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?
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?
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
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>
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?
This is a multi-part message in MIME format. Three notches coarser.
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: <Snip>
<Snip> 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