HomeRoast Digest


Topic: Gaggia MDF (7 msgs / 161 lines)
1) From: Gene Smith
In all the discussions of grinders, the Gaggia MDF seems to be consistently
overlooked.  Is there a problem with this grinder?  Having finally figured
out that I *really* need a decent grinder, I found the Gaggia recommended
everywhere but here.  At $120.00 to 130.00 new, with professional burrs, it
seems like a good value to me.  Dissenters?
Gene Smith
riding the wild learning curve in Houston

2) From: Marc Joseph
I recently bought one and am very happy with the grind. My problem with 
is the doser, which doesn't fit in well with my scheme of doing things. 
It has a good size residual volume so that if you're changing from one 
bean to another or from espresso to french press you have to discard a 
scoop of grounds to clear it out.
Other than that, like I said the grind is excellent and more that fine 
enough for espresso.
Marc
Gene Smith wrote:
<Snip>

3) From: Gene Smith
<Snip>
So, did you have one and have problems with it, Gin?
Gene Smith
riding the wild learning curve in Houston

4) From: David Lewis
At 7:44 PM -0500 1/3/04, Marc Joseph wrote:
<Snip>
Back when I was using a Rocky, I finally dealt with that by just 
taking the sweeper entirely out of the doser, leaving just the 
chamber. Then I used a bent brush to clear the chute, and a standard 
grinder brush to sweep all the grounds down into the portafilter.
Best,
	David
-- 
"A designer knows he has achieved perfection not when there is 
nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery

5) From: Chad Sodolak
I'm another newbie to the home-roasting scene and was curious about grind settings for the Gaggia MDF grinder.  I've settled in on a setting of around 4 for my espressos but am having a hard time with the setting for my pour-over drip brewing method.  I usually stay around 18-20 for the pour-over but I end up with a decent amount of mud/muck in the bottom of the cup when I use a gold filter (non-SwissGold).  I have a couple of SwissGold filters coming in this week from SM so hopefully that will capture more of the fines than my current filter.  When I grind coarser than 20 the coffee seems to be somewhat weaker.  At a setting of 18, the size of the coffee particles is fairly close to what comes out of the store bought red cans (sorry, that's all I have to compare it to).  Does anyone else use the Gaggia MDF for drip coffee and do you have any suggestions for grind settings?  Thanks!
 
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6) From: miKe mcKoffee
I suspect you'll still get some "mud" with the SG filters too. To an extent
the amount of mud is a factor of grind quality/consistency. How old are you
MDF burrs? (as in ~how many pound ground) Worn burrs tend to produce more
fines than sharp burrs. MDF burrs are about the same as Rocky, if over
75-100# ground I'd highly suggest replacing them.
Kona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Chad Sodolak
	Sent: Monday, March 12, 2007 4:46 AM
	
	I'm another newbie to the home-roasting scene and was curious about
grind settings for the Gaggia MDF grinder.  I've settled in on a setting of
around 4 for my espressos but am having a hard time with the setting for my
pour-over drip brewing method.  I usually stay around 18-20 for the
pour-over but I end up with a decent amount of mud/muck in the bottom of the
cup when I use a gold filter (non-SwissGold).  I have a couple of SwissGold
filters coming in this week from SM so hopefully that will capture more of
the fines than my current filter.  When I grind coarser than 20 the coffee
seems to be somewhat weaker.  At a setting of 18, the size of the coffee
particles is fairly close to what comes out of the store bought red cans
(sorry, that's all I have to compare it to).  Does anyone else use the
Gaggia MDF for drip coffee and do you have any suggestions for grind
settings?  Thanks!

7) From: gman
I use MDF setting #13 for drip coffee at work.
Ken G.
*Topic: *Gaggia MDF (2 msgs / 48 lines)
1) *From:* Chad Sodolak
I'm another newbie to the home-roasting scene and was curious about
grind settings for the Gaggia MDF grinder.  I've settled in on a
setting of around 4 for my espressos but am having a hard time with
the setting for my pour-over drip brewing method.  I usually stay
around 18-20 for the pour-over but I end up with a decent amount of
mud/muck in the bottom of the cup when I use a gold filter
(non-SwissGold).  I have a couple of SwissGold filters coming in this
week from SM so hopefully that will capture more of the fines than my
current filter.  When I grind coarser than 20 the coffee seems to be
somewhat weaker.  At a setting of 18, the size of the coffee particles
is fairly close to what comes out of the store bought red cans (sorry,
that's all I have to compare it to).  Does anyone else use the Gaggia
MDF for drip coffee and do you have any suggestions for grind
settings?  Thanks!
---------------------------------
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Archivehttp://themeyers.org/HomeRoast/	From:
homeroast-admin
[mailto:homeroast-admin] On Behalf Of Chad Sodolak
	Sent: Monday, March 12, 2007 4:46 AM
	
	I'm another newbie to the home-roasting scene and was curious about
grind settings for the Gaggia MDF grinder.  I've settled in on a setting of
around 4 for my espressos but am having a hard time with the setting for my
pour-over drip brewing method.  I usually stay around 18-20 for the
pour-over but I end up with a decent amount of mud/muck in the bottom of the
cup when I use a gold filter (non-SwissGold).  I have a couple of SwissGold
filters coming in this week from SM so hopefully that will capture more of
the fines than my current filter.  When I grind coarser than 20 the coffee
seems to be somewhat weaker.  At a setting of 18, the size of the coffee
particles is fairly close to what comes out of the store bought red cans
(sorry, that's all I have to compare it to).  Does anyone else use the
Gaggia MDF for drip coffee and do you have any suggestions for grind
settings?  Thanks!


HomeRoast Digest