Hello again,
I am still working to improve my shots. They are better now, but not
consistently great.
I am still using the double ridgeless la marzocca basket, and have
found my best results so far from Counter Culture Espresso
Aficionado. I've settled on 95 degrees for that blend. I use
Schomers dose and tamp method.
My pulls are around 25-30 seconds for 1.5 or so ounces, but maybe this
will provide a clue to what's not perfect... unlike my Silvia which
started flowing at 6-8 seconds for that quantity/timing shot, the
brewtus does not start to flow until closer to 10 seconds. Is that
typical?
Thanks.
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