When I first had my machine, 4 months ago, the pre-infusion was fine. I have the MP version. I would take the paddle right to the edge, just before it activates the pump and the pressure would drop rapidly, and I could hear fluid possibly being let sit on top of the puck. This improved the quality of my coffee by reducing channeling.
For the last 1 month or so, that sweet spot for pre-infusion seems to have disappeared. I move it ever so carefully, but still can't achieve the point when the pump is off but fluid is pre-infused. It is very strange.
On a more beginners level: I am using a 17g basket. I weigh the ground coffee to make it 17g exactly when I am grinding before I tamp. I like coffee to be relatively strong, so I use 17g for 1 shot. Given that I am only making one shot, should I be aiming to still achieve only 30g of coffee in 30 seconds? As you can also use the 17g basket for a double shot, but that makes no sense to me, as I don't know how I would go about achieving 60mLs in 30 seconds with the double shot spout. The ground would have to be VERY coarse.
Appreciate the help.
For the last 1 month or so, that sweet spot for pre-infusion seems to have disappeared. I move it ever so carefully, but still can't achieve the point when the pump is off but fluid is pre-infused. It is very strange.
On a more beginners level: I am using a 17g basket. I weigh the ground coffee to make it 17g exactly when I am grinding before I tamp. I like coffee to be relatively strong, so I use 17g for 1 shot. Given that I am only making one shot, should I be aiming to still achieve only 30g of coffee in 30 seconds? As you can also use the 17g basket for a double shot, but that makes no sense to me, as I don't know how I would go about achieving 60mLs in 30 seconds with the double shot spout. The ground would have to be VERY coarse.
Appreciate the help.

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