I’ve found that to get the proper extraction time, I need to adjust the burr setting inside the grinder. The problem is it’s always full of grounds and it’s difficult to get them out. Does anyone have any suggestions? I’m using 17 grams of Pete’s coffee with filtered water. It likes 25 seconds. Anything more and it tastes burnt. Up one on the dial (coarser) it’s too fast. One finer goes too long.
Also, I feel like this machine is really fussy. Even the same beans (but a different bag) will have to be re-calibrated. I’ve also found that if let my machine heat longer than 20 minutes, the extraction time changes. Has anyone experienced this? I would happily pay to have a class on dialing in beans on this machine. I’ll admit I’m a new brewer but I’ve had this machine for over a year and sometimes I still struggle.
I use a vacuum cleaner to suck out all the beans because you’re right you can’t get them all out to change the burr setting I had to change mine from the factory, which was six to a three before. I finally got the proper pressure with my grind the external is on 3
Also, the temp is super important. I tried using one of those ones that is a smoother on one one side and the pressure on the other side and that was garbage. I have to use the one that came with the machine to get the right pressure and a good puck
It took me about a month and a half to find what works all the time but still for some reason it’ll make more than the 18 gm coffee from the grinder and I have to scoop a little out periodically I’ll check it with the scale but mostly I just do it by eye and I end up with a good pressure. You know it’s good if the needle will get up into the ssses on espresso.