I didn't grind fine enough for slow feeding and blind shaking (moderately interesting #1)

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Atago vs Brix for measuring TDS in Espresso: • Atago vs Brix for meas...

[@fairulcoffeejourney]

i love your shaker bro, it helps my extraction significantly ❤

[@dubios42]

Thank you!

[@nisgt]

very interesting thanks for sharing. out of curiosity, what roast were the beans? also, with your worklflow of pre-heating etc, what temp do you think you can achieve during extraction?

[@dubios42]

Thanks!
Ngororeo - Ruanda Espresso, washed, medium-dark, roaster: 19grams (Berlin). It's a very tasty, berry roast.
That's a good question. I think the biggest problem with the Fair Pro 2 is the temperature control. I usually make everything as hot as I can and should be between 91-94 degrees Celsius when brewing. So far I've only measured this once. The temperature strip on the outside is pretty useless here, but you can tell quite well from it when the brewing chamber is preheated well enough.
(Maybe I'll just make a video about the Flair in the future and talk about my experiences)