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Giotto Extraction advice

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  • #16
    Re: Giotto Extraction advice

    Originally posted by 6B617469646F6875060 link=1320662995/14#14 date=1320756102
    People talk about updosing etc for the giotto. What is the correct dose? I use a double basket.
    Try:
    Originally posted by 346B73656E6569606063636B6768060 link=1320662995/5#5 date=1320700748
    something like grinding to a mountain, rap off twice, distribute into the edges of the basket (I use stockfleths), top up and redistribute if required and then brush off to perfectly full and level. Whatever you do, be totally retentive when you dose as this delivers consistency. Be a robot!
    Tamp once and with no massive pressure twist- which can fracture a puck. You will find a firmer/lighter tamp will make little difference- but be as consistent as you can- whatever you do.
    Adjust grind to get a pour which is balanced to the palate in that you taste it all over your tongue, not just front or back

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    • #17
      Re: Giotto Extraction advice

      Thanks Chris.

      I looked up some youtube vids for that technique with your fingers.

      will let you guys know how I go with some technique tweaking ;D.

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      • #18
        Re: Giotto Extraction advice

        Hi Grobins,

        I dose two full scoops using the standard giotto spoon and work it in using the scottie tools until it is flat across the top. Works a treat and results in a nice consistent pour/dry puck.

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