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Found 76 results

  1. Only recently discovered these things existed, which one do you guys use?
  2. So I've just picked my new, to me, Super Jolly from Mr Latte - thanks very much by the way - but have already hit a problem. Up until now I have been using pre-ground coffee, Illy mainly, with the pressurised filter basket in my Gaggia Classic. Now that I can grind I have moved to using the standard double basket but when I went to use this for the first time I got nothing out of the portafilter. You can hear the machine labouring but absolutely no espresso. When I empty the filter basket there appears to be a hard crust at the very bottom. If use the Illy I get something out so I am guessing that I have the grind too fine on the on Jolly? If this is case how much of an adjustment do I need to get into the right grind zone? I know I can experiment but I am trying not to waste too many beans. Any observations appreciated.
  3. 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!
  4. 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
  5. 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,
  6. 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?
  7. 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.
  8. 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?
  9. 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?
  10. 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?
  11. 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.
  12. 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
  13. 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!
  14. I normally buy my beans from Two local roasters in rotation, method and James Gourmet, last week i decided to try another one that is localish, black mountain roasters. I ran out of beans before they delivered, they seemed to take a bit longer than the others. Anyway I got some supermarket beans and no matter what grind setting i used, it over extracted, in fact there was no pressure what so ever. So I will have to use the pressurised basket for the rest. I have never had the problem with beans from the roasters. Anyway, I now have the beans from Black mountain coffee and they are fine, took a couple of times to find the right grind setting, but it proved that it was the beans and not my machine. I never thought it would make so much difference, i learnt my lesson
  15. Hi guys, Looking very likely that I'll be pulling the trigger on a Sage DTP for £234 with 3 yrs warranty in the next couple of days. The issue I have is grinding. I currently have a Wilfa Svart for making French, v60, aeropress and Turkish coffee but espresso is my favourite method of getting my hit. I don't drink milk at all either, so all black. Whilst I was looking at second-hand grinders, likes of the Super Jolly etc, I noticed the Niche. It's twice my budget, but I'd have a couple of months to make the difference in buying a Niche instead. The fact it's small and compact and can be used for different grinds is very attractive. How well will a Porlex Mini do as a stand in for espresso for a couple months, or am I better looking at the likes of Hasbean sending me a pre ground for espresso instead?
  16. Hi, just got myself a V60 & a Wilfa Svart grinder & was wondering where people with the same set up tend to have the grinder set? My brews were taking nearly 5 minutes so I've been making the grind coarser... Gone from the 1st R in Aeropress to the A of Aeropress & just gone down a few clicks more but still taking over 4 & a half minutes... The dialling in is incredibly satisfying, I love discovering the taste of a new cup but I'm on 4 for the day already so thought it might be an idea to ask I case I'm waaaay out.. Thanks guys, this is my first post so apologies if it's in the wrong place or doesn't make sense..
  17. Handy blog from Square Mile about grind size/settings on the Wilfa Svart. http://www.squaremileblog.com/2018/06/26/wilfa-grind-size-guide/
  18. 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?
  19. 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!
  20. Okay, i'm starting to notice a theme here. I struggle to dial in La Cabra beans. Two different machines, two different grinders, same result. (Professional Gaggia 2 group & grinder, as well as the Nuova Simonelli Oscar II & Eureka Mignon) I'm coming across this strange phenomenon where I'm able to see a flow starting at say, the 8-9sec mark (following pre-infusion), followed by a fairly syrupy start (all good, I think) only to be followed by quite a watery body. I'm still getting a reasonable volume out (18g in, 34 - 40g out), but it just doesn't look or taste right. I totally can't put my finger on it and I don't know why. I've tried increasing the dose slightly (18.2-18.5g or so) but that doesn't help. One strange thing I have noticed is that a La Cabra grind always requires a finer grind than any other bean, as well as the ground coffee held in the portafilter always looking way less than a normal 18g dose would look. Again, no idea why. Anyone with more wisdom than I care to advise?!
  21. 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.
  22. Does grind quality really a make difference in bring out flavours/taste of beans profile? more in terms of filter brewing and might sound a bit a daft question. I recently sold my Hausgrind and reverted to the Hario Mini Mill but can’t quite tell if it a better brew or not. Apart the speed of grinding. I will eventually end up getting a Wilfa Svart. Equally will it depend on the bean, not particularly enjoying my latest Hasbean selection. Wondering if grind quality would pimp things up or bring better flavour.
  23. 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!
  24. Hi All, Owing to my main grinder suddenly going down without warning I'm using my backup (an old Krupps burr grinder). The particle size on this grinder is slightly larger so I compensated by tamping firmer and my machine still choked slightly. I was wondering what people's experiences had been regarding finer grinding vs firmer tamping vs volume in portafilter.
  25. Hello everyone :-) New to this forum and I just got my Barista Express 870, this forum has been great to look through for tips and tricks - so thanks to all that are taking the time to add their input! I am hoping you can post your settings when using an espresso bean (I do understand that different beans require different grinds). Feel free to add the bean type you are using and how fresh it usually is. edit: This is meant as a info thread on what setting the different forum members have. I have upper burr set on 5 and side on 9, two weeks old local espresso beans (20 gr double shot) giving good crema and taste. What is your upper burr (1-10) and side (1-12) grind setting?
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