AlanB1976

Yeah. I understand the principle around the airscape. I have one where you pump the air out (like the below link - not the same model I have but principle the same). It's the actual vacuum that concerns me. https://www.amazon.co.uk/Vacuum-Coffee-Saver-incl-Pump/dp/B000XTFQZM/ref=asc_df_B000XTFQZM/?tag=googshopuk-21&linkCode=df0&hvadid=255964520112&hvpos=1o5&hvnetw=g&hvrand=2912261279052377017&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9045628&hvtargid=pla-350719010623&psc=1&th=1&psc=1

My levelling tool doesn't work. Using it results in a puck that still touches the shower screen prior to extraction (which I've been told can produce channelling). I have to dose/tamp to about 2mm below the puck to not touch

I don't have an issue sticking with the recommended 15g. My comment was purely around the thoughts with changing the grind that will produce more crema (not opening the box on the need for crema - more just wondering for my understanding on extractions and outputs)

I got the separate sage grinder so can't relate to the 3/12 o'clock positions but are you saying that a finer grind with less dose yielded more crema? I'm already getting fines in my cup so am weary of grinding finer on my current load (not that it's super fine so maybe I should just try). But then I will need to dose less to maintain the extraction which will be around 12g in a vst 15g which I've heard can be difficult to use. Oh well, worth a try to see.

Being new I could have done a million things wrong. I'll keep an eye on things with my other beans.

Hi all I have a vacuum container (jar with pump to get most of the air out). I have 2 questions around this.... Firstly, is that recommended? I saw a Seattle coffee review where they said it would be an ideal storage container but wouldn't the vacuum actually suck any gas out and cause the beans to go stale faster (kinda like if you went to space without a suit and your blood would boil). This is since its in a container and not a bag that sucks in on itself. And secondly, any ideas to how much longer that would preserve the beans? As in, for example, if they were good until 20 days after roasting, the vacuum container would extend that by 50%, making that 30 days? Any other experience with these types of containers welcome. Thanks. Alan

How are you not bouncing off the walls? If I have more than 2 x 15g's in the morning I can feel it

Hi all Got a question around extraction times. If I pull a great shot over 30s at 1:2, the grind has been in contact with water for those 30s, which has produced that flavour. If that shot happened to be way to course (just for example sake) and over that 30s I ended up with a ratio of 1:4, ignoring that the result would be weaker, surely the flavour profile would be the same as the grind has been in contact with water over the exact same time? So, again, just for example, if I had an americano with the first good shot and one with the other, wouldn't the americano's taste the same as I just end up putting less water in the second to result in the overall americano volume? But they don't.... why is that?

I came to a realisation! When starting here, I kept saying that I didn't want too strong coffee. I wanted a single shot in my americano's as I found the stronger ones unpleasent. I've now realised that it wasn't strong coffee that I didn't like, it was bad coffee. The instants and many shops I go to have overly bitter coffee's. Now I actually prefer a double shot (when I happen to pull a nice one 😛 ). Although I have also now started to not like going to coffee shops as I am tending to be overly critical 😕

I previously received a bag from Rave Coffee that was 7 days old and was wondering what the acceptable norm of ageing was. I've read various posts/articles say from 4, 5, 6 and 7 days.

I found the Sage 18g quite easy to use (assuming that is their double size as that's what it basically takes, didn't see any reference to what it should be). Their single is a nightmare.

Ok, so reading that the 15g VST is a tough basket to use. Obviously being a newbie, this may be an issue. Is that true with it? Are the LM more forgiving or is that the case with all 14/15 baskets? I got a 22g VST which is great. Even when I think I'm stuffing up, it just seems to come out nice.

Damn. I was expecting it but just hoped maybe hole placement/size/whatever resulted in the same possible size.

Thanks for the suggestion. I see the LM Strada 14g and VST 15g are the same price. This may be a question no one can answer as dependant on bean/grind-size but does anyone think one of those would allow me to use the same grind size as my VST 22g? That would make life nice and simple.

I've started to really like what I pull from the 18g but worry about the amount of caffeine I have in a day. For that I still go to the 12g (but it's a nightmare to get a good extraction from for me - watching the naked PF is like watching a horror show) or the 22g to pull 2 shots for me/wife.