It would be cool to hear about getting your machine dialled in for the correct brew time, i.e. how long your shot should take to pull, and how much espresso yield you get. It would follow on pretty nicely from a short about pressure like this ☕️👌
It’s the same for every machine. 20-30 seconds and you should yield twice the amount you put into the portafilter. Example if you grind 18 grams then you should aim for 36 grams in 20-30 seconds. Hope this helps.
I don't understand to much of coffee, but everything I read, mostly from official sources, you need to be at 2-3 BAR for 10 seconds (less grey area), they call it Pre-infusion and then the next 20 seconds at 5-6 bar. In your video the pointer goes directly to the grey area. Should stop a little at 3-4 bar
I’ve had this machine for about a year now. My biggest tip is that the closer you get to the “one o’clock” mark of the pressure gauge (but still in the espresso zone) makes the best espresso. It should take about 30 seconds for a double shot
I’m at 29 seconds for a shot. But my pressure is kinda high well pretty high. My grind varies from 4-5 and the bur is set to 4 . Any tips ? I get good crema and separation just not sure if the pressure is too high ? Also my puck usually still has water on top
@@freshbox6228 breville machines extraction (especially the barista express) has very high pressure, i think its 15 bars, thats why this machine gets the water out so fast because of the high pressure, which makes the ideal range on the low end of the pressure gauge, you need to tweak it to lower the bars to 9 to have a "better version" of the machine. There is a breville pressure mod tutorial online, search for it. Btw you cant get it lower that 12 bars i think. You need another machine.
Honestly the BBE predominant downfall is the grinder. You'd be better off buying an espresso machine and grinder individually. If you're a beginner, the BBE's grinder won't be an issue, but to an enthusiast, it leaves more to be desired.
@@eliasmontoya7515 i can agree. I had the BBE and the grinder is the worst part. buy a seperate grinder and a seperate machine without grinder in the same price category. Much better.
@@eliasmontoya7515 it is the cheapest entry point for a great coffee. I got that 2 years ago and I am really happy with it. Is it better to have an expensive grinder aside? Yes absolutely but also the price will go up and you will end up spending much more. I would recommend this machine to everyone wants to start a coffee journey without spending a crazy amount of money. Just keep it clean and will make amazing coffee.
What happens when you essentially have the grind at 0 and you have adjusted the internal grind setting to 0? So essentially you can’t go any finer? I assume at that point you are contacting Breville for a replacement?
Something I found to help, give the machine a long time to fully heat up. Mine is almost 10 years old at this point though, so that's probably a factor.
brew time can just be googled, it’s generally a specific range. Grind sizing would be based on if there is too much pressure or too little like he showed in the video, increase grind size to reduce pressure, or make it finer to increase pressure. And espresso yield can also be googled, you just need to weight it as it comes out, which would help with timing too.
As a guideline, 23-28s, 2:1 ratio of out to in by weight, and whatever grind size is required to hit that target; not that it's easy to achieve, but a machine like this is perfectly capable. IMS make a filter basket for 16 to 20g of coffee, so maybe aim for 18g in and 36g out. Always optimise recipe changes by taste, though that should be a good start.
Well. That’s not necessarily the problem nor the solution. For commercial machines you need to adjust the inside boiler vacuum valve to increase or decrease the pressure. Therefore, you could grind finer and still don’t getting the right pressure needed.
Eventually i think you should show how to pull manual shots on the machine, im currently struggling with my shots spraying on my breville after doing the same prep as you minus the puck screen (maybe the issue? Maybe just me)
When you are looking for a topic.... how about telling your origin story of how you got involved in the world of coffee, the start of your channel and where your coffee destination may end up.
Let's do a video that covers exactly what the operating manual for the machine covers (palms face). This is only helpful for someone who either can't (or won't) read the manual. It doesn't cover any in depth reason as to why your pressure might not be coming up properly i.e. pump issues, pressure sensor issues, wrong grind for the basket type, insufficient amount of beans in the basket.
I’m trying to buy a coffee machine, will be my first one. Please, suggest which one would be the best option for a beginner. Also, what’s the name of this machine in the video? Where can I find this in the UK, please?
Thanks, I think we finally dialed.our espresso, now we are in our way of getting microform right, next latte art! What is the name of the tamping mat you use?
