Decent espresso

Originally Posted by
decent_espresso
According to Rasmus:
I can achieve something like ‘blooming’ with a Vesuvius. (I use a Ceado E92 conical grinder.)
I use a 15 second 2 bar preinfusion then drop the lever half way, which keeps the pressure in the group without building on it. After 20 or so seconds I start the pump again on a declining pressure profile. My distribution is good enough not to show any obvious uneven pour or channeling defects with a naked PF and VST basket.
My result is not measured with refractometry yet but it is a higher than normal yield which in the past I’ve measured at between 19 and 22%. I definitely start to get flavours that are not so good: roasty, old musty leather, sweaty....
I’m not sure what to make of this. Is Rasmus’ experience further proof of the superiority of very large flat burrs?
Espresso: Ceado E92 (modified for single dose); Vesuvius; VST baskets and refractometer.
Other: Aeropress, Sowden and Alessi Moka Pot; Mazzer Robur doser with Auber timer; Mazzer Mini E; Expobar Leva Dual Boiler
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