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Date: 25 Nov 2006 14:43:07
From: Brian
Subject: Carezza + Infinity
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Does anyone else out there use a Capresso Infinity burr grinder with
their Gaggia Carezza?
I was looking for some pointers. I put the Infinity to the finest
setting, but wasn't sure if that was best.
Anyone know if it's really necessary to upgrade to a better grinder, or
does the Infinity pretty much suffice?
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Date: 25 Nov 2006 17:51:48
From: Cordovero
Subject: Re: Carezza + Infinity
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If you put the Infinity at the finest setting, and you can choke your Gaggia
or get a double shot in 25-30 seconds, do that. I'd certainly start at the
very finest setting and work from there.
I've had 3 Infinity's and still own 2. 1 of them could choke my machine,
but that soon ended after a couple of months, and now is useless for
espresso, though it's a great machine for my Melitta Clarity for drip. The
other I have stashed at my folks' house with a Gaggia Espresso, and it too
no longer can give me a 25 second shot.
C
"Brian" <bcallagh@gmail.com > wrote in message
news:1164494587.839138.20220@j72g2000cwa.googlegroups.com...
> Does anyone else out there use a Capresso Infinity burr grinder with
> their Gaggia Carezza?
>
> I was looking for some pointers. I put the Infinity to the finest
> setting, but wasn't sure if that was best.
>
> Anyone know if it's really necessary to upgrade to a better grinder, or
> does the Infinity pretty much suffice?
>
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Date: 26 Nov 2006 10:35:32
From: Brian
Subject: Re: Carezza + Infinity
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Thanks Dan, Cordovero,
I'll try using the other settings besides most fine. I tend to usually
get a very slow shot at the most fine, really taking about 35 seconds
or so to get a proper amount.
But on the other hand, if I grind a non-absolutely fresh bean, like
Illy beans, or any other bean that's been in a sealed can, or
pre-ground Lavazza, the coffee comes gushing out even when ground at
the finest setting. Even when I tamp hard in those cases, it comes out
in about 15 seconds.
Brian
On Nov 26, 12:35 pm, Dan <n...@nowhere.com > wrote:
> On 25 Nov 2006 14:43:07 -0800, "Brian" <bcall...@gmail.com> wrote:
>
> >Does anyone else out there use a Capresso Infinity burr grinder with
> >their Gaggia Carezza?
>
> >I was looking for some pointers. I put the Infinity to the finest
> >setting, but wasn't sure if that was best.
>
> >Anyone know if it's really necessary to upgrade to a better grinder, or
> >does the Infinity pretty much suffice?I've been using that combination for about a year. It works for me.
>
> I only make expresso, and for all my grinds use the fifth click stop
> from the left. With different roasts I vary the tamp or the amount of
> coffee (determined by experimentation).
>
> No problema. YTMV. (Your tastes may vary)
>
> --
> Regards,
> Dan
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Date: 27 Nov 2006 09:04:11
From: Dan
Subject: Re: Carezza + Infinity
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On 26 Nov 2006 10:35:32 -0800, "Brian" <bcallagh@gmail.com > wrote:
>Thanks Dan, Cordovero,
>But on the other hand, if I grind a non-absolutely fresh bean, like
>Illy beans, or any other bean that's been in a sealed can, or
>pre-ground Lavazza, the coffee comes gushing out even when ground at
>the finest setting. Even when I tamp hard in those cases, it comes out
>in about 15 seconds.
I wish I could say something profound to help you out, but I'm hardly
an expert at these things. I always use the double basket and put in
two level scoops plus a little more of the coffee. On a couple of
roasts I've learned to fill up the basket all the way.
When I started out, I used a bathroom scale to measure the pressure of
my tamps, but I don't do that anymore. (Tamping 30 lbs is a good
workout!) I have a kind of sense of it now so that I can vary my tamp
for the different roasts I use without measuring my pressure. And I
usually hit around 28 sec. for a 1 1/2 oz. pull.
Maybe I've added some details about my practices that could be useful
to you. On the other hand, Cordo's experience seem to indicate that
individual machines can vary right out of the box. Here's hoping you
didn't get a lemon.
P.S. I use a 58mm metal tamper, not the plastic one that comes with
the grinder. But this 58mm tamper doesn't fit tight, like a piston, in
my 58mm basket. So when I tamp, I finish off by rolling the tamper
specifically around the circumference to make sure all the grounds are
packed down. This way I hope to prevent channeling along the edges.
--
Regards,
Dan
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Date: 26 Nov 2006 09:35:23
From: Dan
Subject: Re: Carezza + Infinity
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On 25 Nov 2006 14:43:07 -0800, "Brian" <bcallagh@gmail.com > wrote:
>Does anyone else out there use a Capresso Infinity burr grinder with
>their Gaggia Carezza?
>
>I was looking for some pointers. I put the Infinity to the finest
>setting, but wasn't sure if that was best.
>
>Anyone know if it's really necessary to upgrade to a better grinder, or
>does the Infinity pretty much suffice?
I've been using that combination for about a year. It works for me.
I only make expresso, and for all my grinds use the fifth click stop
from the left. With different roasts I vary the tamp or the amount of
coffee (determined by experimentation).
No problema. YTMV. (Your tastes may vary)
--
Regards,
Dan
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Date: 06 Dec 2006 08:45:40
From: Brian
Subject: Re: Carezza + Infinity
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I have a 58mm tamper as well that's aluminum, and also use the double
basket.
I think I will start tamping harder with the Infinity set to the second
to finest setting and see what my results are. Before, I would tamp
pretty hard at the finest setting and that's when I'd choke my machine.
But like I said, even if tamp very very hard with preground Lavazza or
Illy, it comes shooting out way too fast.
Thanks again!
Brian
On Nov 27, 12:04 pm, Dan <n...@nowhere.com > wrote:
> On 26 Nov 2006 10:35:32 -0800, "Brian" <bcall...@gmail.com> wrote:
>
> >Thanks Dan, Cordovero,
> >But on the other hand, if I grind a non-absolutely fresh bean, like
> >Illy beans, or any other bean that's been in a sealed can, or
> >pre-ground Lavazza, the coffee comes gushing out even when ground at
> >the finest setting. Even when I tamp hard in those cases, it comes out
> >in about 15 seconds.I wish I could say something profound to help you out, but I'm hardly
> an expert at these things. I always use the double basket and put in
> two level scoops plus a little more of the coffee. On a couple of
> roasts I've learned to fill up the basket all the way.
>
> When I started out, I used a bathroom scale to measure the pressure of
> my tamps, but I don't do that anymore. (Tamping 30 lbs is a good
> workout!) I have a kind of sense of it now so that I can vary my tamp
> for the different roasts I use without measuring my pressure. And I
> usually hit around 28 sec. for a 1 1/2 oz. pull.
>
> Maybe I've added some details about my practices that could be useful
> to you. On the other hand, Cordo's experience seem to indicate that
> individual machines can vary right out of the box. Here's hoping you
> didn't get a lemon.
>
> P.S. I use a 58mm metal tamper, not the plastic one that comes with
> the grinder. But this 58mm tamper doesn't fit tight, like a piston, in
> my 58mm basket. So when I tamp, I finish off by rolling the tamper
> specifically around the circumference to make sure all the grounds are
> packed down. This way I hope to prevent channeling along the edges.
>
> --
> Regards,
> Dan
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