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Found 8 results

  1. I have used the grinder for a year and it was great until my shots slowly started getting faster and I can't dial it fine enough anymore before the chirping starts. I have been buying coffee beans from the same shop and the beans are freshly roasted so that's not part of the problem. I don't drink a lot of coffee either so I don't think it's the burrs wearing out. Been cleaning it every month or so by opening up the top and removing the bottom burr carrier to suck up the old grounds. Any idea what the issue might be and how to fix it? Warranty is expired.
  2. I've gone and opened my ceado e37s up to give it a clean, and to see if I can work out why doubles were taking 10s to grind when for everybody else it only seems to be around 5s. In the process I've gone and removed the flap which seemed to have a lot of compressed grinds behind it which I thought might be causing the issue. However, now that I've gone reassembled the grinder, the grind is extremely coarse. I adjusted the grind adjustment collar thingy, but even though I can hear the burrs chirp, backing off slightly still causes super coarse grinds. Does anybody know what I've forgotten to do? The 3 screws seem tight enough.
  3. 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?
  4. Afternoon peeps, Following on from my previous thread about my Gaggia Classic, it was suggested that I post up a photo of my espresso grind. I'm getting much better results since i've wound back my Iberital MC2 for a coarser grind. For piece of mind though, what do you think? Does it look ok for espresso?
  5. A while ago, when I refurbished my own Mazzer grinder, I debated whether to remove the rough looking Mazzer badge from the rear of the grinder and repaint it (which I did) or to just buy a new one. At the time I decided that I wanted both options, so bought a nice new badge as well as new silver "Coarse - Fine" and "Rotation" stickers as mine were looking pretty tatty. Having gone to the stupid lengths and costs, with paint and brushes and the time and effort, I wished I'd just not bothered with the old badge and simply replaced it with the new. However, as they were hours that I would never get back I decided that the refurbed badge was damn well staying... so didn't use the new badge at all. But - it dawned on me that others must have a scruffy looking badge, and probably missing or rough looking stickers - so I've put this little kit together to try and help: I've got a few... and am pricing them at £10 each inc postage to the UK. That's for the 4M badge, a "Coarse - Fine" sticker and a "Rotation" sticker. All original Mazzer parts and brand new. No, I won't split this package (eg. if you're just after a sticker) - but advertise the fact on here and you may find someone else who only wants the badge, and you can sort it out between yourselves. It's the same badge and stickers for every Mazzer grinder. (White blob on 4M badge is just a piece of packing polystyrene that I missed!)
  6. I am new to coffee machines and grinders but keen to learn. I have a DeLonghi Dedica espresso machine and a coffee grinder. I have noticed that the coffee in the filter holder after making coffee is quite sodden with my coffee made in my grinder, whereas with pre-ground coffee it is always impacted and relatively dry. I always use the same pressure with each for tamping. Can anyone tell me if this mean my own ground coffee is too fine or too coarse please?
  7. I'm a big fan of cafetiere/french press coffee, and have decided to 1) make the move to grinding my own beans, and 2) put together some kit for travelling, which I have to do a lot. I need to buy a grinder which I can use at home and pack to take on the road, which probably means a handheld rather than a knee held one (electric is right out). I've been recommended that Hario Mini by a friend who is a consultant barista (yes, apparently that's a thing), but then reading made me think for a while that a Porlex would be better (and the larger Porlex is still only as big as the Hario). Then I saw the Zassenhaus Havana, and my love of beautiful things kicked in. Trouble is, the Zassenhaus is out of my current budget. Scrolling through eBay, I found lots of brass grinders from Turkey, some claiming to be vintage, some new. I wondered whether anyone has any experience with these; are they tourist junk, or are they good? Are they only good for very fine grinding, or also for coarse? I'm using a Bodum Travel Press at the moment. I realise they're going to be heavy, and I'm sure the Hario will do at least as good a job, but I really try to only buy items that I love, and for the same money, I love the appearance of these a lot more. For that matter, has anyone used a Zassenhaus Havana for coarse grinding? I might consider the Hario for now, and save up for a Zassenhaus. Thanks in advance, and sorry for the unstructured nature of my questions!
  8. Just ordered an Aeropress after reading lots of good things about them. What put me off, initially, was whether the paper filters affect the taste. When I last used a filter drip system, many moons ago, there were concerns that paper filters used chlorine bleached paper, I recall, and this adversely affecting the extraction. Can't find anywhere whether the Aeropress filters use chlorine bleached paper. Then I saw that Hasbean and Cream Supplies offer a choice of stainless steel filters - coarse and fine so I decided to go for a fine one to give it a try and compare to the supplied paper ones. The blurb said that it gives a sweeter extraction. Would be interested to hear from other forum members on their experience of using a fine stainless steel filter over the paper one.
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