I have been using it at 6bar for a while. I am not sure if it is related to that but even i pull a shot for 50-60 seconds, it doesn't taste bitter at all.

 

Thanks for the swift reply ?

I was wondering about that, I suppose if the pressure is set at 6 then it would take a little longer to pull than if it was at 9..? That seems to make sense but I have no understanding of pressure/flow so just complete guess work!

Gladto hear it's not been problematic, I'll try and do mine this weekend...

 

Try 7 - 7.5 bar instead, very sweet results here.

BR

 

Mine is 6 bar dynamic. On pressure gauge i read 7 bar.

@L&R Do you.mean to adjust it to 7-7.5 bar dynamic? 8-8.5 bar on gauge.

 

Mine is 6 bar dynamic. On pressure gauge i read 7 bar.

@L&R Do you.mean to adjust it to 7-7.5 bar dynamic? 8-8.5 bar on gauge.

Indeed

 

You may well find that if you use 6 bar you actually need to grind finer. Higher pressure doesn't necessarily mean higher flow.

Anyway - 6 bar is great - I loved doing 6 bar pours on my Classic with dimmer mod, and 6 bar pours on my Decent are fantastic... it's the new 9.

Sent from my iPhone using Tapatalk

 

High pressure means coarser grind

 

Thanks for this guys, I'll change it this weekend

 

I could only get mine down to 8 on the gauge, so 7 dynamic, before mine kind of bottomed out.

It's great though, haven't at any point thought about changing back!

 

I could only get mine down to 8 on the gauge, so 7 dynamic, before mine kind of bottomed out.

It's great though, haven't at any point thought about changing back!

Have the same issue, any way to go lower or the OPV is limited?

 

Done!

Bang on 7 on the gauge on my 3rd adjustment... Just about to try it out.

Cheers guys

 

I have a classic, and a gauge that fits on the portafilter, but am confused about the gauge/dynamic discussion. what pressure do I need to adjust to on my portafilter?

 

I just adjusted mine to 6 bar which showed up as 7 bar on the gauge. The gauge (on your portafilter) should read as one bar higher than the pressure you want to set to. I have no idea why though I'm afraid... But I'm sure a grown up will be along to explain. ?

 

I think the 1 bar difference is for portafilter-mounted pressure gauges that stop the flow while you calibrate the OPV, like a backflush. As this is a static pressure since there is no flow. So this is typically a little higher than the pressure that would be "felt" by the beans.

When you have an in line pressure gauge that does not restrict flow it should give an accurate reading that doesn't need to be adjusted. As this is a dynamic pressure and the one "felt" by the beans.

Why? Because the flow of some liquid releases some pressure.

I think!

 

Now if a 6, turned out to be 9, I don't mind.

 

found out, that at lower pressure need a longer brew time(45-50secs).

Read articles saying that temperature should be lowered as well, could you share your recipes please?

 

found out, that at lower pressure need a longer brew time(45-50secs).

Read articles saying that temperature should be lowered as well, could you share your recipes please?

I'm not sure that either of these statements are true...

Regardless of pressure you should still be looking at extractions of 25-35s in general (a reduction in pressure does not mean a reduction in flow rate), and water temperature is water temperature regardless of pressure so anything in the range of 88-96c depending on bean and roast level

 

Didn't Mr Shades do some spring kits that lower the pressure in the OPV?

 

He does, but those are designed for the 2015 and later models as well as the low end machines that have a pump mounted OPV.

 

I would also like to know how much should temperature be lowered for 6bar.

 

Maybe with preinfusion extraction time will be longer. Can someone share this kind of experience and if there are some rules?

 

There's no pre-infusion from this mod, it's just a limit of the max pressure to 6 bar. There's pre-infusion in the sense it takes some amount of time for the puck to be saturated (when flow out of the puck starts pre-infusion ends, it doesn't matter what pressure that happens at). You can increase extraction time if you want, or not, it's not something really worth concerning yourself with, just use it as a rough guide to how much your grind setting has changed (e.g. an extra 5 seconds to get the same yield on average (because a little variation between shots is normal)). Extending pre-infusion from 5 seconds to 10 seconds isn't significant in terms of extraction time.

Pulling shots longer at lower pressures (higher flow rates) doesn't mean you have to lower temperature, but you could, just as you could as 9 bar if you think it would benefit the shot. Longer ratios don't mean longer shot times. I wouldn't expect benefits to increasing shot time at all, unless you control pre-infusion and spend a very long time with no flow i.e Rao's blooming espresso.

 

I tried with adjusted static pressure 7-7.5bars. The taste is fine indeed. I dont have uniform extraction on open portafilter,had 3 than 2 streams,from some basket holes no liquid at all. If I suceed to get better extraction I know I will get better taste,but I dont know how.

 

My main issue with 6bar was that I couldn't increase the body/bitterness, doesn't matter how finer I was grinding. Shots were sour/weak, tried a different yield. Beans were new for me and the result of my alterations was not as I expected. That's why I thought may be something related to the temperature or methods.

 

Plus at 80c at that ratio the shot will be nominally under extra extracted I suspect . Doesn't mean thou cant enjoy the shot but at that temp at any pressure unles the coffee is super dark it's gonna be hard to extract the coffee .

 

I agree, I tried with a different temperature as well, when I had a 6bar, 86/90/95 didn't make any difference. That beans are gone, but I have a well dialed in beans at the moment, will try them with 6bar.