HomeRoast Digest


Topic: What Causes Clumping? (5 msgs / 177 lines)
1) From: Eddie Dove
The grinder's exit path from the burrs also lends to how much clumping
will occur.  If the ground coffee can freely proceed from the burrs to
the doser (or wherever), then there will be less clumping.  When the
coffee builds before it "falls" into the doser, the coffee "flying"
out of the burrs impacts against the coffee filling the pathway until
inertia is overcome and it falls into the doser (or whatever).  During
this process, darker roasted, more oily coffee will exacerbate the
problem even further.
The doser can definitely help break up the clumps and where that is
insufficient, the Weiss Distribution Technique comes in handy.http://www.home-barista.com/weiss-distribution-technique.htmlEddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, Nov 14, 2008 at 11:16 AM, Barry Luterman  wrote:
<Snip>
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2) From: Jack M. Rogers
I think it has something to do with the taper of the exit, from the burrs through the chute.  My theory is, the less taper, the less clumping.  The taper forces it to compact as it exits.  I think that may be the same as what you just said, now that I re-read it.
Jack

3) From: raymanowen
Clumped coffee- along with a pretty tall heap of grounds in the filter
basket- settles way down when subjected to vibration flotation and
compaction.
The mechanical vibration of the basket held into the "Y" of the pf fork on
the grinder causes the compaction of the coffee grounds down to the rim of
the basket. Start with a level basket full of beans, the grind heaps the
basket and loses grounds overboard. + + Ungood.
My doser is a 12oz frothing pitcher, and the rim-full basket of beans made
nice grounds at 20 (right at the number 2) on the adjusting ring. All the
grind and subsequent puffing stragglers caught by the pitcher. I have to be
careful, it really heaps up in the basket along with a few clumps. I use a
white pyroceramdish
to recover any grounds that go overboard.
Everything settles down and the clumps disappear when I vibrate the basket
on the grinder fork and tap it on the bottom with a large table spoon. I
tamp with 10 lbs - 15 lbs to level and smooth the top of the coffee puck.
I no longer try to compact the coffee with tamper pressure alone. The tamper
by itself seems to cause shear planes in the filter basket. How else to
explain my random failures?
When I send my old Mazzer burrs to my friend to have Tungsten burrs
fabricated or the old ones stellite surfaced, would anybody volunteer to
tell Vince in Montana just how they're Flat? I'm sure you can convince him
you have a plan how whole coffee beans can enter between two flat 45rpm
record discs spaced at 0.0121in for an espresso grind.
Cheers, Mabuhay and Magandang Umaga -RayO, aka Opa!
The Magic Grinder- git you one!
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4) From: Allon Stern
On Nov 21, 2008, at 3:07 AM, raymanowen wrote:
<Snip>
My doser is the neck of my grinder - I removed the hopper and if I  
fill the beans to just a teeny bit below the rim of where the brass   
ends and the plastic adjustment ring begins, I have enough for one  
double ristretto; double-sided tamper goes upside down on top of the  
beans to provide a little pressure, and keep the final bits from  
bouncing out; grind in to the doser - the grinds shoot out across the  
doser in a steady stream, never any clumping unless I've seriously  
misadjusted the grinder. When the grind is finished, keep the grinder  
running, remove the doser, then flick any stray bits off of a ledge  
inside the neck with a brush so they get ground too and don't build  
up; then grinder off, open doser lid, brush out the chute, grinder on  
to clear any grounds, then another brush of the chute. Dose until PF  
mostly full, bang, dose again. Level, tamp, pull. Usually there is a  
tiny amount overboard when leveling, and nothing left in the grinder.
Grind varies between 3 and 4 on the adjustment ring, depending on the  
coffee. Some coffees like 3 with a tighter tamp, some 4 with a looser  
tamp.
Thinking about building a pre-grinder doser; I saw one of these at  
Brew Mountain before they closed; totally custom job.
I have an idea for a design, but not the ability or tools to build;  
could be made from wood. Les?
Here's the idea:
Think a box with a drawer, only the drawer is mostly solid, with a  
cutout in the middle, open on both top and bottom, kind of like a  
gumball dispenser, only larger; when pushed forwards, beans fall from  
a hopper above into the doser; then you pull it towards you and the  
beans fall from the bottom into the neck of a grinder below. So far,  
pretty easy and straightforward.
The inside of the drawer (thinking circular cut-out) has slots on the  
sides; the slots can be fitted with cut-outs that occupy space inside  
the doser, to alter the dose. Maybe a set of cut-outs of varying  
thicknesses, which can be inserted in combination; a binary sequence  
would probably be ideal.
The doser would have a flange on the bottom to fit right into the  
neck of the grinder in place of the regular hopper; the regular  
hopper would fit on top of the doser, probably offset to ease  
construction.
Just a thought :)
-
allon
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5) From: raymanowen
I like your doser on the front end- it sounds like a good plan. Just using
what I have, I dose the beans using the pf basket. Dump the basket of beans
into a ZipLoc sandwich bag, spread them out 1 layer thick, press the bag
flat with a folded hand towel, seal it, toss in freezer for a few minutes-
or hours, es macht Nichts. Grind setting = 20.5 or 0.0124" this time.
Just did that very thing last night with some C+ Costa Rica Nar-Car
Peaberry. Just one thing- How come nobody was watching? I brewed it into a
layer of sweetened condensed milk*, a`la Vietnamese Coffee Filter. Excellent
taste, although it was a profane thing I did to the Costa Rica shot. Drat!
*0.5oz raw sugar + 0.5oz non-fat dry milk in 0.5oz hot water. Stir 'em all
up.
Cheers, Mabuhay, Magandang Umaga -RayO, aka Opa!
* * * !
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