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Slowpress

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  1. @Morningfuel I use my Aergrind for espresso on a manual lever, with no choking; but size of dose & tamp pressure, preinfusion & so many variables in bean & prep can make our comparisons misleading. However, I cannot fathom the difference in settings & speed we experience. That’s a puzzle. I haven’t any knowledge about whether the burrs have changed from one version to the next, but I do know a few Aergrind owners with speeds similar to mine. Maybe something has changed in the newer releases of the grinder, or could there be a quality control issue?
  2. Bigger burrs will grind faster but will indeed take more effort, as Northern Monkey mentioned. The Aergrind suits my needs well, both in performance & compactness, but that doesn’t mean it will be the right grinder for everyone.🤷‍♀️☺️
  3. Well, I’m mystified as I am not a fast grinder and not particularly strong either🤷‍♀️🤔... (I am dialled in close to one full rotation from zero, so definitely on the fine end of espresso.) I chose the Aergrind because I have small hands, and thus it was easier for me to hold & crank than with many other handgrinders.
  4. I use a very fine espresso setting & grind 16 grams (at a casual pace) in 45 seconds on my Aergrind...no time at all & very easy & smooth. I cannot imagine it taking much longer than a minute for the very lightest roast. The Aergrind is small & compact ; it can hold a single dose but not much more than that (max. of approx. 25 gram capacity); if you are grinding larger doses, you might want to go up to the larger options.
  5. 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.🤔
  6. 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
  7. 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).
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.)
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