View entire thread: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Posted by djveed on 2008-07-28 12:33:57 Post Subject: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Hello bean-people. Need a little help.
Which is better for in-home grinding: Capresso 560 or Breville Ikon BCG450? Both are about $100, plus Bed Bath and Beyond has great 20% off coupons.
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Posted by djveed on 2008-07-28 12:33:57 Post Subject: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Hello bean-people. Need a little help.
Which is better for in-home grinding: Capresso 560 or Breville Ikon BCG450? Both are about $100, plus Bed Bath and Beyond has great 20% off coupons.
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View entire thread: Pod type machines
Posted by daka on 2008-08-26 19:40:28 Post Subject: Pod type machines
I''m looking for a \"pod\" type machine,
What does the group think about these, I have a PASQUINI Livia 90 at home but need a machine that works from pods for my shop...cant really deal with grinding, tamping etc
Thanks
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Posted by daka on 2008-08-26 19:40:28 Post Subject: Pod type machines
I''m looking for a \"pod\" type machine,
What does the group think about these, I have a PASQUINI Livia 90 at home but need a machine that works from pods for my shop...cant really deal with grinding, tamping etc
Thanks
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View entire thread: Looking for Business Partners
Posted by garanti.roasters on 2007-12-12 16:32:37 Post Subject: Looking for Business Partners
Dear all,
I would like to anounce my company which is a manufacturer of various kinds of coffee roasting and grinding machines is looking for business partners, agents, distributors.
We are ready to supply with best conditions.
For more please contact me.
Thank you very much to all of you for reading
S.U
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Posted by garanti.roasters on 2007-12-12 16:32:37 Post Subject: Looking for Business Partners
Dear all,
I would like to anounce my company which is a manufacturer of various kinds of coffee roasting and grinding machines is looking for business partners, agents, distributors.
We are ready to supply with best conditions.
For more please contact me.
Thank you very much to all of you for reading
S.U
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View entire thread: Professional commercial roasting machinery..
Posted by Landry karege on 2005-10-13 05:56:41 Post Subject: Professional commercial roasting machinery..
Hey everyone..been a while since a last posted on this site...it has even changed the look...i like it looks really hot, just like good coffee.. anyway wont be long on here..just wanted to ask if anybody here knows where i can get good equipment (i mean like medium industrial equip) for roasting large quantity, grinding and (weighing)packaging...thank you
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Posted by Landry karege on 2005-10-13 05:56:41 Post Subject: Professional commercial roasting machinery..
Hey everyone..been a while since a last posted on this site...it has even changed the look...i like it looks really hot, just like good coffee.. anyway wont be long on here..just wanted to ask if anybody here knows where i can get good equipment (i mean like medium industrial equip) for roasting large quantity, grinding and (weighing)packaging...thank you
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View entire thread: Solis Maestro plus and prosumer machine ok together?
Posted by ron45 on 2005-11-14 20:13:45 Post Subject: Solis Maestro plus and prosumer machine ok together?
I like the features of the maestro plus. But WLL sales people are pushing the gaggia mdf. Is any one getting consistant good shots with the maestro plus grinder and a good HX machine ?? What else is available in the 200 plus range? I don't like dosers. Grinding straight thru the burrs in to the hopper is a very cool thing to my way of thinking.
Ron
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Posted by ron45 on 2005-11-14 20:13:45 Post Subject: Solis Maestro plus and prosumer machine ok together?
I like the features of the maestro plus. But WLL sales people are pushing the gaggia mdf. Is any one getting consistant good shots with the maestro plus grinder and a good HX machine ?? What else is available in the 200 plus range? I don't like dosers. Grinding straight thru the burrs in to the hopper is a very cool thing to my way of thinking.
Ron
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View entire thread: What's the best grind for a gift?
Posted by javalicious on 2008-01-11 13:02:20 Post Subject: What's the best grind for a gift?
SO Here is the question. When you are buying coffee for a friend should you send them whole beans, Coarse ground, Espresso or what? I know the answer is whole beans but I have sent whole bean coffee to friends who don't have grinders and they never get around to grinding it. So it is a lost gift!
Does sending ground beans really lose that much flavor?
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Posted by javalicious on 2008-01-11 13:02:20 Post Subject: What's the best grind for a gift?
SO Here is the question. When you are buying coffee for a friend should you send them whole beans, Coarse ground, Espresso or what? I know the answer is whole beans but I have sent whole bean coffee to friends who don't have grinders and they never get around to grinding it. So it is a lost gift!
Does sending ground beans really lose that much flavor?
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View entire thread: What's the best grind for a gift?
Posted by javalicious on 2008-01-11 13:02:35 Post Subject: What's the best grind for a gift?
SO Here is the question. When you are buying coffee for a friend should you send them whole beans, Coarse ground, Espresso or what? I know the answer is whole beans but I have sent whole bean coffee to friends who don't have grinders and they never get around to grinding it. So it is a lost gift!
Does sending ground beans really lose that much flavor?
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Posted by javalicious on 2008-01-11 13:02:35 Post Subject: What's the best grind for a gift?
SO Here is the question. When you are buying coffee for a friend should you send them whole beans, Coarse ground, Espresso or what? I know the answer is whole beans but I have sent whole bean coffee to friends who don't have grinders and they never get around to grinding it. So it is a lost gift!
Does sending ground beans really lose that much flavor?
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View entire thread: Fracino Tranquilo question
Posted by keithbohanna on 2006-12-16 10:37:28 Post Subject: Fracino Tranquilo question
Hi
I have a Tranquilo and it has somehow managed to stop grinding at the finer end of the setting - so I cannot grind for expresso's. When I move the mechanism to that end it does nothing at all. Pressing the grind start button just produces a very quiet sound as the grinder times the grind cycle.
At the upper end it is fine - it will grind a coarse mix no problem.
Anyone any suggestions?
thanks, keith
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Posted by keithbohanna on 2006-12-16 10:37:28 Post Subject: Fracino Tranquilo question
Hi
I have a Tranquilo and it has somehow managed to stop grinding at the finer end of the setting - so I cannot grind for expresso's. When I move the mechanism to that end it does nothing at all. Pressing the grind start button just produces a very quiet sound as the grinder times the grind cycle.
At the upper end it is fine - it will grind a coarse mix no problem.
Anyone any suggestions?
thanks, keith
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View entire thread: drip brew coffee beans and espresso beans
Posted by oncenterstage on 2006-05-30 00:04:34 Post Subject: drip brew coffee beans and espresso beans
Hi Everyone
I have a question that's been confusing me. Is the bean used to make drip brew coffee the same bean used to make espresso? I know espresso uses more finely grined beans, but before the grinding, are the bean the same?
Also, when I am ordering a coffee drink, I get confused on whether it's an actual 12/16 ounce coffee drink or whether it's just a shot in one of those small shot glasses. Can someone help me out here please? Thanks.
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Posted by oncenterstage on 2006-05-30 00:04:34 Post Subject: drip brew coffee beans and espresso beans
Hi Everyone
I have a question that's been confusing me. Is the bean used to make drip brew coffee the same bean used to make espresso? I know espresso uses more finely grined beans, but before the grinding, are the bean the same?
Also, when I am ordering a coffee drink, I get confused on whether it's an actual 12/16 ounce coffee drink or whether it's just a shot in one of those small shot glasses. Can someone help me out here please? Thanks.
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View entire thread: Replacement Part for Gaggia MDF Grinder
Posted by ranajo on 2007-08-18 16:46:06 Post Subject: Replacement Part for Gaggia MDF Grinder
Hope I am able to describe this effectively. The lever on the side of my Gaggia MDF grinder which is used to dispense ground coffee snapped from the grinder. So I am not able to dispense coffee after grinding.
I dismantled the grinder sufficiently to access the broken part and can replace it if I can find a source from where I can buy the part. I live in Northern Virginia near Washington DC.
Can someone advise me where I can purchase this part? The grinder is working fine except for this problem.
Thanks
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Posted by ranajo on 2007-08-18 16:46:06 Post Subject: Replacement Part for Gaggia MDF Grinder
Hope I am able to describe this effectively. The lever on the side of my Gaggia MDF grinder which is used to dispense ground coffee snapped from the grinder. So I am not able to dispense coffee after grinding.
I dismantled the grinder sufficiently to access the broken part and can replace it if I can find a source from where I can buy the part. I live in Northern Virginia near Washington DC.
Can someone advise me where I can purchase this part? The grinder is working fine except for this problem.
Thanks
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View entire thread: New Cafe STartup
Posted by Bailey99 on 2006-04-26 14:24:44 Post Subject: New Cafe STartup
looking at purchasing a building to house our Cafe. Need help in contacting someone who can help us with numbers for the business plan,
if we go to on-site roasting, what type of roaster, and how to maximize our profit from that. We'd like to work with cross-sell, i.e. packaging our beans for grinding and sales in our cafe. We'll have bakery items and a loungy comfortable sit down and relax environment. We've seen some off-the shelf coffee shop business plans, but have one already.
Any assistance or advice would be appreciated and helpful.
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Posted by Bailey99 on 2006-04-26 14:24:44 Post Subject: New Cafe STartup
looking at purchasing a building to house our Cafe. Need help in contacting someone who can help us with numbers for the business plan,
if we go to on-site roasting, what type of roaster, and how to maximize our profit from that. We'd like to work with cross-sell, i.e. packaging our beans for grinding and sales in our cafe. We'll have bakery items and a loungy comfortable sit down and relax environment. We've seen some off-the shelf coffee shop business plans, but have one already.
Any assistance or advice would be appreciated and helpful.
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View entire thread: The Coffee Ritual
Posted by Matt Arnold on 2005-01-17 15:03:31 Post Subject: The Coffee Ritual
I need advice. This idea was inspired by a parody that is done at science fiction and fantasy conventions here in Michigan. This was called the Chocolate Ritual, and I thought if they can do that, then I should start holding a Coffee Ritual. The computer geeks love coffee at the local science fiction and open source software convention. I will dress in a clergy costume and logo barista apron, and do a mock ceremony of grinding and brewing in a Bodum Santos French Press. We'll sing hymns about how much we love coffee.
I would like to make the event into a coffee tasting, and introduce true quality beans, and try to show people the differences. I've never even been to a coffee tasting though. Could you make any recommendations?
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Posted by Matt Arnold on 2005-01-17 15:03:31 Post Subject: The Coffee Ritual
I need advice. This idea was inspired by a parody that is done at science fiction and fantasy conventions here in Michigan. This was called the Chocolate Ritual, and I thought if they can do that, then I should start holding a Coffee Ritual. The computer geeks love coffee at the local science fiction and open source software convention. I will dress in a clergy costume and logo barista apron, and do a mock ceremony of grinding and brewing in a Bodum Santos French Press. We'll sing hymns about how much we love coffee.
I would like to make the event into a coffee tasting, and introduce true quality beans, and try to show people the differences. I've never even been to a coffee tasting though. Could you make any recommendations?
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View entire thread: Tre Spade Manual Burr Grinders-Anyone?
Posted by roadeyes on 2006-06-11 12:02:55 Post Subject: Tre Spade Manual Burr Grinders-Anyone?
Lika deez.
I have a Gaggia Factory (essentially a La Pavoni Professional) manual lever machine. I love the routine and result. I usually have good luck with pre ground Illy, Lavazza, Kimbo, etc....but would like to start grinding my own.
Now I'd love to get a manual burr grinder. The Zassenhaus looks pretty good-but difficult to find right now. I've also considered those brass Turkish grinders. Then I stumbled on the Tre Spade. I am familiar with their sausage fillers and meat mincers and my MIL has a tomatoe squeezer from them. My impression is that they are extremely durable and high quality.
Anyboody here own one? Any thoughts? Finally-I've had no luck at all finding a seller on the web. No response yet from Tre Spade (FACEM) either. Anyone ever run across one for sale?
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Posted by roadeyes on 2006-06-11 12:02:55 Post Subject: Tre Spade Manual Burr Grinders-Anyone?
Lika deez.
I have a Gaggia Factory (essentially a La Pavoni Professional) manual lever machine. I love the routine and result. I usually have good luck with pre ground Illy, Lavazza, Kimbo, etc....but would like to start grinding my own.
Now I'd love to get a manual burr grinder. The Zassenhaus looks pretty good-but difficult to find right now. I've also considered those brass Turkish grinders. Then I stumbled on the Tre Spade. I am familiar with their sausage fillers and meat mincers and my MIL has a tomatoe squeezer from them. My impression is that they are extremely durable and high quality.
Anyboody here own one? Any thoughts? Finally-I've had no luck at all finding a seller on the web. No response yet from Tre Spade (FACEM) either. Anyone ever run across one for sale?
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View entire thread: Coffee Cleaner
Posted by BeanGrinder on 2006-08-30 22:49:58 Post Subject: Coffee Cleaner
This is cool stuff -
Ever notice how coffee "dust" cakes up on your grinder? We grind truck-loads and the stuff gets everywhere - especially caked on to the grinder chute. And when we are filling the plastic paks, the static has that dust dancing and making a mess.
Well, GSB & Associates released a new product called "Coffee Cleaner" which is a colorless, ordorless, water-soluable liquid that, when added to beans, allows them to push through the grinder virtually "dust" free.
It is FDA & Kosher approved. When added at 1/2 teaspoon per lb. of coffee beans, it is totally un-noticeable. It has no effect on the resulting ground coffee, but the whole grinding and packaging process is much cleaner. I haven't studied it, but I suspect it is healthier for the inner workings of the grinder as well.
You can order a sample from Paula at GSB:
Phone: 770.424.1886
email: sales@gsbflavorcreators.com
on the web at: www.gsbflavorcreators.com
By the way, I have absolutely no affiliation with this company, other than purchasing flavors from them. My post is intended to share the information and I receive NO renumeration for it whatsoever.
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Posted by BeanGrinder on 2006-08-30 22:49:58 Post Subject: Coffee Cleaner
This is cool stuff -
Ever notice how coffee "dust" cakes up on your grinder? We grind truck-loads and the stuff gets everywhere - especially caked on to the grinder chute. And when we are filling the plastic paks, the static has that dust dancing and making a mess.
Well, GSB & Associates released a new product called "Coffee Cleaner" which is a colorless, ordorless, water-soluable liquid that, when added to beans, allows them to push through the grinder virtually "dust" free.
It is FDA & Kosher approved. When added at 1/2 teaspoon per lb. of coffee beans, it is totally un-noticeable. It has no effect on the resulting ground coffee, but the whole grinding and packaging process is much cleaner. I haven't studied it, but I suspect it is healthier for the inner workings of the grinder as well.
You can order a sample from Paula at GSB:
Phone: 770.424.1886
email: sales@gsbflavorcreators.com
on the web at: www.gsbflavorcreators.com
By the way, I have absolutely no affiliation with this company, other than purchasing flavors from them. My post is intended to share the information and I receive NO renumeration for it whatsoever.
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View entire thread: Seattle Barista Academy Class This Weekend!!!
Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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View entire thread: Digital Italia stuck on standby - help!
Posted by ziggy on 2007-10-20 01:12:51 Post Subject: Digital Italia stuck on standby - help!
I have a Starbucks Digital Italia and when starting it now is just says \"Standby\" and never does anything. None of the menu buttons do anything except the menu/ok button changes it to what looks like Swedish and it then just says \"Skolfing\" or some such thing, then back to English \"Standby\" if you press the button again. And that''s it.
We did leave it on for a couple hours and nothing happened, doesn''t even get warm.
I don''t see anything in the manual about standby at all.
Ideas on what to try? Or is the circuitry fried?
Also, if at all related, of late it has had problems outputting the coffee. It chugs along and a bit comes out, then stalls, then builds up some pressure and some more comes out, and does this about 5 or 6 times while making a small coffee. I did clean it and descale before and I think it helped (I forget, I never make the coffee) but doing it again. Is that all it is, or something maybe more serious? The grind is actually really loose, which is another issue - I just read that you have to change the grind while it is actually grinding -, so it''s not that. I need to get it going then clean it all again but just wondering how serious this pressure issue might be.
