[Homeroast] Water retained in the portafilter
disracer at msn.com
Sun Jan 24 18:38:56 CST 2010
I did not know about this so thanks for passing it along! I just got done calibrating it for a tighter grind. Didn't realize how little the burrs were touching until they were. Maybe this will make a difference.
> Date: Sun, 24 Jan 2010 13:23:03 -0800
> From: doughoople at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Water retained in the portafilter
> Hi Michael,
> Hope this isn't too off-topic.
> No advice re: the Portafilter, but thought I'd chime in about your Virtuoso.
> You may already be aware of this, so ignore it if you are.
> Each Virtuoso has a set screw inside the case that allows you to calibrate
> it to favor either the fine end of the grinder or the coarse end. If you're
> hitting the stops on the fine setting and would like a bit of wiggle room at
> that end, check out the Baratza website for the procedure. If it's not
> already set at the finest setting, you may be able to adjust your grinder to
> go a little finer still.
> Good luck getting your water problem solved!
> On Sun, Jan 24, 2010 at 11:24 AM, michael brown <disracer at msn.com> wrote:
> > So i unpressurized my portafilter in the Estro machine. Took out the
> > spring and ripped out some kind of stopper thingy. I use a Virtuoso. At
> > first it was going through way too fast. So i tightened down the grind and
> > ended up at the finest setting before i could get it to come out at a rate
> > that was suitable and produced good crema. I usually tamp three times. Now
> > when i stop the shot (via switch) there's a lot of water that remains in the
> > portafilter. So much so, that after the shot is done and i try and remove
> > the portafilter there's a suction noise and the water thats in the
> > portafilter explodes around the edges and grounds go everywhere.
> > thoughts? should i loosen up on the grind and just tamp harder? Maybe i
> > need a machine that produces a finer grind that'd i'd only have to tamp
> > twice and play with the tamp to grind ratio? i dunno, looking for ideas.
> > it seems like water would be not be able to make it through at the end of
> > the shot because tamp is too hard or not enough pressure is being produced
> > to force it through the puck.
> > Michael B
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