HomeRoast Digest


Topic: grinder settings (8 msgs / 168 lines)
1) From: Jeffrey Pawlan
re: message posted by Chris Tacy answering Dan (+Shots too short to too long)
I too have a Mazzer mini which does not have click stops. I prefer that over my
old Solis which did. The infinite adjustment allows finer precision. I fully
agree with Chris that the optimum setting on one day is not the same as another
day. I find that the precise amount I tamp in the double basket has a large
effect on the pour time, and I am talking about less than a 1/16" difference.
But the most important thing is the flavor, not the time.
So Dan, I would recommend putting the more than $1000 you are planning to spend
for three Jollys towards a much better espresso machine. That will truly make a
bigger difference in the resulting cup than the grind setting. I am now getting
nothing short of Nines every pour with my Pasquini/Cimbali. It astounds me!
Regards,
Jeffrey Pawlan
NB
   please notice that it is not necessary to quote every message that has been
previously posted.

2) From: Chris Tacy
Or spend the $1k to go to the Schomer intensive training course.
-c

3) From: Larry Williams
For years we have always tried to grind - first with the blade grinder 
then the burr grinder a grind that is sort of middle of the road.  For 
the last 1 1/2 yrs we have used a burr grinder from Starbucks, and have 
always set the indicator to the center.  When we make espresso I would 
adjust to nearly the finest grind.  Incidentally I have checked the 
grind quality and it appears consistent across all settings.
Anyway this morning my wife brewed a pot of SM Kona and did not notice 
the grind was set for espresso before the grind was nearly done.  We 
brewed using a Melitta pour through and the coffee was delicious.  
Better than previous pots.  I know this probably a no brainer for a lot 
of you, but for us it was an awakening - crowning moment in our coffee 
experience.  From now on we will be using the fine grind for melitta 
along with espresso.
Larry 
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4) From: Barry Luterman
It's ptobably also an indication that it is time to replace the burrs.
On Wed, Jul 2, 2008 at 8:40 AM, Larry Williams
 wrote:
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5) From: Larry Williams
What I meant by consistent was that on the fine setting the grounds are 
consistently sized and on the course setting the grounds are 
consistently sized.  What they should be for the setting.
Larry
Barry Luterman wrote:
<Snip>
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6) From: Barry Luterman
Normally espresso grind will choke a pour over. What I am saying
although the grind appears regular. The burrs are not grinding fine
enough.
On Wed, Jul 2, 2008 at 11:23 AM, Larry Williams
 wrote:
<Snip>
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7) From: Bob Hazen
It's quite all right to experiment.  No need to get fixated on a setting and 
not waver from it.  I found that I like coffee (typically drip or Chemex) 
with a coarser grind that most people.  I use a grinder with click-stops for 
the settings so it is simple to gradually and repeatably change the grind. 
As I go from coarse toward finer grinds, the coffee gets more flavorful with 
increasing body until boom, it's bitter.  The threshold of over-extraction 
seems to be an abrupt change (as little as one click on my MDF) unlike 
underextraction going in the coarser direction.
So the short message is:  Experiment!
Bob

8) From: Brian Kamnetz
On Thu, Jul 3, 2008 at 12:41 AM, Bob Hazen  wrote:
<Snip>
That's really interesting, Bob. I'll have to keep an eye open for the
bitter and see what I find.
Brian
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