As you can tell, it hasn''t been cared for much over the past couple years
I''m overseas and have to try to fix it myself so if you have any ideas...
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Posted by ziggy on 2007-10-20 01:12:51 Post Subject: Digital Italia stuck on standby - help!
I have a Starbucks Digital Italia and when starting it now is just says \"Standby\" and never does anything. None of the menu buttons do anything except the menu/ok button changes it to what looks like Swedish and it then just says \"Skolfing\" or some such thing, then back to English \"Standby\" if you press the button again. And that''s it.
We did leave it on for a couple hours and nothing happened, doesn''t even get warm.
I don''t see anything in the manual about standby at all.
Ideas on what to try? Or is the circuitry fried?
Also, if at all related, of late it has had problems outputting the coffee. It chugs along and a bit comes out, then stalls, then builds up some pressure and some more comes out, and does this about 5 or 6 times while making a small coffee. I did clean it and descale before and I think it helped (I forget, I never make the coffee) but doing it again. Is that all it is, or something maybe more serious? The grind is actually really loose, which is another issue - I just read that you have to change the grind while it is actually grinding -, so it''s not that. I need to get it going then clean it all again but just wondering how serious this pressure issue might be.
As you can tell, it hasn''t been cared for much over the past couple years
I''m overseas and have to try to fix it myself so if you have any ideas...
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View entire thread: ...Crema? (help!!!)
Posted by Orange_Whoosh on 2008-11-08 19:11:47 Post Subject: ...Crema? (help!!!)
So I''m a bit of a n00b to this, but have perceived myself as having become better at the whole Espresso thing, having been forced to as my budget isn''t in line with anything other than making them myself anymore
I''ve got a Mr. Coffee espresso machine and grinder, and had been using relatively cheap, dry, counterfeit adulterated \"Kona\" whole bean blends... I was getting decent enough results after playing with grinding, tamping etc.
I got something akin to crema on the top of my shots, but a lot lighter than say, this picture from Wikipedia; nowhere NEAR as dark and red, more like light brown foam.
http://upload.wikimedia.org/wikipedia/commons/f/f7/Linea_doubleespresso.jpg
I''d read that oilier beans could produce more quality crema, so I found an Espresso bean that is much darker and much oilier... I could tell it was much oilier, it tended to clump more easily and stick to the inside of my grinder, less like sand than the cheap(er) stuff.
My technique for getting the drier coffees to come out well was a combination of very fine grinding and extreme tamping...
But it seems like that degree of tamping just blocks the machine with these new, heavier beans, and even if I tamp more loosely, often the shot comes out with NO crema, and tastes much like coffee from a conventional machine, as brewed by a clueless secretary.
I''ve managed to make a few decent shots, but none of them have the degree of crema I''ve been told to expect when making espresso in general... And can''t make these better shots consistently, so...
Sorry for being long winded, but what am I doing wrong?
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Posted by Orange_Whoosh on 2008-11-08 19:11:47 Post Subject: ...Crema? (help!!!)
So I''m a bit of a n00b to this, but have perceived myself as having become better at the whole Espresso thing, having been forced to as my budget isn''t in line with anything other than making them myself anymore
I''ve got a Mr. Coffee espresso machine and grinder, and had been using relatively cheap, dry, counterfeit adulterated \"Kona\" whole bean blends... I was getting decent enough results after playing with grinding, tamping etc.
I got something akin to crema on the top of my shots, but a lot lighter than say, this picture from Wikipedia; nowhere NEAR as dark and red, more like light brown foam.
http://upload.wikimedia.org/wikipedia/commons/f/f7/Linea_doubleespresso.jpg
I''d read that oilier beans could produce more quality crema, so I found an Espresso bean that is much darker and much oilier... I could tell it was much oilier, it tended to clump more easily and stick to the inside of my grinder, less like sand than the cheap(er) stuff.
My technique for getting the drier coffees to come out well was a combination of very fine grinding and extreme tamping...
But it seems like that degree of tamping just blocks the machine with these new, heavier beans, and even if I tamp more loosely, often the shot comes out with NO crema, and tastes much like coffee from a conventional machine, as brewed by a clueless secretary.
I''ve managed to make a few decent shots, but none of them have the degree of crema I''ve been told to expect when making espresso in general... And can''t make these better shots consistently, so...
Sorry for being long winded, but what am I doing wrong?
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View entire thread: Aging Royal Digital - improve the grind?
Posted by Parts Guru on 2006-04-23 22:48:13 Post Subject: Re: Aging Royal Digital - improve the grind?
I've got a Saeco Royal Digital that's about 6 years old. I make about 2 shots a day with it, and I've never done any maintenance other than occasional descaling the machine and rinsing the brew group, tube, nozzles, etc.
Lately, my pucks are getting looser, I'm seeing bits of coffee come through the nozzle, and it's often clogging with grounds, so I only get half a shot.
I remember that when I first got it, I found a great post somewhere online explaining how to get a finder grind than the default "1" setting by adjusting a set screw. Should I do that again, and if so, how? Or should I get replacement burrs at this point, and if so, where? Anything else I should be doing? I've always done the pre-brew, set the grind at 1, and kept the dosing somewhere in the middle of the lever range (which is 6-9g, I believe). The o-ring on the brew group looks like it's in fine shape.
Thanks for any tips.
I've got a Saeco Royal Digital that's about 6 years old. I make about 2 shots a day with it, and I've never done any maintenance other than occasional descaling the machine and rinsing the brew group, tube, nozzles, etc.
Lately, my pucks are getting looser, I'm seeing bits of coffee come through the nozzle, and it's often clogging with grounds, so I only get half a shot.
I remember that when I first got it, I found a great post somewhere online explaining how to get a finder grind than the default "1" setting by adjusting a set screw. Should I do that again, and if so, how? Or should I get replacement burrs at this point, and if so, where? Anything else I should be doing? I've always done the pre-brew, set the grind at 1, and kept the dosing somewhere in the middle of the lever range (which is 6-9g, I believe). The o-ring on the brew group looks like it's in fine shape.
Thanks for any tips.
Here is what is happening in your Royal Digital:
The grinder has never been cleaned.
You must be using oily beans.
The brew group has not been cleaned.
It seems the grind setting has never been changed or adjusted.
It also appears that the quantity of beans per shot of espresso has also never been adjusted.
It is also possible that you may have accidentally or otherwise changed grind setting by a notch or two toward finer grind.
The discarded puck is loose because the coffee in the compacting cup is not enough. This happens when grinding chamber is clogged with fine coffee and oil sticking around inside the grinding chamber. Reduced size of grinding chamber will reduce the coffee dose.
If grind is adjusted to finer grind, it takes less space and leave some room in the compacting cup.
The plastic screw that holds the filter screen has an O-ring that must be worn and allowing water to escape and empty into the dredge box.
The pre-infusion valve under the espresso outlet nozzle must be clogged. You did not mention that it was cleaned ever.
You will find exploded diagram and brew group cleaning instruction on the following link:
http://www.partsguru.com/SaecoBrewGroup.html and http://www.partsguru.com/MaintenanceofE ... rew%20unit
To adjust the extraction, the grind and coffee quantity, do not go bonkers, trying to jump more than a notch at a time. Too much coffee in the compacting cup will damage the brew drive gears.
First clean the grinder. You will find illustrated cleaning instructions on the following link:
http://www.partsguru.com/Page6.html.
Second step will be to adjust the fineness of grind. It should not be finer than the size of table salt grain. Once this is adjusted, then go to the third setting – the quantity of coffee enough to fill the compacting cup.
The adjustment lever is just below the pre-ground coffee feeding shoot. Open the door and you will see the lever. Move it one notch to the right to increase the quantity of coffee. Remember “Only one notch increase at a time. If you increase the coffee dose too much, the gears will strip. The gears are cheap but the labor cost can be expensive.
You should try two espressos after each change in settings. Check if change in the setting made any difference. One setting by one notch at a time.
Good luck.
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Posted by Parts Guru on 2006-04-23 22:48:13 Post Subject: Re: Aging Royal Digital - improve the grind?
I've got a Saeco Royal Digital that's about 6 years old. I make about 2 shots a day with it, and I've never done any maintenance other than occasional descaling the machine and rinsing the brew group, tube, nozzles, etc.
Lately, my pucks are getting looser, I'm seeing bits of coffee come through the nozzle, and it's often clogging with grounds, so I only get half a shot.
I remember that when I first got it, I found a great post somewhere online explaining how to get a finder grind than the default "1" setting by adjusting a set screw. Should I do that again, and if so, how? Or should I get replacement burrs at this point, and if so, where? Anything else I should be doing? I've always done the pre-brew, set the grind at 1, and kept the dosing somewhere in the middle of the lever range (which is 6-9g, I believe). The o-ring on the brew group looks like it's in fine shape.
Thanks for any tips.
I've got a Saeco Royal Digital that's about 6 years old. I make about 2 shots a day with it, and I've never done any maintenance other than occasional descaling the machine and rinsing the brew group, tube, nozzles, etc.
Lately, my pucks are getting looser, I'm seeing bits of coffee come through the nozzle, and it's often clogging with grounds, so I only get half a shot.
I remember that when I first got it, I found a great post somewhere online explaining how to get a finder grind than the default "1" setting by adjusting a set screw. Should I do that again, and if so, how? Or should I get replacement burrs at this point, and if so, where? Anything else I should be doing? I've always done the pre-brew, set the grind at 1, and kept the dosing somewhere in the middle of the lever range (which is 6-9g, I believe). The o-ring on the brew group looks like it's in fine shape.
Thanks for any tips.
Here is what is happening in your Royal Digital:
The grinder has never been cleaned.
You must be using oily beans.
The brew group has not been cleaned.
It seems the grind setting has never been changed or adjusted.
It also appears that the quantity of beans per shot of espresso has also never been adjusted.
It is also possible that you may have accidentally or otherwise changed grind setting by a notch or two toward finer grind.
The discarded puck is loose because the coffee in the compacting cup is not enough. This happens when grinding chamber is clogged with fine coffee and oil sticking around inside the grinding chamber. Reduced size of grinding chamber will reduce the coffee dose.
If grind is adjusted to finer grind, it takes less space and leave some room in the compacting cup.
The plastic screw that holds the filter screen has an O-ring that must be worn and allowing water to escape and empty into the dredge box.
The pre-infusion valve under the espresso outlet nozzle must be clogged. You did not mention that it was cleaned ever.
You will find exploded diagram and brew group cleaning instruction on the following link:
http://www.partsguru.com/SaecoBrewGroup.html and http://www.partsguru.com/MaintenanceofE ... rew%20unit
To adjust the extraction, the grind and coffee quantity, do not go bonkers, trying to jump more than a notch at a time. Too much coffee in the compacting cup will damage the brew drive gears.
First clean the grinder. You will find illustrated cleaning instructions on the following link:
http://www.partsguru.com/Page6.html.
Second step will be to adjust the fineness of grind. It should not be finer than the size of table salt grain. Once this is adjusted, then go to the third setting – the quantity of coffee enough to fill the compacting cup.
The adjustment lever is just below the pre-ground coffee feeding shoot. Open the door and you will see the lever. Move it one notch to the right to increase the quantity of coffee. Remember “Only one notch increase at a time. If you increase the coffee dose too much, the gears will strip. The gears are cheap but the labor cost can be expensive.
You should try two espressos after each change in settings. Check if change in the setting made any difference. One setting by one notch at a time.
Good luck.
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View entire thread: Testing FF! X5 pressure
Posted by La Crema Coffee on 2005-10-10 17:26:04 Post Subject:
The symptons lead me to believe that you are grinding your coffee too fine. The " trickle" is " normal" with out somthing to press against the is no pressure; Just a trickle. How did grinding it corser affect the espresso production. Do you have a local espresso place? or roaster? If so I would ask them for help. Any professional wouuld be happy to assist and should be happy you asked for help. Also because they could help locally.
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Posted by La Crema Coffee on 2005-10-10 17:26:04 Post Subject:
The symptons lead me to believe that you are grinding your coffee too fine. The " trickle" is " normal" with out somthing to press against the is no pressure; Just a trickle. How did grinding it corser affect the espresso production. Do you have a local espresso place? or roaster? If so I would ask them for help. Any professional wouuld be happy to assist and should be happy you asked for help. Also because they could help locally.
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View entire thread: Coffee Grinders
Posted by Jacobean on 2006-10-13 10:46:36 Post Subject:
I used a Solis Maestro for about a year and a half, 5 days a week grinding enough for 1 pot. It started having problems feeding/grinding so I dismantled it, cleaned and sharpened the burrs as best I could a couple of times during the last 2 months - eventually giving up on it.
It did a wonderful job! But for the price I think it should have lasted longer.
I now use my Rancilio Rocky espresso grinder on it's coarsest setting and that too does a great job.
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Posted by Jacobean on 2006-10-13 10:46:36 Post Subject:
I used a Solis Maestro for about a year and a half, 5 days a week grinding enough for 1 pot. It started having problems feeding/grinding so I dismantled it, cleaned and sharpened the burrs as best I could a couple of times during the last 2 months - eventually giving up on it.
It did a wonderful job! But for the price I think it should have lasted longer.
I now use my Rancilio Rocky espresso grinder on it's coarsest setting and that too does a great job.
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View entire thread: Newbie needs advice
Posted by ksr on 2006-06-14 13:34:14 Post Subject: Newbie needs advice
I am wanting to try buying coffee beans and then grinding them. In the past I have used one of the cheapie electric blade grinders (you know the type--$9.99 etc). It did not impress me--static, messy etc.
Because I travel (alot) I need a compact (read small) burr grinder. I also do not wish to take out a loan to buy one before I see if I like grinding. Therefore, I was thinking of a hand operated coffee mill might be just the ticket--compact and not costing in the hundreds of dollars. I understand that Zassenhaus is a good brand, but no longer obtainable new at the moment. What other brands would you experts recommend? I currently use the aerobiepress and/or just a melitta drip (remember I travel alot).
The other question has to do with static. How do you keep the grounds from going all over the place? Is it related to the grinder? The weather? Or a special trick you all use.
I appreciate any assistance you can provide. TIA
Kathi
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Posted by ksr on 2006-06-14 13:34:14 Post Subject: Newbie needs advice
I am wanting to try buying coffee beans and then grinding them. In the past I have used one of the cheapie electric blade grinders (you know the type--$9.99 etc). It did not impress me--static, messy etc.
Because I travel (alot) I need a compact (read small) burr grinder. I also do not wish to take out a loan to buy one before I see if I like grinding. Therefore, I was thinking of a hand operated coffee mill might be just the ticket--compact and not costing in the hundreds of dollars. I understand that Zassenhaus is a good brand, but no longer obtainable new at the moment. What other brands would you experts recommend? I currently use the aerobiepress and/or just a melitta drip (remember I travel alot).
The other question has to do with static. How do you keep the grounds from going all over the place? Is it related to the grinder? The weather? Or a special trick you all use.
I appreciate any assistance you can provide. TIA
Kathi
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View entire thread: roasters & grinders
Posted by J.Lennon29uk on 2007-09-23 11:01:07 Post Subject: roasters & grinders
Im looking to upgrade my equipment so I can start roasting my own beans, but I would like to get good quality equipment, without spending too much on it.
currently I own a old Zassenhaus "mokka" grinder (hand operated) of wooden construction, except for the grinder mechanism(obviously) which is steel, it was passed to me by my grandmother who purchased it before even my mother was born I think!! I would like any and all opinions on whether this would be a satisfactory grinder to use as I keep using it a: for sentimental purposes, and b: because I hold the opinion that older stuff like this tends to be of better quality than modern products.
ps: I googled for pictures of my grinder and found none that look like mine, so that shows how old it is lol
It is fully adjustable for coarse/fine grinding, and I have no problems with using a manual device
but again I would like an expert opinion as my prime concern is having the best tasting coffe as possible, so if there is a better grinder out there that wont cost me the earth, any suggestions would be appreciated.
secondly, I have never roasted my beans and would like to start doing so, as I presume the satisfaction from roasting and grinding your own beans to personal taste is second to none, So any suggestions for a good roaster that again wont cost me too much are welcomed.
