Just curious how many people regularly use a paper filter or a metal screen when making espresso and where. Hope the poll works. 🤞

I started using a metal puck screen when I got my VST basket a few months ago. I thought I'd try without it the other day and my grind setting was well off without the screen. I've got about 7 different coffees at the moment and decided rather than dialling them all in again, the screen stays. Especially since I'm now using a flow control kit. Sticking with what works

Neither paper nor screen. Been tempted but not yet tried either.

For those who are using a screen at the top of the puck, what have you found to be the best approach to removing the screen from the top of the puck/basket after the shot? Are you having to fish it out from your knock box? I am trying out the Normcore screen, and that what I have had to do thus far. Sometimes I have to knock the PF against the knock box bar so hard that my ridgeless basket falls out into the box, basket, puck and screen all together. Is there a better way? I must be having a brain freeze moment😒

Pf turned on it's side, give it a tap on the edge the screen should fall out, hot af 🤣 don't touch, then throw it in the bin😛 Seriously though give it a soak in some cleaner then watch the water turn brown 🤢 I believe you can dish washer them.

I leave the portafilter face down on top of the knockbox and it drops out itself after about 10 / 15 seconds sometimes with the puck sometimes without

The right way for a few seconds and then upside down. By the time the milk has been frothed, the puck is ready to be discarded. There’s often some grounds that are stuck but it’s made it so much easier to get the puck out cleanly. The screen doesn’t make any difference to flavour.

> @"JHCCoffee"#p32742 Are you having to fish it out from your knock box? It's coffee dependant for me: with some coffees the screen will come off clean from the puck with a light knock, but with most coffees it will stick to the puck and have to be fished from the knockbox. However - I just tried @"dutchy101"#56 and @"Emc2"#165 's trick (leave the pf upside down for a few seconds) and the screen came off clean without the puck from a coffee that usually sticks! More experimentation needed, but if this persists then it's a winner! Thanks for the tip!

I just put a small spoon on one edge and push down slightly and the opposite side 'pop's up' so I lift it out by grabbing the raised edge, no problem!

@"Doram"#p32812 Very rare anyone finds anything I say useful - glad to be of service haha

Well, I tried the metal screen on top and paper on the bottom thing again, with: * Ahlstrom 6020-1250 Qualitative 2.5 micron filter paper, cut with a paper cutter/punch to approximately 58mm * Normcore metal screen My dialed in recipe for this decaf full city + bean is 18.0 in, 24.5 out in 40 seconds, including a 20 second bloom pre-infusion. At a 10.5 grind on my NZ. Pressure of 9.5 BAR and temp at 97C. Producing decent body, strength, flavour, complexity and length, for this decaf bean. With screen and paper, it took an NZ grind of 9.5 to eliminate the sourness caused by the initially too fast flow and associated under extraction. But the body and strength was thinner than before and not to my liking. I also lost a bit of flavour and complexity. I’ve had better shots and drinks. I then reduced the brew ratio, in increments right down to a very ristretto shot of 18 in, 22 out. I had to reduce the grind (in increments) right down to 7.0, to counter the sourness caused by these short extraction shots. Body was ok, but strength of flavour was not and the shots tasted uninteresting, with no complexity or length. I’ve poured about 12 inferior tasting shots this week, and am hankering for a decent espresso. I’m done with this paper and screen faf. Back to the tried and true. #

Paper and Screen Use Poll

JHCCoffee

MWJB Non dissolved solids in the cup can take the edge off the perception of sourness in under-extracted coffee. The coffee can taste OK until you filter it, then the under-extraction becomes more obvious

Very much appreciate this insight, MWJB. 🙏

I tried an 18 to 28 (1.55 to 1) shot this AM, which had less body and strength but very nice/delicate flavour notes coming out. These notes tasted a bit off in the straight shot, but we’re quite tasty in the milk drink. As an aside, I wonder why I can always better detect/taste flavour notes in a milk drink, compared to straight espresso?

