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Found 75 results

  1. So, took my Aergrind apart today and layed it out, it unsurprisingly works in essentially the same way as the Feldgrind. You dont actually need to fully disassemble the grinder to remove the burr assembly. You can just keep winding the settings coarser until the grind setting collar (2) comes off, then the bottom burr assembly will pull out of the bottom. [Having now added an o-ring, this will actually be more difficult with the o-ring installed as the bearing struggles to push past it] There should be a o-ring here: If your Aergrind is very easy to adjust or seems to be slipping as you grind this is probably the culprit. Anyway - Knock are kind enough to be one step ahead of their own mistakes in this case and provide some spare o-rings in the pack (or at least the KS ones did) so I was able to fix immidiately. Haven't tested yet but as there was only a little slip without the o-ring I imagine this is now fixed. I'll probably be putting my Aergrind up for sale soon now that this is fixed. I dont really need the portability and although it likely makes no difference in the cup it has more burr wobble than the Feld so given the choice I'm sticking with it's larger older brother!
  2. Only recently discovered these things existed, which one do you guys use?
  3. Evening, I've been practicing with some Co-op beans and trying to get a good ratio/pull time on my DTP. Good beans are arriving tomorrow but thought I'd get used to the whole process with these ones first. Grinding 17g into the pf straight from the SGP. I don't have a funnel and therefore clump management isn't the best. A funnel is on order. I'm aiming for roughly 1:2.5 in terms of weight in/out. Shot 1 - Grind setting of 8. Absolutely nothing out of the machine and it shut off after a minute. Water on top of puck. Shot 2 - Grind setting of 9. A total of 4g into my cup. Water on top of the puck again. I went to bed a thought about reading the manual. I didn't read the manual. Morning came and I read on here that someone suggested a grind setting of 15. I gave this a go: Shot 3 - Grind setting 15. A little better but the flow was still drippy. I probably got around 30g in the cup. Tasted awful and bitter. Really gloopy puck. I thought 15 was quite a course setting so decided to change a different variable - my tamp. Shot 4 - Grind setting 15. Lighter tamp yet still quite firm. Stopped the machine at 48g. Not as bitter as shot 3 but still not great. Shot 5 - Tried to replicate shot 4. Not sure what I changed but it was rounder in taste. Perhaps a slightly lighter tamp. Still too smoky to my tastes though. Puck was still kinda gloopy. I can see two things hindering my quest for coffee greatness here: 1) Co-op beans and C) clumps perhaps leading to channeling. Though saying that wouldn't this lead to water running through too quick and therefore sour tasting coffee? I'm a little surprised that the lower grind settings don't give any results at all, especially as I've read that SGP owners have struggled with not being able to grind fine enough on this grinder. Any pointers greatly appreciated, even if that includes "wait for your new beans to arrive". Cheers David
  4. Hey all, Im about to invest in a grinder, What grind should i be aiming for for an Aeropress using the standard paper filters? For example 1-10 (1 being espresso fine, 10 really large grind) Thank you in advance,
  5. Hi, I was just wondering how you dial in a bean with your mignon. I tend to start with 1/2 settings I.e. 0, 1/2, 1 on the dial. Then fine tune it to the nearest 1/4. Is it worth trying to control it to a finer level?
  6. Hi guys, Hi have a slight issue with my extractions and I am having trouble finding a solution. When i make an espresso I often have some water left on the top of my ground coffee inside my portafilter. The coffee I make is good but I stil think I am doing something wrong, I had a look at having a longer or shorter extraction but the results are quite similar. I was wondering if any of you had the same problem and if someone found a solution? I know they are loads of parameters to look for when making an espresso but I was wondering if there was a simple solution out there? Many thanks C.
  7. Hi I'm using a DTP and newly acquired Smart Grinder Pro. I dialled in initially with Coffee Compass Mystery beans (about 25 days since roast) and got great consistency and extraction with the grinder on setting 11. Today I changed to HCR Workhorse (12 days old) using same variables but it choked the machine. I eventually got a decent tasting shot by reducing quantity by about a gram and increasing grind to 14. So can I take a basic understanding that fresher beans require coarser grinds? Is there a general rule of thumb people use to judge roast age/grind size? And just to help my brain accept this can someone explain why? Is it to do wit carbon dioxide?
