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Zwanger

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About Zwanger

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  1. I messaged in total 4 or 5 admins/moderators and despite they have read my request nobody is doing anything. I would like, enjoy that you disable/delete/ban/inactivate my forum account, and if possible (low chance but worth trying) to delete my total of 10 posts on this forum. I waited for 48h after requesting this but since nobody is doing anything I created a topic. If you wanna help, please report this topic so moderators can see this and act. Big thanks.
  2. I would need 2 handels, but smaller than normal, as the PF is only 45mm not 58mm. The screw is M8 I believe, the right one is a 58mm portafilter with M12? right? Need to send portafilter to chroming, or eloxation.
  3. Woah the details and quality on these look fantastic. I would love one or 2 mini handles for my peppinas.
  4. The fact that is grind fast in the beginning and then is clogs/slows down ?
  5. Please, don't make me laugh. Versalab has a pre-breaker conical burr, so they can use a lower Wattage motor- multiplied with belts= cheaper, in this world everything is related to costs, cheaper is better to any business. The grinds are a bit better from the pre-breaker, but they are using a traditional italian flat burr set, that does holy moly fines, in the style of Mazzer SJ, or Ceado, or Compak. Ek43, Mazzer ZM, Mahlkonig Guatemala SB, Guatemala Lab, Guatemala k22, Mahlkonig Kenya, Favorite 2A/2AT, Zwanger grinder and many more don't suffer from the effect you are describing (because they have a bean feeder=augur-burr carrier- and because they have vertical burrs). The high speed evacuates the coffee fast so it doesn't change grind size towards the end. As for your "beloved" Versalab, you can see this video that shows your theory is false:
  6. Sorry @marc1882 I don't believe I am going to sell any of them soon. Need to send base to powder coat or to eloxation/anodizing. It took me some time to search for a machine that fits my needs. I would never consider a 1h heating long, big boiler lever machine, because I drink 1 or 2 espresso/day no milk. The water I dump after each use, fresh water always. PS: Already had Pavoni (to low dose out), Flair (to low temperature for Light roasts long shots), and almost got robot but (to low temp control for 1 minute shots+).
  7. A nice package from Francesco. Parts for La Peppina (new seal for the base, new set of gaskets, new better made bigger basket, new screws). Cleaned machine, put all new in, used silicone lube and did the test. Works like a charm, and I can up the dose cause of the basket up to 15 g in and 40-42g out, this is fantastic. The most visible improvement is the piston o-ring hold the water in, no more leaks so before I was pushing 30-32g out max, now I can push 40-44g out and I did a pressure test and it holds pressure for 3-5 mins no problem.
  8. You can use aluminum foil for the food industry. The cheap normal thin one has 6 microns thickness. But you need to make sure you clean the grinder really good.
  9. How would I know such thing? you need to make a bunch of laser analysis and even then it depends on how brittle the beans are, because the results can change from a roast level to another. You wont find this information anyway. And to make a grinder work at 200rpm you need a lot of torque. So you either need a strong motor, or a multiplying belt torque system. If it's to weak, with light roasts it will just go stall.
  10. Guatemala K22 has 71mm burrs, Guatemala SB has 73mm burrs, and I believe Guatemala Lab has 64mm burrs. Kenya has 64mm burrs, Favorite 2at has 64mm burrs, ProM has 64mm burrs. A grinder with horizontal burrs will never have the same result as a grinder with augur and vertical burrs (you comparison Lagom versus ek43). They need totally different rpm, system for charging the beans, and so on.
  11. Pushing to get out everything out of this coffee. For sure it's to light for espresso, need ultra fine grind and this is really hard to work with because if you are aggressive in PI or ramps, the flow slows down too much during pour and you get choked. The crema is really thin, but the taste is what I want for sure. If I grind coarse, I get a thick crema fluffy shot, with 15-18% EY and taste is just horrible. I am using a jewelry scale and the Acaia scale, to double check everything. The dose is the same 14 g (± 0.1 variations- not shown on the Acaia). The refraction are unfiltered and so will they remain, if you don't like it that's it, I am not a lab and I will not filter my refraction. 14g in dose remains the same, always. Temperature has no impact on EY. Shot 1 : 14 in/40 out- 9.1 TDS = 26% EY. Shot 2: 14 in/38 out - 9.2 TDS= 24.97% EY Shot 3: 14in/41 out- 8.6 TDS= 25.18% EY The variations in EY are the tweaking with coarseness on grinder. The changes are minimal, under 1 mm finer or coarser. Shot 2 was to coarse, shot 3 was to fine. Shot 1 was almost spot on, but I believe the 1:3 ratio is to much, and should try to stop at 1:2.5 or 1:2.7 The spots of oil on 3rd shot tells that the grind is to fine and you start to separate to oils (no more emulsion). The shot starts to get nasty, with a really wacky bitter aftertaste.
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