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richwade80

15g VST Basket - Experiences

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Hi, I have read that the 15g VST basket is quite unforgiving, but not so much about why.

 

I’ve used one for a long time now and have had mixed results, but it’s sometimes hard to tell what the cause is.

 

What are your experiences?

 

Is an 18g better, and if so, how?

 

Are IMS 15g baskets better?

 

 

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2000 - Krups Vivo + Whittard hand grinder

2010 - Gaggia Classic + Iberital MC2

2017 - ECM Mechanika IV Profi + Niche Zero

Aeropress / V60 / Puck Puck / Cafetière / Moka Pot / Ibrik (كـَنـَكـَة) / Lido E

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Think they're just a bit more particular about good prep.@MildredM seems to get good results with one.


Laissez les bons temps rouler

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Posted (edited)

A lesser  dose equals less resistance means you need a finer grind.

Allied to a basket with more holes means you prep needs to be bang on to avoid channeling. 

If your machine has no pre infusion as and is straight 9 bar again This will exacerbate all of the above. 

 

Does inconsistent refer to cup quality or visual clues from a naked pf. 

Ims make be an easy basket to prep but never been a fan of them as I'm not convinced by the wide dose tolerances they recommend. 

Edited by Mrboots2u

I write a blog, it's nothing to do with coffee ...

https://rjwinc.wordpress.com

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I started using VST ridgeless a month or so ago. My first was an 18g and worked very well but a bit high on yield for my taste. 

Did a bit of research on the 15g as closer to my ideal 30g out. 

I found I had to grind finer and run at 6bar with 2bar pre-infusion to get the best results. 

As long as your preparation is good, the 15g is great - the only one I use now 👍


Vesuvius • Hario VST-2000B • Distributor • Push Tamper • Niche Grinder

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3 hours ago, richwade80 said:

 

Hi, I have read that the 15g VST basket is quite unforgiving, but not so much about why.

 

I’ve used one for a long time now and have had mixed results, but it’s sometimes hard to tell what the cause is.

 

What are your experiences?

 

Is an 18g better, and if so, how?

 

Are IMS 15g baskets better?

 

 

Sent from my iPhone using Tapatalk

 

Something all niche owners should have a go at, you need to make sure you really mix up the grounds from the niche and prep the basket really well, it’s the most unforgiving basket out there

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AKA Toffee chips

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Something all niche owners should have a go at, you need to make sure you really mix up the grounds from the niche and prep the basket really well, it’s the most unforgiving basket out there
Do this on every single dosing grinder with a vertical feed, especially conics.

T.

Espresso: Londinium L1, ZR-71 grinder

Photography: Flickr

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I have a few issues which might be basket related.

1. Pinholes, except that mostly they tend to look like small knife holes. Like sticking the pointy end of a sharp knife in the puck. It doesn’t really look like a pinhole and I wonder if this is caused either when the shot is stopped or just when it’s removed from the group. I wonder if the puck gets sucked up at the end and this tiny flap gets generated when removed?

2. Crema distribution. Sometimes the shot seems to speed up reasonably and the crema seams to coalesce more like an oil and not really like a foam. It can look ok but when pouring milk into it, it tends to stick together and ruin the pour completely. Some beans don’t do this anywhere near so much and age of beans makes some difference too. Could the basket be a cause as well.

I appreciate you’ll want pictures but it will have to wait.


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2000 - Krups Vivo + Whittard hand grinder

2010 - Gaggia Classic + Iberital MC2

2017 - ECM Mechanika IV Profi + Niche Zero

Aeropress / V60 / Puck Puck / Cafetière / Moka Pot / Ibrik (كـَنـَكـَة) / Lido E

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What grinder are you using?

T.


Espresso: Londinium L1, ZR-71 grinder

Photography: Flickr

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Posted (edited)
14 minutes ago, richwade80 said:

I have a few issues which might be basket related.

