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Topic: Grinder quick clean residue > RE: OT Bagels was Pre (5 msgs / 104 lines)
1) From: miKe mcKoffee
The "norm" for cleaning out the through the grinder quick cleaner (be it
wheat, rice or Grindz) would be brushing, blowing, vac'ing etc. and finally
before first shot coffee bean grind flush.
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2) From: raymanowen
A few "anticipatory" wheat grains is all it takes to clear out the coffee
grounds. In fact, I rather like the ultra faint hint of coffee in the bread
if I don't toss the first couple of oz. of flour. "Faint," as in, I know
it's in there, but absolutely no one else has ever mentioned it.
10 - 12 loaves in a couple of months- maybe it'll be a while...
Cheers, Mabuhay -RayO, aka Opa!
The bagels are coming!
On Tue, Feb 26, 2008 at 7:43 AM, miKe mcKoffee  wrote:
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3) From: Brian Kamnetz
Sorry if this was discussed previously and I missed it..... but would
wheat be as good Minute Rice for cleaning the burrs in Ray's silver
fire plug?
On Tue, Feb 26, 2008 at 6:08 PM,   wrote:
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4) From: raymanowen
Bloody fingers push buttons too quickly-
As soon as I can acquire another BUFF grinder for exclusive wheat use, I'm
there! Mahlkönig makes flour grinders, but I'm really not there yet.
Going from flour to coffee is Grim! After all cleaning, There Is More Flour.
It seems harmless to a brew, but I hate to feed the oxygen
All of the traps designed into a Mazzer work very well at the catch and
release phenomenon with flour. As much as coffee can stale quickly when it's
ground and exposed to atmospheric oxygen- flour is much finer, as in Much
Finer, and would win the oxidation race except for the susceptible
components removed from the wheat prior to grinding.
Bags of flour on the grocery shelf are not unlike the roasted and preground
coffee- there's nothing in there!
Cheers, Mabuhay -RayO!
Got Grinder?
On Tue, Feb 26, 2008 at 4:08 PM,  wrote:
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5) From: raymanowen
I usually flash freeze coffee beans in a sandwich baggie before I grind. The
surface hardened beans seem to fracture easily and clear the burrs on their
Oddly enough, the flour ground from hard red wheat is not red but slightly
beige instead of snow white like Pillsbury. It's whiter than I expected,
looking at the wheat in the bag. -ro
On Tue, Feb 26, 2008 at 4:17 PM, Brian Kamnetz  wrote:
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