u/tomcminer

I’ve been exploring coarse ground light roast and turbo-style gusher shots (<1 bar) with large extraction volumes (>3). I’m achieving flow rates of 7-8mL/sec. The problem I’m running into is that I think I’m now overextracting the top layer of coffee while I pour the water, close the chamber and engage the lever. Because the puck offers no resistance it begins to saturate immediately and over extract. The exact problem I’m trying to solve: sour+bitter shots, is the outcome. Any tricks? I find that filling the chamber with the plunger down cools the water too much. The bulky piston only gets super hot when it’s at the top and the shaft never gets very hot.