hello ben,
the thing is, regardless of what the puck looked like, with a higher
dose the coffee just does not taste very good, just slightly below level
(with the edge of the basket) before tamping has given me a better
results every time.
I know what you are talking about with what look like holes on the
edges, I see this on every shot. But, I've examined many hundreds of
pucks in the knockbox, and none of them have channeling even though
the top of the puck looks like what you said. With channeling, you
can see the wormholes through the puck.
When I volume dose, I am able to tamp to the dosing line with no
problem (the dented line in the side of the basket). My grind will be
just below the screen then too. Could you be tamping too lightly,
making it easy for the water to channel?
i have tried different tamp strengths. i've been playing around with
these parameter (one at a time) for months now. nothing seems exactly
right, i can reduce the harshness and sharp mouth-feel somewhat, but
never eliminate it, never get an undistorted cup like the gaggia can
give me.
Even if your tamp is working on the other machine, it may be at a
lower pressure?
actually, the gaggia is running on higher pressure. but if i turn up the
pressure on the brewtus, channeling gets *really* bad, that certainly
does not seem the way to go.
lowering the pressure also did not give me great results. it's now at 9
bar after 11 seconds, then usually drops back to 8.5 bar when the coffee
starts flowing.
have a great weekend,
guido.
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