hello ben, sorry for the belated response, i've been ill.
Could it be that your grind finally gets saturated at the end, swells, and seals the puck allowing pressure to build?
that could be, but if the pressure build because increased resistance from the coffee bed, how does that explain an hugely increased flow rate? that seem odd to me.
best, guido. -- 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.