1. Pinholes, except that mostly they tend to look like small knife holes. Like sticking the pointy end of a sharp knife in the puck. It doesn’t really look like a pinhole and I wonder if this is caused either when the shot is stopped or just when it’s removed from the group. I wonder if the puck gets sucked up at the end and this tiny flap gets generated when removed?

2. Crema distribution. Sometimes the shot seems to speed up reasonably and the crema seams to coalesce more like an oil and not really like a foam. It can look ok but when pouring milk into it, it tends to stick together and ruin the pour completely. Some beans don’t do this anywhere near so much and age of beans makes some difference too. Could the basket be a cause as well.

I appreciate you’ll want pictures but it will have to wait.


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Post puck analysis won't tell you much. 

Nothing like a naked pf does. 

How does the drink taste as opposed to the visual clues, If it's good then i would not stress. 

Crema is different dependent on bean type, roast, level and freshness and personally I wouldn't worry about this as a visual clue or worry that it effects your latte art. I wouldn't put this down to your bean.

 

 

 

Edited by Mrboots2u

I write a blog, it's nothing to do with coffee ...

https://rjwinc.wordpress.com

Instagram - rjw_inc

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I use a niche (which really sounds predictable doesn’t it). I do like it though for where I am right now.

I do use the naked pf all the time. A lot of the time it does look good. Sometimes I notice localised darker patches on the underside of the basket where the pour has been uneven in some way. This tends to coincide with uneven crema etc.

Taste wise can be hit and miss sometimes. It’s always good, but sometimes you just nail it and can’t always do it at. It’s not always easy to be consistent on everything. I’m running an HX which adds other variables too of course.

While I’m at it. I use Pact beans and also the roastery. I have heard Pact aren’t amazing compared to some but no reason why. I do buy from specialist cafes every so often and do notice better flavours with their beans.


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2000 - Krups Vivo + Whittard hand grinder

2010 - Gaggia Classic + Iberital MC2

2017 - ECM Mechanika IV Profi + Niche Zero

Aeropress / V60 / Puck Puck / Cafetière / Moka Pot / Ibrik (كـَنـَكـَة) / Lido E

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2 hours ago, richwade80 said:

I use a niche (which really sounds predictable doesn’t it). I do like it though for where I am right now.

I do use the naked pf all the time. A lot of the time it does look good. Sometimes I notice localised darker patches on the underside of the basket where the pour has been uneven in some way. This tends to coincide with uneven crema etc.

Taste wise can be hit and miss sometimes. It’s always good, but sometimes you just nail it and can’t always do it at. It’s not always easy to be consistent on everything. I’m running an HX which adds other variables too of course.

While I’m at it. I use Pact beans and also the roastery. I have heard Pact aren’t amazing compared to some but no reason why. I do buy from specialist cafes every so often and do notice better flavours with their beans.


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Not a fan of pact tbh, quality of roasting and unsure of the coffee, what is the house blend for instance.

As you say yourself cup quality is what's important and you can taste a diffence between them and the cafes. 

Perhaps give another sub a go like hasbean 


I write a blog, it's nothing to do with coffee ...

https://rjwinc.wordpress.com

Instagram - rjw_inc

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I use a niche (which really sounds predictable doesn’t it). I do like it though for where I am right now.

I do use the naked pf all the time. A lot of the time it does look good. Sometimes I notice localised darker patches on the underside of the basket where the pour has been uneven in some way. This tends to coincide with uneven crema etc.

Taste wise can be hit and miss sometimes. It’s always good, but sometimes you just nail it and can’t always do it at. It’s not always easy to be consistent on everything. I’m running an HX which adds other variables too of course.

While I’m at it. I use Pact beans and also the roastery. I have heard Pact aren’t amazing compared to some but no reason why. I do buy from specialist cafes every so often and do notice better flavours with their beans.


Sent from my iPhone using Tapatalk
Are you grinding straight into the basket or into a container first to premix the grounds? If straight into basket try grinding into a cup, the whisking the grinds with a small whisk and then dump that into the basket, level, tamp and pull a shot.

T.

Espresso: Londinium L1, ZR-71 grinder

Photography: Flickr

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