wesleynance wrote:Most of the time I am sticking with some version of the following:
16g dose, distribution tool, tamp, 18g VST basket
Start wide open paddle, as soon as there is pressure at 2bar, close paddle to about 8 or 9 o'clock for preinfusion.
When puck is saturated and starts to drip, open paddle until group gauge reads 9 or 10 bar or so.
Eyeball flowrate with scale to about 1g/sec, reducing paddle as necessary to keep this ballpark flow rate.
Close paddle down for last 4-5 grams, stop extraction at 30g.
This seems to get me good quality extractions, the puck looks good, no channeling, etc., really good body on the shot with excellent distribution of flavors across the palate.
Could you take a picture of your puck after that shot and also comment on the type of coffee? Thanks!