https://youtu.be/nYFb43tEylk
Take a look at this video from Hoffmann. He touches on why espresso clings to the spouts, and why it can be desirable (or not).
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Espresso tails bending
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The Robur is a true Cafe quality grinder that usually has a wide sweet band, I'd be very surprised if this is the issue.
Point taken on retention even though it's less relevant in a Cafe / church setting.
Cheers
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If they are bending like that and staying in the same bend for most of the shot before speeding up and coming down more straight from the spout, that is called a "mouse tail pour" by some. Generally it's a good thing. For the type of coffee typically served at community events (darker side of medium, chocolate / caramel notes) it's what you want.
If they are bent but moving all over that's channeling and bad.
Regarding the Robur's grind setting, I've never used a Robur (currently running a Compak F10 at church), but large conicals like that can have up to 90g of retention and any change you make to the grind setting can take forever to fully come through. So if you change the grind setting every shot it will go back and forth based on what you changed a few shots ago. If it's drinkable and you want to change it, make a small change and then wait around 10 shots before changing it again. Over time you'll learn how big a change you need to make and how long it will take to come through. What you & I consider drinkable and what the average church coffee drinker consider drinkable are probably a ways apart so you'll be pretty safe whatever you serve. My advice is take the time now to learn your equipment (and serve less than ideal coffee) so that you can produce better coffee in the long run.
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That particular shot was very nice at the start then started to gush a bit towards the end. Probably some uneven extraction there I'd guess.
But to give a bit more context, this is on an Expobar Megacrem paired with a Robur. It's a setup at my church where we serve some 30-50 cups a sitting.
I feel with the Robur it's very hard to dial in. The difference between a gushing shot and an extremely slow shot is very thin and I feel I'm constantly chasing the grind.
I don't have any cafe experience and am under the pump each time to get the coffees out.
My usual home setup is with a spring lever and single dose grinder so is totally different.
Anyway so back to the original problem, I generally have to settle with a "close enough" grind, and up/down dose to speed or slow down the shot to within a target range (say 2:1 ratio in 30ish seconds). I'm using a 22g basket and splitting it (so 22g ish espresso in each cup).
But I seem to get shots similar to what i described above. Very nice visually in the first half, then can kind of fall apart a bit and lots of bending of the mouse tails.
I'll check out the flow rate with no portafilter and see if it's way out from that 6-8ml a sec range - thanks for that tip.
Any other suggestions?
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Slow flow. Basically Speed up flow a touch.
Could also be uneven extraction(nil flow thru portions of the puck) leading to the slow flow.
Get a naked handle and check your puck setup.
Check your machine with no p/f. Avge flow for an E61 GH is around 6-8mls / sec.
Question - Whats the qty / colour of your Crema like ?
GL
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Espresso tails bending

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