The only time Ive got a dry puck with the cafe roma is when i have filled the basket to the brim after the tamping - this took repeated medium tampings. If i dose so the coffee is level before tamping then i always get a wet puck . But does it matter ? - Im guessing i get a wet puck because there is no way to vent the water that is immediately above the puck so it just sits there after the pour.
Ive developed an interesting technique where i dose into the PF then place the PF on an upturned random orbital sander running off a variac to slow it down. This vibration fluidises the coffee and I get a very even distribution. The results have been excellent. This method will ensure that the packing distance between the coffee particles is uniform and close - something i have my doubts about with conventional tamping. Maybe it doesnt matter as long as the dosing and tamping method you use is consistent, its just that this method stops the channeling i was seeing.
Ive developed an interesting technique where i dose into the PF then place the PF on an upturned random orbital sander running off a variac to slow it down. This vibration fluidises the coffee and I get a very even distribution. The results have been excellent. This method will ensure that the packing distance between the coffee particles is uniform and close - something i have my doubts about with conventional tamping. Maybe it doesnt matter as long as the dosing and tamping method you use is consistent, its just that this method stops the channeling i was seeing.


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