Undercaffeinated wrote:I'm sure it's a problem with my technique but I could use some pointers. Using the single wall double shot basket...by adjusting the grind, I either get good pressure ~8-9 bars with bad flow (slowly dripping out) with not much crema and not enough volume. Or i get less than ideal pressure with good to almost too much flow but thin shots. This is using klatch WBE that just arrived, weighing out 20g of grinds and extracting @ 201 degrees. What am I messing up? Using less than 20g leaves a sopping mess in the basket.
(this post duplicates some of the info from recent posts since I started this earlier today and then got distracted (had to do some work
. But I do think it will help.
Man, that is puzzling.
I just today measured the beans from my home-made volume based single dosing contraption that always needed a bit more grinds to make it to the Razor-based height in the basket.
I dumped the beans out and they weighed 12 grams. If I grind 14.5 grams then the Razor skives off a small bit so I think 14 is right on the money.
<sound of a stylus scratching across an LP>Scriiitttccchhhh!!!!</sound of a stylus scratching across an LP>
[I wrote the above and then realized that I had left the scale dormant for many many months (perhaps years) and so I went through the calibration procedure and even without using a calibration weight, just invoking the CAL function seems to have reset it to be fairly accurate. I tested with various coins and it is now within about .1 grams, which is its tolerance]
I reweighed the beans from the volume doser widget and they are right at 18-18.1 grams (now that the scale is calibrated).
So, my point is that 18 grams are right on the edge of exactly where the height of the puck should be relative to the shower screen.
How you are getting (a true) 20 into the basket and getting it locked into the group with the handle at 6 o'clock baffles me.
I do think that there is widespread confusion on the espresso forums as to the proper height of the grinds in the basket.
I hope to get enough time to discuss it all in a separate thread (because it is very important to get right) but that might be a ways off.
So, to try and help you. Let's call this Square One!
Grind some beans,
put them into something that you can shake and shake them around to randomize the grinds. (I think you said you are buying beans preground but do the exercise below anyway and report back the timings)
Then dose into the basket, tamp to your liking, then use the BDB Razor puck height tool to skive off the excess. Then do another light tamp and polish (twirl the tamper without pressure to smooth the surface).
Run your normal pour and note the time it takes to get to 2 ounces. If less than 30 seconds of full pressure, grind finer if more than 30 seconds then grind coarser.
Once you get to 25-30 seconds of full pressure delivers 2 ounces, you now have a baseline to work from. Until you get there, you are just chasing your tail.
I do not count any pre-infusion time as part of the pour, in my own scenario, I have 15 seconds of pre-infusion and 45 seconds to get my 2 ounces.
But I am going to be modifying that over the next month or so, which direction (longer or shorter) will be based on flavor.
Hope This Helps.
[also, a data point, - I just recently sold an almost new (7 weeks old) Sette 270wi that needed to be set at 19.5 grams to get to the proper amount of coffee grinds to meet the Razor height. So, whether the 270wi scale was off or not, I don't know but since I have moved from that grinder to a Niche Zero it is moot other than to encourage everyone to confirm their scales calibration. A nickel is 5 grams so you can take it from there]https://www.usmint.gov/learn/coin-and-medal-programs/coin-specifications