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Shot is too fast

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Hi guys,

 

im still really struggling to get close to a 1:2 ratio. Can’t really understand where I’m going wrong.

i measure 18g.

Grind at a 4 setting on Sage pro grinder (have already moved the top burr to setting 4.

break clumps up and put into portafilter.

Tamp then put portafilter into machine and go. Closest I’ve got is 20secs at 36g out.

Starts off at a slow speed as you would expect but then quickens up so fast.

Will try and get a vid up shortly

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Grind finer


What's the point...it'll only change soon!

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I was surprised at just how fine I had to go to start getting decent length extractions. Since purchasing a Mazzer Royal second hand, it's made a world of difference. It took me a month or two from purchasing my Silvia to realise, but to get shop-quality espresso extraction, the fineness and consistency of the grind is crucial, and only seems achievable with a decent burr. This is after only playing with dialling in the Mazzer for a day (it was delivered yesterday). The difference is huge!

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Make sure your grouphead screen is clean ! I suggest you to unscrew it and clean all the parts. This may help you avoid heavy channeling.


Single dose FTW !

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On 07/05/2019 at 18:01, sheitan said:

Make sure your grouphead screen is clean ! I suggest you to unscrew it and clean all the parts. This may help you avoid heavy channeling.

I second that .

 

And use some sodium Crystal's to clean all the oily residues (or pullycaf)

I use a blind basket once a day, with simple water it keep the grid clean longer.

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You can test your grind between 2 fingers it may aggregate a bit but no fingerprints on it.

 

If you do that often you will get a feel for that.  I was said it helps to see if the beans are fresh,too. (Not very dry)

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Hi guys,
 
im still really struggling to get close to a 1:2 ratio. Can’t really understand where I’m going wrong.
i measure 18g.
Grind at a 4 setting on Sage pro grinder (have already moved the top burr to setting 4.
break clumps up and put into portafilter.
Tamp then put portafilter into machine and go. Closest I’ve got is 20secs at 36g out.
Starts off at a slow speed as you would expect but then quickens up so fast.
Will try and get a vid up shortly


I regularly ground at 1 & 2 when I had one, I’d suggest trying some different beans before you wind yourself up about it. I’ve had a couple of roasts lately that just haven’t been right both of which were gushers, and were blamed on ‘very very rare’ ‘formation’ issues both were also roasted during the hot weather(probably has nothing to do with it)


Sent from my iPhone using Tapatalk

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  1. I do change about 3 gradations on the Mazzer SJ depending of the grain. In fact I seem to use 2 locations, 3.5 gradations apart, and then I refine with half gradations or a little less.

I do begin with a Gagglia grinder. Not as consistent and probably less homogenous grind. (not the worst grinder but the Mazzer was a huge change)

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Here is a tip in case your coffe show suddenly "blonding" , a sign that channeling just occured.feONe need to recognize that immediately, but then shut the extraction for a small moment.

It allows the channel to close (the puck pack a little) and whan you start again, you have dark coffee flowing at least for awhile

 

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@mildredm have you designed that test yet


Sent from my iPhone using Tapatalk

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😑 that’s all. 


2019 L-R with hand turned Thuya burr handles and toggles / 1998 La Pavoni with NickNak single hole steam wand tip  / Monolith Titan Flat & Conical, MAX Flat on order  / HG-1 / Kalita wave / Stag kettle / OCD / Joey Skateboard Handle Pullman Big Step & matching stirrer / Wenge Handle Lev Tamp / Push Tamper / Puqpress / 15g & 18g vst / IMS 35μM / LDT / Barista Gear Titanium 12oz pitchers / LW Bean Cellars & Caddy / Decent thermometer / Acme Evo 150ml cups / Espazzola / Hottop / embroidered by me bar towels / coffee bar towel logo embroiderer to the hoi polloi  / in the cellars: Steampunk, North Star, Foundry, The Barn, HasBean, Coffee Compass / 6 gorgeous guineas / a dog / a very lovely and understanding husband 

 

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