I've never really thought about the pre-infusion cycle and its implications for shot timing. I still tend to adjust the grind to get a 2.5 oz shot in about 25 seconds and I've been happy with the quality of my shots. But does the pre-infusion mean I should be aiming more for 28-30 seconds? I'm sure there's no single answer, but I think I'll experiment a bit. -Ray
On Sat, Nov 15, 2008 at 3:50 PM, Barry Luterman <[EMAIL PROTECTED]> wrote: > That is normal. The Brewtus unlike the Silvia has a pre-infusion cycle. > > > On Sat, Nov 15, 2008 at 3:37 AM, Alan278 <[EMAIL PROTECTED]> wrote: > >> >> >> >> 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. >> >> >> --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
