hello jj,
i just experienced the same thing that you described. i went coarser on
the grind, the pressure started to go up after 8 seconds or so, only to
stall around 5 bar. then, around 20 seconds in the pour, blonding
started to occur along with some channelling, and at this point the
pressure strangely went up to some point between 8.5 and 9 bar.
strange.
happy easter everyone,
guido.
approx 60 seconds. Brew pressure measured at 9 Bar. I then made the
grind increasingly more coarse. The dose size (14 grams) would remain
the same. My hope was that I would be able to reduce the shot time
and maintain the brew pressure. What ended up happening was that the
shots times did decrease to a point and brew pressure remained
consistant. Then mysteriously brew pressures would only climb to 4 or
5 Bar after pre infusion. Towards the end of the shot (at the point
where blonding has occurred and the fluid has changed to a clear
state) the brew pressure shoots up to 9 Bar (I realize that I am
allowing the shot to continue too long once it has reached this
stage).
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