Lastly, I am using a Sona jug style percolator machine (the type where the coffee basket sits above the water and water is pulled up a metal tube, flows thru the glass dome thing in the lid and falls thru the basket), again it is very old, and really I need to replace it as I'll never get any parts for it when it eventually breaks down so again - suggestions for a new brewer that wont cost too much will be apprecdiated.
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Posted by J.Lennon29uk on 2007-09-23 11:01:07 Post Subject: roasters & grinders
Im looking to upgrade my equipment so I can start roasting my own beans, but I would like to get good quality equipment, without spending too much on it.
currently I own a old Zassenhaus "mokka" grinder (hand operated) of wooden construction, except for the grinder mechanism(obviously) which is steel, it was passed to me by my grandmother who purchased it before even my mother was born I think!! I would like any and all opinions on whether this would be a satisfactory grinder to use as I keep using it a: for sentimental purposes, and b: because I hold the opinion that older stuff like this tends to be of better quality than modern products.
ps: I googled for pictures of my grinder and found none that look like mine, so that shows how old it is lol
It is fully adjustable for coarse/fine grinding, and I have no problems with using a manual device
but again I would like an expert opinion as my prime concern is having the best tasting coffe as possible, so if there is a better grinder out there that wont cost me the earth, any suggestions would be appreciated.secondly, I have never roasted my beans and would like to start doing so, as I presume the satisfaction from roasting and grinding your own beans to personal taste is second to none, So any suggestions for a good roaster that again wont cost me too much are welcomed.
Lastly, I am using a Sona jug style percolator machine (the type where the coffee basket sits above the water and water is pulled up a metal tube, flows thru the glass dome thing in the lid and falls thru the basket), again it is very old, and really I need to replace it as I'll never get any parts for it when it eventually breaks down so again - suggestions for a new brewer that wont cost too much will be apprecdiated.
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View entire thread: LaCimbali M2 Grinding Problem
Posted by junkdigger on 2008-03-06 08:33:30 Post Subject: LaCimbali M2 Grinding Problem
Hi,
I have several questions, I am seeking help with. A friend of mine has ask me to look at her LaCimbali M2 coffee machine. I normally work on CNC machine tools for a living, so I feel I have the ability, but lack the knowledge. The machine has stopped grinding on one side, error code 011.
Questions:
1) If it turns out to be something other than a jam, can I buy parts, (motor, encoder) and if so where?
2) Is there a Tech Support number for this machine, someone to talk me through the trouble shooting?
3) Will I need a technician’s card to do anything to this machine?
4) Should I even attempt this repair, with my lack of knowledge?
Sorry if I posted this in the wrong place, and any help would be appreciated.
Did I mention she owns a small shop, and has no money?
Thanks
Michael
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Posted by junkdigger on 2008-03-06 08:33:30 Post Subject: LaCimbali M2 Grinding Problem
Hi,
I have several questions, I am seeking help with. A friend of mine has ask me to look at her LaCimbali M2 coffee machine. I normally work on CNC machine tools for a living, so I feel I have the ability, but lack the knowledge. The machine has stopped grinding on one side, error code 011.
Questions:
1) If it turns out to be something other than a jam, can I buy parts, (motor, encoder) and if so where?
2) Is there a Tech Support number for this machine, someone to talk me through the trouble shooting?
3) Will I need a technician’s card to do anything to this machine?
4) Should I even attempt this repair, with my lack of knowledge?
Sorry if I posted this in the wrong place, and any help would be appreciated.
Did I mention she owns a small shop, and has no money?
Thanks
Michael
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View entire thread: New Baby Gaggia and sunbeam grinder......no idea tho :S:S
Posted by shadow745 on 2008-04-10 07:38:07 Post Subject:
To be honest I think shot time and volume is highly overrated. I've owned a machine that offered programmable flow and I never did like using that option. Simply because there are way too many variables in espresso to get exact results day after day. No 2 shots will be identical.
I think your machine has one boiler for brewing and a thermoblock for steaming. I have no idea why Gaggia would use that because they could've simply added a 2nd boiler and it'd be just fine for most situations, especially for home use.
Regarding the grinder, what you need to do is ignore any numbers on the grinder. They're simply for a quick reference. Grind finer each time you pull a shot and try to keep the dose, distribution, tamp, etc. the same for each. Once the flow slows down too much, simply back off (more coarse grinding) until you get the desired flow. There's no magical number, just experimenting. Once the beans age you'll probably have to grind a bit finer.
DEFINITELY don't use preground (more than 5 minutes old since grinding) as you'll get nasty shots that may cause you to give up on your machine. Just keep fresh beans from a reputable roaster onhand and experiment. It can take months to lock onto a consistent pattern.
BTW, what beans are you using? Later!
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Posted by shadow745 on 2008-04-10 07:38:07 Post Subject:
To be honest I think shot time and volume is highly overrated. I've owned a machine that offered programmable flow and I never did like using that option. Simply because there are way too many variables in espresso to get exact results day after day. No 2 shots will be identical.
I think your machine has one boiler for brewing and a thermoblock for steaming. I have no idea why Gaggia would use that because they could've simply added a 2nd boiler and it'd be just fine for most situations, especially for home use.
Regarding the grinder, what you need to do is ignore any numbers on the grinder. They're simply for a quick reference. Grind finer each time you pull a shot and try to keep the dose, distribution, tamp, etc. the same for each. Once the flow slows down too much, simply back off (more coarse grinding) until you get the desired flow. There's no magical number, just experimenting. Once the beans age you'll probably have to grind a bit finer.
DEFINITELY don't use preground (more than 5 minutes old since grinding) as you'll get nasty shots that may cause you to give up on your machine. Just keep fresh beans from a reputable roaster onhand and experiment. It can take months to lock onto a consistent pattern.
BTW, what beans are you using? Later!
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View entire thread: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Posted by djveed on 2008-07-28 12:34:31 Post Subject: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Hello bean-people. Need a little help.
Which grinder is better for in-home grinding: Capresso 560 or Breville Ikon BCG450? Both are about $100, plus Bed Bath and Beyond has great 20% off coupons.
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Posted by djveed on 2008-07-28 12:34:31 Post Subject: Burr Grinder: BREVILLE IKON or CAPRESSO 560?
Hello bean-people. Need a little help.
Which grinder is better for in-home grinding: Capresso 560 or Breville Ikon BCG450? Both are about $100, plus Bed Bath and Beyond has great 20% off coupons.
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View entire thread: Mazzer Mini
Posted by Mainecoffee on 2006-10-12 11:01:38 Post Subject: Mazzer Mini
Have I truly reached coffee grinding nirvana with this machine? Like an earlier post, I don't do espresso, so this is primarily for drip (chemex). Is it worth the extra money or should I settle with the Rancilio Rocky?
Thanks for any help,
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Posted by Mainecoffee on 2006-10-12 11:01:38 Post Subject: Mazzer Mini
Have I truly reached coffee grinding nirvana with this machine? Like an earlier post, I don't do espresso, so this is primarily for drip (chemex). Is it worth the extra money or should I settle with the Rancilio Rocky?
Thanks for any help,
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View entire thread: Help with choosing between Nespresso Machines!
Posted by shadow745 on 2007-03-08 12:50:00 Post Subject:
Why are you determined to get one of these machines? I know they're really convenient, but IMO that's about all they offer. You'll have a limited selection when compared to grinding your own beans. If you're realy into owning one of these machines I'll see what I can dig up. Later!
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Posted by shadow745 on 2007-03-08 12:50:00 Post Subject:
Why are you determined to get one of these machines? I know they're really convenient, but IMO that's about all they offer. You'll have a limited selection when compared to grinding your own beans. If you're realy into owning one of these machines I'll see what I can dig up. Later!
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View entire thread: Bean grinders
Posted by DavesLT on 2007-06-14 16:41:59 Post Subject:
First off, what kind of beans will you be grinding and to what degree of fineness do you need them ground? Also, what volume of grinding are you anticipating?
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Posted by DavesLT on 2007-06-14 16:41:59 Post Subject:
First off, what kind of beans will you be grinding and to what degree of fineness do you need them ground? Also, what volume of grinding are you anticipating?
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View entire thread: Bean grinders
Posted by CafeBlue on 2007-06-15 00:21:14 Post Subject:
"General consensus" means little in this case. You are looking for a specific custom application.
"Best" for you also depends on your needs/expectations for the performance, reliability, affordability and life expectancy of the grinding mechanism in your application.
I suggest you contact the manufacturers you will likely use as component vendors. If you have not yet identified suppliers, try the folks at Mahlkonig - they manufacture excellent grinders and grinding components.
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Posted by CafeBlue on 2007-06-15 00:21:14 Post Subject:
"General consensus" means little in this case. You are looking for a specific custom application.
"Best" for you also depends on your needs/expectations for the performance, reliability, affordability and life expectancy of the grinding mechanism in your application.
I suggest you contact the manufacturers you will likely use as component vendors. If you have not yet identified suppliers, try the folks at Mahlkonig - they manufacture excellent grinders and grinding components.
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View entire thread: new here, rocky sd question/assistance please
Posted by shadow745 on 2007-08-13 09:10:24 Post Subject:
I don't have a Rocky, but all-in-all it is a great grinder. However, I have heard of some having problems with the burrs not being parallel to one another. This could cause serious grinding issues. Tear it down and clean it so you get a good look at the burrs. Maybe try looking at them while the grinder is running. Alot of people don't go by the numbers either. Most zero it out and take it from there. Post your question on CoffeeGeek and I'm sure you'll get alot of answers there, as that place has tons of Rocky users. Later!
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Posted by shadow745 on 2007-08-13 09:10:24 Post Subject:
I don't have a Rocky, but all-in-all it is a great grinder. However, I have heard of some having problems with the burrs not being parallel to one another. This could cause serious grinding issues. Tear it down and clean it so you get a good look at the burrs. Maybe try looking at them while the grinder is running. Alot of people don't go by the numbers either. Most zero it out and take it from there. Post your question on CoffeeGeek and I'm sure you'll get alot of answers there, as that place has tons of Rocky users. Later!
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View entire thread: Packaging Coffee
Posted by garyscottadamson on 2007-07-08 11:45:20 Post Subject: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
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Posted by garyscottadamson on 2007-07-08 11:45:20 Post Subject: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
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View entire thread: Grind size influences strength?
Posted by Orbert on 2008-11-20 07:01:13 Post Subject: Grind size influences strength?
Good afternoon,
While developing a new coffee machine I was wondering whether the strenght of the coffee can be controlable influenced by changing the grindsize and grindtime. (using a burr-grinder).
Than it would be possible, while using the same amount of coffee beans, grinding coarse for weak coffee, grind medium for medium strength and fine grindsize for darker coffee.
Does this make any sence? What is your opinion on this matter?
Thanks in advance
Robert
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Posted by Orbert on 2008-11-20 07:01:13 Post Subject: Grind size influences strength?
Good afternoon,
While developing a new coffee machine I was wondering whether the strenght of the coffee can be controlable influenced by changing the grindsize and grindtime. (using a burr-grinder).
Than it would be possible, while using the same amount of coffee beans, grinding coarse for weak coffee, grind medium for medium strength and fine grindsize for darker coffee.
Does this make any sence? What is your opinion on this matter?
Thanks in advance
Robert
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View entire thread: Money In Coffee?
Posted by thefog on 2007-11-06 01:05:39 Post Subject: Money In Coffee?
Is there money in buying green coffee, roasting it, grinding it, packaging
it, and selling it to local Deli''s?????
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Posted by thefog on 2007-11-06 01:05:39 Post Subject: Money In Coffee?
Is there money in buying green coffee, roasting it, grinding it, packaging
it, and selling it to local Deli''s?????
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View entire thread: \"to go\" press pots/cups...I need advice!
Posted by IndianaTim on 2008-05-09 08:42:19 Post Subject: How are you grinding?
You didn't mention how you are grinding your beans, so I'm going to assume the worst. Most people start out with a blade type grinder, which creates a very inconsistent grind. There will be everything from powder to boulders but it all averages out to something that resembles a proper grind for drip pots. A burr grinder will give you much more consistency. There are still variations in size, but not to the extreme of a blade.
So step 1 is to make sure you're using a burr grinder. Then you want to set the grinder for a coarser grind than you would for drip coffee. How much coarser is difficult to say. You want to increase coarseness until you stop getting a mouth full of coffee grounds. You can compensate by letting your coffee brew a little longer, but if you're ending up with week coffee, then you need to look at the mechanics of your press pot, making sure there are no deformations that are causing grounds to go through.
Finally, I consider french press coffee to be an urban equivalent to "cowboy coffee". If it's a little chewy, that's just a part of the adventure!!!
Tim
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Posted by IndianaTim on 2008-05-09 08:42:19 Post Subject: How are you grinding?
You didn't mention how you are grinding your beans, so I'm going to assume the worst. Most people start out with a blade type grinder, which creates a very inconsistent grind. There will be everything from powder to boulders but it all averages out to something that resembles a proper grind for drip pots. A burr grinder will give you much more consistency. There are still variations in size, but not to the extreme of a blade.
So step 1 is to make sure you're using a burr grinder. Then you want to set the grinder for a coarser grind than you would for drip coffee. How much coarser is difficult to say. You want to increase coarseness until you stop getting a mouth full of coffee grounds. You can compensate by letting your coffee brew a little longer, but if you're ending up with week coffee, then you need to look at the mechanics of your press pot, making sure there are no deformations that are causing grounds to go through.
Finally, I consider french press coffee to be an urban equivalent to "cowboy coffee". If it's a little chewy, that's just a part of the adventure!!!
Tim
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View entire thread: rancilio silvia problem
Posted by mrgnomer on 2006-10-11 19:56:47 Post Subject: Re: rancilio silvia problem
Lately my rancilio has been taking a long time to push coffee through the holder at first, then all of a sudden comes through in a rush along with some grounds. When i look at the puck it looks like it blew through in one spot near the outside.
Could the grind be too fine causing this or is it another problem?
It could very well be that you're grinding fine enough to choke the Silvia and your dose, distribution and tamp doesn't allow for a good seal at the edges of the basket. This would explain no initial flow then fast flow. The fast flow is probably channelling since you see it in the puck after extraction. Is the shot very light and runny? Have you tasted it? Is it kind of flat and bitter? If so, it's probably channelling.
The Silvia's stock pump pressure is set pretty high, atleast in the older machines. I hear they're coming out with an adjustable OPV so you can play with the pump pressure but there's no changing the pump pressure on older machines without modifying the OPV. That means the Silvia will generate more than 9bar, maybe as high as 11bar during extraction. That pressure will blow through an unevenly distributed/tamped puck.
I would try grinding coarser and be careful with your dosing, distributing and tamping to ensure evenness and a good seal around the edges.
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Posted by mrgnomer on 2006-10-11 19:56:47 Post Subject: Re: rancilio silvia problem
Lately my rancilio has been taking a long time to push coffee through the holder at first, then all of a sudden comes through in a rush along with some grounds. When i look at the puck it looks like it blew through in one spot near the outside.
Could the grind be too fine causing this or is it another problem?
It could very well be that you're grinding fine enough to choke the Silvia and your dose, distribution and tamp doesn't allow for a good seal at the edges of the basket. This would explain no initial flow then fast flow. The fast flow is probably channelling since you see it in the puck after extraction. Is the shot very light and runny? Have you tasted it? Is it kind of flat and bitter? If so, it's probably channelling.
The Silvia's stock pump pressure is set pretty high, atleast in the older machines. I hear they're coming out with an adjustable OPV so you can play with the pump pressure but there's no changing the pump pressure on older machines without modifying the OPV. That means the Silvia will generate more than 9bar, maybe as high as 11bar during extraction. That pressure will blow through an unevenly distributed/tamped puck.
I would try grinding coarser and be careful with your dosing, distributing and tamping to ensure evenness and a good seal around the edges.
