Okay, I just received the 15 and 22 vst basket along with a naked portafilter. I am learning this so help me and tell me if I am doing something wrong 
I dont have time to try the 22 but I managed to have a bit of trial with the 15.
First I notice that the shape of the vst basket is somewhat "squarer", I got a good firm puck but its a bit hard to knock compared to my regular basket.
I use 2 dosing technique (make a good centered mountain then tamp with my espro calibrated tamper) and dosing with coffee catcha (dose and level) all involve 2 collapses.
Both dosing results in even surface just on the ridge of the basket.
The first dosing results in faster pour, thicker crema, the second one results in slower pour less crema. The centered mountain dosing did not give out centered pour on the naked portafilter and the coffeecatcha dosing is centered. Does this mean we should not "mountain" the dose and level at all time with vst basket?
I tried 3 shots of each dosing technique and they all produce the same results. All shots done in 25 seconds by timer. I forgot to measure the ml, but the mountain dosing yield more extraction in 25 seconds and more crema. The coffee does taste better with coffeecatcha dosing. More aromatic as my wife put it.
Then I tried 3 shots each of the dosing technique using my old basket, however the basket i am using is an 18 gram basket so, cant really compare really but all shots taken were nicely centered with the naked and timed 25 seconds.
My wife and I agreed the coffeecatcha dosing with vst basket yields the most aromatic and sweeter taste. The 18 gram regular basket yields stronger coffee taste but lacking something. Is it just in my head or something you guys can tell me?
Thanks alot in advance.

I dont have time to try the 22 but I managed to have a bit of trial with the 15.
First I notice that the shape of the vst basket is somewhat "squarer", I got a good firm puck but its a bit hard to knock compared to my regular basket.
I use 2 dosing technique (make a good centered mountain then tamp with my espro calibrated tamper) and dosing with coffee catcha (dose and level) all involve 2 collapses.
Both dosing results in even surface just on the ridge of the basket.
The first dosing results in faster pour, thicker crema, the second one results in slower pour less crema. The centered mountain dosing did not give out centered pour on the naked portafilter and the coffeecatcha dosing is centered. Does this mean we should not "mountain" the dose and level at all time with vst basket?
I tried 3 shots of each dosing technique and they all produce the same results. All shots done in 25 seconds by timer. I forgot to measure the ml, but the mountain dosing yield more extraction in 25 seconds and more crema. The coffee does taste better with coffeecatcha dosing. More aromatic as my wife put it.
Then I tried 3 shots each of the dosing technique using my old basket, however the basket i am using is an 18 gram basket so, cant really compare really but all shots taken were nicely centered with the naked and timed 25 seconds.
My wife and I agreed the coffeecatcha dosing with vst basket yields the most aromatic and sweeter taste. The 18 gram regular basket yields stronger coffee taste but lacking something. Is it just in my head or something you guys can tell me?
Thanks alot in advance.

) and it is with the grind fine enough to consistently choke on a SB basket.
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