Its about 20 gr in 40 out in aprox 36 secs, beans were roasted 20 days ago aprox. The problem I have is my grinder is a new baratza encore if I grind 1 click finer it will choke my bambino plus. It was a quick puck prep I will probably be able to optimize and better distribute. Thanks for the tips!
Haha that’s almost my setup. I bought the Sette for espresso and I use the virtuoso+ for drip, French press, pour over, etc
With the Bambino, I like to pull a blank shot with the pressurized 1 shot basket (no grounds, just water) to help warm up the machine. I also saw a lot of value in a WDT.
What was the weight in and out?
My guess is too coarse and not well distributed or leveled, but it’s hard to tell without other data.
I always adjust the grinder last, so I suggest work on your puck prep. What steps are you using before you attach to the group head?
Its about 20 gr in 40 out in aprox 36 secs, beans were roasted 20 days ago aprox. The problem I have is my grinder is a new baratza encore if I grind 1 click finer it will choke my bambino plus. It was a quick puck prep I will probably be able to optimize and better distribute. Thanks for the tips!
Haha that’s almost my setup. I bought the Sette for espresso and I use the virtuoso+ for drip, French press, pour over, etc
With the Bambino, I like to pull a blank shot with the pressurized 1 shot basket (no grounds, just water) to help warm up the machine. I also saw a lot of value in a WDT.
Make adjustments where you can