Ol Grumpy wrote:
Another curious difference... I use around 20-21g shot and the extraction is typically 30 ml +\- with the Rossa. C-man was dosing slightly higher and extracting up to 60ml of gorgeous tiger stripe (no blooding) in the same 25-30 secs with his Rancillo.
Yes, I was extracting double the amount you were, may have made a difference if I was stopping the shot shorter, but it just looked so good coming from your bigger burr grinder. I have wound down the P-stat to lower the temp. and no longer have the "burnt taste" but still not as good as yours I was very impressed with the Rossa, it is really a lever quality shot, just using a winder instead of a lever. you should get the gauge, if you could start the shot at 12bar then taper down to 6bar you should have the best shot. this is what I found when I had the dimmer and gauge with my old SB, 12 bar extracts the best flavors but will blond early that is why it needs to drop in the middle of the shot and if you drop pressure even more at the end you will extract more sweet notes. sorry to hi- jack the thread C-