  8. Just opened the CCD I got for Xmas. Hmm I don’t like it so far. It’s taking me about ten mintutes for all the water to drain out of the vessel and I always end with a bit of residual water left. I am using my Hausgrind at 1,8 and tried the recommended FP grind of 2,0 as per MBK website still the same. Also using the filtropa paper size 4. The recipe is standard on the box: 20g coffee Ethiopian Modern Standard from Sainsbury’s 300g water steep for 4 or 5mins I watched some videos on YouTube with 1min drains :0 Anybody got any advice is this a common thing with CCD?
  9. Assumed is that we have fresh beans with same age and we want the same output from every beans I noticed that all beans (different sorts and mixes) from one roast house needed a much finer grind than that from another! Is that saying anything about the quality of the roast house? And if yes, which is better? Beans needing a finer or coarser grind?
  10. Hello folks, Quick question - when I remove the portafilter having poured a shot on my Gaggia Gran Prestige, there's a lot of pressurised hot water which spurts out as I release it from the machine, which causes coffee grind and water to spurt all over the machine and surrounding areas. I'm wondering what could be causing this? Perhaps I'm overfilling the portafilter? Or the grind is too fine? Should I not be compressing the grinds in the portafilter? Any tips would be appreciated! Thanks so much.
  11. After quite a few months of learning to pour a decent shot on my Silvia matched with a Sage grinder pro im having problems with getting a decent decaf shot. I recently bought an 18g VST basket which has massively improved my shots with normal coffee as im able to dose more coffee so my ratios are better. However, when trying decaf i dose 19g and get 38 out in like 10 secs. This is on the finest grind setting too. Wont be using the decaf for that much longer as its only for the wife whilst shes pregnant. Also, if i do want to upgrade the grinder what would you guys recommend? Thanks
  12. I am selling my Mahlkonig K30 since my Niche has arrived and sadly I am unable to keep both. I do still feel I could use this for parties we have but my wife isn't letting me entertain the idea sadly. I am including BOTH the tall and short hoppers, as well as some secret goodies for it's new owner. This grinder has a USA standard three prong plug and I found this link for more specs on dimensions, volts, etc. https://static.prima-coffee.com/mahlkonig/commercial/k30-es-spec-sheet.pdf I am located in the States; Chicago to be specific. I am able to ship it overseas hence posting it here. I did ask a Mod about this and they have OKed for me to do so. This was used for about 1-2 MAX a day, if any were made. I am asking $1100US(SOLD). If you do happen to be local or in a somewhat reasonable driving distance, I would be happy to meet you. Or if you're local, come on by!
  13. Hey, I'm looking around for a hand grinder under £60, I do eventually want to get a Aergrind, Lido or something of that sort but don't have the budget for it right now. Looking for something decent until I do, not expecting incredible results. I usually make coffee with an aeropress or v60, I've tried some of the very low end grinders and they were atrocious at coarser settings. I've been told to consider a Rhino or Porlex? Are there any other decent grinders at this price point?
  14. hi all as per title, any one tried this? only comes in 1kg bags so wanted some opinions before i order. http://grind.co.uk/shop/grind-coffee-1kg-bag thanks!
  15. Hi there, Is it possible to get the best out of a handheld grinder or does it not compare to what you get from a machine grinder? is it how fine you can get the grind that makes all the difference? thanks for reading, B.
