Hello everyone,
Im still trying to control my little Classic, but its not that easy. I often get uncentered cones on my NPF and coffee spiting is also not a rare thing. Someone suggested on another forum that I should split dose, so dose around 7g, distribute, tamp, dose the rest, distribute, tamp and lock. I seem to remember that this way can lead to horizontal channeling. I also remember reading that the best thing to do is simply tamp only once, without tapping, knocking, just a simple one tamp and polish. Could it be that it works on some machines and doesnt on others?
Because of all this I have a brainstorm going on in my head and Im not sure what to do next. I tried split dosing and it does work, I get an even stream, less spiting, but frankly its rather timeconsuming and while the clock is ticking, the PF is getting colder and colder...
Can you suggest something? Usually I use around 16-17g of fresh roasted coffee, grind before the shot, right into the PF, distribute with my evil S&M pin tool (breaking all the clumps), level with a curved piece of plastic, tamp once (around 15kg), polish (with no force applied) and lock. The tamp is 99% of the time even.
Oh and heres how the split dose shot looked yesterday:

but the coffee cake had a lot of holes:

and sadly it always does when I underdose (and it doesnt matter if I split dose or dose once).
Cheers,
dsc.
Im still trying to control my little Classic, but its not that easy. I often get uncentered cones on my NPF and coffee spiting is also not a rare thing. Someone suggested on another forum that I should split dose, so dose around 7g, distribute, tamp, dose the rest, distribute, tamp and lock. I seem to remember that this way can lead to horizontal channeling. I also remember reading that the best thing to do is simply tamp only once, without tapping, knocking, just a simple one tamp and polish. Could it be that it works on some machines and doesnt on others?
Because of all this I have a brainstorm going on in my head and Im not sure what to do next. I tried split dosing and it does work, I get an even stream, less spiting, but frankly its rather timeconsuming and while the clock is ticking, the PF is getting colder and colder...
Can you suggest something? Usually I use around 16-17g of fresh roasted coffee, grind before the shot, right into the PF, distribute with my evil S&M pin tool (breaking all the clumps), level with a curved piece of plastic, tamp once (around 15kg), polish (with no force applied) and lock. The tamp is 99% of the time even.
Oh and heres how the split dose shot looked yesterday:

but the coffee cake had a lot of holes:

and sadly it always does when I underdose (and it doesnt matter if I split dose or dose once).
Cheers,
dsc.


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