It’s an epiphany… what a difference a cooling flush makes! I’m hitting the “god shot” almost on a regular basis and it’s more by accident than design.
I’m a newbie HX machine owner (Diadem Junior Plus) and had read article like this http://www.home-barista.com/hx-love.html but it didn’t really sink in until the last few weeks… when it was all about grind, dose, tamp. Not Flush?
I’m wondering if it’s peculiar to my machine (which constantly sits on close to 1.2 bar). Does the boiler pressurestat need to wound down a notch?
Any way, I find that while I’m dosing I’ll start the flush which usually goes for about 20 to 25 seconds, stop the machine, polish off the tamp, then load, and then start the extraction.
Does anyone else have a similar ritual – or something completely different? I would be really interested in hearing about it.
Merr1
I’m a newbie HX machine owner (Diadem Junior Plus) and had read article like this http://www.home-barista.com/hx-love.html but it didn’t really sink in until the last few weeks… when it was all about grind, dose, tamp. Not Flush?
I’m wondering if it’s peculiar to my machine (which constantly sits on close to 1.2 bar). Does the boiler pressurestat need to wound down a notch?
Any way, I find that while I’m dosing I’ll start the flush which usually goes for about 20 to 25 seconds, stop the machine, polish off the tamp, then load, and then start the extraction.
Does anyone else have a similar ritual – or something completely different? I would be really interested in hearing about it.
Merr1


Comment