something interesting I've noticed happening of late...

    I've been using a new bean, and grinding it at the moment is really, REALLY messy, it's the most staticky I've ever experienced!

    So my first method was dosing directly into the portafilter with my dosing funnel. Worked good, but somehow the static still created quite a mess, ground flinging everywhere!

    Eventually went to dosing into the supplied dosing container, and then from there tapping it into the portafilter (with funnel).

    After the initial dosing my distribution would be the same for both: one collapse, palm taps and spinny tool.

    I've gone back and forth between each method, just experimenting, and every time I go from direct basket dosing to the container dosing, it pours quite a bit faster.

    And vice versa! Changing from container dosing to direct basket dosing and the flow is a great deal slower. No other variables have changed, exact same dose and grind setting.

    Through the naked portafilter it's an awesome looking pour, no channelling.

    And before the ol question gets asked , taste is amazing either way (when I get the grind setting right to account for the change in flow).

    It's a curious phenomena... would you think that means that direct dosing into the portafilter (and subsequent slower flow) has better distribution and a more even extraction? And the dosing container less so?

    OR is it the opposite, the faster flow means the water is flowing through it more evenly and extracting evenly?

    Just curious if anyone else had this change when they completely changed their dosing method, and what accounts for that...

    Am not expecting a perfect knowable answer, but just conversing

  • #2
    Fascinating observations! I have nothing of value to add, but will be following others' thoughts with interest.

    The more I learn about coffee the more I realise how little I know. It really is some kind of black magic voodoo....

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    • #3
      Hi sk8r, if you are single dosing, is it possible that there are more undistributed fines at the surface of the puck in the direct to portafilter method? thus slowing the flow. The dose to cup, then tap and pour to portafilter, would suggest that the fines are more evenly distributed in the PF and flow would be faster?. Single dosing with a Niche into the Niche cup and pouring the grinds into the PF with a cheap plastic funnel in place works best for me. I also rotate the dosing cup as pouring which I presume improves fines distribution in the PF also. Seems to aleviate some static too.

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      • #4
        Originally posted by splashalot View Post
        Fascinating observations! I have nothing of value to add, but will be following others' thoughts with interest.

        The more I learn about coffee the more I realise how little I know. It really is some kind of black magic voodoo....
        Haha... yeah it initially seems like some sort of voodoo huh... but once you get the basics you can really just simplify it.

        Until another layer of.. "hang on a minute.." comes up XD. But overall focusing on just the key variables is important. I just found this a very interesting phenomena!

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        • #5
          Originally posted by noonar View Post
          Hi sk8r, if you are single dosing, is it possible that there are more undistributed fines at the surface of the puck in the direct to portafilter method? thus slowing the flow. The dose to cup, then tap and pour to portafilter, would suggest that the fines are more evenly distributed in the PF and flow would be faster?. Single dosing with a Niche into the Niche cup and pouring the grinds into the PF with a cheap plastic funnel in place works best for me. I also rotate the dosing cup as pouring which I presume improves fines distribution in the PF also. Seems to aleviate some static too.
          That's... brilliant... thanks noonar, that makes a great deal of sense and it very well may be it.

          I'm not single dosing, hopper dosing with a Sette 270Wi. But what you say still makes sense in terms of the distribution of potential fines...

          Straight to portafilter and it's possible the fines are on the top layer, halting the flow. Into the container with a few knocks beforehand, and pouring it in, they may be distributed around a bit more, or at least changed the level they rest on. But that's assuming the fines appear at the very end of the grind dose... I would still think they would be spread all throughout but I have no idea...

          That's a really interesting thought! I'm curious now which method would provide the most even extraction, if any does. Taste is pretty much the same, a refractometer would surely tell at least which has the highest extraction I guess..

          And of course it would be grinder-dependent too as to how many fines etc are produced. This is a conical so changes the particle spread a bit from what I understand..

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