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View entire thread: Question About Breville ikon
Posted by shadow745 on 2007-12-06 08:48:23 Post Subject:
Well two things come to mind. First the grinder isn't hitting on much. Believe me, I used to think I could get away with one of the $50 grinders, but you really can't. Those grinding wheels beat the beans to death, not slice or crush them. Secondly, I think your machine uses pressurized baskets and with that in mind you have to throw the 25 second rule out the window. I personally think too many people get caught up in the time/volume thing. I NEVER go by volume or time, simply looking for the right color and pour pattern and when it starts to blond that's it. The grounds have had everything decent extracted from them and won't give up anything else except bitterness. There are so many variables in espresso it's impossible to have every single shot identical to the last. Later!
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Posted by shadow745 on 2007-12-06 08:48:23 Post Subject:
Well two things come to mind. First the grinder isn't hitting on much. Believe me, I used to think I could get away with one of the $50 grinders, but you really can't. Those grinding wheels beat the beans to death, not slice or crush them. Secondly, I think your machine uses pressurized baskets and with that in mind you have to throw the 25 second rule out the window. I personally think too many people get caught up in the time/volume thing. I NEVER go by volume or time, simply looking for the right color and pour pattern and when it starts to blond that's it. The grounds have had everything decent extracted from them and won't give up anything else except bitterness. There are so many variables in espresso it's impossible to have every single shot identical to the last. Later!
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View entire thread: Selecting The Best Coffee Grind For Your Coffee Maker
Posted by essentialwonders on 2008-03-01 13:10:13 Post Subject:
Wow,
I think it is great how many of you have viewed our Coffee Grinding Guide please leave feedback in our website Blog or here in the forum.
Thanks
Matt
www.essentialwonders.com/
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Posted by essentialwonders on 2008-03-01 13:10:13 Post Subject:
Wow,
I think it is great how many of you have viewed our Coffee Grinding Guide please leave feedback in our website Blog or here in the forum.
Thanks
Matt
www.essentialwonders.com/
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View entire thread: Question: To all commercial espresso machine owners
Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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View entire thread: Coffee measurements
Posted by shadow745 on 2008-01-02 14:36:03 Post Subject:
Not always. It really depends on what method of extraction you're grinding for and how much your grinder retains. Later!
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Posted by shadow745 on 2008-01-02 14:36:03 Post Subject:
Not always. It really depends on what method of extraction you're grinding for and how much your grinder retains. Later!
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View entire thread: Packaging Coffee
Posted by Davec on 2007-07-08 15:08:58 Post Subject: Re: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
Oh yes, the mighty one way valve bag, for those unground beans, and for ground beans a bag without a valve may be more suitable (assuming there is not too much gas left in the beans).
The PTE Foil coffee bags are not cheap, but the constant heat sealers required are very expensive, luckily they are not required....see link below
http://coffeetime.wikidot.com/coffee-po ... substitute
And if I was honest and someone offered me a foot operated constant heat sealer......I wouldn't bother, these are much faster and easier for a small family and friends operation.
Good luck with it.
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Posted by Davec on 2007-07-08 15:08:58 Post Subject: Re: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
Oh yes, the mighty one way valve bag, for those unground beans, and for ground beans a bag without a valve may be more suitable (assuming there is not too much gas left in the beans).
The PTE Foil coffee bags are not cheap, but the constant heat sealers required are very expensive, luckily they are not required....see link below
http://coffeetime.wikidot.com/coffee-po ... substitute
And if I was honest and someone offered me a foot operated constant heat sealer......I wouldn't bother, these are much faster and easier for a small family and friends operation.
Good luck with it.
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View entire thread: macchinetta \"stove top\" and muddy coffee??/
Posted by Davec on 2007-07-04 14:19:27 Post Subject: Re: macchinetta \"stove top\" and muddy coffee??/
I purchased espresso beans from Starbucks,
Am I using the wrong bean?
Am I grinding the bean wrong?
Or is all of this normal?
Any advice would be welcomed
Yes you are using the wrong bean...it's probably normal and your probably grinding OK. Just the thought of your beans from starbucks makes me shudder. If it's anything like the UK, the beans will be over roasted and stale......not a great combination and I don't think I have ever had a decent coffee at starbucks (I never go in them now).
Find a better source of freshly roasted beans and don't go for too dark a roast.
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Posted by Davec on 2007-07-04 14:19:27 Post Subject: Re: macchinetta \"stove top\" and muddy coffee??/
I purchased espresso beans from Starbucks,
Am I using the wrong bean?
Am I grinding the bean wrong?
Or is all of this normal?
Any advice would be welcomed
Yes you are using the wrong bean...it's probably normal and your probably grinding OK. Just the thought of your beans from starbucks makes me shudder. If it's anything like the UK, the beans will be over roasted and stale......not a great combination and I don't think I have ever had a decent coffee at starbucks (I never go in them now).
Find a better source of freshly roasted beans and don't go for too dark a roast.
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View entire thread: macchinetta \"stove top\" and muddy coffee??/
Posted by avrum68 on 2007-07-04 10:36:11 Post Subject: macchinetta \"stove top\" and muddy coffee??/
I purchased espresso beans from Starbucks, and had them grind the beans via fine setting. At home, I brewed a coffee - using \"stove top\" method, and had too much \"fine powder\" in my home made iced americano (this never happens when I order an iced Americano at Starbucks). So then I had them re-grind the beans using a coarser setting, the result...a little better, but still had \"fine powder\" in my brew.
So now I''m grinding ''em at home, and I still find I have a little bit of soot (which I can taste) in my brew.
Am I using the wrong bean?
Am I grinding the bean wrong?
Or is all of this normal?
Any advice would be welcomed
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Posted by avrum68 on 2007-07-04 10:36:11 Post Subject: macchinetta \"stove top\" and muddy coffee??/
I purchased espresso beans from Starbucks, and had them grind the beans via fine setting. At home, I brewed a coffee - using \"stove top\" method, and had too much \"fine powder\" in my home made iced americano (this never happens when I order an iced Americano at Starbucks). So then I had them re-grind the beans using a coarser setting, the result...a little better, but still had \"fine powder\" in my brew.
So now I''m grinding ''em at home, and I still find I have a little bit of soot (which I can taste) in my brew.
Am I using the wrong bean?
Am I grinding the bean wrong?
Or is all of this normal?
Any advice would be welcomed
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View entire thread: For Brew Coffee Buying Pre-Grinded Coffee
Posted by wildzx on 2006-05-23 19:18:12 Post Subject: For Brew Coffee Buying Pre-Grinded Coffee
Does anyone use pre-grinded coffee pouches, which are vacuum sealed for drip coffee; instead of grinding coffee beans. I remember couple of years back using Seatlle's Best 2oz pre-ground coffee pouches....allot of customers like the coffee, allot of university cafe use these and seems like good coffee...any feedback?
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Posted by wildzx on 2006-05-23 19:18:12 Post Subject: For Brew Coffee Buying Pre-Grinded Coffee
Does anyone use pre-grinded coffee pouches, which are vacuum sealed for drip coffee; instead of grinding coffee beans. I remember couple of years back using Seatlle's Best 2oz pre-ground coffee pouches....allot of customers like the coffee, allot of university cafe use these and seems like good coffee...any feedback?
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View entire thread: Flavoring with Cocoa beans??
Posted by Davec on 2007-03-02 04:08:13 Post Subject: Re: Flavoring with Cocoa beans??
I am wonderign why people who use flavor oils and other bean flavoring methods don't use the real deal such ans vanilla bean or Cocoa beans. I have a potential customer who is interested in a specialty blend which will include possible natural flavoring. Is it a possiblity and does anyone have any thought on this?
Vanilla is a long pod isn't it? That aside, other objects other than coffee beans are going to affect the grinder (because it's for grinding coffee) and probably the extraction.
I was exposed to a little "flavouring" as part of some commercial roasting, and the modern flavours of quality are either natural or nature identical. The object is not really to get a flavour so much as an aroma. The "flavour" should be very subtle. Also the flavours in a bottle can be mixed to create other new flavours, so starting with a base of 10 flavours many more can be created.
The "artificial" method of adding flavour also allows a great degree of control and consistency, I think this might be difficult to achieve with "natural" products
Personally I am not a lover of flavoured coffee....sort of defeats the object of drinking it, although I will admit to have experimented with Cardamom (a spice), more as a salute to history than any real wish to add flavours to coffee.
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Posted by Davec on 2007-03-02 04:08:13 Post Subject: Re: Flavoring with Cocoa beans??
I am wonderign why people who use flavor oils and other bean flavoring methods don't use the real deal such ans vanilla bean or Cocoa beans. I have a potential customer who is interested in a specialty blend which will include possible natural flavoring. Is it a possiblity and does anyone have any thought on this?
Vanilla is a long pod isn't it? That aside, other objects other than coffee beans are going to affect the grinder (because it's for grinding coffee) and probably the extraction.
I was exposed to a little "flavouring" as part of some commercial roasting, and the modern flavours of quality are either natural or nature identical. The object is not really to get a flavour so much as an aroma. The "flavour" should be very subtle. Also the flavours in a bottle can be mixed to create other new flavours, so starting with a base of 10 flavours many more can be created.
The "artificial" method of adding flavour also allows a great degree of control and consistency, I think this might be difficult to achieve with "natural" products
Personally I am not a lover of flavoured coffee....sort of defeats the object of drinking it, although I will admit to have experimented with Cardamom (a spice), more as a salute to history than any real wish to add flavours to coffee.
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View entire thread: roasters & grinders
Posted by jnsnj on 2007-09-23 20:07:59 Post Subject:
just my humble opinion, 1) roaster.....Hearthware Iroast2 2) Bodum Antiqua Grinder and 3) Bodum French Press for brewing. You are absolutely correct, the satisfaction of roasting, grinding and brewing to personal taste is truly second to none.
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Posted by jnsnj on 2007-09-23 20:07:59 Post Subject:
just my humble opinion, 1) roaster.....Hearthware Iroast2 2) Bodum Antiqua Grinder and 3) Bodum French Press for brewing. You are absolutely correct, the satisfaction of roasting, grinding and brewing to personal taste is truly second to none.
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View entire thread: Getting starbucks quality at home
Posted by corbypete on 2007-05-25 06:19:55 Post Subject: Getting starbucks quality at home
What equipement do I need to get a really goo d cup at home. I don't care for esspresso, just good old fashioned black.
I just want it to taste like every coffee shop I go into, struggle to replicate that at home with standard kit. What makes them so special, is it the bean grinding machine as the coffee is made?
I'm thinking about getting a better grinder, bigger one that makes less mess.
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Posted by corbypete on 2007-05-25 06:19:55 Post Subject: Getting starbucks quality at home
What equipement do I need to get a really goo d cup at home. I don't care for esspresso, just good old fashioned black.
I just want it to taste like every coffee shop I go into, struggle to replicate that at home with standard kit. What makes them so special, is it the bean grinding machine as the coffee is made?
I'm thinking about getting a better grinder, bigger one that makes less mess.
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View entire thread: Help with stovetop espresso
Posted by Hobbes on 2005-02-13 16:22:05 Post Subject:
From what you described, you're doing everything right, but there's something you're not mentioning and it could be a number of things. It's possible there's something wrong the grind (try grinding it a little coarser), or maybe you're not using enough water. The latter seems a little more likely, since I still do that from time to time first thing in the morning. You might want to try just turning up the heat on your stove a little bit.
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Posted by Hobbes on 2005-02-13 16:22:05 Post Subject:
From what you described, you're doing everything right, but there's something you're not mentioning and it could be a number of things. It's possible there's something wrong the grind (try grinding it a little coarser), or maybe you're not using enough water. The latter seems a little more likely, since I still do that from time to time first thing in the morning. You might want to try just turning up the heat on your stove a little bit.
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View entire thread: Help with Technivorm KBT 741
Posted by MagSea on 2008-04-02 14:09:57 Post Subject:
Temperature is right on- measured right in the grounds- 200 degrees.
Got a small scale and some bottled water.
Will give weighing the beans before grinding and non tap water a try.
Sean
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Posted by MagSea on 2008-04-02 14:09:57 Post Subject:
Temperature is right on- measured right in the grounds- 200 degrees.
Got a small scale and some bottled water.
Will give weighing the beans before grinding and non tap water a try.
Sean
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View entire thread: Too much hardware
Posted by mrgnomer on 2006-03-03 15:48:13 Post Subject:
Hi ad47uk,
It's all about taste as far as coffee goes. If your set up works to deliver good tasting coffee there's no need for more.
Home roasting is good but if you're getting your coffee fresh from a good roaster the quality will probably be better then what you could do at home. Experienced roasters know what they're doing and use better equipment and have better stock than home roasters so their roasts will be more consistent and of higher quality.
I had no idea what good coffee tasted like until switching to a vacuum brewer and started home roasting. I don't have access to a good local roaster. Fresh roasted coffee vacuum brewed was very good.
From there it led me to getting a good grinder. Yes, there's a lot of grinders out there but you get what you pay for and high end grinders are excellent for evenly grinding coffee. The more even the grind the more even the extraction and consequently the smoother tasting the cup of coffee.
Good coffee as far as I understand is mostly dependant on fixing a handful of variables that make for an excellent cup. Roast quality and freshness, water temperature, evenness of grind, saturation of grinds, and steep time are critical factors. If you can control these variables and place them into an ideal range for coffee extraction a simple french press will outperform just about all drip makers on the market. You don't need to spend a lot of money on expensive equipment for drip coffee. The biggest investment would be a good grinder.
Espresso, IMO, is currently the only method of extracting the essence of coffee. In addition to the ideal ranges for the variables in drip coffee extraction, 8-9bar+ of water pressure is required for espresso. Machines capable of delivering this much pressure reliably and at reliable and stable temperatures are expensive. As with grinders, you'll get what you pay for. There is additional equipment associated with good espresso extraction so good espresso does require an investment.
There's a suprising amount of good and freely given advice on coffee forums and on the web with regards to everything coffee. With a little research brewing good coffee is easy.
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Posted by mrgnomer on 2006-03-03 15:48:13 Post Subject:
Hi ad47uk,
It's all about taste as far as coffee goes. If your set up works to deliver good tasting coffee there's no need for more.
Home roasting is good but if you're getting your coffee fresh from a good roaster the quality will probably be better then what you could do at home. Experienced roasters know what they're doing and use better equipment and have better stock than home roasters so their roasts will be more consistent and of higher quality.
I had no idea what good coffee tasted like until switching to a vacuum brewer and started home roasting. I don't have access to a good local roaster. Fresh roasted coffee vacuum brewed was very good.
From there it led me to getting a good grinder. Yes, there's a lot of grinders out there but you get what you pay for and high end grinders are excellent for evenly grinding coffee. The more even the grind the more even the extraction and consequently the smoother tasting the cup of coffee.
Good coffee as far as I understand is mostly dependant on fixing a handful of variables that make for an excellent cup. Roast quality and freshness, water temperature, evenness of grind, saturation of grinds, and steep time are critical factors. If you can control these variables and place them into an ideal range for coffee extraction a simple french press will outperform just about all drip makers on the market. You don't need to spend a lot of money on expensive equipment for drip coffee. The biggest investment would be a good grinder.
Espresso, IMO, is currently the only method of extracting the essence of coffee. In addition to the ideal ranges for the variables in drip coffee extraction, 8-9bar+ of water pressure is required for espresso. Machines capable of delivering this much pressure reliably and at reliable and stable temperatures are expensive. As with grinders, you'll get what you pay for. There is additional equipment associated with good espresso extraction so good espresso does require an investment.
There's a suprising amount of good and freely given advice on coffee forums and on the web with regards to everything coffee. With a little research brewing good coffee is easy.
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View entire thread: manual burr grinder wanted
Posted by JohnB on 2008-06-03 15:13:28 Post Subject:
I use a Zassenhaus Knee Mill for all my travel grinding & for my home French Press grinding.
