The big difference that I see is that there is almost no crema so it gives more space for the "liquid" espresso. Maybe older beans would do the same (without doing your trick with the grinder). Interesting approach.
I'm using Kruve procelain double wall latte cups that are 4.5" wide. If I do that in a kruve espresso glass, it will appear to have a good bit of crema. Also, if i run 1 or 2 seconds longer, it makes way more Crema, but a little stronger than i enjoy. Also, I use this same setting for 2 different Ethiopia beans that are very close. One does produce way more crema than the other. One I use for straight espresso and the other for latter's. I do see your point with older beans. I also don't like espresso with a lot of crema, but that is just me. I do agree it does appear to be lower on crema in this shot, but a 4.5" wide opening makes it seem way less than it actually is. Thank you for your input.
No, it's not. It's perfect for me making may latte. If you watched the video, the TDS and Extraction percentage is posted. TDS of 11.74% and extraction percentage of 22.41%
Thank you very much. When I 1st started single dosing and putting it all in at one time, my tds was never consistent. Then I started single dosing just some of it. The tds got better, but still not being stable. The i would put just enough beans in for it to load up and then let it come out. Its like now 6 go 7 beans per seven seconds of grinding. Now my tds is always rock stable. It moves usually + or - .2 to .4 on tds now. It took me awhile to find the sweet spot for grinding buy well worth it for me! I had to go Extremely low on grind size. Blades are almost touching! Good luck with it. I will try to help you if I can.
Yes and no. I was already doing it before he put it out. He helped me understand the paperfiter and screen puck on what it did for tds readings. Once I saw the results from screen puck and paper filters I easily lowered my tds readings. I was always pulling high tds before that! Now its so predictable its crazy!
thanks for the explanation. watched it again, just for the benefit of doubt... nope :) still not convinced, the viscosity seems a bit off to me, should be syrupy and i see no crema --which should be quite abundant early in the extraction @@altanar6616