  16. I have been 'into' coffee for barely five months now, during which time a lot of water has flowed under my particular bridge, as it were. I started out with a cheapo Cookworks from Argos, very soon upgraded to a S/H Gaggia New Baby with Silvio wand, then leapt up to my 'dream machine', a QM Verona. Grinder-wise, it's DeLonghi to Iberital to SJ to Royal, all in the same timescale. Nick-nacks have gone from nothing to milk thermometers (essential for me as my delicate little fingers can't take the jug temperature), open PF, VST baskets, scales (various), timers (various), Click-mat, tamp stand, Pergtamp, 0.5mm gliceur, several milk jugs, etc. etc. etc. And a Brita 1200 filter soon to be plumbed in. Bottled water is used for the time being. Well and truly hooked, I'd say. The 'spresso I drink is invariably latte (flat-white?) as I'm not really keen on straight shots - even the high-end Godlike stuff made at May's Rave Rave. As I seem to have taken to running before I even learned to walk, I'm not sure how to determine what's a good shot and what isn't. That's where I'm looking for a bit of guidance. In order to make a 'spresso, I merely dial in the grind such that a 27sec 'pull' gives 1:2 in the cup. So 15g in 15g VST gives 30g, 18 in 18 VST = 36g and so on, all in 27secs. Tamp is consistent at 30lb (clickmat sees to that). I've never really deviated from that rule of thumb. I then go on to add stretched milk of course, to make my much enjoyed lattes. I'm not quite sure what I'm asking here, but I'm certain there's much more to it than that. Oh, and when taste notes talk about wild strawberries, goosegogs, lemons, limes, chocolate malt or whatever, I frown and nod sagely, but in actual fact, I can't really detect any of it. Don't get me wrong, I love the whole coffee thing to bits, but coffee tastes to me like, well, coffee! Some nicer than others but descriptive words elude me, so I'm never quite sure just what I've done to get a particularly nice tasting cup. Maybe my palate was just right for the moment... I don't know. But I doggedly follow my 1:2 in 27secs target. I guess what I am asking is for some kind of guidance on what I could do to broaden my experience... but I wouldn't have a clue on how or where to start. By the way, I've no wish to branch out into brew methods other than 'spresso. I enjoyed Patrick's most capable and fascinating presentations at Rave, but they're not for me. I'll stick with the Verona and hopefully, broaden the kicks I get from that. Does this make sense, anyone, or even sound familiar with some of your own deep-down feelings? Tony.
  17. Usually I've been dosing at 16g, with as fine a grind and as light a tamp to give a mouse tail when giving a good pull. Decided to try 15g instead to get a 1:2 ratio (Square Mile, Red Brick) and ground a little too fine as I was lifting the back of the La Pavoni up when pushing down on the lever. Managed to get drips out to start with, eventually getting a trickle but it took a while. Persevered as I didn't want to have a sneezing fit all over the counter. 15g>30.2g. Surprised at how good it tasted.. Got fruity cherry and caramel out, checked the packet and that's what it said. It was hard work though and I was worried I might break it as it did not want to move a first. Lessened the grind and tried again, stiff pull at first but got a steady mouse tail with pressure lessening all the time - noticed less crema and wasn't as nice. Could be a couple of things, one must be the heat build up after the first shot? I'm going to have to do this again, to discount any variables (but not at the minute, too much caffeine lol). What have others used as recipes/ratios for best results? I know La Pavoni's can be fickle creatures due to temp build up, but I only do 2 shots at any given time anyway so it's never been a problem to me.
  18. Yesterday i pulled two shots, they were the best espresso i've made to date. I only had 100g or so of beans so i ground them all up...(today) same bean....same grind setting, same dose, same basket etc. 1st shot...i thought i hadn't tamped hard enough (not that i tamp hard but you know what i mean) but i didn't wanna go back and mess with it. Choked the machine... 2nd shot...i put it down to one of those things and tried again....choked again. 3rd shot...tried a light tamp....choked again. Machine now off *not impressed* I'm having a beer instead....
  19. Hi, this is my first post on this forum so the whole making espresso's is pretty new to me! Anyway i'll get straight to it. I've recently picked up a gaggia classic and Graef cm80 grinder off ebay and have been enjoying making espresso's, however I can never seem to get a good espresso shot consistently. I measure out exactly the amount of coffee i use and it's normally around 18-20g. I usually have to use the finest setting on my Graef cm80, and I try to tamper as evenly as possible, but I find that even if i put in exactly the same amount of coffee and grind it exactly the same I will pull a massively under-extracted shot followed by an over-extracted one. I can't seem to get any consistency in my shots! I probably waste at least half my coffee in useless shots just because I can't figure out any formula for how to get the right shot, it's very annoying. For example, today I changed my grind setting by 5 increments and it made no difference to my shot of exactly the same quantity of coffee - it was still massively under-extracted. It's putting me off using the gaggia classic and I find I'm just making filter's more just so I don't waste coffee! Any help would be massively appreciated, does it sound like the grinder is the problem? Maybe it could be giving a inconsistent grind? or could it be something wrong with the gaggia classic? Thanks for any help!!
