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Article - lower pressure and coarser grind for consistency


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https://www.beanscenemag.com.au/espresso-reproducibility/

Just read the article from above which I thought was interesting. 

I'm new to the game and have a gaggia classic. I understand the pressure can be adjusted down to 9 bar. Is this the lowest?

If you have adjusted your pressure, did you change your grind setting?

I'm sure this is old news to many but it's fairly interesting to a newbie. Another variable to get a handle of!

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The brew pressure can be adjusted to whatever you chose, max approx 15 bar minimum whatever you chose.

I would suggest you check and set to 9 / 10 bar and stick wit this until you are familiar with the use of the machine, adjust one variable at a time.

The grind setting will vary with type of bean, roast and age of bean AND the weather= hot humid hot dry.

So many variables.

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There are no fixed numbers / grind settings,  old / stale beans are dry= the water flows through quickly,

Fresh beans need to be rested after roasting 5- 10 days depending on beans.

It will also depend on the type / quality / condition of your grinder.

Weigh the ground beans into the PF, work initially on  twice the weight of coffee liquid from beans

Ie.   18 gms coffee.  = 36 gms liquid.  in 25 - 30 secs.  adjust grind to achieve this

Lots of reading in earlier posts'

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