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Topic: Zassenhaus Hand Crank Mill (13 msgs / 306 lines)
1) From: R.N.Kyle
Just arrived today, with 3 lbs JBM Marvis Banks, 1lb of chicory, 2 lbs =
of Sulawesi decaf, 2lbs of Ethiopian MC decaf Ghimbi, and 1lb of Monkey =
blend. Christmas Early
Three  questions.
1 Does the Zass need a through cleaning first?
2 For Espresso Tom said to adjust it tight with a slight rub,
when I do this it doesn't rub all the way around, but only at one spot =
mabey 25 percent of the dia. seems to be slightly miss located with each =
other.
3. what coffee would be traditional New Orleans blend with chicory
Ron Kyle
Anderson SC
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2) From: R.N.Kyle
John I take it you do not like Chicory:O)
answer to my 3rd question
John Abbott wrote
<Snip>
be
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Ron Kyle
Anderson SC
rnkyle
<Snip>
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3) From: R.N.Kyle
Thanks Andy
The Zassenhaus sure makes an even grind. but 4 min to grind 18 grams a =
bit slow, but fun
I never tried Chicory, I will tomorrow morning.
Ron Kyle
Anderson SC
rnkyle

4) From: Mike McGinness
From: "R.N.Kyle" 
Just arrived today, with 3 lbs JBM Marvis Banks, 1lb of chicory, 2 lbs of
Sulawesi decaf, 2lbs of Ethiopian MC decaf Ghimbi, and 1lb of Monkey blend.
Christmas Early
Three  questions.
1 Does the Zass need a through cleaning first?
I have the Zass Turkish, I "cleaned" it with coffee I didn't brew!
2 For Espresso Tom said to adjust it tight with a slight rub,
when I do this it doesn't rub all the way around, but only at one spot mabey
25 percent of the dia. seems to be slightly miss located with each other.
I believe slightly different on the Turk so won't comment other than it does
a great grind but the Turk with smaller burrs takes FOREVER for espresso.
Not too bad for travel Press needs.
3. what coffee would be traditional New Orleans blend with chicory
Don't know what "bean" but Dark Roast, usually French, from my memories of
visiting Nawlins and particularly Cafe' Dumond. If it t'were me I'd go
Vienna or Full City...:-)
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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5) From: John Abbott

6) From: Mike McGinness
From: "John Abbott" 
<Snip>
And permanently ruin a fine grinder!?
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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7) From: Andrew J. Lynn
R.N.Kyle wrote:
<Snip>
You might "season" it by grinding and re-grinding some beans so there's 
no "new car smell".  As far as the rubbing thing, it's uneven because 
the burr mount is slightly uneven, nothing to do about that.  But you 
can make it a bit tighter until it rubs all the way, so long as it's 
making noise but moving freely.
For the chicory, well, I don't know what traditional is but I like to 
use it with a full-bodied coffee,  roasted full city, and substitute 
chicory for brightness.  But that's just me.
Andy Lynn
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8) From: jim gundlach
The Zass probably should rub all the way around.  I'd send Tom and 
e-mail about it anyway.  I never cleaned mine.  Any coffee that would 
take a dark roast would be my first guess.  Remember that the chicory, 
which I also ordered a pound of on my last order, was first made as a 
coffee substitute for people who could not afford or get real coffee.  
They then used it to extend what coffee they could get which was 
usually bad and over roasted to cover it up.  Remember that chicory is 
just roasted and ground root of one of the dandelions.  Poor people 
used it for ages and when WWII cut the supply to most coffee, chicory 
was picked up by the other classes.  Also, Ron, notice the even if 
course grind of the chicory.  Well back to papers.
Jim Gundlach
On Thursday, December 12, 2002, at 06:16 AM, R.N.Kyle wrote:
<Snip>
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9) From: James Gundlach
On Thursday, December 12, 2002, at 09:27 AM, R.N.Kyle wrote:
<Snip>
Since I grind ten to fifteen doubles a day, you can see why I was so 
glad to see the Rocky arrive.  I use the Zass only when the electricity 
is out or the other grinder is dead.
Jim Gundlach
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10) From: Bill Nonnemacher
When I used a Zassenhaus, I occasionally (once a year, maybe) cleaned 
it by running some rice through it. I still have the grinder as a 
back-up, but finally got tired of the amount of time it took to grind 
each day.
Bill
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11) From: Les & Becky
Ron,
To Answer number #3, I roasted a batch of Brazilian to full city to go with
my chicory.  You will want to avoid the high acid coffees because the
chicory brings the high notes up!  I am going to try monsooned malabar next
time just to go to the extreme.
Les

12) From: R.N.Kyle
Steve Wall wrote:
Grinding for espresso does take a bit longer but it's not a problem
for me.  I'm still a bit inconsistent on finding the right
grind for my Krups Novo 2300 but I am getting better.  My Zass
can produce a grind that'll easily choke the thing if I dial it
in too tight, and there seems to be a knee in the curve there 
somewhere where the time required to grind through a double 
shot's worth of beans shoots way up just as you hit the point
where the grind will choke the Krups.
I sure know about the stall. I stalled my Gusto today. just barely a =
drip or two. I will keep playing with the grind and get it right. I =
really like the even grind it produces.
btw  thanks for the reply
Ron Kyle
Anderson SC
rnkyle
-
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13) From: steve_w
Quoting "R.N.Kyle" :
<Snip>
Mine did that at first, but it seems to have evened out with a bit of
use.  I read through all the other comments and am surprised at the
number of time complaints because I haven't found it too slow myself.
Every morning I grind a full hopper load for my wife's drip brewer and
about 30 grams for a french press and though I haven't timed it I don't
think I'm close to 4 minutes.  I tend to count the crank turns and I usually
get the job done in under 100 turns.
Grinding for espresso does take a bit longer but it's not a problem
for me.  I'm still a bit inconsistent on finding the right
grind for my Krups Novo 2300 but I am getting better.  My Zass
can produce a grind that'll easily choke the thing if I dial it
in too tight, and there seems to be a knee in the curve there 
somewhere where the time required to grind through a double 
shot's worth of beans shoots way up just as you hit the point
where the grind will choke the Krups.
Steve Wall
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