Are most members dark/medium roasts fans? I like to extract light roasts, even filter roasts. I wonder if the 10.5 bar max pressure is less ideal for light roasts than for darker roasts.
What I experience often is that the extraction gets nervous halfway. At that point pressure is still around 9 bars which seems too high for the erosion of the puck that already is going on.
Would, let’s say, 7 bar be better at that point? And end at 6 bar? When I stop my extractions (18/36) pressure is still 8 bar or more .
I am experimenting with a different inner spring. The first one I found only adds 1 bar to the outer spring, making a total of 7 bar. Extractions are easier. Yesterday I had some delicious shots.
I found 2 other springs, stronger, which I ordered. I will report when I have tried those.
Any thoughts?
