HomeRoast Digest


Topic: dialing Mazzer for drip (11 msgs / 263 lines)
1) From: L. Michael Fraley, MD
My Mini does not have notches, as it is stepless.  I am too new at this 
to know if this is a recent thing.  But, due to the recent discussion 
about grinding course for sweeter drip coffee, I have been putting mine 
wide open (which is 10, I believe.)  Tho, sometimes I do go 8 or 9.  
Hope this helps.  Oh, and I do wide open for press-pot as well.
Michael
On Apr 15, 2007, at 8:40 PM, Marc Dupuis wrote:
I have my Mazzer mini dialed in for espresso. Anybody know how many 
notches turned I should do to set for drip and how many for press-pot 
(ballpark)?
md
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2) From: Eddie Dove
Marc,
If you consider each of the little ribs on the adjusting collar
represents a tenth ... and there are ten between the void of each
whole number ...
My factory "zero sticker" is at 3.3 and I generally set it to 7.8 for
most things other than espresso.
Hope that helps ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/15/07, Marc Dupuis  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/15/07, Marc Dupuis  wrote:
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3) From: MichaelB
I usually grind for espresso at 6.4. I don't do drip but for vacuum I
increase by one number (7.4) and one more for French press (8.4). I would
start grinding for drip same as vac,
On 4/15/07, Marc Dupuis  wrote:
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MichaelB

4) From: L. Michael Fraley, MD
Oh OK Marc.  I thought maybe yours was different.  Forgive my 
ignorance!  :-)  By wide open, I mean as course as it will go.
Michael
On Apr 15, 2007, at 9:36 PM, Marc Dupuis wrote:
When I said notches, I meant those ridges around the dial. What do you =
mean 'wide open'?
md
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do 
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press-pot as 
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homeroast 
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5) From: L. Michael Fraley, MD
OOPS!  As coarse as it will go.
Michael
On Apr 15, 2007, at 9:48 PM, L. Michael Fraley, MD wrote:
Oh OK Marc.  I thought maybe yours was different.  Forgive my 
ignorance!  :-)  By wide open, I mean as course as it will go.
Michael
On Apr 15, 2007, at 9:36 PM, Marc Dupuis wrote:
When I said notches, I meant those ridges around the dial. What do you =
mean 'wide open'?
md
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do 
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press-pot as 
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homeroast 
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Win a webcam! Nominate your friend’s Windows Live Space in the Windows =
Live Spaces Sweetest Space Contest and you both could win! homeroast mailing list =http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your =
personal list settings (digest options, vacations, unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettingsL. Michael Fraley, MD

6) From: MichaelB
Of course!
On 4/15/07, L. Michael Fraley, MD  wrote:
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MichaelB

7) From: raymanowen
There are ten peaks and ten valleys between each number (0-9) on the
adjustable burr. That actually gives 200 discrete settings in the first turn
from the talcum powder setting when the burrs touch.
Actually, if you want to interpolate the half-points between the peaks and
valleys, it gives 400 real, resettable adjustments.
Those little increments make a real difference when a real crema master is
pulling the shots. I notice a difference, but the unknowns to me make a
bigger difference. That's frustrating for a left-handed, cross wired
If the burrs touched at actual 0, my espresso ballpark would be 20 (or
less), TV drip* = 50, press = 60. The actual numbers are 2, 5, and 6 on the
adjustment nut. Again, you don't have to set right on the numbers.
*My TV drip is my "Steining" method- a 16oz Stein rather than a 3oz cup. I
brew coffee to try to brew a better drink. SM's already supplies the best of
the best, and it's already been cupped.
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

8) From: RK
This is a multi-part message in MIME format.
3.8 for espresso and 7.2 for drip on mine.
RK

9) From: Larry Henthorn
RK,
Try one quarter turn from espresso for drip, and a little bit more for
press. Works for me, ymmv.
After lurking for awhile, this is my first post--so hope I contributed =
well.
Larry
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10) From: Larry Henthorn
MD,
Dang it, first post and I have already goofed it up.  MD, not RK and it =
is
not that hard going from drip to espresso grind--just a bit of practice.
Larry
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11) From: Eddie Dove
Larry,
Welcome to the limelight!  All contributions are welcome!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/16/07, Larry Henthorn  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/16/07, Larry Henthorn  wrote:
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ll.
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