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Topic: Oh where, oh where, is your Mazzer set? (8 msgs / 137 lines)
1) From: alfred
This is a multi-part message in MIME format.
To make the best espresso. where do you have your Mazzer set?
Is it set on the arrow or finer still?

2) From: Pecan Jim Gundlach
My older Mazzer Major is set finer than the mark but I have sharpened 
my burs.
       Jim Gundlach
On Jan 19, 2004, at 11:53 AM, alfred wrote:
<Snip>
My older Mazzer Major is set finer than the mark but I have sharpened
my burs.
      Jim Gundlach
On Jan 19, 2004, at 11:53 AM, alfred wrote:
ArialTo make the best
espresso. where do you have your Mazzer set?
ArialIs it set on the arrow or
finer still?

3) From: Bill Doman
This is a multi-part message in MIME format.
Well, it does vary by a lot of factors, such as the blend, the time
since roasting and the humidity, to name three.  Packing technique
will make a difference also, as will both different makes of machine
and individual units; on my Silvia, with almost all blends, the
setting is from 1 to 4 marks coarser than the arrow.   
 
Bill

4) From: Brian Hyde
I have a Mazzer Mini and a Giotto just as you.  I am almost always 
between 1 and 3 notches coarser than the mark.  The darker roasts tend 
to be set finer, where an Ethiopian with a light roast might be at the 
3rd mark, but usually 2.5.  Hard to believe that small of a change makes 
a difference.  Also as the coffee ages I go finer.  Not that I usually 
let it age that long.  
Brian
alfred wrote:
<Snip>

5) From: alfred
Brian: Thanks for the tip. I'll try using those settings. So far, I haven't
come close to the pictures of the Giotto pulling a shot so it must be
tamping, beans or something.
Or maybe a room temperature IQ?

6) From: Dan Bollinger
This is a multi-part message in MIME format.
Three notches coarser.

7) From: Brian Hyde
I think it's just practice.  I went through 3/4 lb. of coffee the first 
night I had them both.  I thought I'd never go to sleep.  Of course I 
didn't drink it all, but that much tasting was a bit much.  My entire 
first week I went through over 2 lbs by myself.  Consumed it all in the 
morning too before work.  By mid day I was hating life.  
I can get really great crema out of any bean I put into the Giotto.  The 
picture that you sent I would hazard a guess that it was an espresso 
blend.  I know when I used a blend with robusta in the mix it really was 
creamy.  But even without, I get a nice solid 1/4" of crema on a double 
ristretto after it has settled for a minute.  Looks fantastic in a small 
Illy nude cup!  It will most definitely temporarily float sugar on top 
as the Italians say it should.  
Good luck!
By the way, MM (Mike) what blend is that you are pouring from the Silvia 
in your picture?  Although you are cheating using that skinny cup!
alfred wrote:
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8) From: Bob Sanders
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As others have mentioned, it depends on several factors.  Currently,
my Mini is set at 4.  I'm grinding Tom's Classic Italian blend roasted
+30 sec. into the second crack and rested more than two days.
I'm pulling 2 oz. in 26 to 35 sec., depending upon when the stream
lightens to a light brown - just before white.  fwiw - the machine
is an Iso Mill with E61, modified to take  La Marzocco pf an double shot
basket, using a covex tamper and a slightly modified MM tamping technique.
Bob


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