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Critique this pull - Page 2

Postby bowie on Sat Jul 09, 2011 12:07 pm

bamaster wrote:I haven't really studied the puck but they are dry and no signs of fractures.


I've got the V2, but in MY case a dry puck equals channeling. A "perfect" extraction on mine almost always leaves a pool of water on the puck...
May you be cursed with enthusiasm for products manufactured in "developed" countries.
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Postby CoffeeOwl on Thu Jul 21, 2011 8:19 pm

bamaster wrote:This is a 22 second pull. When I go finer grind, it starts off a very thin, slow mouse tail. Almost choking it. But I can get closer to 30 seconds.

About 16g dosage. Each shot glass had about 19g output.
Red Bird Espresso, 6 day old roast.

Thoughts? Recommended adjustments?


I suggest you try lower dose, like about 14.5g and adjust the grind by taste, or tighten it to get a 25s flow and further seek by taste adjusting either the dose or grind as required (you can use Jim's guideline then).

I rarely use doses higher then 15.5g in double basket on my Vivaldi.
'a a ha sha sa ma!


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