HomeRoast Digest


Topic: Using a Mazzer and doser (9 msgs / 213 lines)
1) From: alfred
This is a multi-part message in MIME format.
Don't quite understand the doser bit. In my case, I drink two, maybe =
three espressos or combos each day after my press pot first thing in the =
morning
 Now if you are going to only grind as much as you are going to drink in =
a day, how full is your doser?  If you are going to accurately measure =
two shots, you still need to use the coffee scoop to measure properly. =
If you just use the doser that is partially full you never get two =
accurate measures.

2) From: Dan Bollinger
This is a multi-part message in MIME format.
You've accurately presented the problem. The dose should be kept =
reasonably full. In a shop that will last less than an hour.  The coffee =
won't go stale. At home the coffee will stale before you use it. Grind =
less and the proportioning aspect of the doser ceases to function well.  =
Conclusion: Dosers are for espresso shops, not the home. Solution: =
Remove the doser and grind on demand.

3) From: Rich Adams
A local cafe has a mazzer with doser, but not full, never is they say, they
grind and a dose with a combination of fast slapping the doser lever and
cycling the on/off switch.  A technique one has to acquire for sure.
Respectfully,
Rich Adams

4) From: miKe mcKoffee
OR keep the doser aka *grinds dispenser* on like I did Rocky. Use it for
grind on demand grinds dispensing, never for the *doser* to measure the
grinds for the shot. I measure for each and every shot and always grind just
before the shot. Sometimes it'll be a single double pull, often back to back
doubles for an Americano for Debi and I. A couple times a week it's a
routine 6 back to back doubles for a half gallon chilled white chocolate
Kona mocha. Or if company and making all the same etc... With the blade mod
to all six sweeps plus flux brush for chute clear gets virtually all grinds.
I easily pull back to back of different too, grind first and dispense into
SS catcher (lower portion of *tine* dispenser), then grind for second shot
into *dispenser* doser and pull on.http://www.kitchenkaboodle.com/imagepage.cfm?imagesku&915&cfidV088&cftoken†010785Kona Konnaisseur miKe mcKoffee">http://mdmint.home.comcast.net/coffee/rockycannister.jpgpurchased from:http://www.kitchenkaboodle.com/imagepage.cfm?imagesku&915&cfidV088&cftoken†010785Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

5) From: John Blumel
On Jan 6, 2004, at 1:46pm, Rich Adams wrote:
<Snip>
Or you can dose manually, by weighing the beans, and add one 'dose' at 
a time to the grinder. (If you keep the hopper on, you can close the 
'gate' and add a second dose, ready to go. It is said that grinding 
without the weight of a full hopper pressing down on the beans results 
in a poorer quality grind but I'm not aware of any particle size data 
to support this theory.) Grind the dose into the doser and then use the 
doser lever and a brush to get everything out. It's really not that 
much of a hassle. Plus, your going to want to clean the chute out 
anyway.
This leaves you free to do something else while your grinding -- like 
running water through the group head to cool your idle E61. It also 
makes getting the grounds into the portafilter fairly easy -- i.e., you 
don't have to use a scoop or hold the portafilter under your custom 
chute while you grind.
Of course, this entire topic is a bit of a religious issue. Do whatever 
works for you.
John Blumel

6) From: Gene Smith
<Snip>
"Blade mod," Mike?
Gene Smith
who seems to remember a Mod Mike from some Australian film...

7) From: miKe mcKoffee
Idea from and done similar too:http://www.quiknet.com/~frcn/Coffee/HowToDoser.htmlMM;-)

8) From: Steve Schoon
Well, I'll chime in with an opposite opinion.  I've had a MM for 1 year now,
and I can very reliably get 16-17gm in my portafilter by following these
steps:
 
- grinding into the doser first
- dispense into portafilter until the heap is a little above the edge
- knock on my tamping mat to settle it a bit.
- with the backside of my pinky finger, level the coffee heap
- still with the pinky, scrap across the top of the portafilter.
 
Bingo:  16-17 gm every time.   It did take 5-6 months of practice before I
could do it consistently.
 
Steve
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of alfred
	Sent: Tuesday, January 06, 2004 12:34 PM
	To: homeroast
	Subject: +Using a Mazzer and doser
	
	Don't quite understand the doser bit. In my case, I drink two, maybe
three espressos or combos each day after my press pot first thing in the
morning
	 Now if you are going to only grind as much as you are going to
drink in a day, how full is your doser?  If you are going to accurately
measure two shots, you still need to use the coffee scoop to measure
properly. If you just use the doser that is partially full you never get two
accurate measures.

9) From: james.garlits
This is a multi-part message in MIME format.
A doser works really well in a high volume establishment.  I was using the
term generically, I guess.  For home, using a measure is just fine, you're
right.
jgarlits


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