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I also find that when i updose the basket (comes to about 19-20grams in the basket), when i observe the puck in the basket, there seems to be a slicing or a tear on the top right side of the puck (with the handle facing towards me)... is that normal? It looks like a few holes have been dug in, but not too deep. During the pour however it didnt seem to have any signs of channeling though... nor did the bottom of the puck look channeled if it is supposed to...
1. dose consistently.
whether it be 14g, 20g or i fill the basket up till there. Do it with a scale or visually. as long as its consistent.
Am not sure about the concept of dose consistently... Is there not a science to the amount of coffee brewed in espresso that extracts the right amount of flavour/volume/in the right time etc? i know 2+2 is gonna come in here :P, but to me it seems a bit strange to say it doesnt matter at all how much coffee youre using, just be consistent...
Well basically its just practive. Some machine are really sensitive and require a certain level of dose in the filter basker. For example the sunbeam em 6910 likes to have the filter basket updosed so when you tamp you can see half of the steel on the SB tamper. Other machine, maybe like the silvia requires a normal or low dosing.
I have a theory which is as you move upto to more expensive machine you will see they are more forgiving on you dose .i.e. dose levels.
I know this from the machine i use at work. 9 out of 10 i will get a good shot no matter what the dose or tamping. Its a commercial 2 group machine. Its hard coming back to the 6910 because you have to be really carefull how much you tamp and dose but still still love my SB 6910. ;D
Originally posted by 4250424A47230 link=1249183412/17#17 date=1264142852
This is just a newbie talk but I think its all in the law changing one variable at a time.
1. dose consistently.
whether it be 14g, 20g or i fill the basket up till there. Do it with a scale or visually. as long as its consistent.
2. tamp consistently.
same thing. do it with a scale or just feel it. but make it consistent.
3. once you dose and tamp consistently, all u need to do then is adjust the grind.
Do i get this right?
No and YES..
If ya change ya Grind then ya dose and tamp may well have to change as well...
OH... A new batch of different beans... Yep it all changes again.
The trick is to then manage the ONE variable that you wish to change FIRST... It may be that after ya change ya grind... It gushes... So then you might change ya tamp and see how it goes, then a little later you may need to change ya dose; and then back to square one.
Originally posted by 2E343032332E36652F5D0 link=1249183412/12#12 date=1263950810
Im not sure what you mean by chopping sorry? Do you mean sweeping the coffee over the basket but not sweeping it off, and sweeping back the other way etc to fill the basket thoroughly?
yeah thats about it a sweep back and forth and a bit of a chop up and down. I use finger / scoop / anything in reach....
my machine does not like overdosing to much so my chop just helps my distribution.
if i dont chop i think it might get a puck prone to more channeling around the edges if my tamp is light. I have been grinding finer and tamping less (lighter) so hence my need to chop for distribution in my low (underdose?) dose
imo in the end its what works for your machine and cup
Originally posted by 352F2B2928352D7E34460 link=1249183412/12#12 date=1263950810
Im not sure what you mean by chopping sorry?
i think it means when you break up the clumps whilst the basket is overfilled, by a chopping action, with the back of a knife or flat blade of some description, like scottie calahans dosing and distribution action........prior to sweeping off....
Originally posted by 3536232825273434460 link=1249183412/13#13 date=1263956049
Is this why some filterbaskets are ridged
i was under the impression that the ridge was to help keep the basket in the PF, thats why a stronger spring is required for a ridgeless.
I do agree that whatever produces a great shot is what matters lol, and that the extraction volume, time and colouring are the things to watch, whilst changing variables one at a time...
Im not sure what you mean by chopping sorry? Do you mean sweeping the coffee over the basket but not sweeping it off, and sweeping back the other way etc to fill the basket thoroughly?
Originally posted by 62787C7E7F627A2963110 link=1249183412/9#9 date=1263913206
My question is... is there a certain weight that needs to be in the basket?
I think you will find volume becomes more important than weight?
However, in the end being able to stick to a repeatable process (dose, distribution, tamp) and then play with one variable at a time to perfect what is in the cup is the only thing that is important.
Originally posted by 677D797B7A677F2C66140 link=1249183412/9#9 date=1263913206
My question is... is there a certain weight that needs to be in the basket?
yes the correct amount will allow you to make a great shot every time..... lol
imo weighing it is not going to help that much as your going to get variances between roasts / days / blends / grinding that might go 1 gram on the scale.
many say (and i agree) focus on your dose and tamp.
When you dose and sweep do you also "chop" prior to sweeping to ensure the grind has filled the basket fairly evenly all over. I dose 3/4, tap, dose again, chop , sweep, tamp, polish. mine is a "light" chop as i know my machine likes what i sometimes think looks like a underdose.
i sometimes use my finger or the back of scoop i use for the beans
this gets me (i feel) a more consistent shot, the chop helps with any channeling in my underdose looking dose.
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