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correct me if im wrong, ratio and grinding are basically same thing, both done meaning to change the brew pressure. Maybe consider temperature as the 2nd parameter
Changing a ratio from 1:2 to 1:1.8 is an increase of the ratio (of coffee grind weight to yield weight), not a decrease. So maybe it would be better to write 'decrease relative amount of water' instead of 'decrease ratio'. Also, in the example, it's not 40g extracted but 40g yield (liquid in the cup). You can't extract 40g from 20g of coffee. So to beginners this version of the coffee compass might be confusing.
When I get that impression of saltiness in coffee, it is often linked with some high acidity, so I would treat the coffee as being too sour. But this is just my guess. I am really wondering when compound in the coffee gives that salty impression.
You are not in the zone. Try to get in the zone first (Lance has a video on that): E.g 16g in 32g-42g out, 25-32 secs. Salty means, way too short, too acidic.
I don’t have a distribution tool yet. Just want to say I will try tapping on the back of the portafilter with my hand to see if that will work better in leveling the espresso.
These videos often come across as hard rules, but they're just techniques you can try. Mark's works for him (with that Jack leveler), and his results are what matters. Try different methods and use what works for you!
I just ordered a La Marzocco GS3 MP and spoke with their team. I was surprised to learn they don’t use a tamp tool in their flow process either. They only use a dosing cup, and the BT distribution tool.
Too deep or too much coffee, where it kind of caves in, is what I think is occurring with mine. I only see it though after extraction in the wet puck, not right after being ground. After using the jack leveler, I get extraction down the center of the portafilter coming out first vs all around the puck. I am using the IMS Nanotech brew screen. I will try the shallow setting. Thanks for the tips! I hope it works, im out of 4 lbs of coffee trying to figure this out.
We've certainly tried. Despite others saying the distributor can work without tamping, we have always found an inferior flavour if the tamping is skipped. Trust me, it would be great if that were true, but it just isn't from our experience.
The Linea - doesn't ramp up but can adjust through the app - the preinfusion time. It is only a switch. The GS3MP has a manual paddle. They are both great machines. Nice review.
Level up? It‘s a huge huge step spending 1-2k for a home espresso machine to spending well over 4k not even counting the grinder. It‘s more a giant leap few are willing to do to get maybe a better espresso.
We agree some will not spend this much, however we do have customers who are keen to make next level espresso at home. While this is a big jump from a 1-2k setup, we are big fans of La Marzocco's product quality. We will look into more moderate options in the future as well. Thanks for your comment.
Honestly, it isn't a huge step up for some people. They are great machines and hold value well. There is no comparison between making coffee with this or say a Breville Machine. YMMV.
I notice you don't get any coffee grinds on the sides of your baskets. I have La Marzocco LM baskets which have ridges on the border and there are always grinds stuck in there that I need to scrape off. Are ridgeless filter baskets better for any other reason?
I can't say one is really superior than another. Ridged baskets are useful for gauging the fill level and temp levelness. Ridgeless tend to get less residual grinds sticking, and if you are weighing the dose (have not worried about level tamping) tend to be preferred.
The tool on this video was set at various levels during shooting. Depending on which part of the video you are looking at, it may very well be set too low. Good eye!