Based on that pressure indicator the needle goes 50% thats still a lame taste came out of this machine. You need to make it 85% to 90% of pressure within 27 to 30 seconds for 20g of mid to dark roast yield to 40 to 40.4g will give you full richness of the coffee.
I'm confused, you had the grind level at 12 for the first pull, but then you said to increase pressure you need to grind the beans finer but then you moved it up to 6. Isn't that a more course setting which would make the shot pull faster? Can you please explain.
was driving me nuts. i thought i broke the pump or something because i let it run dry a couple of times (i for what ever reason cant see the water level without removing the cover on the tank and it empties really quickly for me compared to my previous machine) i kept the pamphlet with instructions and i kept following those and getting progressively worse shots as a result. 'if the pressure is low turn up the dial' i dont know why they would give you instructions that make their product seem worse than it is- its like every large buisness just wants to shoot themselves in the foot there days :l like i honestly just want to tell them "buy a shotgun and literally shoot your toes off if you want to shoot your self in the foot so bad, no reason to self sabotage your expensive products." also when i was running anything darker than a light roast through the machine (and actually in the "espresso zone") i kept getting muddy pucks that necesitated me scrub all the bits that made contact with the grounds. is this just a problem with darker roasts or an issue with the beans? none where flavored but i noticed the medium roasts had an oily shine to them that my lighter beans didnt have. also also, ive been wanting to try to make cuban style espresso for a while (brown sugar on top of the puck) after having some at a local coffee place (didn't watch them make it so i don't know what all they did) but I don't want to gum up my machine. would any residual sugar be washed away when i run hot water through it or will i have to actually grab a rag and scrub it off? and can it harm the machine?
Bro I hope it’s not too late you don’t add the sugar to the ports filter for Cuba coffee. You stir it hard with the first few drops of the espresso that comes out. Adding sugar to the port filter was a joke don’t do that. If you are located near a blue bottle go buy it’s beans it’s amazing compared to other places when you open the bag of its fresh beans it still has coffees oil on the beans and it’s beans just hit different. I make my coffee with it just like any other beans but comes out perfect ever time
Have had my Breville since 2018 now and it’s still going strong but as of late my pressure gauge has been really slow to get up to that 1 o clock target. The timing of the shot and taste feel right, but any ideas if this is actually an issue with the pressure or is it just an issue with the gauge?
@@alanparmenter okay cool thank you. I have so much to learn. I had the barista express but I could never get the gauge where it was suppose to be. I figured it was my tamp being too hard? I’ll keep watching your videos. They inspire me!
Sure! They're not my videos, but I have some coffee knowledge to share. It's pretty hard to tamp too hard. 35 pounds, give or take, and as long as it's straight, is fine; too heavy is just a waste of energy. The first thing to change when dialing in is grind size, but also make sure you use the same amount of coffee each time. Regarding pressures, they are often set too high by manufacturers, and the Over Pressure Valve (OPV) needs adjusting down if you want 9 bars. @@av8r22
I have a brand new machine, less than 2 weeks... week one it would get into pressure, week 2 the needle barely moves, IDK what the deal is. I tried this, and a few other things, and it didnt help. Im hoping its not defective.
My grind is set to 5 and it was pulling the perfect shot with the Crema. I have done a descaling and still not reaching the espresso range. Do I need to set the grind to 4 and see if I get back to that perfect shot of espresso.
I made the grind really fine and it still refuses to get out of the pre infusion zone! If i put a blank in the pressure jumps up just fine so i know the pump works. Help? I didnt change anything from when it worked fine to now i cant even drink it
I tried deceasing the grind size the pressure is slowly coming up but unfortunately I’m running out of settings I’m already on 3. Could there be something else that could be preventing me from being in that espresso zone?
I’ve continued to decrease my grind size even at 3 and 1 still the pressure isn’t increasing at all! The pressure remains almost zero. I don’t know what to do
I recently bought a Breville Barista Express it's 2 months old now, I did a pressure test with a cleaning disc and not getting full pressure like pass the espresso range. I also made the grind finest and espresso didn't even come out and still didn't get the full pressure I got the same pressure as the image. Does this mean it's faulty as I saw a TH-cam video usually when you insert cleaning the disc needle should run past the espresso range and same with grind using the finest setting.The cleaning disc does not have a hole so it should run past espresso. Reference of TH-cam video: th-cam.com/video/YC0lTsO_-Lo/w-d-xo.htmlfeature=shared
so I've had my machine for two days, ran through 500 grams ofbeans and it still comes out sour. Inside burr is on 4, outside ive tried anything from 1 to 16. Same amount of coffee (18.1g). Did the pressure test with the rubber cleaning disk, the max pressure the machine showed is 12 o' clock. Does this mean I have a faulty machine?
