I agree with the direction of the last couple of posters.....
Chasing the VST story back to the original development of their basket(s) shows VST stated they developed the basket with a desired headspace of between 1.5 to 2.0mm.
Which they said contributes to (better) more even more consistent saturation of the puck.
With slower ramped build up of pressure. Remember this was back in the 2000 and ?'s.
Espresso machines and prep has moved on dramatically in that time.
For me I've found that slightly lower and spot on consistent weight dosing with a finer grind works really well.
How that works for you Sasutan with a stepped grinder I don't know. The consensus here over time is that a VST really requires a micrometric non stepped grinder to bring it all together.
As well if your beans are off their peak that will also quickly show up.
FYI a 5cent piece is 1.35mm, and a 10cent is 1.75mm
Post up your findings..
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I just tried an 19 gram on the same grind, then 17 gram on the finer grind. The finer grind / lower dose seems to be heading in the right direction. I have a bunch of leftover paper Aeropress filters, so I'll try that next!Originally posted by Lyrebird View PostGood advice from Jackster IMO. If your grinder won't allow you to hit the sweet spot with the bare basket, adding extra filtration gives another layer of control. I'd try grinding with the setting that is normally too fine and adding filtration to cope with the fines.
I found Whatman No 1 filter paper worked quite well for this but interestingly I got the best results with the grinder I normally like least and the smallest difference with the grinder I like most. for everyday use I went with the grinder(s) that worked without the extra step.
Really appreciate the advice.
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Good advice from Jackster IMO. If your grinder won't allow you to hit the sweet spot with the bare basket, adding extra filtration gives another layer of control. I'd try grinding with the setting that is normally too fine and adding filtration to cope with the fines.
I found Whatman No 1 filter paper worked quite well for this but interestingly I got the best results with the grinder I normally like least and the smallest difference with the grinder I like most. for everyday use I went with the grinder(s) that worked without the extra step.
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Dose is one of the variables that contributes to the quality in the cup. Not being able to control dose is kind of limiting.
James Hoffmann has a few YouTube videos that covers this topic. You might want to take a look.
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I'd go the other way, underdose at the finer setting.
Anyway, try both..
Im running a trimmed aeropress filter at bottom of basket. I find that allows a bit finer grind again.
And I'm using a aeropress filter above the puck. This seems to keep the screen clearer of grinds if you are a bit overdosed, and seems to make channelling very rare.
Ymmv
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Thanks guys, Great advice. I'll continue to experiment upping the dose and see if I can get the magic point. It's a new grinder, so I can't justify changing it out quite yet... The 5c trick is a great idea.
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Hi, using VST 18 gram basket and I have found my sweet spot to be a 19 gram dose. Have dosed to ~20 gram but eased back to 19 and slightly finer. Would suggest trying a larger dose as seems your grinder needs to be between those 2 steps. Check headspace between the top of the puck and the shower screen with the 5cent piece test. Just in case you haven’t come across that term before a short version is. Dose, distribute and tamp as per normal but before locking in the handle carefully place a 5 cent piece on the top of your dry puck in the middle. Lock the handle in as is to commence the shot but don’t, remove the handle and inspect the top of the puck. If the coin has left a gentle depression you are somewhat where you need to be in regards to dose. No mark you can afford to increase your dose if you see fit, if the coin is pushed deeper into your coffee it is a good idea to decrease your dose and possibly grind finer to counteract less coffee. Hope that helps.
damn.... snap
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The 18g basket is rated for 17 to 19g. In general, a stepped grinder is going to be limiting for espresso. Varying the dose may work but you might want to consider acquiring a stepless grinder.
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Thanks Ian,
I have a stepped grinder (Lelit PL72), so the first thing I tried was moving the grind to a finer step, but it is dribbling out taking up to 40 secs for a shot and they are acrid and undrinkable. On the step above I'm getting under 20 secs slightly watery / sour shots, but drinkable. I think that grind setting is the best I can get. I haven't tried increasing the dose above 18 grams yet. Do others have experience of overdosing with VST?
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Yes, the VST baskets need a finer grind. The technique to dial in for these baskets are not so different from other baskets. Perhaps you can elaborate on the issues you are experiencing so that we can help with some pointers.
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The move to VST basket, How did you dial in your brew with the new basket
Hi there all. First time poster. I'd love to hear about others experiences in changing to a VST basket. I've just moved from my Lelit Victoria's OEM basket to an 18 gram ridged VST and I'm really struggling to dial in my brews now. The VST seems to have a higher flow rate than the OEM basket. I'd be keen to understand how others dialled in your VST basket?

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