Does your bipass doser sometimes seem a little faulty? We occasionally get reports from customers that their older Saeco or Gaggia superautomatic espresso machine (which features a metal burr grinder instead of the newer ceramic grinder found on the most current models) is producing nothing better than dirty water every time they try to use pre-ground coffee in the bipass doser. The cause? Static cling. In really dry climates, the static can build-up in the metal burrs, so when ground coffee is poured into the bipass chamber, it ends up clinging to the sides or going around the brew group instead of landing directly into it. The best way we've found to counteract this issue is to add a little bit of moisture to your grounds before you pour them into the bipass chamber. The moisture and extra weight will make sure the majority of the grounds land in the right place and that you'll brew a great shot of espresso.
Brew Tip: Static Cling
Kat is a passionate coffee enthusiast and seasoned blogger. Read her posts for insights on brew methods, coffee recipes, and machine reviews.