It's called a puck screen, they cost about £10 GBP or come with a lot of accessories you'll buy for the machine on places like Amazon just included, though these optional extra ones tend to be unbranded so no reliable indicator of quality
Been playing with the grind settings too, I found the changing the inner burr settings significantly changed the pressure for me since the grind was finer. I don’t know what else the burr is for but it seems to have worked for me
Lower doses can do this, if it's a slurry instead of a dry puck try increasing the amount you grind, I don't believe a soupy puck affects the pull, just a little messy clean up.
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
It would be cool to hear about getting your machine dialled in for the correct brew time, i.e. how long your shot should take to pull, and how much espresso yield you get.
It would follow on pretty nicely from a short about pressure like this ☕️👌
It’s the same for every machine. 20-30 seconds and you should yield twice the amount you put into the portafilter. Example if you grind 18 grams then you should aim for 36 grams in 20-30 seconds. Hope this helps.
@@mduby7821 Thanks! Helps a lot 🙂
Another thing to think about is to judge off taste as well. However, what is said above is a great starting measurement and then adjust from there.
Can you please make a playlist for this series?
Failure to use fresh beans will cause the same issue. Breville recommends using beans with a roasted date of 25 days or less.
Short and to the point. And it worked! Thank you.
I don't understand to much of coffee, but everything I read, mostly from official sources, you need to be at 2-3 BAR for 10 seconds (less grey area), they call it Pre-infusion and then the next 20 seconds at 5-6 bar. In your video the pointer goes directly to the grey area. Should stop a little at 3-4 bar
I’ve had this machine for about a year now. My biggest tip is that the closer you get to the “one o’clock” mark of the pressure gauge (but still in the espresso zone) makes the best espresso. It should take about 30 seconds for a double shot
I’m at 29 seconds for a shot. But my pressure is kinda high well pretty high. My grind varies from 4-5 and the bur is set to 4 . Any tips ? I get good crema and separation just not sure if the pressure is too high ? Also my puck usually still has water on top
@@freshbox6228go 1 or 2 more coarse (reverse what this vid does)
@@freshbox6228 breville machines extraction (especially the barista express) has very high pressure, i think its 15 bars, thats why this machine gets the water out so fast because of the high pressure, which makes the ideal range on the low end of the pressure gauge, you need to tweak it to lower the bars to 9 to have a "better version" of the machine.
There is a breville pressure mod tutorial online, search for it. Btw you cant get it lower that 12 bars i think. You need another machine.
More of the breville series plzzz
Do an honest review video of the Breville. Rating each component out of 10 and whether you think it’s worth the money.
Yeah, he a̶t̶l̶e̶a̶s̶t̶ do that. That would be so helpful.
Honestly the BBE predominant downfall is the grinder. You'd be better off buying an espresso machine and grinder individually. If you're a beginner, the BBE's grinder won't be an issue, but to an enthusiast, it leaves more to be desired.
@@eliasmontoya7515 i can agree. I had the BBE and the grinder is the worst part. buy a seperate grinder and a seperate machine without grinder in the same price category. Much better.
@@eliasmontoya7515 it is the cheapest entry point for a great coffee. I got that 2 years ago and I am really happy with it. Is it better to have an expensive grinder aside? Yes absolutely but also the price will go up and you will end up spending much more. I would recommend this machine to everyone wants to start a coffee journey without spending a crazy amount of money. Just keep it clean and will make amazing coffee.
Well worth the $$$$ I have the same machine… and use ( knee buckling )espresso beans from Stone Street . Excellent
What happens when you essentially have the grind at 0 and you have adjusted the internal grind setting to 0? So essentially you can’t go any finer? I assume at that point you are contacting Breville for a replacement?
We had this issue. Turns out it was just rubbish coffee. Buy higher quality beans.
@@MushToast_I'm stuck in this boat by my beans were literally roasted yesterday. Don't know what more to do.
