Is there any benefit to adjusting from fine to course as the coffee grinds? In other words, the bottom of the puck will be very fine and it will get coarser as you go higher. I've read that this is beneficial and really helps with the flavor, any thoughts?
Is the start of the extraction time the time when you move the handle or the time from when coffee first flows from the portafilter? It seems that needs to be defined.
Question: I have a bottomless portafilter and the portafilter that came with the ascaso steel duo pid. I ran 18g through the grinder and it was too much. Is 16gram the ideal amount?
Is there any benefit to adjusting from fine to course as the coffee grinds? In other words, the bottom of the puck will be very fine and it will get coarser as you go higher. I've read that this is beneficial and really helps with the flavor, any thoughts?
Is the start of the extraction time the time when you move the handle or the time from when coffee first flows from the portafilter? It seems that needs to be defined.
how about pre infusion?
Question: I have a bottomless portafilter and the portafilter that came with the ascaso steel duo pid. I ran 18g through the grinder and it was too much. Is 16gram the ideal amount?
Perfect explanation
Bad lighting bro 🤦🏻♀️
I thought it's a thriller video
Got my grind at the finest possible setting, (really fine)with a full double shot basket,, with about 18g of coffee, using a Gaggia Classic
Bro why are you filming this in a basement
The coffeeshots were abit dark, and it would have been nice if you could pinch and rub the grinds to showcase how fine each of the grinds were.
horrible lighting