Wouldnt mind some advice from the experts.
Im able to make a decent shot with the right amount of crema but unfortunately Im getting some loose grinds that make it into my shot. This is especially obvious when I make milk-based coffees and its driving me nuts. Ive adjuested by grind to be coarser thinking my grind is too fine but it still comes through.
The thing is Im able to pull a 30ml shot in about 25-30 seconds with the grind I have and applying pressure tamping. Therefore Im not keen to make grind any more coarser. Are there any other variables that Ive missed?
Any ideas or tips to help?
Thanks in advance.
Im able to make a decent shot with the right amount of crema but unfortunately Im getting some loose grinds that make it into my shot. This is especially obvious when I make milk-based coffees and its driving me nuts. Ive adjuested by grind to be coarser thinking my grind is too fine but it still comes through.
The thing is Im able to pull a 30ml shot in about 25-30 seconds with the grind I have and applying pressure tamping. Therefore Im not keen to make grind any more coarser. Are there any other variables that Ive missed?
Any ideas or tips to help?
Thanks in advance.

) the bushings could be worn allowing the burr to move both horizontally and vertically).... They are no where near as well built as a commercial quality conical grinder - and will deteriorate with use far more rapidly.
Comment