When i first started backflushing, i used to use a fresh grind to do the seasoning shot afterwards.
Now, i have started using the excess grinds that are left over daily. I backflush every 2 days or so, and generally have one full shots worth of coffee in my overgrind cup (the cup i use to dose out whatever is left in my doser that im not going to use)
I cant notice any difference in te flavour of my coffees in doing so. I am under the assumption that the reason i do a seasoning shot is to remove any residual cafetto impart a coffee hint on the shower screen. is this correct?
does anyone else use stale grounds for their seasoning shot?
Now, i have started using the excess grinds that are left over daily. I backflush every 2 days or so, and generally have one full shots worth of coffee in my overgrind cup (the cup i use to dose out whatever is left in my doser that im not going to use)
I cant notice any difference in te flavour of my coffees in doing so. I am under the assumption that the reason i do a seasoning shot is to remove any residual cafetto impart a coffee hint on the shower screen. is this correct?
does anyone else use stale grounds for their seasoning shot?



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