It was the usual routine. Something else was weighing my mind. I weighed my beans, ground and I had thought I went through the usual routine. I do remember distributing, a quick WDT to level it, and doing a firm tap.
I pulled a shot, which wasn’t normal. There were no thick liquid coming through. It was light and poured faster. Before I realised, the bar pressure was at 0!
I struck me then, I did not tamp. My first thought was sink the shot. I didn’t and filled the cup as Americano, which I always do. I was thinking a worst coffee!
I was surprised. Yes, it was very light, no fruity notes coming through, and the acidity was very light. It was pleasant to drink. Don’t know what happened. As we can see from the puck, it’s obviously under extracted. The top was of the puck wasn’t dry as normal, it was fluffy, a bit soggy and uneven.
Is it the basket size or the Evo that gave a decent cup? May be! The bar pressure did go to 10.5-11 as usual.
This begs a question:
Are we too fussed about tamping and puck prep?
How many of you have done this and sinked the shot without tasting it?
How many of you ended up drinking it to avoid the wastage? How did it taste?