Perfecting Strada basket pours with lighter roasted coffees - Page 4

Beginner and pro baristas share tips and tricks for making espresso.
brianl
Posts: 1390
Joined: 10 years ago

#31: Post by brianl »

frank828 wrote:from what i remember, it's not just the size that was unique. The base had no corner radius so the edges are almost knife sharp. Also there is a bit of a taper to allow for nutation.
The one I linked has a taper for nutation as well. The point of the no corner radius escapes me. Seems like that would mess up things more than help.

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canuckcoffeeguy
Posts: 1286
Joined: 10 years ago

#32: Post by canuckcoffeeguy replying to brianl »

Perger asserts the knife edge taper is to eliminate the vacuum effect of tamper uptake. So the puck doesn't get sucked back up once tamped. The implication being that even a micro suction effect has an impact on the extraction. I have no idea if this is true. Just reporting his claims.

boost
Posts: 450
Joined: 9 years ago

#33: Post by boost »

Awhile back they changed the Strada basket wall finish to prevent channeling on the sides. I think the new basket has matte finish.
Not sure if this applies to VST though.

LukeFlynn (original poster)
Posts: 1293
Joined: 10 years ago

#34: Post by LukeFlynn (original poster) replying to boost »

It does have a matte finish now. Side channeling was the only form I got, I never got donuts or spraying, dancing blond cones, just spurts along the outer edge

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