Grinders are one of the keys to exceptional espresso. Discuss them here.
That makes me feel better for sure. I agree - was wondering if the deeper 54mm basket (and deeper puck) might be causing part of the issue. Definitely makes sense. Wondering why a deeper puck was a good engineering decision given the fact that coarser grinds generally means less extraction of flavor (all other things held constant).Jonk wrote:I'm also at 8-14 usually on my machine/basket/dose/bean combo.. But look at James Hoffman's settings for 18g:
I guess it's mostly a matter of calibration.
The Bambino uses a 54mm basket, so 18g should be a fairly deep puck and hence the need for slightly coarser grinds.
Thanks for the tips!Quester wrote:I just spent a week pulling shots on my college daughter's Breville Infuser using a Niche and lots of different beans--most of them single origin. I realize you have a slightly different machine, but here are some things that we've been doing to increase the odds of a nice shot.
1. Pull a "shot" with an empty portafilter inserted right before pulling your first shot to warm everything up and increase consistency.
2. Use a scale under the cup and stop the shot manually at your desired weight.
3. Invest in a bottomless portafilter so you can see what's happening with the shot and whether there are significant prep issues.
4. Get a good WDT tool like the LeverCraft Ultra or one you make on your own with 0.4mm needles.
FYI, she is at 5,000 ft elevation.
I do #2, #1 sometimes. Have read plenty about WDT and just distribution in general, will read more to see how I want to add this to my routine.
- Team HB
I had a significant shift on my Niche Zero. I didn't even try it until I had run 2 kg of beans through it. I'd guess that more like 5 kg before it had mainly settled in.
It also helps to have a dosing funnel on top of the portafilter when doing WDT. I'll send you a link to the one I purchased.
For example the Flair Classic uses 40mm baskets, extra coarse grinds, but can extract flavor just fine. Some of us believe it's actually a beneficial thing to have narrow baskets because the coarse grounds and lower force needed to achieve the target pressure helps avoiding channeling. I guess there's less consensus about the deep pucks, but I believe they're mostly a good thing too.MPA wrote:Wondering why a deeper puck was a good engineering decision given the fact that coarser grinds generally means less extraction of flavor (all other things held constant).