I bought a nanotech baristapro basket from IMS, hoping to see an improvement in my shot and a better tasting cup. The basket runs faster than my stock basket, meaning that I need to grind finer with the same beans. The difference between too fine and not fine enough, is very small with the baristapro, it’s way too unforgiving. I’m left judging the tamp pressure, to account for the aging of the beans, and missing the relative consistency of my old stock basket (I still have that of course, just trying to make this one work). The best cup I’ve had with the baristapro was ‘maybe’ better than my stock best, but not entirely sure (as beans change of course). I’m left now, having used it for a few months, frustrated at the inconsistency caused by the frequent channelling (something my old basket never suffered). I think the increased fine grind has itself actually added to the channelling - as the pressure to penetrate the finer puck forces channels, looking for the path of least resistance. If I grind more coarsely, the short is under-extracted and runs out in too short a time. Has anyone had consistent success with this basket?
I went for the nanotech thinking it should be better, and that the puck would come out more cleanly. To be fair, the puck does come out more cleanly, but I think the nanotech coating does have some effect on the water passing out more quickly (and thus the channelling). The different baskets do come with different hole layouts and numbers, plus the base is flat on mine, not curved to the centre.