On Apr 5, 2012, at 8:55 PM, Ben McCafferty wrote:
Hmmm, I'll dig out schomer's books and look. I have always
described a good shot as "gloppy", "syrupy", etc., but not thin.
When it thins is usually when I'm stopping the shot. I did go
finer, and still had the puck crumble--but it's a long sidewall on
a 20g basket! :) Also got to where the espresso was no longer
thick, and wouldn't hang from the pf, it just trickled and never
filled across the gaps.
I think we're describing the same kind of good shot - just a semantic
difference... "thin" as in diameter of the liquid coming out of the
pf, not texturally thin...
What beans do you use?
I haven't used the 20 gm basket. Back before Schomer use Synesso
machines, they used LM triple baskets with their LM machines for all
of their double shots. I have a LM triple and never had much luck
with it. Maybe the 18 gm will act differently for you - I'm curious
what your results are.
Barry
___________________________________
Barry Corliss
MASTER WORKS CD Mastering
Seattle, WA (206) 282-2274
http://www.master-works.com
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