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Topic: Newly roasted and grinder setting (3 msgs / 61 lines)
1) From: Charles Cowdrick
I've noticed that beans freshly roasted (say, within 24 hours),  
require me to open up the Mazzar Mini one or two "clicks" to get  
correct espresso extraction and keep the La Spaziale from aborting  
the shot. As days progress, I need to close down the grind by around  
the same amount to get a proper extraction. Any ideas about the  
cause? I'm thinking humidity (the Mini holds a pound and maybe the  
beans' moisture increases over time?) and "new" beans are in foil  
valve bags.
Adjusting daily,
Charles

2) From: Edward Spiegel
At 5:40 PM -0500 7/29/05, Charles Cowdrick wrote:
<Snip>
There are a lot of factors that influence this often observed phenomenon. Changes in atmospheric conditions (temp and humidity) have been mentioned as influences. But, the biggest influence just seems to be time -- possibly due to the migration of the oils and volatiles. I often notice that on day 5 (about as long as a roast lasts in my house) the grind has to be a bit finer than on day 1 for a god-shot. I've never seen the grind need to get coarser over a several day period. This is true even when the coffee is kept vacuum packed (I use a FoodSaver) but the drift seems to happen a bit more slowly.
Best,
E

3) From: R.N.Kyle
SNIP:
<Snip>
house)
the grind has to be a bit finer than on day 1 for a god-shot. I've never
seen the grind need to get coarser over a several day period. This is =
true
even when the coffee is kept vacuum packed (I use a FoodSaver) but the =
drift
seems to happen a bit more slowly.
This is what I notice also. Fresh roasted, I need to be 3 notches finer =
for
proper extraction then as the roast matures I have go a bit courser to =
get
proper extraction.
I have a mini and Anderja set at 9 bars group pressure, the mine is 5
notches finer then the factory 0 point for fresh and gradually coarser =
as
the roast matures to about 2 notches to the fine setting for mature 3 to =
4
day rest coffee.
RK
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