9:40 You had me startled for a moment, showing my comment on top of the screen. (I still stand by it though 😁)

You're thinking of the unibasket, not unifilter, which still costs $360 @Paradox1A9B2w7

Given the context of the video, maybe "turbulence" would have been a more appropriate word choice. But I'm just assuming.

In a good way, I'm sure.

Why am I not surprised? You can email me the link if you like; YT treats links as spam so it won't show up here unless I post it.

@@wiredgourmet what’s your email?

@@heytchap See the 'about' tab

Of a pressurized solvent passing through a bed of semi-soluble particles of varying shapes and sizes, with changing temperatures and pressures. Why yes, I think I have just the phone app for that :)

In case the irony didn’t come out: I think one can also overdo it… I’m perfectly with you: If the basket produces even extraction without channeling and it tastes great, I don’t see the need for a Unifilter.

@@timgerber5563 Oh, it came through fine. I was just rolling with it :)

Late to the party. Just have to beat this into the ground because not everyone understands the reality of CFD. Even though I know it's sarcasm, there's always this idea that you can do CFD and prove what's better for every environment. The reality is that CFD works for what you feed it. The given input must match reality. If you have bad input, the simulation won't help you at all. And hot fluids are more turbulent.

​@@YoureSoVaneI'm not well-versed in physics or fluid dynamics or any type of engineering but I do somewhat understand what you're saying and also really appreciate the clarification... It's nice to kind of understand the joke whether I fully get it or not haha

If you're using those nano coating baskets, yes dry puck (before pulling a shot) falls out very easily. I actually suspected it causes more side channelling but I didn't notice such in my shots. Another common cause is your tamper may not be a prefect fit for the basket. Too small will cause the sides not tamped, while too tight cause suction of the puck to leave the basket. If you moved from a VST, the diameter are not the same. If it is too loose, try wrap the tamper with tape/foil tapes to fit. If it's too loose... the only way is to heat the basket before you fill and tamp, or freeze the tamper, which both are not feasible options in reality. For not having rat tail, make sure you do the WDT as good as you can. If your machine can do a pre-infusion see if that helps too. Another way is try to grind coarser. Basically try anything that would avoid an uneven flow I had bits of dirt sticking to the basket too, very likely due to wet puck as I am using a Decent. If you're using a standard E61 see if the puck is totally dry when you knock it out. I end up not using the E&B because I am using a 2mm puck screen. Without the coating, a light knock knocks out only the puck screen, making the cleaning process easier. With the nanocoating, the hot puck came out together with the screen at the bottom which I need to dig it out

@@tamninja thanks for the reply! Thankfully, the dry puck coming out only happened once, in the beginning. On the rat's tail, I noticed that for the coffees that I have (2 blends and 1 single origin), for the blends it all ended up having a rat's tail stream, while for the SO coffee it was way more difficult, but not impossible to achieve (as long as I take my time w/ WDT, which honestly sucks that I have to rake more) What's consistent w/ the basket though is how fast it flows, and how easy it is to clean w/ minimal effort compared to standard baskets.

OK, but if the high EY coffee doesn't really taste good, wouldn't that be even more of a waste?

@@wiredgourmet That's true of course. But I didn't said it'll taste bad just not necessarily better. I guess less complex and weather you like it or not is subjective. Objective is that the coffee is used more efficiently and that's great.

It's what I like, nice and bitter. You actually timed it?

Proudly, in fact.

@@wiredgourmet I've never heard of that before. Is that something you do personally or is it a regional thing? Or is it just common and i missed it?

No, It's just I'm a culinary guy and French is the language of gastronomy. Plus, hearing the Italian word for mousse in an English sentence makes me cringe :)

@@wiredgourmet dude i am literally french and a chef . and here in france we respect apelations (cultural names for food) we dont just say everything in french . the only french used in culinary arts is the things we invented . we did not invent espresso . dont call yourself a culinary guy if you dont respect names . respecting names for food is how culture is even possible .

My house, my rules.