Not my best shot, still dialing this new coffee but wanted to test the Memmy app.

Opinions on the shot?

  • cdipierr@lemmy.world
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    1 year ago

    Doesn’t seem too bad, your beans seems very fresh, leading to that crema-heavy cone forming. While it looks fun, I normally find shots taste better when there’s not so much CO2 coming out.

  • Bldck@beehaw.org
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    1 year ago

    What was the weight in and out?

    My guess is too coarse and not well distributed or leveled, but it’s hard to tell without other data.

    I always adjust the grinder last, so I suggest work on your puck prep. What steps are you using before you attach to the group head?

    • Tecnotopia@lemm.eeOP
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      1 year ago

      Its about 20 gr in 40 out in aprox 36 secs, beans were roasted 20 days ago aprox. The problem I have is my grinder is a new baratza encore if I grind 1 click finer it will choke my bambino plus. It was a quick puck prep I will probably be able to optimize and better distribute. Thanks for the tips!

      • Bldck@beehaw.org
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        1 year ago

        Haha that’s almost my setup. I bought the Sette for espresso and I use the virtuoso+ for drip, French press, pour over, etc

        With the Bambino, I like to pull a blank shot with the pressurized 1 shot basket (no grounds, just water) to help warm up the machine. I also saw a lot of value in a WDT.

        1. Pull a blank shot
        2. Weigh 18g
        3. Spritz with water to reduce static electricity
        4. Grind in the sette
        5. WDT to break up clumps
        6. Level with a distribution tool
        7. Tamp
        8. Pull the shot
        9. Weigh the output

        Make adjustments where you can