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Posted by JohnB on 2008-06-03 15:13:28 Post Subject:
I use a Zassenhaus Knee Mill for all my travel grinding & for my home French Press grinding.
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View entire thread: Sirena - Residual Water in the Portafilter
Posted by 3ternal on 2007-12-31 14:30:05 Post Subject:
You might be grinding too fine. Also make sure your not using the pod attachment if it's just regular ground coffee.
The Sirena isn't the best with shots from what I hear, but if it's good coffee tamped correctly at the right grind, you should be fine.
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Posted by 3ternal on 2007-12-31 14:30:05 Post Subject:
You might be grinding too fine. Also make sure your not using the pod attachment if it's just regular ground coffee.
The Sirena isn't the best with shots from what I hear, but if it's good coffee tamped correctly at the right grind, you should be fine.
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View entire thread: New Espresso Website
Posted by Best Guide to Espresso on 2007-06-11 15:30:11 Post Subject: New Espresso Website
Hi All,
I''ve created a new website about espresso. I''m still putting some finishing touches on it. It''s an informational site about espresso, roasting, grinding, etc.
I hope in the future to expand the site and sell actual products, like machines, roaster and coffee beans. But for now I use Adsense and some affiliates.
Have a look! The addy is in my profile.
Thanks!
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Posted by Best Guide to Espresso on 2007-06-11 15:30:11 Post Subject: New Espresso Website
Hi All,
I''ve created a new website about espresso. I''m still putting some finishing touches on it. It''s an informational site about espresso, roasting, grinding, etc.
I hope in the future to expand the site and sell actual products, like machines, roaster and coffee beans. But for now I use Adsense and some affiliates.
Have a look! The addy is in my profile.
Thanks!
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View entire thread: Grinder angst
Posted by Sinister703 on 2004-11-22 12:51:21 Post Subject:
well, you need a fine & consistent grind for a good espresso, and the ability to tune (coarseness/fineness) the grind is pretty essesntial.
Your old grinder might have pretty dull burrs (grinding discs) and I'd suggest investing in a new one.
If you want a good 'home' grinder that can do french, espresso, & drip, Id suggest the Solis Maestro Plus as its solidly built, heavy, and has a wide grinding range.
If you want one just for the espresso, a really nice machine is the Innova I1, a doserless (fresher coffee ) model that grinds on demand and has a great range of espresso grinding (but not for other brew methods)
I think the Solis is bout 150 US and the Innova bout 200US but dont quote me on that.
Grinding is really important to getting a good espresso extraction, more important than the quality of the espresso machine is the quality of the grinder, in my opinion.
I jsut found a link to the Innova I1 doserless, here it is (240 $ though)
http://www.espressoparts.com/index.php/ ... 7/1018/I-1
Good luck on your espresso travels
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Posted by Sinister703 on 2004-11-22 12:51:21 Post Subject:
well, you need a fine & consistent grind for a good espresso, and the ability to tune (coarseness/fineness) the grind is pretty essesntial.
Your old grinder might have pretty dull burrs (grinding discs) and I'd suggest investing in a new one.
If you want a good 'home' grinder that can do french, espresso, & drip, Id suggest the Solis Maestro Plus as its solidly built, heavy, and has a wide grinding range.
If you want one just for the espresso, a really nice machine is the Innova I1, a doserless (fresher coffee ) model that grinds on demand and has a great range of espresso grinding (but not for other brew methods)
I think the Solis is bout 150 US and the Innova bout 200US but dont quote me on that
.Grinding is really important to getting a good espresso extraction, more important than the quality of the espresso machine is the quality of the grinder, in my opinion.
I jsut found a link to the Innova I1 doserless, here it is (240 $ though)
http://www.espressoparts.com/index.php/ ... 7/1018/I-1
Good luck on your espresso travels
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View entire thread: Breville Cafe Roma - what grind to use..
Posted by CCafe on 2005-12-05 08:08:41 Post Subject:
Sounds like your bulk grinding your espresso. Get a home espresso grinder, here’s a list you can start with http://www.1st-line.com/machines/home_mod/indxgrnd.htm.
Bulk grinding will never produce good espresso. Grinding your coffee before you take it home helps it go stale faster. That coupled with certain conditions will require you to change the grind to keep your consistency.
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Posted by CCafe on 2005-12-05 08:08:41 Post Subject:
Sounds like your bulk grinding your espresso. Get a home espresso grinder, here’s a list you can start with http://www.1st-line.com/machines/home_mod/indxgrnd.htm.
Bulk grinding will never produce good espresso. Grinding your coffee before you take it home helps it go stale faster. That coupled with certain conditions will require you to change the grind to keep your consistency.
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View entire thread: Chemex has no Punch
Posted by ourcoffeebarn on 2005-01-30 09:33:13 Post Subject:
I sell the Chemex and it really makes a GREAT cup of coffee. Are you using the FSU 100 unbleached prefolded chemex filter paper? These filters will filter out the sediment and the bitter taste.
The next and probably the most important question is. Are you using Fresh roasted and fresh ground coffee beans? Only grind just seconds before you brew.
Next is the coarseness of your grind, With the chemex it is recomended to only grind to about what you would consider for French Press. If you have a burr grinder this is easy to do, just set the grinder. For a blade grinder just don't grind the beans to dust, check your grounds after a few seconds of grinding.
I recomend 2oz of beans to a 10 cup pot, this is were you can adjust for your liking, more for fuller flavor or less for a lighter coffee.
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Posted by ourcoffeebarn on 2005-01-30 09:33:13 Post Subject:
I sell the Chemex and it really makes a GREAT cup of coffee. Are you using the FSU 100 unbleached prefolded chemex filter paper? These filters will filter out the sediment and the bitter taste.
The next and probably the most important question is. Are you using Fresh roasted and fresh ground coffee beans? Only grind just seconds before you brew.
Next is the coarseness of your grind, With the chemex it is recomended to only grind to about what you would consider for French Press. If you have a burr grinder this is easy to do, just set the grinder. For a blade grinder just don't grind the beans to dust, check your grounds after a few seconds of grinding.
I recomend 2oz of beans to a 10 cup pot, this is were you can adjust for your liking, more for fuller flavor or less for a lighter coffee.
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View entire thread: Rancilio Silvia sensitivity
Posted by CCafe on 2007-11-21 13:54:12 Post Subject:
Well I guess your SOL then because there is no point in buying a Silvia and not getting a grinder to complement it.
Its kind of like buying a home entertainment system with no speakers.
The problem is with the grind of the espresso. You have to make a lot of little adjustments to get it just right. Go to a coffee house and I guarantee you that you will see an espresso grinder next to a traditional machine. You won't see a bulk grinder and that is what they are grinding your espresso with. Bulk grinders differ vastly from espresso grinder.
Unless you have a really high end bulk grinder (Ditting, or a Mahlkonig) your never going to come close to the type of grind your going to get with even a Rocky.
So you might as well give it up or give in and buy a good espresso grinder.
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Posted by CCafe on 2007-11-21 13:54:12 Post Subject:
Well I guess your SOL then because there is no point in buying a Silvia and not getting a grinder to complement it.
Its kind of like buying a home entertainment system with no speakers.
The problem is with the grind of the espresso. You have to make a lot of little adjustments to get it just right. Go to a coffee house and I guarantee you that you will see an espresso grinder next to a traditional machine. You won't see a bulk grinder and that is what they are grinding your espresso with. Bulk grinders differ vastly from espresso grinder.
Unless you have a really high end bulk grinder (Ditting, or a Mahlkonig) your never going to come close to the type of grind your going to get with even a Rocky.
So you might as well give it up or give in and buy a good espresso grinder.
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View entire thread: Critique my coffee
Posted by 5ohwarrior on 2004-01-27 12:26:37 Post Subject: Critique my coffee
I would like to get some discussion going about making the best cup of coffee with the equipment we have. Obviously home roasting, conical burr grinding and commercial equipment will produce the best results, but I am talking about tips and suggestions for the best brew without buying anything.
I am by no means a coffee connoisseur or aficionado, just a man who likes coffee and can tell the difference between a good cup and a bad cup. I would love to get more serious about coffee, however I have far too many hobbies and interests taking up my time and money.
I will describe my method and ask for suggestion for improvement. Don’t hold back, let me have it if I’m doing something wrong.
I use local or internet purchased fresh roasted beans. Only enough to last about a week and I grind immediately before brewing. I have an inexpensive Braun blade-type chopper and I use 4 scoops (8 tbsp) of beans to 48 oz of water. My water is softened well water through a Brita filter. I pre moisten the paper filter before adding the grounds and pre-warm the thermal carafe. The brewer is a Bunn and I have the slow flow spray head installed. I usually stir the grounds with a chopstick about 30 seconds after the water starts to flow. The coffee is 190 degrees immediately after brewing and I pre warm the mugs before pouring a cup. I’m pretty happy with the taste I get from this method, am I doing everything I can?
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Posted by 5ohwarrior on 2004-01-27 12:26:37 Post Subject: Critique my coffee
I would like to get some discussion going about making the best cup of coffee with the equipment we have. Obviously home roasting, conical burr grinding and commercial equipment will produce the best results, but I am talking about tips and suggestions for the best brew without buying anything.
I am by no means a coffee connoisseur or aficionado, just a man who likes coffee and can tell the difference between a good cup and a bad cup. I would love to get more serious about coffee, however I have far too many hobbies and interests taking up my time and money.
I will describe my method and ask for suggestion for improvement. Don’t hold back, let me have it if I’m doing something wrong.
I use local or internet purchased fresh roasted beans. Only enough to last about a week and I grind immediately before brewing. I have an inexpensive Braun blade-type chopper and I use 4 scoops (8 tbsp) of beans to 48 oz of water. My water is softened well water through a Brita filter. I pre moisten the paper filter before adding the grounds and pre-warm the thermal carafe. The brewer is a Bunn and I have the slow flow spray head installed. I usually stir the grounds with a chopstick about 30 seconds after the water starts to flow. The coffee is 190 degrees immediately after brewing and I pre warm the mugs before pouring a cup. I’m pretty happy with the taste I get from this method, am I doing everything I can?
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View entire thread: my new bunn
Posted by La Crema Coffee on 2007-01-31 20:53:35 Post Subject:
Yeah, try grinding your coffee finer and using the proper amt of coffee to get the taste you want:also are you using bunn filters?
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Posted by La Crema Coffee on 2007-01-31 20:53:35 Post Subject:
Yeah, try grinding your coffee finer and using the proper amt of coffee to get the taste you want:also are you using bunn filters?
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View entire thread: Other Way Round
Posted by ElPugDiablo on 2008-08-28 10:24:32 Post Subject: Re: Other Way Round
1. When coffee is roasted, you're meant to wait 2 days before cupping it right?
2. If I roast coffee and grind it right away(before it's ready to be cupped), will anything bad happen too the coffee?
3. would it be better to wait 2 days before grinding the coffee?
4. also, should I realy be selling coffee, if I don't realy fully understand it it?
1. Not really, it depends why your cupping it. If your cupping for defects, you will use a different roast level compared to the roast you would use if you were going to drink it.Would your grind and cup for defects immediately after roast? I usually rest my for at least 8 hours.
2. Coffee should be used as soon as possible after its ground (a few minutes)For drip coffee, this is not necessary correct. There are some discussions in coffeed.com and in home-barista.com regarding pre-grinding up to 12 hours before brewing produce a superior cup of coffee. This is recently mentioned in a book written by Scott Rao, The Professional Barista's Handbook, Scott is an all around coffee and tea fanatic and someone whom I am proud to call my friend.
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Posted by ElPugDiablo on 2008-08-28 10:24:32 Post Subject: Re: Other Way Round
1. When coffee is roasted, you're meant to wait 2 days before cupping it right?
2. If I roast coffee and grind it right away(before it's ready to be cupped), will anything bad happen too the coffee?
3. would it be better to wait 2 days before grinding the coffee?
4. also, should I realy be selling coffee, if I don't realy fully understand it it?
1. Not really, it depends why your cupping it. If your cupping for defects, you will use a different roast level compared to the roast you would use if you were going to drink it.Would your grind and cup for defects immediately after roast? I usually rest my for at least 8 hours.
2. Coffee should be used as soon as possible after its ground (a few minutes)For drip coffee, this is not necessary correct. There are some discussions in coffeed.com and in home-barista.com regarding pre-grinding up to 12 hours before brewing produce a superior cup of coffee. This is recently mentioned in a book written by Scott Rao, The Professional Barista's Handbook, Scott is an all around coffee and tea fanatic and someone whom I am proud to call my friend.
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View entire thread: Other Way Round
Posted by Davec on 2008-09-13 03:30:18 Post Subject: Re: Other Way Round
1. When coffee is roasted, you're meant to wait 2 days before cupping it right?
1. Not really, it depends why your cupping it. If your cupping for defects, you will use a different roast level compared to the roast you would use if you were going to drink it.Would your grind and cup for defects immediately after roast? I usually rest my for at least 8 hours.
2. Coffee should be used as soon as possible after its ground (a few minutes)For drip coffee, this is not necessary correct. There are some discussions in coffeed.com and in home-barista.com regarding pre-grinding up to 12 hours before brewing produce a superior cup of coffee. This is recently mentioned in a book written by Scott Rao, The Professional Barista's Handbook, Scott is an all around coffee and tea fanatic and someone whom I am proud to call my friend.
I would be happy to try it after a few hours if cupping for defects....
As for grinding drip coffee 12 hours before use to produce a superior cup of coffee...Over 30 years it has not been my personal experience that this improves either drip coffee or french press. Perhaps though it depends on the specific coffee being used and may indicate that I lack good sensory skills? I also admit to not having done this for a very long time (in my youth I used to grind up a whole batch of coffee to use in the drip maker over the next few days though
).
Either way, a new roaster has a few ideas to try now in his search for those perfect roast profiles and blends.
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Posted by Davec on 2008-09-13 03:30:18 Post Subject: Re: Other Way Round
1. When coffee is roasted, you're meant to wait 2 days before cupping it right?
1. Not really, it depends why your cupping it. If your cupping for defects, you will use a different roast level compared to the roast you would use if you were going to drink it.Would your grind and cup for defects immediately after roast? I usually rest my for at least 8 hours.
2. Coffee should be used as soon as possible after its ground (a few minutes)For drip coffee, this is not necessary correct. There are some discussions in coffeed.com and in home-barista.com regarding pre-grinding up to 12 hours before brewing produce a superior cup of coffee. This is recently mentioned in a book written by Scott Rao, The Professional Barista's Handbook, Scott is an all around coffee and tea fanatic and someone whom I am proud to call my friend.
I would be happy to try it after a few hours if cupping for defects....
As for grinding drip coffee 12 hours before use to produce a superior cup of coffee...Over 30 years it has not been my personal experience that this improves either drip coffee or french press. Perhaps though it depends on the specific coffee being used and may indicate that I lack good sensory skills? I also admit to not having done this for a very long time (in my youth I used to grind up a whole batch of coffee to use in the drip maker over the next few days though
).Either way, a new roaster has a few ideas to try now in his search for those perfect roast profiles and blends.
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View entire thread: from nespresso to oscar.
Posted by Denis Laird on 2005-01-21 03:42:11 Post Subject: from nespresso to oscar.
Please be gentle. I got myself a nuova for crissy. I have had a nespresso for years and played around with my own bags etc. Now I am at a loss. Do I use the single shot filter for a single shot or use the double shot filter for a single shot. How full should the filter be before tamping. Approx. how much volume of the shot should I have. What is an average time for a shot. Where is the best place to read up on extraction. I purchased a nemox grinder with the oscar so you can see I am also new to Grinding. I was thinking of asking the best coffee maker in town if I could spend some time in his shop. Would I learn anything from this or is it all try.try again.
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Posted by Denis Laird on 2005-01-21 03:42:11 Post Subject: from nespresso to oscar.
