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Found 7 results

  1. So I upgraded from a Sage DTP to a Niche Zero - I couldn't resist the lure of a discount through the Indiegogo campaign. Generally, I love the design, quietness and functionality of the Niche, but I'm struggling to find the ideal grind setting for good espresso. The adjustment ring on the Niche has espresso marked as a grind setting in the range
  2. Hi All, I have recently acquired a Sage Smart Grinder Pro. I dialed it in to give me 14g of ground espresso, to give 28-30 grams of liquid espresso in 25-27 seconds. I am aware that all grinders will not be the same however I saw a video by seattle coffee claiming that the setting should be I think it was around 8 on the machine. I'm currently at setting 3/4 depending on the bean used, with the internal burr set to 5. Is it worth adjusting the internal burr to decrease the grind setting? This is my first proper grinder and don't want to damage it / excessively wear the machine out. Any help would be great. Thank You. John
  3. Using various types of pre-ground, I generally find: [email protected] = 90g Out. But, this new pre-ground seems very different. After normal tamping the water doesn't penetrate the coffee grounds, instead the water starts to spill over the rim of the portafilter. When the portafilter is removed, you can see clear water sitting on top of the grounds like the puck is waterproof or something. Another thing, the tamp doesn't spin freely on top of the grounds like normal, instead it sticks and is difficult to spin when under pressure. The only way I've found to pull a shot is sit the tamp on top of the grounds without applying any weight, which is just enough to flatten but no more, even so: [email protected] = 60g Out I'm guessing it's been ground too fine or? ..& what is the best way to use besides putting it in the bin?
  4. HI, i have a percolator at home and was wondering what is the best grind of bean for this device. Should it be more like espresso or more coarse like a french press? and robusta or arabica? interested to hear your thoughts!
  5. I've been trying to follow Tim Wendelboe's recipe for Aeropress: https://www.timwendelboe.no/aeropress-brewing-guide The coffee tastes quite strong, but also kind of bitter and burnt a little bit, which tells me it is maybe over extracted, although I feel that my grind is quite coarse. I have a stepless Ascaso i-1 grinder, which has 54mm flat burrs. Though the grinder doesn't seem very stable, with the hopper jumping and moving around when grinding. As I have no reference point of how a consistent grind should look like, and what grind size I should be going for, could someone with a trained eye , tell me if this grind is consistent or not, or if it is too coarse or not? https://dl.dropboxusercontent.com/u/5519956/IMG_3308.jpg
  6. I thought I had better join after obtaining good advice from 'Godders' thread on pressurised filter baskets. Like him, I have a Dualit Espressivo (following a Briel - not bad and a cheap DeLonghi - not good) which has gone wrong (sprays coffee from the brewhead), but which I hope to fix with a new gasket (that is now on back order). Thinking I may not be able to repair the Espressivo, I started looking at alternatives online and this opened my eyes to what's out there and the fact I might be missing out using pressurised baskets. It also provided me with reasons for the lack of consistency when I make an espresso - usually pours too fast or too slow. If I continue to use the pressurised baskets, can anyone recommend an off-the-shelf ground coffee with the correct grind size? I currently use Lavazzo Nero (like the flavour), but apply only a light tamp (probably explains the inconsistency). Also, if I continue with pressurised baskets, should I ditch the filter papers? Back to Godders thread and I am thinking of buying the Krups non-pressurised basket that is said to fit the Espressivo. Going down this route, I assume I will need a decent grinder? Can anyone recommend one (I didn't want to spend loads)? Sorry about all the questions; it is just my train of thought written down. Any responses will be appreciated, including advice that I am heading in the wrong direction and should ditch the Espressivo and buy something completely different.
  7. As I have a limited budget, I recently bought a Heston Blumenthal Sage Pro grinder. It looked very nice and was easy to use. One snag: it didn't grind fine enough for espresso! I dialled in the very finest setting and the brew rushed through the portafilter in 10 secs. There is an additional 10 step fine adjustment on the top burr assembly and I set this to the number 3 (two above the finest setting). The extraction rate was then 60ml in 12 seconds, again too fast for a decent brew. At these settings,the motor started to labour and afterwards the top burr was so tight that I had to wind the knob back before I could release it for cleaning. I sent the machine back. My previous grinder was an Iberital MC2: rather crude in construction and though it tended to retain grounds, it lasted 7 years before blowing up. There was plenty of leeway on the grind fineness and if I overdid it , my machine would choke off. I expected the Sage to show similar characteristics, but it fell far short. While waiting to decide on a replacement grinder, I bought a can of Illy espresso and that too extracts far too quickly. With my old grinder, extraction did not begin until the gauge ramped up to 10 bar, with the Sage and the Illy grind the pressure never exceeded 4 bar (?) I am beginning to wonder if my machine is at fault. I have an ECM Barista and I am using 14g in a double portafilter. It has always given good results up to now, though. Is it necessary to have a very fine grind for an E61 grouphead generally? Will the Eureka mignon grind fine enough if I go for that? Advice will be gratefully received...
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