HomeRoast Digest


Topic: New Mazzer and glass cona filter (114 lines)
1) From: davidyork1
Great idea Steve.  Why can't I think of these things.  I will give your idea
of restarting the heat in my next stall.  So far I have had no more stalls.
What has changed?  I was simply grinding so course that I was some how
creating a little powder.  Now that I am grinding quite fine (only 10 marks
on my Mazzer from an espresso grind I am getting no stalls.
Congratulations for your first post.
David York


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