Something I found to help, give the machine a long time to fully heat up. Mine is almost 10 years old at this point though, so that's probably a factor.
@@tristanmestroni6724I also run water through an empty portafilter beforehand.
I would love to know how to properly dial the breville in! Things like brewing time, grind sizing, and espresso yield would be so helpful
brew time can just be googled, it’s generally a specific range. Grind sizing would be based on if there is too much pressure or too little like he showed in the video, increase grind size to reduce pressure, or make it finer to increase pressure. And espresso yield can also be googled, you just need to weight it as it comes out, which would help with timing too.
As a guideline, 23-28s, 2:1 ratio of out to in by weight, and whatever grind size is required to hit that target; not that it's easy to achieve, but a machine like this is perfectly capable. IMS make a filter basket for 16 to 20g of coffee, so maybe aim for 18g in and 36g out. Always optimise recipe changes by taste, though that should be a good start.
@@alanparmenter wow very helpful thanks!!
Well. That’s not necessarily the problem nor the solution.
For commercial machines you need to adjust the inside boiler vacuum valve to increase or decrease the pressure.
Therefore, you could grind finer and still don’t getting the right pressure needed.
I have this machine. I have my grind size at 3 and my grind amount 3 notches to the right of the max amount. My espresso comes out decent
That does not give us a lot of information. How many grams are you using? What's your yield ratio? Brew time?
Eventually i think you should show how to pull manual shots on the machine, im currently struggling with my shots spraying on my breville after doing the same prep as you minus the puck screen (maybe the issue? Maybe just me)
So helpful, I got a different machine but many of the same concepts. Thank you!
Where can I find the rest of said series??
When you are looking for a topic.... how about telling your origin story of how you got involved in the world of coffee, the start of your channel and where your coffee destination may end up.
This was very helpful, what a lovely machine. (I always somehow get my espresso bitter lol)
Thanks, I'm planning to buy a machine like this, is it a good one?
Let's do a video that covers exactly what the operating manual for the machine covers (palms face). This is only helpful for someone who either can't (or won't) read the manual. It doesn't cover any in depth reason as to why your pressure might not be coming up properly i.e. pump issues, pressure sensor issues, wrong grind for the basket type, insufficient amount of beans in the basket.
So much grinding 💪
Love your content!
Make sure beans also play an important role in the perfect coffee shot.
Thank you so much for this!
I’m trying to buy a coffee machine, will be my first one. Please, suggest which one would be the best option for a beginner. Also, what’s the name of this machine in the video? Where can I find this in the UK, please?
Can you discuss the helpful equipment add ons (funnels, etc)
Thanks, I think we finally dialed.our espresso, now we are in our way of getting microform right, next latte art!
What is the name of the tamping mat you use?
Based on that pressure indicator the needle goes 50% thats still a lame taste came out of this machine. You need to make it 85% to 90% of pressure within 27 to 30 seconds for 20g of mid to dark roast yield to 40 to 40.4g will give you full richness of the coffee.
Can you list links to your gear? I’m interested in the dosing funnel and filter you use
Question....you turned the dial to a more course grind when you stated that you needed a more fine grind?
I have the opposite problem. Pressure is above the range but it's coming out to fast.
I’ve noticed that the machine will also not come up too pressure when using old beans, even at very fine ground settings.
This is good to know! I couldn’t for the life of me figure out why my machine was to low on pressure. I’ll have to buy new beans.
Need to know more about heat
I have this machine sinds 2017...the best shot is when the pressure meter is exact at 12 o clock...
Do you think it’s worth the $200 to upgrade to the Breville Barista Express Impress?? Would you spend the additional $200? Thank you!
I’m wondering the same thing!!!
Can I ask what is the attachments you have used ie the tamper, porta filter and the little plastic attachment ? Thanks in advance.
I'm confused, you had the grind level at 12 for the first pull, but then you said to increase pressure you need to grind the beans finer but then you moved it up to 6. Isn't that a more course setting which would make the shot pull faster? Can you please explain.
It goes the other way. 1 is the finest setting, and 16 is courser. :)
But if the 12 is too coarse, should you increase the grind amount to pull a better shot? What is the difference in taste ?
