Adjusting Brew Ratio With A Manual Lever? - Page 3

by **RayJohns** on Mon Nov 21, 2011 11:37 pm

I did 15.0 grams today off some medium roast Illy. Yesterday off Blue Jaguar. Both shots (single shots off the La Pavoni w/ a 49mm basket) were very intense; I felt the flavors were too much and too harsh. Maybe some beans are better suited to this sort of concentration (and DrGary has suggested this as well), but I think my La Pavoni has a 30 ml group head chamber and a single shot basket that only holds about 8 or 9 grams for a reason :-)

Of course, good espresso is in the eye of the beholder. For me, I personally am liking a single shot off about 9 grams of coffee.

I'm going to try using 11 or 12 and see if it brings up the flavors just a hair, but I can't imagine what a single shot of 20+ grams must take like (unless maybe you dial it in differently using grind, tamp and temperature adjustments?).

Maybe I'll try a more coarse grind later tonight. Although it seems like most people use a sort of fluffy grind, which is what I'm using also here.

Ray

by **samuellaw178** on Mon Nov 21, 2011 11:44 pm

Ray,
Did you try the "active pre-infusion trick" to increase the shot volume? Pull the lever up all the way, wait for 1 count, pull the lever down slowly until you feel a slight resistance, pull it up again,and then pull it down...repeat this for about 1-5 times. Some says it disrupt the puck etc etc, but with my bottomless, I don't see any channeling so I would use it when pulling a double shot for latte.

This way, you could pull a bigger volume than you need and just pull the cup away when it reaches your desired shot weight. Since you like a more traditional shot, try aiming for 50% brew ratio. For example, 15g coffee to 30g shot (not ml, they are very different). This technique allows you to build a stronger cappa if that's what needed.

entropyembrace wrote:I do have a temperature strip on the brewhead....I've been pulling around 200-203°F

Tera,
Try pull the shot even before the temp strip has color on them (Just before 195F, with the grouphead too hot to touch). Depending on set pressure, 200F on the temp strip can be too hot and might result in higher than 200F brew temp.

by **elcoz** on Sun Nov 27, 2011 1:55 pm

uyeasound wrote:I think there's more than one way to skin a cat.

I sometimes use 17.5g in my double (51mm) basket, with a single stroke (yielding the volume of a single). Obviously this depends upon taste, roast, grind, grinder.....

What's the lowest dose anyone uses with the double 51mm basket?

Hey! My cat reads this stuff.


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