  20. It started with having a double espresso at The Grind, Stratford and I was hooked and a little obsessed, with achieving the same results at home. So it brought me here to the coffee forum UK and within a short space of time I now have sitting in my Kitchen a La Pavoni Europiccola and Mazzer Super jolly, well they're actually next to the kettle and the Kenwood food mixer much to the annoyance of my better half, who to be honest, has been quite sympathetic with my coffee obsession but I've promised to rejig a little to make it look a bit more kitchen friendly. So now I have brought home some of Rave's Italian Job espresso itching to get going, but before I begin I wanted ask some you leaver lovers how fine to go on the Mazzer ? Is it all the way, nearly all the way ? I've already been told the tamping has to be light but the grind fine, but how fine to go....
  21. I have bought a new Gaggia Classic machine and own a Dualit Burr Coffee Grinder 75002 (£60-80). I am finding that I can't get the magic 20-25 seconds on a single shot with the finest grind setting and tamping down. I have been using 9-10g of ground coffee to stop it coming through too quickly - and even then it tastes very bitter. After purchasing the Silvia wand upgrade and unpressurised baskets I'm over £200 out of pocket and can't get a decent espresso. I've seen that the Iberital MC2 is the way a lot of people go - but plus VAT and P&P it's in the bounds of £150 again. What options do I have regarding hand grinders - are they a good option and can they perform better than the Dualit I have? I.e. Hiero grinder vs Porlex?
  22. Howdy brewers! I'm holy resigned to accepting that my Preciso produces a significant number of fines as to require a much much coarser grind than should actually be needed to achieve desired total brew times. I'm just wondering if y'all would be interested in comparing grind sizes used for your v60s or Chemex by posting photos. I'd say a few grams spread out on a piece of white paper with an area compacted by your finger. I will get a pic up this afternoon of my finest gravel. I'm using 17g in a 2 cup v60. Obviously 1 cup and different size chemex all use different grind sizes but I'm still interested to see the general shape of things. Also state your grinder.
  23. Handy blog from Square Mile about grind size/settings on the Wilfa Svart. http://www.squaremileblog.com/2018/06/26/wilfa-grind-size-guide/
  24. I'm posting this here, as my other thread in the Eureka area is a little dead! (https://coffeeforums.co.uk/showthread.php?43057-Burrs-touching-to-get-a-fine-enough-grind) If you've been following - I've discovered that my Mignon II's burrs don't seem to be parallel. I'm getting a chirp when zeroing them out, but it seems to be 'catching' the top burr more on one side than the other, when I turn the bottom burr by hand. I've tried shimming the other side to this high spot, but to no avail so far. So, I'm putting it out there to anyone who might know more than me! What am I doing so wrong? In this video i'm turning the adjustment dial so the burrs touch (hard with 1 hand, my apologies!) and then grinding from there so you can see my 'finest' grind available. As it may or may not be visible, the grind is way too coarse. I'm getting a 18g > 40g in 15 seconds. [video=youtube_share;_ocvLLokDoI] Second point, i've noted that despite the screws being tight on the top case, if I were to place pressure on one side of the grinder there's an increased chirp - indicating a high spot, maybe? [video=youtube_share;30yvxw7SgOM] I did shim the bottom burr to reduce the perceived unevenness of the bottom burr, but if anything, it's worse now than it was. At a loss, here!
  25. I just got a well used Mazzer Mini which had been in storage for a while. I gave it a general clean including the burrs, but when I put it back together again it isn't grinding fine enough. If I turn the wheel towards finer, there comes a point where the beans don't go down into the burrs at all. If I turn slightly coarser the beans start going down again, but the grind is rather coarse still. Can someone explain? If the problem is worn burrs I've ordered some "Nearly new" ones off eBay which should arrive in a few days. I don't know how to tell the sharpness of burrs - run your finger over them (I did and they aren't cutting sharp) or look with a magnifying glass.... Over to you guys.
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