When a pump supplies the pressure used throughout the extraction

Wait, kind of "pre-infusing" both the top and bottom of the puck? please report back with results, if that's what you meant!

Trial and error is fine if you don't change much in your profile, it's how I've been gathering data to try to develop some type of heuristic or better yet, an equation. What happens when you want to go from a 1:2 to a 1:3? Is that 104ML to 130ML, or? I'm generally pulling 16g at a 1:2.5

A new grinfer won't help and sint necessary; they are all like this. Small flats are only more pronounced. It's more a matter of tuning the workflow

Debbie Downer has entered the chat: this is quite possibly the least visually appealing poster I've ever seen. I will require evidence from anyone claiming they've actually put it up after studying it

Thanks for the refs. From the first paper, the only naturally occurring spontaneous Arabusta Hybrid is "Hybrido de Timor (HDT) "which I believe is the natural hybridization that took place in Timor island and was discovered back in the 1940s. All other Arabusta are manmade hybrids of induced tetraploid Robusta crossed to a known variety of Arabica sp. So, it

this is all great advice, I'll take you up on it, exactly what I needed to hear thanks!

I noticed that during the shot when you lose the brew pressure the pump goes completely quiet. That to me is clear sign of power interruption to the pump, and I can think of a few causes, 1, the pump's coil has failed, 2, the over temperature switch (that attached to the outside of the pump coil) has failed, 3

Walnut portafilter, steam, water, brew paddle, and top cover for a La Marzocco Micra. {image}

Its not difficult at all. A few test shots and you'll find out. I dial in by brew ratio and then adjust by taste. On my favourite been 104mls equates to a yield of 36gms or very close to 36gms with an input of 18gms with a standard small pre infusion, ramp up to 9 bars then a small ramp