Please be gentle. I got myself a nuova for crissy. I have had a nespresso for years and played around with my own bags etc. Now I am at a loss. Do I use the single shot filter for a single shot or use the double shot filter for a single shot. How full should the filter be before tamping. Approx. how much volume of the shot should I have. What is an average time for a shot. Where is the best place to read up on extraction. I purchased a nemox grinder with the oscar so you can see I am also new to Grinding. I was thinking of asking the best coffee maker in town if I could spend some time in his shop. Would I learn anything from this or is it all try.try again.
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View entire thread: Would like to hear from any Java Jo'z licensees!
Posted by coffeeaddict on 2006-07-17 17:26:22 Post Subject: kbajoie
KBajoie: I was reading the new posts when I came across your ax grinding. My experience with JJ is NOTHING like you describe. I am frankly insulted that you have to air your crap in this forum! If I were JJ, I would sue you!!! The service these people gave me was fantastic. I am sure they did their best to help you just as they did my wife and I. As we are busy running our own JJ, we don't have time to visit the forums much...and I don't condone the unprofessional way you have slandered them here. If I were you, I would find a better way to fix my problems! CoffeeAddict
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Posted by coffeeaddict on 2006-07-17 17:26:22 Post Subject: kbajoie
KBajoie: I was reading the new posts when I came across your ax grinding. My experience with JJ is NOTHING like you describe. I am frankly insulted that you have to air your crap in this forum! If I were JJ, I would sue you!!! The service these people gave me was fantastic. I am sure they did their best to help you just as they did my wife and I. As we are busy running our own JJ, we don't have time to visit the forums much...and I don't condone the unprofessional way you have slandered them here. If I were you, I would find a better way to fix my problems! CoffeeAddict
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View entire thread: Please recommend best espresso machines under $1000 USD
Posted by IndianaTim on 2008-02-03 23:19:50 Post Subject:
For your price, I think the best machine/grinder combination you can get is what I have. Expobar Office Pulser and Rancilio Rocky grinder. For me, an espresso machine has to have a heat exchanger.
I''ve been using my rig daily for the last few years and other than needing to occasionally clean a release valve, it''s been trouble-free. It has a professional group head, heat exchanger, and large water reservior. This is essentially a commercial set-up that doesn''t require being plumbed into your water and drain system.
Before the Expobar/Rocky, I owned and operated a coffeehouse, where I had a 2 group Astoria. I can produce the same quality espresso with this machine, and I can froth milk just as well--though not quite as rapidly as you would with the commercial machine simply because the Expobar is smaller. I bought mine from wholelattelove, and had great customer service from them.
One more thing. Don''t waste your time with a super-automatic. Most of the time you spend will be in waiting for the machine to heat up in the morning, about 15-20 minutes. Grinding takes all of 30 seconds for two doubles, and another 30 seconds to dose, tamp, and pull a double shot. And you can pull many shots back-to-back with any decent HE machine.
Good luck with your endeavor.
Tim
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Posted by IndianaTim on 2008-02-03 23:19:50 Post Subject:
For your price, I think the best machine/grinder combination you can get is what I have. Expobar Office Pulser and Rancilio Rocky grinder. For me, an espresso machine has to have a heat exchanger.
I''ve been using my rig daily for the last few years and other than needing to occasionally clean a release valve, it''s been trouble-free. It has a professional group head, heat exchanger, and large water reservior. This is essentially a commercial set-up that doesn''t require being plumbed into your water and drain system.
Before the Expobar/Rocky, I owned and operated a coffeehouse, where I had a 2 group Astoria. I can produce the same quality espresso with this machine, and I can froth milk just as well--though not quite as rapidly as you would with the commercial machine simply because the Expobar is smaller. I bought mine from wholelattelove, and had great customer service from them.
One more thing. Don''t waste your time with a super-automatic. Most of the time you spend will be in waiting for the machine to heat up in the morning, about 15-20 minutes. Grinding takes all of 30 seconds for two doubles, and another 30 seconds to dose, tamp, and pull a double shot. And you can pull many shots back-to-back with any decent HE machine.
Good luck with your endeavor.
Tim
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View entire thread: coffee freshness
Posted by John P on 2007-02-17 22:18:58 Post Subject:
~75% of the coffees degassing is done in the grinding.
So it depends on the quality of your coffee (no point pre-grinding anything remarkable) and your personal standard.
Based on what is generally available in an office setting,
you will probably still come out worlds ahead.
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Posted by John P on 2007-02-17 22:18:58 Post Subject:
~75% of the coffees degassing is done in the grinding.
So it depends on the quality of your coffee (no point pre-grinding anything remarkable) and your personal standard.
Based on what is generally available in an office setting,
you will probably still come out worlds ahead.
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View entire thread: will a new grinder prevent this??
Posted by Jackson on 2007-03-31 00:07:46 Post Subject:
You may need to periodically clean all the coffee oil from the hopper. After grinding darker roasted coffee for even several months, you may have a build up of oil. Depending on how dark and fresh your coffee is and how much you grind, this problem could occur with any grinder.
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Posted by Jackson on 2007-03-31 00:07:46 Post Subject:
You may need to periodically clean all the coffee oil from the hopper. After grinding darker roasted coffee for even several months, you may have a build up of oil. Depending on how dark and fresh your coffee is and how much you grind, this problem could occur with any grinder.
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View entire thread: the perfect brew
Posted by ace85driver on 2005-12-31 12:01:00 Post Subject:
affirmative. I am grinding my own beans.
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Posted by ace85driver on 2005-12-31 12:01:00 Post Subject:
affirmative. I am grinding my own beans.
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View entire thread: Bean Grinders
Posted by JohnB on 2008-06-09 09:28:16 Post Subject:
If you want a REALLY coarse grind for Press Brewing buy a KitchenAid Pro grinder. As set up from the factory when you grind on the #1 setting the coffee looks like small wood chips! When I was still using it for press brewing I was up around #3-3.5. Now I use a Zassenhaus knee mill for press grinding as it produces a more uniform grind. The KA Pro set to #1 does work well with the Toddy system so its out of retirement for the summer.
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Posted by JohnB on 2008-06-09 09:28:16 Post Subject:
If you want a REALLY coarse grind for Press Brewing buy a KitchenAid Pro grinder. As set up from the factory when you grind on the #1 setting the coffee looks like small wood chips! When I was still using it for press brewing I was up around #3-3.5. Now I use a Zassenhaus knee mill for press grinding as it produces a more uniform grind. The KA Pro set to #1 does work well with the Toddy system so its out of retirement for the summer.
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View entire thread: Announcement: Creative Pods Now Open!
Posted by javahill on 2005-12-06 20:10:30 Post Subject:
Good luck with your pod business. It is a tough market because the "group head sniffers" (you know them - the get their head in under the group head to look for grinds) won't touch them. They (i.e., we) prefer grinding our own not just because it makes a better cup but because it is harder. No training wheels. Not pros. Not pro-sumers.
The market for pods, then, is consumers and commercial applications where espresso is a hump (see Young Frankenstein). Commercial applications where espresso is not core - they are probably going to be more conservative and go with Illy. That is your competition. Better work out your selling points now. The trick is with selling to businesses where espresso is a hump, volume is going to be relatively low. You're going to need to sell into a lot of them for you to be able to pay your mortgage.
For the consumers with espresso machines, you're also going to be selling against Illy but with a different diameter pod in many cases. If you are going to hit Illy pods on taste, that is not a hard target. But you're going to need more than your own word. Testimonials from someone better known than your uncle Ken (unless the family name is Davids) are going to be important. Local restauranteur perhaps.
Knowing your market and how they use your product is going to be critical for your success. it is not your product from your perspective. It is how buyers and users look at it from their perspective. It is a little homework, but it will be well worth it.
Best of luck. Let us know how you break into the market. I'd be eager to hear what works for you.
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Posted by javahill on 2005-12-06 20:10:30 Post Subject:
Good luck with your pod business. It is a tough market because the "group head sniffers" (you know them - the get their head in under the group head to look for grinds) won't touch them. They (i.e., we) prefer grinding our own not just because it makes a better cup but because it is harder. No training wheels. Not pros. Not pro-sumers.
The market for pods, then, is consumers and commercial applications where espresso is a hump (see Young Frankenstein). Commercial applications where espresso is not core - they are probably going to be more conservative and go with Illy. That is your competition. Better work out your selling points now. The trick is with selling to businesses where espresso is a hump, volume is going to be relatively low. You're going to need to sell into a lot of them for you to be able to pay your mortgage.
For the consumers with espresso machines, you're also going to be selling against Illy but with a different diameter pod in many cases. If you are going to hit Illy pods on taste, that is not a hard target. But you're going to need more than your own word. Testimonials from someone better known than your uncle Ken (unless the family name is Davids) are going to be important. Local restauranteur perhaps.
Knowing your market and how they use your product is going to be critical for your success. it is not your product from your perspective. It is how buyers and users look at it from their perspective. It is a little homework, but it will be well worth it.
Best of luck. Let us know how you break into the market. I'd be eager to hear what works for you.
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View entire thread: Bean Grinders
Posted by jhalford on 2008-06-06 19:53:07 Post Subject: Bean Grinders
I recently bought a grinder from the Aabree coffee
company-a Capresso Infinity. It's not real expensive,
about $90. My question is about grinding for french press coffee. The grinder has 16 positions ending with four in the course position. I was told to use course for my coffee, but this grinder doesn't grind the coffee very course, at all. In the most course position, it looks like all the coffee I've ever bought. This is my first press and I'm getting only a few grounds in my coffee, if any, so is this normal? I had just assumed
that course would be COURSE! Any comments?
Thanks,
Jim Halford
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Posted by jhalford on 2008-06-06 19:53:07 Post Subject: Bean Grinders
I recently bought a grinder from the Aabree coffee
company-a Capresso Infinity. It's not real expensive,
about $90. My question is about grinding for french press coffee. The grinder has 16 positions ending with four in the course position. I was told to use course for my coffee, but this grinder doesn't grind the coffee very course, at all. In the most course position, it looks like all the coffee I've ever bought. This is my first press and I'm getting only a few grounds in my coffee, if any, so is this normal? I had just assumed
that course would be COURSE! Any comments?
Thanks,
Jim Halford
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View entire thread: forgive me, I'm a noob...
Posted by John P on 2007-09-20 19:43:58 Post Subject:
Training. (if you've not already achieved expertise through a former venue)
What is your experience with or knowledge of coffee and espresso as relates to bean selection, freshness, grinding, dosing, tamping, water ratio, correct temperature, flow, color/persistence of crema... and how to diagnose and correct flaws due to changes in humidity, age of beans, etc.
THIS is most important aspect with marketing and business skills a close second, but a definite second. Coffee first, business second, but you MUST have both.
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Posted by John P on 2007-09-20 19:43:58 Post Subject:
Training. (if you've not already achieved expertise through a former venue)
What is your experience with or knowledge of coffee and espresso as relates to bean selection, freshness, grinding, dosing, tamping, water ratio, correct temperature, flow, color/persistence of crema... and how to diagnose and correct flaws due to changes in humidity, age of beans, etc.
THIS is most important aspect with marketing and business skills a close second, but a definite second. Coffee first, business second, but you MUST have both.
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View entire thread: Will a blade grinder do for an average joe?
Posted by bergzy on 2005-08-28 02:49:43 Post Subject:
here is a grinder that is reasonably priced and does an excellent job at grinding your beans to whatever grain you need it to be.
http://www.costco.com/Browse/Product.as ... =&cat=&s=1
my wife uses it for her coffee while i *gasp* a keurig one cup brewing method ( i was a purist but now need speed and convenience in my morning out the door).
on days while i am entertaining, i use the grinder for grinding beans to a coarseness used for a french press, to regular drip, to espresso to turkish.
my fav coffee is actually making turkish. it requires a very powerful grinder that will not overheat (burn) the beans in making it into a very fine ground. this grinder does the trick and has been going strong for quite some time. of course, when i am not using the keurig!
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Posted by bergzy on 2005-08-28 02:49:43 Post Subject:
here is a grinder that is reasonably priced and does an excellent job at grinding your beans to whatever grain you need it to be.
http://www.costco.com/Browse/Product.as ... =&cat=&s=1
my wife uses it for her coffee while i *gasp* a keurig one cup brewing method ( i was a purist but now need speed and convenience in my morning out the door).
on days while i am entertaining, i use the grinder for grinding beans to a coarseness used for a french press, to regular drip, to espresso to turkish.
my fav coffee is actually making turkish. it requires a very powerful grinder that will not overheat (burn) the beans in making it into a very fine ground. this grinder does the trick and has been going strong for quite some time. of course, when i am not using the keurig!
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View entire thread: Will a blade grinder do for an average joe?
Posted by CCafe on 2005-08-21 21:07:18 Post Subject:
A blade grinder is an entry level grinder. Its only purpose is for the masses who just need to grind coffee and really don't care about the outcome. You can find a few cheap burr grinders. Capresso makes a few that run in between $30 to $100.
Burr grinders will give you a consistent grind of decently coarse coffee grounds. Blade grinders are very inconsistent and will often produce dust like coffee grounds, which in turn can plug your filter and slow down or over flow your funnel. Blade grinders will also heat the beans up while grinding and this will cause your beans to loose some flavor.
So you see if you are just starting out new to bean grinding, why not do it right the first time! Plus some of the higher end models even allow you to change your burrs out when they become dull, thus allowing you to get even more use out of it in the long run.
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Posted by CCafe on 2005-08-21 21:07:18 Post Subject:
A blade grinder is an entry level grinder. Its only purpose is for the masses who just need to grind coffee and really don't care about the outcome. You can find a few cheap burr grinders. Capresso makes a few that run in between $30 to $100.
Burr grinders will give you a consistent grind of decently coarse coffee grounds. Blade grinders are very inconsistent and will often produce dust like coffee grounds, which in turn can plug your filter and slow down or over flow your funnel. Blade grinders will also heat the beans up while grinding and this will cause your beans to loose some flavor.
So you see if you are just starting out new to bean grinding, why not do it right the first time! Plus some of the higher end models even allow you to change your burrs out when they become dull, thus allowing you to get even more use out of it in the long run.
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View entire thread: Help with the my pod for senseo
Posted by LLHenthorn on 2006-11-19 14:25:44 Post Subject:
Try grinding as fine as one would for espresso--you need a pretty decent grinder to do this. Also, try taking a spoon and tamping the grounds a bit.
Larry
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Posted by LLHenthorn on 2006-11-19 14:25:44 Post Subject:
Try grinding as fine as one would for espresso--you need a pretty decent grinder to do this. Also, try taking a spoon and tamping the grounds a bit.
Larry
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View entire thread: Coffee Storage Containers
Posted by TTTTom on 2005-06-29 15:39:08 Post Subject: Coffee Storage Containers
Hi Folks,
I am looking for a source of storage containers for ground coffee. I have a few customers who insist on me grinding their coffee.
So far, I like stainless steel and a one pound capacity.
Suggestions are appreciated,
T in Carolina
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Posted by TTTTom on 2005-06-29 15:39:08 Post Subject: Coffee Storage Containers
Hi Folks,
I am looking for a source of storage containers for ground coffee. I have a few customers who insist on me grinding their coffee.
So far, I like stainless steel and a one pound capacity.
Suggestions are appreciated,
T in Carolina
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View entire thread: commercial espresso grinders? seeking suggestions.
Posted by LiftOff on 2005-02-12 06:50:52 Post Subject:
I'm partial to cabinet mounted stone grinders. The ones Terry is putting out at Ambex are first rate!
Just placed an order for his new slicing burrs to replace my worn ones for my ARG1 commercial burr grinder.
If you are planning to grind a good amount (500 lbs plus) daily, without the need to adjust finer/coarser than a stone grinder is the call.
If you are planning on smaller amounts with alot of adjustment then go with a commercial burr grinder.
Look at the specs from the different manufacturers, they list how many pounds per minute at a certain grind setting.
The problem with alot of so called commercial grinders is they are severly underpowered. After about 40 lbs of continous grinding, the motors will overheat and shut down the unit untill it cools.
