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Topic: Gaggia MDF Grind Settings (2 msgs / 51 lines)
1) From: Mejia, Carlos
This is a multi-part message in MIME format.
I finally replaced my piece of s#%t Braun grinder with a (used) Gaggia
MDF and what a difference it makes!  It's amazing how the grind even
looks so much cleaner and more uniform in size.  Not to mention the
quieter operation and virtually no static!  Now, I still need to replace
my espresso machine, but small steps.   
 
Anyway, I'm wondering if anyone out there using the MDF can share what
their settings are for various brew methods.  I'm most interested in
French Press, Aero Press and espresso since those are my brew methods of
choice (availability).  I know that someone is going to say..."just
experiment and find your own preferences"  which I've been doing...just
need to check sanity a bit.  One problem I'm having which is really
frustrating me is the espresso grind.  It seems that most grinds even at
1 and 2 setting are producing a LOT of blonding and pulling way too
fast.  I seem to get either too fast (~15 sec shots) and underextracted
shots or, if I put a LOT of tamp pressure at the low settings I get
extreme, over-extracted drips, that I have to just dump and start over
with. I can't seem to find that golden rule.  I know this whole espresso
thing is somewhat of an art... but it shouldn't be this narrow of a
process window should it??   ~carlos

2) From: MichaelB
Carlos,
Sounds like you've got a problem with grind distribution. Not quality and
size of grind, not tamping pressure, but the way the puck is formed and
holds together during the shot. Even if these factors are perfect (and they
will not be perfect with your entry level grinder and gorilla tamping) the
lack of an even distribution will cause the symptoms you describe. Read the
following article (http://www.home-barista.com/weiss-distribution-technique.html)as one way
(there are many more) to improve the quality of your shots.
On 4/27/07, Mejia, Carlos  wrote:
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MichaelB


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