I vac potted my first grind with the new Mazzer burrs this morning. I ground up the last of the Brazil 143. Of course I was going to be bias and think that it tasted better. Hey, I just forked out bucks for these new burrs! I hadn't told my wife about the change and handed her a cup of coffee. When I came out she said, "Wow, what kind of coffee is that? Is it a new one?" I asked her what was different. She said it was much sweeter and complex. My guess is that with the new burrs have gotten rid of a lot of bitterness and the cup profile is cleaner so it tastes more complex. I did notice a much sweeter cup myself. Les
<Snip> My guess it is the absence of dust since it is now being deposited in the grinder internals. In a week or so, you will be getting more dust and some stale dust from previous grinds, and you will definitely taste it. --
<Snip> I have always felt there is going to be a certain amount of residue in grinders, and the bet thing you can do is not to disturb it. I can't possibly keep the inside of by grinders clean (like the ditting). I have had bad results every time I try to clean it, and it takes a while to get rid of bad tastes. Another funny experience; I once tried to grind a really HOT batch of fresh roasted coffee - I mean, I pulled it out of the cooling cycle early so it was probably around 200 f still. I ran it through this Bunn g-2 burr mill and the smell was HORRIBLE as was the coffee in the cup. Seems as though the heat loosened old coffee oils on the burrs and in the housing. I will never, ever do that again... This problem of keeping grinder internals clean makes me sorta appreciate the simplicity of the old whirling blade. Think what you may, but it is cheap, you can clean it, and they tend to last a long time. Tom -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george
Perhaps you ought to run some dry, cracked rice through to clean the burrs, then run one of Tom's cheaper Mexicans through to remove the residual rice. Works for me. Will
On Mar 8, 2005, at 4:02pm, Will wrote: <Snip> I'm not sure what you mean by "cracked rice" but, since it is much harder than the roasted coffee beans grinders are designed for, running raw rice grains through your grinder could, conceivably, shorten the life of your burrs or other grinder components by stressing them beyond their designed for levels. John Blumel
<Snip> Instant rice is softer/less dense Tom -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george
On Mar 8, 2005, at 4:41pm, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> Yes, it's already been (at least partially) cooked. Is that the same as "cracked rice"? John Blumel
On 3/8/05 3:17 PM, "John Blumel" wrote: <Snip> I have an old Estro 420 that I bought at Starbucks back in the dark ages. Rice was recommended as an infrequent cleanser. So I suspect most burr models can manage it. It is much smaller than beans so you have to trickle it in. I run a a 1/3 cup thru the most coarse setting and then 1/3 cup thru at mid-range. I think Tom's suggestion of instant rice is probably the safest bet.
Hey - do you suppose that a load of hot beans is a way to remove the stale oils...? Just skip the brewing part! Just a thought based on your experience. Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)http://www.justinandlinda.com Deja Moo: The feeling that you've heard this bull before. On Tue, 8 Mar 2005 12:52:40 -0800, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> --
Followed by 2 cups of uncooked rice. Served with a sprig of mint, Martha Stewart says this will be good. ... :-) On Tue, 8 Mar 2005 16:49:51 -0600, Justin Marquez wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
Just fyi... Not that they would know anything about the design, construction, use or cleaning of conical burr grinders, but Zassenhaus publishes the following: How to take proper care of your grinder. Spring cleaning to ensure delicious coffee. You should clean your grinder at least once a year. Over time, the oil that is contained in every coffee bean is deposited on the grinding mechanism. If the oil turns rancid, e.g. on hot days, even the freshest coffee tastes bitter. The only way to restore the delicious flavour of the coffee is to clean the grinder. Quick clean Briefly grind a few grains of raw, uncooked rice. This is the best and most environmentally-friendly way to remove the oil residue from the coffee in the grinding mechanism. Grind a few coffee beans afterwards and the grinder is ready to be used again for making aromatic coffee or espresso.http://www.zassenhaus.com/p_e/tipp_kaffee.htmlRegards, Brett
In a message dated 3/8/2005 4:20:15 PM Eastern Standard Time, johnblumel writes: I'm not sure what you mean by "cracked rice" but, since it is much harder than the roasted coffee beans grinders are designed for, running raw rice grains through your grinder could, conceivably, shorten the life of your burrs or other grinder components by stressing them beyond their designed for levels. John Blumel Minute rice -- so soft you can crunch it with your teeth.
<Snip> It is my experience that the dust will build up until it reaches a constant level. But there will be times when pieces of this stale buildup will come off into the grounds and into your cup. To prove my point about cleanliness (to myself at least), yesterday I removed the top burr carrier and brushed out all of the dust accumulation from my Tranquilo. I even used a pipe cleaner to get the underside of the bottom burr and the grounds sweeper. I do nothing about removing coffee oils, in fact I do not see any oil deposit anywhere, only dry dust. The cups since the cleaning have been much better. I was getting some odd flavors the past 3 roasts and was thinking the roasts were off, but it was definitely the grinder. --