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Benchpress that Ponte Vecchio basket

Postby espressotime on Thu Dec 16, 2010 3:21 am

Just pulled some amazing espresso's with my Export.
I've always been filling the basket to the top and just tamp it slightly so the top of the puck was maybe 2 mm below the rim of the basket.Never got very much crema.2 mm at the most .I thought this was caused by the spring and its lower pressure.

Today I filled the basket not to the top of the basket.Filled it 2/3 .After that i threw all of my 225 pounds into the tamp.I expected to get just a few drops out of it.
But it became a great shot.Lot's of crema( same as with my Andrea) but the difference in flavour amazed me the most.
Pulled a few more and they all were great. :mrgreen:
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Postby peacecup on Thu Dec 16, 2010 3:50 pm

I fill mine right to the top (minus the minimum of headspace) after tamping - normally around 16g. Most of my shots taste very good (to me at least).

I've tried numerous times the very-light to no-tamp-just-level techniques, and never had any luck. We've had several discussions on this in general over the past few years.

I believe a lot of the problems people experience with channeling and poor shots when using multiple pull techniques stem from baskets that are too lightly filled or tamped. Just my 2 kroners, based on around 2-3000 shots pulled on the Export.

PC
LMWDP #049
Hand-ground, hand-pulled: "hands down.."
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Postby espressotime on Thu Dec 16, 2010 4:48 pm

You've got a headstart there.I just pulled maybe 1000 shots. :mrgreen:
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