First one and thank you I needed this
Thanks for the tip ❤
was driving me nuts. i thought i broke the pump or something because i let it run dry a couple of times (i for what ever reason cant see the water level without removing the cover on the tank and it empties really quickly for me compared to my previous machine) i kept the pamphlet with instructions and i kept following those and getting progressively worse shots as a result. 'if the pressure is low turn up the dial' i dont know why they would give you instructions that make their product seem worse than it is- its like every large buisness just wants to shoot themselves in the foot there days :l like i honestly just want to tell them "buy a shotgun and literally shoot your toes off if you want to shoot your self in the foot so bad, no reason to self sabotage your expensive products."
also when i was running anything darker than a light roast through the machine (and actually in the "espresso zone") i kept getting muddy pucks that necesitated me scrub all the bits that made contact with the grounds. is this just a problem with darker roasts or an issue with the beans? none where flavored but i noticed the medium roasts had an oily shine to them that my lighter beans didnt have.
also also, ive been wanting to try to make cuban style espresso for a while (brown sugar on top of the puck) after having some at a local coffee place (didn't watch them make it so i don't know what all they did) but I don't want to gum up my machine. would any residual sugar be washed away when i run hot water through it or will i have to actually grab a rag and scrub it off? and can it harm the machine?
Bro I hope it’s not too late you don’t add the sugar to the ports filter for Cuba coffee. You stir it hard with the first few drops of the espresso that comes out.
Adding sugar to the port filter was a joke don’t do that.
If you are located near a blue bottle go buy it’s beans it’s amazing compared to other places when you open the bag of its fresh beans it still has coffees oil on the beans and it’s beans just hit different.
I make my coffee with it just like any other beans but comes out perfect ever time
Hi Ethan, No matter what I do. I cannot get the pressure up except for #1 grind and incredible amount of tamping. Any ideas?
More dosing
Try adjusting your burr grind settings
You're using a different handle, does that make a difference?
It works!
I have the wheel adjusted to 3 and my pressure is like yours on 12, is my machine already broken?
Can you tell us the setting of your grounding wheel interior?
What if I bought freshly ground beans, can I still get it to espresso pressure?
Can you make video how to fix the machine that does not grind.
Love u man!!!!!
🤎🤎🤎🤎
whats your inner burr setting? I just bought a new top burr, should I keep the inner grind on 5, or should I go lower, to 3-4?
3
Does it make a difference whether you use a single wall vs duel wall espresso basket? Does that effect the pressure at all?
Have had my Breville since 2018 now and it’s still going strong but as of late my pressure gauge has been really slow to get up to that 1 o clock target. The timing of the shot and taste feel right, but any ideas if this is actually an issue with the pressure or is it just an issue with the gauge?
This is so freaking helpful!! I have the Breville barista pro and I don’t have a dial but my grind setting. Is 6 the sweet spot?
The grind size is just a variable rather than a goal; what is usually fixed as a goal is a ratio or a recipe of ground coffee to espresso beverage
@@alanparmenter okay cool thank you. I have so much to learn. I had the barista express but I could never get the gauge where it was suppose to be. I figured it was my tamp being too hard? I’ll keep watching your videos. They inspire me!
Sure! They're not my videos, but I have some coffee knowledge to share. It's pretty hard to tamp too hard. 35 pounds, give or take, and as long as it's straight, is fine; too heavy is just a waste of energy. The first thing to change when dialing in is grind size, but also make sure you use the same amount of coffee each time. Regarding pressures, they are often set too high by manufacturers, and the Over Pressure Valve (OPV) needs adjusting down if you want 9 bars. @@av8r22
What is the name of the attachment that screws onto the tamper?
I have a brand new machine, less than 2 weeks... week one it would get into pressure, week 2 the needle barely moves, IDK what the deal is. I tried this, and a few other things, and it didnt help. Im hoping its not defective.
My grind is set to 5 and it was pulling the perfect shot with the Crema. I have done a descaling and still not reaching the espresso range. Do I need to set the grind to 4 and see if I get back to that perfect shot of espresso.
My machine will only give 30ml of water for a double shot, I have reset the settings but nothing is working. Any advice?
What is that thing that goes around the porta filter that helps from spillage? I need that
I need to know if you think the Brieville Barista Touch Impress is worth the money or not 🥺
Can you pull shots and steam milk at the same time?
Super frustrated. I can't get mine up to pressure even at 1 grind and overloading the grinds in there. What am I doing wrong
Where’s the rest of the series?
