I think next time i’ll pay a bit more attention to my tamping, and go for a longer pull.
On second viewing, it looks like the outside edges are least-tamped, and early to extract on the pull. I may add a rotational pressure to my tamp to make sure the perimeter is pressed a tad more.
BloodyKitskune
This is a manual press machine right? It looked to me like the channeling at the end of your shot was in-part due to a pressure change in how hard you pressed down. Just my 2-cents. I’ve seen that be an issue before with other people who have used those manual machines.
CheeseChickenTable
Well this was incredibly cool to watch! That errant spray at the end, lol hopefully it didn’t make too much of a mess!
Gingerbreadman_
I have found channelling can occur when your grind particles are inconsistent in size.
What size basket are you using? 15g may not be enough.
I am surprised by the donut extraction. 10 bar is quite high, especially if lever and depending kn where your pressure sensor is.
Things I would try: Check grind particle consistency
Try dosing more, compensate with a courser grind if needed.
Check your showerscreen and or Puck for more feedback information
Experiment with less pressure on pre-I fuse, and also more pressure.
4 Comments
This shot has slight sour notes, but was tasty outside of that.
I’m guessing the squirting is due to uneven puck.
These is my current procedure;
* Lido-E grinder, set to notch 8 (per manufacturer recommended for espresso).
* Electric Gooseneck set to 195F (the coffee i had says it’s a dark roast)
* I preheat the chamber in simmering water.
* 15g of coffee beans goes into basket.
* Use toothpicks to break up clumps before tapping to settle grinds into basket.
* Light tamp -> Rotate/Polish -> Slightly Harder tamp.
* Pre-infuse pull of 5-10 seconds.
* 5-10 bar pull of 15-30 seconds.
I think next time i’ll pay a bit more attention to my tamping, and go for a longer pull.
On second viewing, it looks like the outside edges are least-tamped, and early to extract on the pull. I may add a rotational pressure to my tamp to make sure the perimeter is pressed a tad more.
This is a manual press machine right? It looked to me like the channeling at the end of your shot was in-part due to a pressure change in how hard you pressed down. Just my 2-cents. I’ve seen that be an issue before with other people who have used those manual machines.
Well this was incredibly cool to watch! That errant spray at the end, lol hopefully it didn’t make too much of a mess!
I have found channelling can occur when your grind particles are inconsistent in size.
What size basket are you using? 15g may not be enough.
I am surprised by the donut extraction. 10 bar is quite high, especially if lever and depending kn where your pressure sensor is.
Things I would try:
Check grind particle consistency
Try dosing more, compensate with a courser grind if needed.
Check your showerscreen and or Puck for more feedback information
Experiment with less pressure on pre-I fuse, and also more pressure.
My guess is grind particles sizes and underdosing