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Playing with variables for dry puck
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Gig103
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Posted Sat Feb 16, 2013, 12:30pm
Subject: Playing with variables for dry puck
 

If you have the patience to walk through my thought process, please do :)

So I just got my machine back from service (steam arm microswitch wouldn't shut off the pump) and on my first attempt of dialing in with a 15g shot I got a 26 second ristretto. Not a 'god' shot but very palatable (Redbird is so consistent and I find it forgiving too). But the puck was really soupy because the dose, while what I wanted and the right grind, was too low in the basket as far as I can tell.

So if I increase the dose but make the grind coarser to keep the flow the same, and thus fill more of the basket, should it dry out? Or is there something else I'm missing? I know it shouldn't matter, because the cup matters, but I induce wife aggro when it doesn't come out clean.
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frcn
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Posted Sat Feb 16, 2013, 12:44pm
Subject: Re: Playing with variables for dry puck
 

The rule is:
"Ignore the puck. Drink the coffee."

If the coffee is good, you shouldn't care if the puck has to be poured out in liquid form.

 
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fnacer
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Posted Mon Feb 25, 2013, 10:13pm
Subject: Re: Playing with variables for dry puck
 

Was the puck dry before you got the machine serviced? If yes, then perhaps the three-way solenoid valve needs to be cleaned.
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IMAWriter
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Posted Mon Feb 25, 2013, 10:23pm
Subject: Re: Playing with variables for dry puck
 

Wet/soggy pucks usually have 3 causes...water too cool, dose too low, grind too fine.
Get the first right, and experiment till you're happy.
As Randy said, ignore the puck if the shot tastes good.

BTW, when you say "ristretto" do you mean 26 seconds for a 35ml shot?
If you're getting more than that, you're not getting a classic ristretto IMO.
If you like the goopy-er shot, go for 50ml in 26 seconds, and I bet the puck will be solid.

 
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TonyVan
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Posted Tue Feb 26, 2013, 12:44am
Subject: Re: Playing with variables for dry puck
 

fnacer Said:

Was the puck dry before you got the machine serviced? If yes, then perhaps the three-way solenoid valve needs to be cleaned.

Posted February 25, 2013 link

That's an important point - if your pucks are always soupy now whereas they used to be considerably drier, it's likely that the three-way mechanism isn't operating correctly.

Either way, though, if there's no structure or integrity retained in the puck during the shot, it will not be possible to achieve an espresso extraction.  I'm not quite sure what you'd call the result, which would be a function of a fast-draining immersion (like a very small, very fast French press).  It might even be likable somehow, but true espresso is the result of a different extraction process.
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