Just made a video and wouldn’t you know the problem I describe, that the coffee brews very quickly giving 37gm in about 15 seconds, didn’t happen. It’s odd, my process is always the same. I’ll make a few more videos, hopefully I can catch it on film. I mentioned it because it happened a lot before the temperature sensor failed and I’d wondered if the two were related. In the meantime here are the answers to your questions:
- it’s French Roast bean that is normally roasted the same week I buy the beans and I use the beans (1kg) in about 2 weeks.
- Single basket, naked, 18g VST
- 18.5g coffee in, 37g out, 1:2 in other words.
- Coffee grinder is a Niche and it’s about 10 months old
- I use a WDT to level slightly and break any lumps, then I use a coffee distribution tool, and finally I tamp with a calibrated tamper. In other words I would think the puck is fairly consistent and there shouldn’t be any reason why my habitual 37g out in around 30 seconds should drop to 15 seconds.
I really do appreciate your help @DavecUK - you really go over and above.