Ok, all you gurus...
I have a Silvia with a Synesso 18g 57mm ridgeless basket. I have adjusted the pump opv to 9 bar.
I have a Pneu-presso with a 51mm, ridged, double basket.
I grind (with my Sunbeam - yes Im going to replace it at some stage...) to get a 25sec pour on the Silvia.
When I grind with the same settings, use the Pneu-presso, same quantity of grounds, and tamp with the same force (as near as I can), I get a 25 sec pour using only 4.5 bar. If I up the pressure to 5 bar it shoots out faster.
Theres more crema on the Silvia, but both coffees taste equally strong (no tracking thru the puck, I assume).
Why do I get the same flow with half the pressure? Is it that the much higher pressure from the Silvia is compressing the puck even further? Or maybe the higher temp?
Gonzo
I have a Silvia with a Synesso 18g 57mm ridgeless basket. I have adjusted the pump opv to 9 bar.
I have a Pneu-presso with a 51mm, ridged, double basket.
I grind (with my Sunbeam - yes Im going to replace it at some stage...) to get a 25sec pour on the Silvia.
When I grind with the same settings, use the Pneu-presso, same quantity of grounds, and tamp with the same force (as near as I can), I get a 25 sec pour using only 4.5 bar. If I up the pressure to 5 bar it shoots out faster.
Theres more crema on the Silvia, but both coffees taste equally strong (no tracking thru the puck, I assume).
Why do I get the same flow with half the pressure? Is it that the much higher pressure from the Silvia is compressing the puck even further? Or maybe the higher temp?
Gonzo

Theyre just thick-to-the-end! I hadnt actually considered the viscosity to be an issue, but of course it is.. Cripes - Id really not like to model this stuff!
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