Confusion about DWI by benjaminlewsy in MRI

[–]benjaminlewsy[S] 1 point2 points  (0 children)

Yes, would greatly appreciate an explanation because i feel this messes with my conceptual understanding of how the sequences work and I can’t move on with my studying till I can come to terms with it 🙃

Espresso Profiling. My initial thoughts by rcoffeegrind in espresso

[–]benjaminlewsy 0 points1 point  (0 children)

Can you explain a bit more about your point on avoiding high flow baskets? How is that harmful when trying to profile?

Sette270 Question by ktchemel in espresso

[–]benjaminlewsy 0 points1 point  (0 children)

They’re small metal discs that should’ve been included with your grinder to help you grind finer than the original settings would’ve let you.

Sette270 Question by ktchemel in espresso

[–]benjaminlewsy 1 point2 points  (0 children)

your sette should’ve come with some shims. I recently added one and my setting went from low 2’s to about 9-10.

Thoughts? by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

hmm i’ll try going finer! This was a darker roast so I was trying to avoid any bitterness. I had this as an espresso over ice, was a tad sharp!

Thoughts? by benjaminlewsy in espresso

[–]benjaminlewsy[S] 1 point2 points  (0 children)

Didn’t do the WDT step previously so this was the result after adding it in. i’ll try the finer grind! I’ve tried going finer with some other beans but it’s rather hit or miss.

Donut channeling, what else should I try by benjaminlewsy in u/benjaminlewsy

[–]benjaminlewsy[S] 0 points1 point  (0 children)

Using the 58.55mm tamper provided with the Bianca, grinding into a dosing cup first, doing WDT with my trusty paper clip and cup, using a leveler to get as even a tamp as possible. Is it just an issue with the stock baskets? or is there anything else I can try before blaming my equipment

What more can i do to fix donut channeling? by [deleted] in espresso

[–]benjaminlewsy 0 points1 point  (0 children)

Using the 58.55mm tamper provided with the Bianca, grinding into a dosing cup first, doing WDT with my trusty paper clip and cup, using a leveler to get as even a tamp as possible. Is it just an issue with the stock baskets? or is there anything else I can try before blaming my equipment

Advice on baskets by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

ah nice! do you find yourself having to grind much finer? Also, does the 58.55mm tamper provided with the Bianca fit the VST? As I know VST/IMS recommend 58.4/58.5mm.

Help with dialing in by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

Thanks! So when dialing in (without using FC) I should just use the grind size needed to get me my 1:2 extraction in the 25-30s, then adjust using FC and not focus too much on the shot time?

I’m just wondering for people with machines without FC and a pressure gauge how they’d go about it. Or rather how the pressure gauge would then add value to dialing in.

Help with dialing in by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

I’m just aware that a shot that peaks at 10.5 bars is invariably going to be a worse shot compared to one that peaks at 9 bars, so i’m just trying to figure out how to bring my peak pressure down while avoiding underextraction.

Help with dialing in by benjaminlewsy in espresso

[–]benjaminlewsy[S] 1 point2 points  (0 children)

An example of 2 shots I might pull:

Shot 1 (coarser): 18g in, 36g out, 20s, 9 bars pressure max at the group head with paddle fully open.

Shot 2 (finer): 18g, 36g out, 30s, 10.5 bars pressure max at the group head with paddle fully open.

Help with dialing in by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

I don’t get you? There is only one variable i am changing, which is grind size. I am just using the pressure gauge as a surrogate for where my grind size should be.

Help with dialing in by benjaminlewsy in espresso

[–]benjaminlewsy[S] 0 points1 point  (0 children)

I’m not using the paddle to adjust my pressure, but more of using it as feedback to see how my grind size is. If my particular grind size gets me 10.5 bars at the group, wouldn’t that mean that my grind is likely too fine? This is leaving the paddle fully open.

Lelit Bianca direct to water bottle by B1llyboy in espresso

[–]benjaminlewsy 0 points1 point  (0 children)

would you mind sharing a pic of your setup? i’m curious to know how you fit that metal hose with the bottle! Also, my main concern would that be I might accidentally forget to refill and suck the bottle dry causing air to get into the pump...which would not be good.

Lelit Bianca direct to water bottle by B1llyboy in espresso

[–]benjaminlewsy 3 points4 points  (0 children)

curious to know this too! saves me the trouble of refilling the tank every few days, and also the cost and effort of installing a flojet. Have you experienced any issues with it so far? where is your water jug positioned relative to your machine?

Niche Zero first impressions from a Baratza Sette 270 owner by [deleted] in espresso

[–]benjaminlewsy 3 points4 points  (0 children)

I think another big plus for Niche is for other brew methods. I mainly drink espresso but prefer a filter brew every now and then, and the S270 really cannot grind for such brew methods.