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So recently when i have been pulling shots i am finding the fist stage of the shot (1-20 second or so) have been clean and consistent but then the last 5-10 second the shot shart to "gush" / run super quick. I am assuming this is more a technique thing that anything but ay idea how to fix it?

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So recently when i have been pulling shots i am finding the fist stage of the shot (1-20 second or so) have been clean and consistent but then the last 5-10 second the shot shart to "gush" / run super quick. I am assuming this is more a technique thing that anything but ay idea how to fix it?


Which machine and which grinder? Single sousing by any chance?

This used to happen to me when I was single dosing a grinder not designed for it.

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Is the gushing confined to one bean? Have experienced same thing - no change in barista technique. The grind setting I've used was correct - going coarser would not help. When I've changed to another bean, problem goes away. 


Londinium-R - EKS43 running SSP Silver Knight burrs

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15 minutes ago, The Systemic Kid said:

Is the gushing confined to one bean? Have experienced same thing - no change in barista technique. The grind setting I've used was correct - going coarser would not help. When I've changed to another bean, problem goes away. 

Thats a fair point, not sure as only have one been on the go at the moment. Though i do remember it happening with outs before.

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6 hours ago, The Systemic Kid said:

Is the gushing confined to one bean? Have experienced same thing - no change in barista technique. The grind setting I've used was correct - going coarser would not help. When I've changed to another bean, problem goes away. 

Just tried with another bean and getting a similar result. Taste is also not completely there definite notes of bitterness evening though ratios are ok. 18g-40-45g in 30s.

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How old is the espresso machine? Any chance of pump/OPV/scale buildup messing with the flow of water?

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Are you stirring the grinds in the portafilter? Also, tap the dosed portafilter on the bench to settle any caverns.  If using an 18grm VST, cut dose to 17.5 or 17grm and adjust grind to get 1:2 ratio.  Are you preinfusing? On my L1r, I am preinfusing for around 10secs to first drips. Shot complete in 30-40secs. 


Londinium-R - EKS43 running SSP Silver Knight burrs

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27 minutes ago, ArisP said:

How old is the espresso machine? Any chance of pump/OPV/scale buildup messing with the flow of water?

This isn't an issue its clean and new ish!

 

25 minutes ago, The Systemic Kid said:

Are you stirring the grinds in the portafilter? Also, tap the dosed portafilter on the bench to settle any caverns.  If using an 18grm VST, cut dose to 17.5 or 17grm and adjust grind to get 1:2 ratio.  Are you preinfusing? On my L1r, I am preinfusing for around 10secs to first drips. Shot complete in 30-40secs. 

Not stirring. Is this recommended? Do tap before tamping to try and distribute evenly. Yep using an 18g VST. Sure can down the dose a little or i can use a 20g VST which i also have.

As for pre infusion i am around 5s but the pre infusion isn't strong enough pressure to get and first drips if that makes sense?

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Good idea to stir the grinds to ensure fines are evenly distributed - can be done in the dose tumbler. Alternative to stirring is a damn good shaking before dumping into the portafilter. Pre-infusion ensures the puck is fully saturated before being hit by full pressure. Wondering if your puck isn't properly saturated and the possible cause of channeling. 


Londinium-R - EKS43 running SSP Silver Knight burrs

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If stirring doesn't help...Are you using a light tamp by any chance? When I had problems with pucks eroding rapidly half way through a shot with a blend and found tamping hard stopped it from speeding up before the shot was done. You might also try grinding finer and running the shot for longer but no idea if an EK43 would produce good results like that (heard somewhere EK shots tend to run best at about 20-25 seconds??) but if you get chanelling or you start to get sourness again you'll probably have to dial back. 


ACS Minima (Beta) -- Reskinned Ceado E8, Niche Zero --- Gene Cafe CBR101 with Dimmer Mod and Bean Mass Probe

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You may be getting late channelling of some form. In addition to what has been mentioned basket fill height may have something to do with that. Too light a tamp as well. My view on that is 15kg is ok but I wonder about 10 especially if there is some grinds clumping. Really bad firm clumping may need more than that.

A question on testing fill height with a coin is well up the new posts at the moment. No point in repeating. Too low might cause this sort of thing.

John

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In Use Sage DB+IMS Shower Screen, Niche. Others Sage BE, Mazer Mini A,. Projects Little Gem, Gaggia M7D

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Not decaf by any chance is it? I’ve experienced that sometimes as the beans can be so brittle and the puck can break-down quickly early in a shot


Sent from my iPhone using Tapatalk


Plumbed in Vesuvius - BWT Bestmax - Niche in Black. Aeropress and Aergrind

 

Live and Let Live

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Is there normally no blonding? I've never seen the liquid turn thin before it blonds. 

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That looked pretty bad, a dead spot that never filled in and multiple streams that form one that starts splurting and gushing. Channeling is your cause. If the coffee doesn't have room to expand that could be the cause. I assume harder tamping hasn't helped any if so the only way I've got around extractions like that is by changing the grind. Try dosing 16/17g and see if it helps.


ACS Minima (Beta) -- Reskinned Ceado E8, Niche Zero --- Gene Cafe CBR101 with Dimmer Mod and Bean Mass Probe

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1 hour ago, Rob1 said:

That looked pretty bad, a dead spot that never filled in and multiple streams that form one that starts splurting and gushing. Channeling is your cause. If the coffee doesn't have room to expand that could be the cause. I assume harder tamping hasn't helped any if so the only way I've got around extractions like that is by changing the grind. Try dosing 16/17g and see if it helps.

Could always use the 20g VST to increase the head room as well?

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