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Posted by LiftOff on 2005-02-12 06:50:52 Post Subject:
I'm partial to cabinet mounted stone grinders. The ones Terry is putting out at Ambex are first rate!
Just placed an order for his new slicing burrs to replace my worn ones for my ARG1 commercial burr grinder.
If you are planning to grind a good amount (500 lbs plus) daily, without the need to adjust finer/coarser than a stone grinder is the call.
If you are planning on smaller amounts with alot of adjustment then go with a commercial burr grinder.
Look at the specs from the different manufacturers, they list how many pounds per minute at a certain grind setting.
The problem with alot of so called commercial grinders is they are severly underpowered. After about 40 lbs of continous grinding, the motors will overheat and shut down the unit untill it cools.
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View entire thread: Home Roasting Chaff Question
Posted by CafeBlue on 2007-03-07 21:05:41 Post Subject:
The center stripe of "chaff" in the roasted bean is the normal "silver skin" of the green seed that remains after roasting. It is 100% coffee and normal...do not worry about it. It is more evident on lighter roasts and in coffee that is "air cooled" versus "water quenched". Dark roast styles, staling (or age), decaffeination, and some commercial grinding and packaging systems minimize the appearance, but it is normally still present in all roasted coffee. The chaff is trapped in the filter during brew processes, anyway.
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Posted by CafeBlue on 2007-03-07 21:05:41 Post Subject:
The center stripe of "chaff" in the roasted bean is the normal "silver skin" of the green seed that remains after roasting. It is 100% coffee and normal...do not worry about it. It is more evident on lighter roasts and in coffee that is "air cooled" versus "water quenched". Dark roast styles, staling (or age), decaffeination, and some commercial grinding and packaging systems minimize the appearance, but it is normally still present in all roasted coffee. The chaff is trapped in the filter during brew processes, anyway.
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View entire thread: Advice
Posted by crinolinesugar on 2008-09-24 16:20:42 Post Subject: Advice
I am new to the forum and very new to coffee in general. I like it black with two sugars. I picked up some Archer Farms French Vanilla last night and it''s okay but nothing special.
What i really want to know is what kinds of coffee everyone would suggest. I plan on grinding my own once I get a coffee grinder. I don''t like it very bold but the mild blends tend to be a little lacking in flavor for me. Any suggestions?
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Posted by crinolinesugar on 2008-09-24 16:20:42 Post Subject: Advice
I am new to the forum and very new to coffee in general. I like it black with two sugars. I picked up some Archer Farms French Vanilla last night and it''s okay but nothing special.
What i really want to know is what kinds of coffee everyone would suggest. I plan on grinding my own once I get a coffee grinder. I don''t like it very bold but the mild blends tend to be a little lacking in flavor for me. Any suggestions?
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View entire thread: Which pump driven Espresso machine should I get?
Posted by BJSforVols on 2006-01-18 13:54:12 Post Subject: Which pump driven Espresso machine should I get?
I have recently learned that my cheap steam forced espresso machine is probably the reason my lattes at the house seem to always taste bitter compared to what I get at coffee houses.
Because of this, I'm in the market for a pump driven machine, or a machine that will produce espressos and lattes that will taste more similar to what I can get in a coffee house. I was considering a Saeco Gran Crema or their other less expensive model, but now I read this may not be the right move.
What are some good lower priced models to consider? (I realize that even a lower priced model which makes good espressos will probably be over $100.) I'd like to get a machine that is not too large, very dependable, and produces great tasting lattes. (I would be grinding my beans at my house.)
Any suggestions?
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Posted by BJSforVols on 2006-01-18 13:54:12 Post Subject: Which pump driven Espresso machine should I get?
I have recently learned that my cheap steam forced espresso machine is probably the reason my lattes at the house seem to always taste bitter compared to what I get at coffee houses.
Because of this, I'm in the market for a pump driven machine, or a machine that will produce espressos and lattes that will taste more similar to what I can get in a coffee house. I was considering a Saeco Gran Crema or their other less expensive model, but now I read this may not be the right move.
What are some good lower priced models to consider? (I realize that even a lower priced model which makes good espressos will probably be over $100.) I'd like to get a machine that is not too large, very dependable, and produces great tasting lattes. (I would be grinding my beans at my house.)
Any suggestions?
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View entire thread: Hand Crank Grinders
Posted by javahill on 2004-10-11 22:11:11 Post Subject:
A lot depends on the grinding mechanism. The hand crank grinders I have seen use a system similar to a pepper mill, which beats the pants off a blade system.
In addition to the grinding system is the quality of construction. I have seem new hand crank machines on the market and they look adequate, but not particularly high quality. I think more are sold as decorations than functional units.
I have a neighbor whose house if off the electrical grid and he uses a hand crank grinder. I've had coffee at his house. It was OK, but there is no question - I make better coffee on grid with a Solis Maestro Plus.
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Posted by javahill on 2004-10-11 22:11:11 Post Subject:
A lot depends on the grinding mechanism. The hand crank grinders I have seen use a system similar to a pepper mill, which beats the pants off a blade system.
In addition to the grinding system is the quality of construction. I have seem new hand crank machines on the market and they look adequate, but not particularly high quality. I think more are sold as decorations than functional units.
I have a neighbor whose house if off the electrical grid and he uses a hand crank grinder. I've had coffee at his house. It was OK, but there is no question - I make better coffee on grid with a Solis Maestro Plus.
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View entire thread: Advice on a good professional coffee grinder
Posted by buck100 on 2007-07-06 17:58:42 Post Subject: Advice on a good professional coffee grinder
Can someone please recommend a good professional coffee grinder. It will get moderate use grinding about 5-10 pounds of coffee per day.
What brand and model is the best?
Thanks in advance,
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Posted by buck100 on 2007-07-06 17:58:42 Post Subject: Advice on a good professional coffee grinder
Can someone please recommend a good professional coffee grinder. It will get moderate use grinding about 5-10 pounds of coffee per day.
What brand and model is the best?
Thanks in advance,
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View entire thread: Grinding too fresh.
Posted by BV on 2008-10-09 14:06:00 Post Subject:
As a new quasi-home roaster myself, I've been doing quite a bit of experimenting. One of the pieces of advice I was given recently was to let my roast sit for two days before I start grinding it up. It's made a big difference in the flavor/taste. YMMV
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Posted by BV on 2008-10-09 14:06:00 Post Subject:
As a new quasi-home roaster myself, I've been doing quite a bit of experimenting. One of the pieces of advice I was given recently was to let my roast sit for two days before I start grinding it up. It's made a big difference in the flavor/taste. YMMV
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View entire thread: will a new grinder prevent this??
Posted by mrgnomer on 2007-03-31 20:02:30 Post Subject: Re: will a new grinder prevent this??
After using a Bunn burr grinder for a couple of years, I''m thinking of replacing it with the KitchenAid Proline grinder.
Big problem with the Bunn is that dark roast beans don''t want to fall into the burr. I have to shake the grinder really hard, or pound the counter with it, to keep the coffee going down. This happens about 5 times per use. If I don''t, the burr just spins and spins w/ no load.
We don''t make espresso...just like really dark vacuum or drip coffee.
Do you think the KA will be an improvement?
I agree with the responses. The only help would be that the burrs of a new grinder would be clean.
I've got a Macap M4 stepless. I like light to med roasts for espresso but recently overroasted a batch of Harrar to very dark. After a few grinds the burrs got gummed up to the point no beans were going through. After breaking down the grinder and picking the guck out of the burs and giving them a good cleaning I'm back to grinding the dark roast again but it gums the grinder up pretty quick and is slower to grind than lighter roasts.
Grindz or Uncle Ben's rice would probably help keeping the burrs clean without having to take the grinder apart. You could adjust coarse enough to allow the burr cleaner to grind through and see what comes out.
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Posted by mrgnomer on 2007-03-31 20:02:30 Post Subject: Re: will a new grinder prevent this??
After using a Bunn burr grinder for a couple of years, I''m thinking of replacing it with the KitchenAid Proline grinder.
Big problem with the Bunn is that dark roast beans don''t want to fall into the burr. I have to shake the grinder really hard, or pound the counter with it, to keep the coffee going down. This happens about 5 times per use. If I don''t, the burr just spins and spins w/ no load.
We don''t make espresso...just like really dark vacuum or drip coffee.
Do you think the KA will be an improvement?
I agree with the responses. The only help would be that the burrs of a new grinder would be clean.
I've got a Macap M4 stepless. I like light to med roasts for espresso but recently overroasted a batch of Harrar to very dark. After a few grinds the burrs got gummed up to the point no beans were going through. After breaking down the grinder and picking the guck out of the burs and giving them a good cleaning I'm back to grinding the dark roast again but it gums the grinder up pretty quick and is slower to grind than lighter roasts.
Grindz or Uncle Ben's rice would probably help keeping the burrs clean without having to take the grinder apart. You could adjust coarse enough to allow the burr cleaner to grind through and see what comes out.
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View entire thread: Grinder? does it matter which one?
Posted by shadow745 on 2008-01-16 07:06:31 Post Subject:
I'd say for your needs the Capresso Infinity will serve you well. It has a nice set of conical burrs, is easy to operate, easy to clean, is fairly durable and won't break the bank. There is the ABS version for $90 and the metal bodied version (brushed or polished) for $140. Both are identical except for the housing material.
I know for a fact it will grind from super coarse for press methods to super fine for Turkish and anywhere in between. My only fault with it is that the carousel/chute design will leave a bit of grounds behind, but this isn't an issue unless you're grinding for espresso and need super fresh grounds for every shot. But to be honest, pretty much every grinder available will leave some behind. Later!
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Posted by shadow745 on 2008-01-16 07:06:31 Post Subject:
I'd say for your needs the Capresso Infinity will serve you well. It has a nice set of conical burrs, is easy to operate, easy to clean, is fairly durable and won't break the bank. There is the ABS version for $90 and the metal bodied version (brushed or polished) for $140. Both are identical except for the housing material.
I know for a fact it will grind from super coarse for press methods to super fine for Turkish and anywhere in between. My only fault with it is that the carousel/chute design will leave a bit of grounds behind, but this isn't an issue unless you're grinding for espresso and need super fresh grounds for every shot. But to be honest, pretty much every grinder available will leave some behind. Later!
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View entire thread: Advice
Posted by caffe biscotto on 2008-09-28 05:36:22 Post Subject:
Me personally, I prefer bolder flavors. I just bought some Ethiopian Yirgacheffe after being on Sumatran coffees for a month. Maybe its just me, but I'm having to use nearly twice the amount of Yirg. as I did Sumatran just to achieve a full bodied flavor. Otherwise it tastes like hot water, disappointing. I might try grinding the Yirg. finer.
I'm now mixing a bit of the finely ground Sumatran with a coarser ground Ethiopian. Nice smooth balance, but not quite what I'm searching for. After this, I'll go back to Kenyan, which I think is becoming my all around fave.
Use higher coffee to water ratio on your milder coffees.
Lower coffee to water ratio on your bolder flavored and darker roasted coffees.
= Welcome to the forum.
(Oops! How do you edit posts?)
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Posted by caffe biscotto on 2008-09-28 05:36:22 Post Subject:
Me personally, I prefer bolder flavors. I just bought some Ethiopian Yirgacheffe after being on Sumatran coffees for a month. Maybe its just me, but I'm having to use nearly twice the amount of Yirg. as I did Sumatran just to achieve a full bodied flavor. Otherwise it tastes like hot water, disappointing. I might try grinding the Yirg. finer.
I'm now mixing a bit of the finely ground Sumatran with a coarser ground Ethiopian. Nice smooth balance, but not quite what I'm searching for. After this, I'll go back to Kenyan, which I think is becoming my all around fave.
Use higher coffee to water ratio on your milder coffees.
Lower coffee to water ratio on your bolder flavored and darker roasted coffees.
= Welcome to the forum.
(Oops! How do you edit posts?)
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View entire thread: 2 espresso makers. which one to keep?
Posted by mrgnomer on 2006-04-13 20:29:04 Post Subject: Re: 2 espresso makers. which one to keep?
OK, I'm ready to get serious about my espresso, and am losing the steam driven unit I've been using. I actually bought 2 units on Ebay but can only keep one. Which one should I keep? (my wife says one only!)
The 1st is an Alma High Tech Espresso maker, It says Mia La MiniBarista on the box. It's a beautiful chrome unit that has 2 boilers, holds a liter of water, and sells for $500 to $600 at places I found on line. It only uses ESE pods, and I have some fresh Illy pods for it.
The other ia a Saeco Rio Vapore that is used but works well. It sold new for half the price of the Alma.It is also sold under the Barista name by Starbucks. It can of course use ground beans, and doesn't need pods. I do have a burr grinder.
I will appreciate any recomendations.
Mike C
IMHO, a pod only machine will limit you as far as espresso pulling. Pod coffee, from what I know, is rarely fresh and being pre measured and ground gives you no control over grinding and dosing.
From what I know a straight espresso machine that delivers ideal water temp at 8+ bars of pressure through a non pressurized portafilter will get you good espresso provided your beans are fresh and are ground, dosed and distributed for good espresso extraction. I think having control over as many variables as possible is the best way of ensuring a quality espresso pull.
The Starbuck's Barista is spoken of well as an entry level machine. I believe it is a single boiler, non HX machine which means that it'll be slow at pulling multiple shots and they'll be a lag between pulling shots and steaming milk for froth as the boiler switches over from one to the other. A double boiler machine has a dedicated espresso boiler and a dedicated frothing boiler so you can pretty much pull shots and froth at the same time but a pod only machine will limit you and I don't think you'll get the same quality espresso as you would if you ground your own fresh roasted beans and pulled them on a Barista.
I've got a Silvia which is a single boiler non HX machine as well. It is a more solid machine than the Barista and might make slightly better espresso under certain conditions but they're similar machines. I can say having control of the pull gets me espresso that's better than anything I've had at any local cafe. In the end good espresso is all about fresh beans and even extraction under high pressure at ideal water temps. The beans and the extraction conditions are best controlled, I think, by the barista. The rest is up to the machine and if the machine is reliable you'll get good espresso.
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Posted by mrgnomer on 2006-04-13 20:29:04 Post Subject: Re: 2 espresso makers. which one to keep?
OK, I'm ready to get serious about my espresso, and am losing the steam driven unit I've been using. I actually bought 2 units on Ebay but can only keep one. Which one should I keep? (my wife says one only!)
The 1st is an Alma High Tech Espresso maker, It says Mia La MiniBarista on the box. It's a beautiful chrome unit that has 2 boilers, holds a liter of water, and sells for $500 to $600 at places I found on line. It only uses ESE pods, and I have some fresh Illy pods for it.
The other ia a Saeco Rio Vapore that is used but works well. It sold new for half the price of the Alma.It is also sold under the Barista name by Starbucks. It can of course use ground beans, and doesn't need pods. I do have a burr grinder.
I will appreciate any recomendations.
Mike C
IMHO, a pod only machine will limit you as far as espresso pulling. Pod coffee, from what I know, is rarely fresh and being pre measured and ground gives you no control over grinding and dosing.
From what I know a straight espresso machine that delivers ideal water temp at 8+ bars of pressure through a non pressurized portafilter will get you good espresso provided your beans are fresh and are ground, dosed and distributed for good espresso extraction. I think having control over as many variables as possible is the best way of ensuring a quality espresso pull.
The Starbuck's Barista is spoken of well as an entry level machine. I believe it is a single boiler, non HX machine which means that it'll be slow at pulling multiple shots and they'll be a lag between pulling shots and steaming milk for froth as the boiler switches over from one to the other. A double boiler machine has a dedicated espresso boiler and a dedicated frothing boiler so you can pretty much pull shots and froth at the same time but a pod only machine will limit you and I don't think you'll get the same quality espresso as you would if you ground your own fresh roasted beans and pulled them on a Barista.
I've got a Silvia which is a single boiler non HX machine as well. It is a more solid machine than the Barista and might make slightly better espresso under certain conditions but they're similar machines. I can say having control of the pull gets me espresso that's better than anything I've had at any local cafe. In the end good espresso is all about fresh beans and even extraction under high pressure at ideal water temps. The beans and the extraction conditions are best controlled, I think, by the barista. The rest is up to the machine and if the machine is reliable you'll get good espresso.
