Jeeheon wrote:Gear: Sette 270, Breville Dual Boiler, 22g VST basket
So I've been pulling shot after shot and I just can't get it to balance let alone underextract. I've upped the dose, decreased the yield, lowered water temp, and coarsened my grind to no avail. The point where I quit was this:
24g dose into my 22g basket, a grind coarse enough that it pulls at about 7 bars (way faster than any balanced shot I've pulled), 24g yield, 195 degrees.
What's the deal? I'm at the limit of my basket, at the limit of my coarseness/pressure before it's not even espresso anymore. Should I go less than a 1:1 ratio? Decrease temp even more?
EDIT: Could my VST filter basket be the culprit? I believe the holes in the VST's are bigger than a traditional filter basket to accommodate lighter-roast specialty blends and single origins (so that you can grind fine enough and not block up the machine). Since the holes are wider, they're not letting me grind this espresso coarse enough?
Your equipment is fine...BDB and Sette, with VST baskets. I own a BDB and VST baskets, and the Sette is a great grinder. General problem is that dark roasts behave totally different than light roasts. So just to let you know what I do to pull a great shot using dark roast (my only dark is a Kenya AA from a local roaster that even though he calls it med-dark, it's more toward the dark, oily side...but still good for my taste). For dark roast think...lower temp, lower pre-infusion, lower dose, less time, less in the cup.
He are my parameters:
16g to 18g in using 18g VST basket (you need a 18g VST basket...okay to use the Breville baskets they are really good in general)
temp: 198F to 200F
pre-infusion time: 5- 7 sec. at 55% power
30g to 34g in the cup
total time: 25 sec. to 30 sec.
Play within these ranges and report back!