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Topic: Need help with a Macap grinder (5 msgs / 119 lines)
1) From: Mingles
Heya guys.
I recently got a job at the college co-op coffeeshop/deli. They've got
an elektra "modern" T-S and a rebadged Macap MX of sorts. The problem
is that the shots are running *way* too fast and I'm not sure how to
play with the grinder for a proper 20-25 second shot. And you don't
want to know about some of the staffs coffee hygiene and milk usage -
resteaming, and pre-grinding for the doser :)
I'd like to know which way you rotate the dial for a finer grind. It
says left for coarse, and right for fine but I'm not sure whether
turning counter clockwise actually makes it finer. Can anyone give me
a bit of help to dial it in right? It's on a setting of 5 or 6 at the
moment, and I'm not really able to check the zero point of the burrs.
Even confirming that counterclockwise = finer would help. I could make
the shots take longer over the course of a few hours or something.
I'm not an espresso hound so I'm not very experienced with it all but
I seem to pick up a lot of info from the lists, forums and usenet so
I've got an idea of what I'm doing and hope to get that nice dark
brown crema soon (and then maybe play with latte art once I've got the
crema down).

2) From: Mingles
Heya guys.
I recently got a job at the college co-op coffeeshop/deli. They've got
an elektra "modern" T-S and a rebadged Macap MX of sorts. The problem
is that the shots are running *way* too fast and I'm not sure how to
play with the grinder for a proper 20-25 second shot. And you don't
want to know about some of the staffs coffee hygiene and milk usage -
resteaming, and pre-grinding for the doser :)
I'd like to know which way you rotate the dial for a finer grind. It
says left for coarse, and right for fine but I'm not sure whether
turning counter clockwise actually makes it finer. Can anyone give me
a bit of help to dial it in right? It's on a setting of 5 or 6 at the
moment, and I'm not really able to check the zero point of the burrs.
Even confirming that counterclockwise = finer would help. I could make
the shots take longer over the course of a few hours or something.
I'm not an espresso hound so I'm not very experienced with it all but
I seem to pick up a lot of info from the lists, forums and usenet so
I've got an idea of what I'm doing and hope to get that nice dark
brown crema soon (and then maybe play with latte art once I've got the
crema down).

3) From: George Holt
I have a Macap4 and turn the hopper anti-clockwise to get a finer grind.
On Thu, 24 Feb 2005 21:08:42 +0000, Mingles  wrote:
<Snip>
-- 
Living Large In Waxhaw, NC.
George Holt

4) From: Steven Dover
Hey Mingles. On most grinders one turns as if "tightening"/clockwise to get
a finer grind. If you turn the wrong way the worst you can do is to grind a
bit of coffee too coarse. Fineness of grind + tamp pressure =
restriction/amount of pressure being built. This is what one must
master/manipulate to make honest espresso. Grind fine enough and tamp hard
enough as to make sure that you're pump is having to work really hard to
push the water thru the puck/coffee cake. Imo, grind finer and finer until
you find that the pump just won't push the water thru. Then back off just a
bit/grind coarser...but stay fine enough that the pump *really has to work*.
Adjust grind and tamp pressure to where there is just barely a steady stream
all the way down to the cup. A bit finer than this and the stream will sort
of dribble {will not be a steady stream...stream will separate into
individual drops before it hits the cup}. When you get to where the stream
of coffee is just *barely* a solid stream {no individual droplets...but
close} you have reached the max for the pump. "Max" being the most pressure
you can build and still get a steady flow. Stream should be 100%
foam/microbubbles..."crema" when it hits the cup and will dissipate fairly
quick after finishing the shot. Pay attention to building pressure via
fineness of grind, tamp pressure, and potential of the pump. Imo, don't
worry about the time *until* you have achieved proper restriction/build
enough pressure as stated above. Hope this helps...
- Steve D.

5) From: Mingles
I've adjusted it counter clockwise, and the shots are taking longer
and have darker longer lasting crema. Haven't timed it yet, but I'll
try next time I have a few minutes with the grinder and an empty
hopper to tune it in :)
On Thu, 24 Feb 2005 18:02:39 -0600, Steven Dover  wrote:
<Snip>


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