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View entire thread: La Marzoco Swift
Posted by Pacificocoffee on 2007-03-05 12:18:15 Post Subject: Swift Grinder
I think they are good for restaurants because the espresso drinks one encouters there is usually very bad and knowlege of the proper grinding protocols and tamping techniques are usually nonexistant. That being said, I dont think that they are the way to go for a specialty coffee shop. The Swift grinder does address some of the consistancy problems mentioned above, but it can only do so much. Its better than a non trained dishwasher or waiter, but a well trained barista is far superior to the Swift grinder. So unless you are having a problem training and keeping your baristas, you'll be better off without the Swift grinder.
And by the way The Swift grinder will work with other espresso machines. I paired it with a Fiorenzato. Should work with most E61's. You have to change the baskets though, even on a Marzocco, but the Swift comes with those.
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Posted by Pacificocoffee on 2007-03-05 12:18:15 Post Subject: Swift Grinder
I think they are good for restaurants because the espresso drinks one encouters there is usually very bad and knowlege of the proper grinding protocols and tamping techniques are usually nonexistant. That being said, I dont think that they are the way to go for a specialty coffee shop. The Swift grinder does address some of the consistancy problems mentioned above, but it can only do so much. Its better than a non trained dishwasher or waiter, but a well trained barista is far superior to the Swift grinder. So unless you are having a problem training and keeping your baristas, you'll be better off without the Swift grinder.
And by the way The Swift grinder will work with other espresso machines. I paired it with a Fiorenzato. Should work with most E61's. You have to change the baskets though, even on a Marzocco, but the Swift comes with those.
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View entire thread: swift grinder?
Posted by phaelon56 on 2005-02-24 11:16:19 Post Subject:
If you have consistency problems due to an inability to find or retain motivated baristas (regardless of why that issue exists)... the Swift will offer a certain consistency to the dose and tamp. It will never ever exceed or perform better than a trained and motivated barista. All other things being equal (beans, machien maintenance etc) you'll get consistently good shots but never truly stellar ones.
I've been working on a Swift since last october but still do my own grinding and tamping at home on the weekends. I get better shots and better cream at home with my prosumer Isomac machine and Mazzer Mini grinder than I do at work with a brand new Swift and La Marzocco FB70. The shots I serve at work are good... don't get me wrong... but they could be better. But they won't be with that grinder. It's not a knock against the Swift - just a recognition of its limitations.
Here's a thread at the SCAA forums that discusses this issue at great length
http://scaa.org/forum/viewtopic.php?t=1039
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Posted by phaelon56 on 2005-02-24 11:16:19 Post Subject:
If you have consistency problems due to an inability to find or retain motivated baristas (regardless of why that issue exists)... the Swift will offer a certain consistency to the dose and tamp. It will never ever exceed or perform better than a trained and motivated barista. All other things being equal (beans, machien maintenance etc) you'll get consistently good shots but never truly stellar ones.
I've been working on a Swift since last october but still do my own grinding and tamping at home on the weekends. I get better shots and better cream at home with my prosumer Isomac machine and Mazzer Mini grinder than I do at work with a brand new Swift and La Marzocco FB70. The shots I serve at work are good... don't get me wrong... but they could be better. But they won't be with that grinder. It's not a knock against the Swift - just a recognition of its limitations.
Here's a thread at the SCAA forums that discusses this issue at great length
http://scaa.org/forum/viewtopic.php?t=1039
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View entire thread: Confessions of a java lover
Posted by 24Hours on 2007-01-31 22:23:43 Post Subject:
Nice looking machine, but the shot looks a little weak. Is that with any milk added? How is the taste? Later!
Weak? Size or strength? I've never had better espresso drinks at home or otherwise. The crema is a perfect thickness and proportion and the steamer makes great foam. I have to admit that I'm still getting used to the secondary compartment for grounds to be added for a la carte drinks as I've been grinding a bit too fine in my stand alone grinder and the (decaf) drinks I make for my wife are pulling a bit slow.
I would have been all over an Ecobar had the retialer been selling those, but I've happily transitioned into the automatic machine. The settings are highly adjustable and the ease of use is impossible to beat.
Cheers.
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Posted by 24Hours on 2007-01-31 22:23:43 Post Subject:
Nice looking machine, but the shot looks a little weak. Is that with any milk added? How is the taste? Later!
Weak? Size or strength? I've never had better espresso drinks at home or otherwise. The crema is a perfect thickness and proportion and the steamer makes great foam. I have to admit that I'm still getting used to the secondary compartment for grounds to be added for a la carte drinks as I've been grinding a bit too fine in my stand alone grinder and the (decaf) drinks I make for my wife are pulling a bit slow.
I would have been all over an Ecobar had the retialer been selling those, but I've happily transitioned into the automatic machine. The settings are highly adjustable and the ease of use is impossible to beat.
Cheers.
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View entire thread: Confessions of a java lover
Posted by 24Hours on 2007-01-26 22:35:15 Post Subject: Confessions of a java lover
My wife and I love coffee and espresso drinks. For about 4 years we had a Francis! Francis machine, which pooped out and we traded it in (w/ foregiving retailer) for credit toward a new stainless Francis Francis model. It took about 3 years for the stainless to crap-out on me so I took the road that I never imagined: fully automated. But now, I wonder how I ever put up with the drink I made with the Francis after only a week of this new machine.
We went with the Jura S9 Avantgarde:
http://i5.pbase.com/g6/38/214538/3/73434933.QKwcIPbB.jpg
And so far, the drinks are perfect, and so easy!
http://i5.pbase.com/g6/38/214538/2/73435056.UQ6QZwlP.jpg
I tell myself that I \"miss\" the personal touch of grinding and brewing with a portafilter, but the new machine is perfect.
BTW, this site rocks. I love the forum for the small business advise.
Cheers
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Posted by 24Hours on 2007-01-26 22:35:15 Post Subject: Confessions of a java lover
My wife and I love coffee and espresso drinks. For about 4 years we had a Francis! Francis machine, which pooped out and we traded it in (w/ foregiving retailer) for credit toward a new stainless Francis Francis model. It took about 3 years for the stainless to crap-out on me so I took the road that I never imagined: fully automated. But now, I wonder how I ever put up with the drink I made with the Francis after only a week of this new machine.
We went with the Jura S9 Avantgarde:
http://i5.pbase.com/g6/38/214538/3/73434933.QKwcIPbB.jpg
And so far, the drinks are perfect, and so easy!
http://i5.pbase.com/g6/38/214538/2/73435056.UQ6QZwlP.jpg
I tell myself that I \"miss\" the personal touch of grinding and brewing with a portafilter, but the new machine is perfect.
BTW, this site rocks. I love the forum for the small business advise.
Cheers
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View entire thread: coffee grinder
Posted by ourcoffeebarn on 2005-08-14 20:32:57 Post Subject:
The Solis Maestro line of grinders is the line that I would suggest. They range from $99.99 to $149.99. We have benn using the Solis Maestro plus for almost 2 years now and it is still grinding great. Any grind from Turkish powder to a very coarse French Press grind. Do a Goggle search or better yet do a Froogle search to find one.
Lot's of us sell them online.
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Posted by ourcoffeebarn on 2005-08-14 20:32:57 Post Subject:
The Solis Maestro line of grinders is the line that I would suggest. They range from $99.99 to $149.99. We have benn using the Solis Maestro plus for almost 2 years now and it is still grinding great. Any grind from Turkish powder to a very coarse French Press grind. Do a Goggle search or better yet do a Froogle search to find one.
Lot's of us sell them online.
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View entire thread: solis maestro plus grinds
Posted by CCafe on 2005-02-06 06:43:50 Post Subject:
I am sorry I didn't answer the 1st part of your question. Yes the Solis grinder is pretty good if your grinding small amounts. The settings will depend on your espresso machine.
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Posted by CCafe on 2005-02-06 06:43:50 Post Subject:
I am sorry I didn't answer the 1st part of your question. Yes the Solis grinder is pretty good if your grinding small amounts. The settings will depend on your espresso machine.
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View entire thread: the perfect brew
Posted by cawi on 2006-01-06 09:56:35 Post Subject: roast your own!
Try roasting your own coffee. You will have much more control of the taste, quality and freshness of your coffee bean.Just as grinding your own beans brings out more flavor, so does roasting. If you are looking for the perfect cup, start roasting your own!
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Posted by cawi on 2006-01-06 09:56:35 Post Subject: roast your own!
Try roasting your own coffee. You will have much more control of the taste, quality and freshness of your coffee bean.Just as grinding your own beans brings out more flavor, so does roasting. If you are looking for the perfect cup, start roasting your own!
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View entire thread: How long will ground coffee beans last?
Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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View entire thread: blending coffee
Posted by jammin' java on 2005-07-02 12:16:28 Post Subject: blending coffee
hello to all of you coffee "sperts"
I have been open 7 weeks now, and still brewing and selling that coffee. My wife and I work the shop a lot and we have 3 part time people helping. We are now trying to develop our house blend. So far I have only brewed my new house blend by mixing the already brewed coffee. Now I am going to mix the beans before grinding and call it my jammin’ java house blend. The mix that I used to blend brewed coffee was 50%-50%. It seems that if I mix beens in the same ratio before grinding I should get the same result. Boy, some times I wish I was not so ignorant.
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Posted by jammin' java on 2005-07-02 12:16:28 Post Subject: blending coffee
hello to all of you coffee "sperts"I have been open 7 weeks now, and still brewing and selling that coffee. My wife and I work the shop a lot and we have 3 part time people helping. We are now trying to develop our house blend. So far I have only brewed my new house blend by mixing the already brewed coffee. Now I am going to mix the beans before grinding and call it my jammin’ java house blend. The mix that I used to blend brewed coffee was 50%-50%. It seems that if I mix beens in the same ratio before grinding I should get the same result. Boy, some times I wish I was not so ignorant.
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View entire thread: Looking for an espresso machine
Posted by djveed on 2008-08-05 16:02:10 Post Subject:
If I may - if you're considering buying a $700 machine and pre-ground coffee to go with that, it sounds a bit mismatched to me. Grinding beans takes the flavor out of them within a day or so of grinding (although some people feel only hours later is too late). Perhaps you should consider a $600 machine and get a $100 grinder to go with that.
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Posted by djveed on 2008-08-05 16:02:10 Post Subject:
If I may - if you're considering buying a $700 machine and pre-ground coffee to go with that, it sounds a bit mismatched to me. Grinding beans takes the flavor out of them within a day or so of grinding (although some people feel only hours later is too late). Perhaps you should consider a $600 machine and get a $100 grinder to go with that.
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View entire thread: Other Way Round
Posted by garyscottadamson on 2008-08-28 11:04:41 Post Subject:
the idea of waiting 12 hours after grinding, sounds crazy and I would have probably advised people against it.
I'm open to anything though. I shall give it a try.
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Posted by garyscottadamson on 2008-08-28 11:04:41 Post Subject:
the idea of waiting 12 hours after grinding, sounds crazy and I would have probably advised people against it.
I'm open to anything though. I shall give it a try.
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View entire thread: Newbie Burr Ginder General Advice
Posted by shadow745 on 2006-07-07 11:55:15 Post Subject:
The Virtuoso is definitely a nice grinder. Probably one of the nicest you'll find in that price range. Having a refurbished item doesn't mean it's defective in any way. Could be someone didn't like the design, bean hopper, grind quality... Who knows? When a factory gets one back I'd guess they make sure it's 100% mechanically sound and maybe add a new bean hopper or grounds hopper to make it OK to resale. I'm sure they'll function like new. As for the Infinity, I've had mine for 4 months now and really, really like it. I use it 3-4 times a day. It's super-easy to adjust the grind setting, has excellent grinding quality, is quiet and definitely the easiest to clean of any grinder I've seen yet. Simply remove the bean hopper (twist counter-clockwise), lift the top burr carrier out and that's it. I clean both burrs with a toothbrush and vacuum out any old grinds (which isn't a problem because I use it so much). Reassemble and it's ready to go again. Also, it's easy to go back to the same grind setting as used before. Some grinders require some tinkering to get back to the same setting after being taken apart. In most people's eyes the only downfall of this grinder is the lack of settings (only 16), but I could care less. While grinding I simply hold the hopper between the main settings to fine tune the grind (which really makes it stepless), which is necessary when grinding for espresso. Later!
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Posted by shadow745 on 2006-07-07 11:55:15 Post Subject:
The Virtuoso is definitely a nice grinder. Probably one of the nicest you'll find in that price range. Having a refurbished item doesn't mean it's defective in any way. Could be someone didn't like the design, bean hopper, grind quality... Who knows? When a factory gets one back I'd guess they make sure it's 100% mechanically sound and maybe add a new bean hopper or grounds hopper to make it OK to resale. I'm sure they'll function like new. As for the Infinity, I've had mine for 4 months now and really, really like it. I use it 3-4 times a day. It's super-easy to adjust the grind setting, has excellent grinding quality, is quiet and definitely the easiest to clean of any grinder I've seen yet. Simply remove the bean hopper (twist counter-clockwise), lift the top burr carrier out and that's it. I clean both burrs with a toothbrush and vacuum out any old grinds (which isn't a problem because I use it so much). Reassemble and it's ready to go again. Also, it's easy to go back to the same grind setting as used before. Some grinders require some tinkering to get back to the same setting after being taken apart. In most people's eyes the only downfall of this grinder is the lack of settings (only 16), but I could care less. While grinding I simply hold the hopper between the main settings to fine tune the grind (which really makes it stepless), which is necessary when grinding for espresso. Later!
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View entire thread: Commerical Coffee Grinders
Posted by JavaNights on 2006-01-09 14:26:03 Post Subject: Commerical Coffee Grinders
Does anyone have a list of Commerical Grinders. I know AMBEX sells one.
I had an idea, I'm trying to teach customers that grinding coffee when its desired is better than buying coffee that is grinded up already.
Hamilton Beach has a small consumer type of grinder that is good. The only problem is that Hamilton Beach wants $20k in volume sales per year.
I wanted to sell there grinder at cost basically and push the grinder. Not become a salesperson for them.
Any help would be great thanks.
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Posted by JavaNights on 2006-01-09 14:26:03 Post Subject: Commerical Coffee Grinders
Does anyone have a list of Commerical Grinders. I know AMBEX sells one.
I had an idea, I'm trying to teach customers that grinding coffee when its desired is better than buying coffee that is grinded up already.
Hamilton Beach has a small consumer type of grinder that is good. The only problem is that Hamilton Beach wants $20k in volume sales per year.
I wanted to sell there grinder at cost basically and push the grinder. Not become a salesperson for them.
Any help would be great thanks.
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View entire thread: Coffee and Expresso Classes in Omaha Area?
Posted by Kinerry on 2005-05-03 13:00:51 Post Subject:
Roasting, brewing, grinding
I'm looking for any kind of class
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Posted by Kinerry on 2005-05-03 13:00:51 Post Subject:
Roasting, brewing, grinding
I'm looking for any kind of class
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View entire thread: Current roast you're into at the moment
Posted by caffe biscotto on 2008-05-12 05:38:17 Post Subject:
Mocha Joe's Kenya "Kahindu" http://www.mochajoes.com/index.html is what I'm currently drinking.
All of their coffees are great, in fact better than most others I've tried.
I just spent some quality time last evening, while watching the tube,
grinding the beans by use of this:
http://coffeetime.wikidot.com/my-vintag ... ee-grinder
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Posted by caffe biscotto on 2008-05-12 05:38:17 Post Subject:
Mocha Joe's Kenya "Kahindu" http://www.mochajoes.com/index.html is what I'm currently drinking.
All of their coffees are great, in fact better than most others I've tried.
I just spent some quality time last evening, while watching the tube,
grinding the beans by use of this:
http://coffeetime.wikidot.com/my-vintag ... ee-grinder
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