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Slowpress

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  1. I’ve wondered about this, too... it would be so much simpler to use if it worked! I have an airscape but don’t want to risk ruining the seals with an experiment.🤔
  2. I agree with much of what’s already been said. My strategy is a wee bit different, but same idea overall. When I get a bag of freshly roasted beans, I wait a few days for whichever day yields the optimum taste (anywhere from 4 to 10 days, depending), then I divvy them up into small baggies, putting about 4 doses in each baggie, suck out all the air *with a straw* (don’t laugh!😉), seal the bad, and drop in freezer. When I remove a dose, I do it quickly, seal baggie back up quickly & put it back in freezer. (Because there are so few doses in each baggie, I haven’t found this quick back & forth in & out to cause condensation or deterioration.) I re-use those wee baggies for as long as they perform well, too!☺️ I grind frozen beans, direct from freezer to grinder, no delay.
  3. Edit: based on subsequent posts, I guess my official setting then would read 0.12 (not 1.0.0), since I am just shy of a full rotation from “flush burrs”. (Aergrind with metal lid model.) I use a very fine grind with a low dose, as opposed to a large dose with a coarser grind setting. Settings will vary considerably, based on your own recipe. @a_aa Attached picture attached shows that tiny screw you queried (the screw is not visible if top & bottom of grinder are joined together).
  4. I have my aergrind set around marking “12” (almost one full rotation from zero), so I guess that is represented as “1.0.0”. It’s a relatively fine grind, and makes a very nice espresso.
  5. Turn it on briefly after a short vacuum in the burr chamber area, then vacuum again, and run again. The vac-run-vac-run cycle invariably dislodges stubborn bean fragments that jam it.
  6. There are manual options that are within your budget, give great espresso, and will teach a great deal along the way: the Robot and the Flair are two examples.
  7. I reference my settings similar to you @Skizz. I do find this grinder shines in producing a very sweet espresso when dialled in at just under a full revolution from zero. (for example, I am set at 11.2.0.) Such a fine setting does require a very light tamp, and a controlled preinfusion. It does not choke if the tamp is light, and the result is a much sweeter, fuller textured shot.
  8. N.B. I’d like to edit my previous comment: the new Feld 47 burrs are, of course, larger than the burrs in the Aergrind (38mm). (The old Feld had same size burrs as the Aergrind, but that is no longer the case.)
  9. Thanks @lake_m! (And if you have also compared them for espresso, I’d like to hear your findings there, as well.)
  10. @lake_m If you get a chance, after you receive your new Feld 47, I would be interested in hearing if you notice a taste difference between the Aergrind & the larger burrs of the new Feld 47.🤔
  11. Does anyone have suggestions for a product to remove or diminish minor scratches from shiny stainless steel surfaces? Is there a recommended polishing compound that will buff out superficial marks, and not do damage in the process?
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