My grind setting is set all the way to fine, but it barely reaches the optimal pressure. What do I do?
I made the grind really fine and it still refuses to get out of the pre infusion zone!
If i put a blank in the pressure jumps up just fine so i know the pump works.
Help? I didnt change anything from when it worked fine to now i cant even drink it
Mine is on lvl 5 grind and the pressure still stays in pre fusion, actually hardly moves :/ i bought the barista express last week...
What about the grind amount?
Looks like it only came up to 8psi on the video.
I tried deceasing the grind size the pressure is slowly coming up but unfortunately I’m running out of settings I’m already on 3. Could there be something else that could be preventing me from being in that espresso zone?
Can you suggest which filter burr setting it should be at? This is getting frustrating pulling the right shot
Can you please link the bottomless portafilter?
Try 5 then change the inside bur to 3 or 4
I’ve continued to decrease my grind size even at 3 and 1 still the pressure isn’t increasing at all! The pressure remains almost zero. I don’t know what to do
I have the same problem. Only one type of coffee somehow works
What water temp do you keep your breville on?
What to do if the water overflows, spilling out of the portafilter?
Why doesn’t it just come at the perfect grind size
I have the barista Touch, does that have the same grinder as this one?
I recently bought a Breville Barista Express it's 2 months old now, I did a pressure test with a cleaning disc and not getting full pressure like pass the espresso range. I also made the grind finest and espresso didn't even come out and still didn't get the full pressure I got the same pressure as the image. Does this mean it's faulty as I saw a TH-cam video usually when you insert cleaning the disc needle should run past the espresso range and same with grind using the finest setting.The cleaning disc does not have a hole so it should run past espresso.
Reference of TH-cam video: th-cam.com/video/YC0lTsO_-Lo/w-d-xo.htmlfeature=shared
Why is your puck open but mine has a spout either side?
How can I get my Cafe Roma to pull slower....I am pretty fine already but still only takes 10 seconds
Is that a different filter? Mine is double spouted and hate it
I feel like u forget about this series ):
so I've had my machine for two days, ran through 500 grams ofbeans and it still comes out sour. Inside burr is on 4, outside ive tried anything from 1 to 16. Same amount of coffee (18.1g).
Did the pressure test with the rubber cleaning disk, the max pressure the machine showed is 12 o' clock. Does this mean I have a faulty machine?
Trying turning up the heat level, use a larger dose (19-20 g) and maybe a bit longer draw to extra more.
What scale is that on the machine?
What happens if your grind setting is at 3 and still not hitting espresso range?
I would check your burr settings, you can adjust that to maybe 3 or 4
How to make that shot taste more sweetness and chocolate side
Ethannn send me a espresso machineee 😢
What machine is that
Thank you
You're welcome
Mine is on number 6 and it doesn’t even move!
What is that clear disk you put on your Porto filter so the extra coffee doesn’t go all over the place!
It's called a puck screen, they cost about £10 GBP or come with a lot of accessories you'll buy for the machine on places like Amazon just included, though these optional extra ones tend to be unbranded so no reliable indicator of quality
@@lukealmond1122 thanks not the metal disk on the top, the plastic that locks around so when it grinds the coffee it doesn’t pour all over.
@@jordans7746it comes with the machine
That'd be a dosing funnel, the one used in the video is the Sage/Breville made one or looks very similar to it :)
@@lukealmond1122 awesome thanks!
I use the finest grind setting and still can’t get the pressure up. Any ideas why?
Been playing with the grind settings too, I found the changing the inner burr settings significantly changed the pressure for me since the grind was finer. I don’t know what else the burr is for but it seems to have worked for me
My grind size is on a 1 (maximum fineness) and my espresso STILL won't come up to pressure. Pls help!
Adjust the internal Burr grind setting
Good
nice 👍🙂
Mine is getting too high of pressure.
Does anyone ever adjust the grind amount? If so what parameters dictate the amount?
I have water remaining in the Porto filter. Is this normal?
Lower doses can do this, if it's a slurry instead of a dry puck try increasing the amount you grind, I don't believe a soupy puck affects the pull, just a little messy clean up.
What scale is that?
Ily
Grind finer
what if I have my pressure gauge to max? I tamp too hard on need to grind coarser?
Correct.