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Found 11 results

  1. If my grinder is currently set for an 18g VST basket, will that grind work for a single dose basket (eg. the stock Gaggia one)? My wife prefers the smaller single shot in the mornings, whereas I am on the double. Switching between the two is proving difficult, with the double dose grind setting choking up the single basket. Is that just to be expected? All input and suggestions gratefully received!
  2. 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
  3. In trying out a few methods I have been logging brews & for each method/brewer I have been doing 10 brews changing nothing but the coffee (generally sticking to my typical preferences of light & medium roasts, from a selection of roasters) - brew recipe, grind setting & brew ratio are kept constant for each of these 10 brews. Each brew is the first & only brew for that method, with that coffee, so there's no subconscious steering of the brew to make it fit expectations. What I'm finding is that overall the standard deviation is ~1%EY, averaged over 7 sets of 10 brews so far. For the more consistent recipes (averaged Sdevs over 6 groups of 10) it's 0.85%EY. For 55 brews so far, spanning 4 drip brewers, only 2 brews have fallen outside 18-22%EY. It suggests 95/100 brews will fall in the desired range, without adjusting grind setting. So what's the value of this? Well, it tells me how consistent I am with certain methods & highlights methods where I obviously need to take more care & thought. It also gives me a pretty good datum/start point for that method. Interestingly for me, it has shown that there is no reason why French press brews should be any more consistent than percolation brews, which struck me as little counter-intuitive. I reckon you could do much the same with taste assessment only, if you were careful & consistent with the other parameters. E.g. if you had a significant number of brews falling around/below 'like a little/don't know if I like it or not', maybe it's time to think about changing your start point for grind, pour method, or brew time. For example, I think I need to be grinding my French presses finer than I already have been, also steeping longer & I can see no benefit in rinsing & preheating white Filtropa 1x2 papers in Melitta style brewers (if of the appropriate size).
  4. Just took purchase of a Mazzer SJ. Have just got home to put some beans through it and they (from how he told me to set it up) very coarse! I put on the top burr and hand tighten thread. this is the resulting grind!! Black hopper lid filled with same cachoeira beans ground in my MC2 and in cup is same beans ground with SJ. HELP!! :eek
  5. OK, have had the NZ now for over 6 months, and i've been trying a few different beans which typically live in the 11-18, probably approaching 10kg of use. So i adjust it a little but often. Noticed today the number 20 where my thumb will rub against, is starting to wear away and is noticably smother (and fainter) than the 30. I haven't cleaned it with anything apart from th brush now and then. I'll post a picture over the weekend... and it is still a thing of wonder! :good: edit: the weekend has started It's kind of status badge, how many numbers have you worn off?
  6. Can other MC2 owners answer a question for me: The hopper on my MC2 spins as it's grinding. There is a scale marked on the hopper, to mark the grind setting (questionable in itself), but this presumably means the hopper is supposed to stay put? This would be useless if the hopper moves, which mine does. It doesn't spin uncontrollably, but moves round slowly as it's grinding. Is this normal? Surely not. Thanks
  7. I was wondering what grind setting others use on their rocky, especially with a classic for 18g/36g in 25-30 secs, with nice new beans, I am down on 1 or 2 I'm a bit concerned I'm right on the bottom end of the grinder, which just doesn't seem right to me - taking it to 0 changes the noise, so the blades are touching. the real problem is that from 1 to 2 changes the time from 20 to 30 seconds - I don't have any fine tuning so before I spend a billion quid on a grinder with 500 million steps, what do you think?
  8. 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
  9. Lately, v60 brews with beans ground with this grinder have been taking up to and beyond 5mins where the brew would usually drain by 3.5mins on the same grind setting and pour regime. I haven't interfered with the grinder in any way and everything else has remained consistent. I cannot understand why try brews are taking longer. I've tried going coarser but whilst those brews may drain quicker its not the taste/flavour/body I would usually get. I've since tried to clean any residual coffee in the burrs and start again but am still experiencing the same problem. In addition, I've been questioning whether I am properly replacing the top burr carrier on this grinder. It just seems to sit on top without being fixed into place in any way. Also have seen some discussion about which way around the top burr needs to sit but cannot notice any discernible difference. Any ideas?
  10. Having gotten my Lido 3, I couldn't resist a purchase of the Aeropress. It's arriving tomorrow (thank you Amazon Prime), what Lido 3 grind settings have you guys found to be good for use in the Aeropress? Searching online, there seems to be a whole concoction of variation, ranging from 8 to 16 notches?
  11. Hi all, I've just bought a Gaggia Classic and I can't quite afford a new Grinder on a Students budget so I have still got my Porlex hand grinder mill and I am not quite sure what setting would be best for the Gaggia classic standard portafilter. Does anybody else have any sort of experience using the two and could recommend the click-setting at which to put the grinder? Thanks in advance for any advice
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