FYI, I’ve previously generally had one to three shallow holes on the top of my puck, more often than not, despite careful WDT. I assume that this is a sign of insufficient distribution? Or??? So perhaps I have been historically plagued with uneven shots and associated underextraction?

tompoland But this AM I used the Normcore puck screen on top, with no paper on the bottom. The screen distribution looked great and the puck was perfect. The above mentioned 18.0 in, 28.0 out (1 to 1.55) shot tasted great, as did an 18.0 in, 24.3 out shot (1 to 1.35).

Btw, both ratios were accidental, due to scale malfunction. I was trying to pour an 18.0 to 25.7 shot (1 to 1.42 - my prior best tasting recipe for this bean), in order to keep that ratio as a constant, and thereby test the impacts of the Normcore puck screen. But my scale temporarily failed and I had to eyeball the shots. But then I’ve discovered many good things by accident.

tompoland

JHCCoffee no idea sorry

(What’s a micron? 😀)

JHCCoffee

I use the Normcore metal puck screen. I heat it before use, using my steam wand. Is this necessary / beneficial or should I cut this step?

MediumRoastSteam

JHCCoffee use the Normcore metal puck screen. I heat it before use, using my steam wand. Is this necessary / beneficial or should I cut this step?

Try it over a week without heating up and see for yourself if it makes any difference in the cup for your taste?

chlorox

I use both metal puck screen and top filter paper with bottom filter paper but that combination was not mentioned in the vote options.

Cuprajake

i aint pre heating my screen haha

Boren

I alternate between paper filters on top when I’m really lazy, and 0.1mm metal puck screen when I’m slightly less lazy. I don’t use mesh screens or thick screens of any kind. Too much effort to keep them clean (among other disadvantages).

mathof2

Boren As my traditional lever group doesn’t facilitate adjusting brew temperature, I use a thick screen with darker coffees to lower brew water temperature a couple of degrees. I use a thin screen with lighter coffees, though, as I usually run my machine at a temperature suitable for those coffees.

DavecUK

tompoland also I sold my EG-1 after 18 months and he kept his.

I also remember he said in one video that he considered it to be the finest grinder out there….or some such. I 100% disagree with his assessment. In fact because of many comments he has made about other grinders grinders…I am very surprised he had that opinion of the EG1. For me the EG1 and the Key I consider generally not great grinders. I certainly wouldn’t recommend them. In fact anyone considering an EG1, go get a Kafatek Flat Max2 with shurikens….way better

They have good point of course,….but for me the negative points:

Weber key

workflow really sub optimal
can stall at lower speeds
huge amount of static (wiper not really effective, especially at burr faces.
RDT 100% essential
problematic grind adjustment ring (especially if you don’t engage it properly) and you can easily loose your zero point
Stepped Grind adjustment.
Don’t like magic grind cup

EG1

workflow really sub optimal
can stall!
huge amount of static
RDT 100% essential
Stepped grind adjustment & you can easily loose your zero point
Often hard to get those last beans ground, they do bounce about
Very large (more sculpture than grinder)
The most shocking one, couldn’t taste any difference between the EG1 and the Duo!

In fact, I am generally not a fan of the weber product range…imperfect solutions, looking for non problems. Especially the stupid spring clean thing which would actually clean worse!

tompoland

I had a Weber Key for about two weeks. Couldn’t get my head around the hopper cover/collar not being joined magnetically (normally a very Weber thing) and being wrapped around the shaft and unable to be removed.

Like all things from Doug Weber, I drool over the form/aesethics. I also like the way Doug tries to make things that aren’t out in the market place, or make them in a different way.

A lot of people swear by the EG-1 for filter, with the ULF burrs. And my private suspicion is, like me, James H is a sucker for a pretty face i.e. a good looking bit of kit. But for me at least, the espresso in the cup paled in comparision next to the Moca SD (and quite a few grinders I"ve tried since including the Varia VS3 with Hypernova burrs that is around 15% of the price of an EG-1).

The one piece of kit I have retained from Weber is the unibasket. Top stuff that one.

But in the end, for me at least, there are better value options out there than a grinder from Weber. And these days I’m increasingly reluctant to buy a grinder that makes burr swapping difficult or impractical.

drdre89

I’ve started using a paper filter at the bottom of my pucks in the last week and must say I am getting better tasting cups of coffee. So I will continue to use paper filters.

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