So I've recently re-calibrated my grinder (Vario), which seems to be working a lot better now as there was no distinct change in the sound of burrs. I've been attempting to properly dial in my coffee and get a good result. I'm using an 18g VST basket, the last dose was 20g and took around 34 seconds to get 40g of coffee extracted. So obviously too long. I found the coffee was very sour though, which means you'd probably go a finer grind, but then the 34 seconds tells me to go coarser because it took too long. So I'm confused!
While I attempt to figure this out and dial in the espresso properly for a better extraction, I've noticed on my machine that no matter the dose, the brew pressure always gets to 11 bars. I don't know much about brew pressure, but is this too high? If so, what should it be? Am I able to fix this on my own if required? The machine is probably 8 years old, is in really good condition otherwise and I have just added a new seal and shower screen to the grouphead. Could the brew pressure be the culprit here?
While I attempt to figure this out and dial in the espresso properly for a better extraction, I've noticed on my machine that no matter the dose, the brew pressure always gets to 11 bars. I don't know much about brew pressure, but is this too high? If so, what should it be? Am I able to fix this on my own if required? The machine is probably 8 years old, is in really good condition otherwise and I have just added a new seal and shower screen to the grouphead. Could the brew pressure be the culprit here?


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