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This is just a question that I am curious about: Today I tried a espresso at a 1:4 ratio (18g -> 72g, 45s) as suggested here and it tasted quite nice with the Ethiopian beans from BB. When I knocked the puck out, it came out in one piece and the basket, VST 18g was nice and clean afterwards. If I do the same with my usual 1:2 ratio in 34s, the puck is usually shattered and I have to rinse and clean the basket afterwards as there are some residual there. Does anyone know why? It feels to me that the more water that goes through the coffee, the better-looking the spent puck will be. Regardless of the aspect of the spent puck, the coffee in the cup is great. I am just wondering why. I'm starting to feel the need to buy a refractometer...[emoji108]