This is a multi-part message in MIME format. Since my good buddies on this list convinced me to twist that dial each = day on my Mazzer for presspot and later for espresso, my extraction time = is too short.(About 15 seconds instead of 20 to 25 I have tried grinding finer I have tried tamping in one move with a twist and polish like Shoomer I have tried Mike's geographic method Now consider this: I used to grind at from two two four notches toward coarse. Is it possible that when you return to this setting from press pot = coarse that the Mazzer doesn't return to the same setting Seems like I had this problem before and can't remember how we corrected = it May Day!
are you using the same amount of grounds as you were before the move? The amount of grounds can have a considerable effect on the extraction time, combined with the fineness. Make sure it is the same amount, the courseness is also going to affect how much fits into the portafilter before tamping, since it'll be more or less "fluffed". jason --- alfred <2391> wrote: <Snip>
This is a multi-part message in MIME format. Alfred I do this everyday and find that the Mazzer Mini returns to the = same setting. I have to adjust a notch or 2 each way with different = coffees and with humidity changes I have never been able to leave the = grinder set at one position and achieved the same pull each time. Using = the same coffee and pulling consecutive shots are always within 2 to 3 = sec. of each other. There are so many variables that it is really hard = to perfect each shot. If you are getting 15 sec pulls go finer 2 notches and if you do = everything else the same it should get you to 25 sec. RK
This is a multi-part message in MIME format. RK Thanks for your help. Now today, just for kicks, I ground some Monkey Blend for espresso and = moved the Mazzer toward the coarse two notches. (It was set right on the arrow in an attempt to increase the time of the = shot) Guess what? A perfect 25 second shot with 80% crema and delicious~ I wonder if I'll ever understand this stuff?? you are getting 15 sec pulls go finer 2 notches and if you do everything = else the same it should get you to 25 sec. RK
When you are make your adjustments back to espresso are you doing this while the grinder is running? On Fri, 5 Nov 2004 18:07:24 -0800, alfred <2391> wrote: <Snip> -- Living Large In Waxhaw, NC. George Holt
Is there any chance you are having trouble with a Sumatran? It tends to be one bean that I have a VERY hard time getting a regular length shot for. I notice it is significantly harder (I hand grind) and I wonder if it is not swelling as the water passes through as other beans do. Sometime around 08:23 AM 11/5/2004, jason molinari typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/
This is a multi-part message in MIME format. Right on brother! It was a roast of aged Sumatra Mandelhing that gave me the problem with = the short pulls. This is a good one for our coffee notes. Are you sure it's not Alchemy John? If so where do you hide all that gold?
alfred wrote: <Snip> In the chocolate!!