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Date: 22 Nov 2006 03:58:22
From: Dave2012
Subject: Bean to Bean Variation
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Hello,
How much variation in grind settings do people find they have to make
when using different types/roasts of coffee beans for espresso? I just
got a new bag in and had to grind 3 steps coarser than my last lot to
get a 25 second shot, which used up about a quarter of the bag in
experimenting. I'm going to struggle to afford to keep this up if I'm
wasting so much coffee just trying to get the grind set at the start of
each new bag. Is this normal or is my machine losing pressure somehow?
Cheers,
Dave
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Date: 22 Nov 2006 08:43:31
From: prosenfe@atl.lmco.com
Subject: Re: Bean to Bean Variation
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Bill (Adopt) wrote:
> In article <1164196702.164874.209670@m73g2000cwd.googlegroups.com>,
> Dave2012 <davecorbett2012@googlemail.com> wrote:
> > Hello,
>
> > How much variation in grind settings do people find they have to make
> > when using different types/roasts of coffee beans for espresso? I just
> > got a new bag in and had to grind 3 steps coarser than my last lot to
> > get a 25 second shot, which used up about a quarter of the bag in
> > experimenting.
It shouldn't take so many shots to home in on the setting. I use
"Newton's Method" and can ususally hit the best setting with 3 tries.
My grinder is continuously variable. I find the ideal setting for
different beans varies by about 3 of the maked graduations on the
grinder. So I do a shot at both of the extreme values and the middle. I
can generally take the pour times at these three settings and
interpolate to exactly where I want to be.
There's also some well known relationships between the proper grind and
the roast and a few other parameters of the bean.
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Date: 22 Nov 2006 17:55:16
From: Bill (Adopt)
Subject: Re: Bean to Bean Variation
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In article <1164213811.925131.22440@m73g2000cwd.googlegroups.com >,
prosenfe@atl.lmco.com <prosenfe@atl.lmco.com > wrote:
> Bill (Adopt) wrote:
> > In article <1164196702.164874.209670@m73g2000cwd.googlegroups.com>,
Oooo, no! Dave2012 wrote that! ;))
..although your further and helpful comment adds to
the combined experience... :))
Bill ZFC......
> > Dave2012 <davecorbett2012@googlemail.com> wrote:
> > > Hello,
> > > How much variation in grind settings do people find
[..]
> It shouldn't take so many shots to home in on the setting.
[..]
> There's also some well known relationships between the proper
> grind and
> the roast and a few other parameters of the bean.
--
Adoption InterLink UK with -=- http://www.billsimpson.com/
Domain Host Orpheus Internet -=- http://www.orpheusinternet.co.uk/
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Date: 22 Nov 2006 16:25:13
From: Bill (Adopt)
Subject: Re: Bean to Bean Variation
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In article <1164196702.164874.209670@m73g2000cwd.googlegroups.com >,
Dave2012 <davecorbett2012@googlemail.com > wrote:
> Hello,
> How much variation in grind settings do people find they have to make
> when using different types/roasts of coffee beans for espresso? I just
> got a new bag in and had to grind 3 steps coarser than my last lot to
> get a 25 second shot, which used up about a quarter of the bag in
> experimenting. I'm going to struggle to afford to keep this up if I'm
> wasting so much coffee just trying to get the grind set at the start of
> each new bag. Is this normal or is my machine losing pressure somehow?
I find this happens all the time ..it's one reason for
having a quality grinder with lots of adjustment.
Using a (Cunill) CT-1 commercial grinder, with the large
near Mazzer size grinding plates, the differing beans
need some adjustment ..although not by a whole quarter of
250gm bag each time. You soon get used to listening to
the needs expressed by an individual bean. With tender
loving care and gentle soothing conversation, each little
bean will, trust me, ..talk to you. O:))
Usually, after the first grind out of a new bag - which I
always test first anyway coz' I'm too mean to throw coffee
out ;)) ..well, I try it on the way to the sink.. I can
normally adjust fairly accurately for the next shot..
Your '25 seconds' will always vary slightly, even when
set for a specific bag ..it rather depends on the changing
humidity - the beans are hygroscopic - dried and roasted,
they suck in or let moisture out. It's this as much as
anything that you are adjusting with your grinder...
Have faith ..you'll rapidly start making a fairly accurate
guess first time, or at least short second grind in....!
Bill ZFC
--
Adoption InterLink UK with -=- http://www.billsimpson.com/
Domain Host Orpheus Internet -=- http://www.orpheusinternet.co.uk/
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Date: 22 Nov 2006 19:29:48
From: Neal Reid
Subject: Re: Bean to Bean Variation
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In article
<1164196702.164874.209670@m73g2000cwd.googlegroups.com >,
"Dave2012" <davecorbett2012@googlemail.com > wrote:
> How much variation in grind settings do people find they have to make
> when using different types/roasts of coffee beans for espresso? I just
> got a new bag in and had to grind 3 steps coarser than my last lot to
> get a 25 second shot,...
As stated elsewhere, practice! Beans dry with age - I have to
tighten the grind regularly as the week to 10 days I have a blend
goes on.
Beans swell with humidity. Adjust as required.
From my roaster, I usually get beans not more than 2 days out of
the machine - but if orders have been light, it is possible to get
the end of last week's roast. With experience, I can usually tell
the roast date by whether I have to loosen up or leave the grinder
where it ended up from the last batch.
And finally, I time my shots to volume. Too much (in whatever time
period I find works for a blend) means too coarse etc.
Add this all up, and I can usually hit it right for the second
shot - third at the outside. Then again, I've done it a LOT!
--
M for N in address to mail reply
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Date: 22 Nov 2006 13:59:00
From: Harry Moos
Subject: Re: Bean to Bean Variation
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With my Gaggia MDF set on "6", I seldom have to go up or down more than one
click. I did have to go to "4" one time, but I have never had to go to "7"
with any beans.
"Dave2012" <davecorbett2012@googlemail.com > wrote in message
news:1164196702.164874.209670@m73g2000cwd.googlegroups.com...
> Hello,
>
> How much variation in grind settings do people find they have to make
> when using different types/roasts of coffee beans for espresso? I just
> got a new bag in and had to grind 3 steps coarser than my last lot to
> get a 25 second shot, which used up about a quarter of the bag in
> experimenting. I'm going to struggle to afford to keep this up if I'm
> wasting so much coffee just trying to get the grind set at the start of
> each new bag. Is this normal or is my machine losing pressure somehow?
>
> Cheers,
>
> Dave
>
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Date: 23 Nov 2006 13:42:20
From: jim schulman
Subject: Re: Bean to Bean Variation
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On 22 Nov 2006 03:58:22 -0800, "Dave2012"
<davecorbett2012@googlemail.com > wrote:
> I just
>got a new bag in and had to grind 3 steps coarser than my last lot to
>get a 25 second shot, which used up about a quarter of the bag in
>experimenting.
Different blends can require hugely different grinds -- I had a Sidamo
that ground 1.5 divisions coarser on the mazzer (6 steps on the Rocky)
than a Sumatra I was drinking at the same time. I think that may have
been my record. `
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