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Main
Date: 11 Jul 2006 12:17:40
From:
Subject: Gaggia MDF - need to grind in-between clicks.
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Evenin' all,
I have an MDF and it grinds too coarse (for my Gaggia Classic) on '5'
and too fine (it clogs) on '4'. At the moment I'm grinding 10 seconds
on '4', switching off, moving to '5' and switching on again. This gives
great results but is a bit of a pain.
So, some questions:
1) Can I take the MDF apart and re-assemble it so that it clicks on
what is now 4.5 - but would actually be a correct click?
2) Is there any harm manually moving the clicker (as it currently is)
to between 4 and 5 and not letting it click, then grinding?
Any advice giddily received.
Cheers.
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Date: 11 Jul 2006 14:47:53
From: bk
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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chobb...@hotmail.com wrote:
.
>
> Now if I could just get rid of that bitterness...
>
How long are you letting the machine warm up before pulling a shot?
Also make sure the pf is in the machine the whole time, and if your
really pressed for time(<20 minutes warm up time) pull a couple blank
shots to help heat up the group/portafilter.
And you might want to give Randy's site a read. I don't have the
link handy, but it seems to pop up on a.c every few messages on its
own, so it shouldnt be hard to find.
-bradk
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Date: 11 Jul 2006 23:57:45
From: Steve Ackman
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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In <1152654473.754259.124910@h48g2000cwc.googlegroups.com >, on 11 Jul
2006 14:47:53 -0700, bk wrote:
>
> Also make sure the pf is in the machine the whole time, and if your
> really pressed for time(<20 minutes warm up time) pull a couple blank
> shots to help heat up the group/portafilter.
My Classic takes 14 minutes from room temp to peak
temp. This is measured at the junction of group and
pf. Pulling a blank shot or two doesn't appreciably
help that. You might gain a few seconds at most.
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Date: 11 Jul 2006 14:01:30
From:
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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OK. I've just ground at '4' but used 20lb of pressure to tamp. I
thought tamping that light would be too light, but it filled the cup
perfectly after 25 seconds. I was clearly tamping too hard before.
I think I'm trying to follow the 'rules' too much. I clearly need to
experiment a lot more.
Now if I could just get rid of that bitterness...
chobbney@hotmail.com wrote:
> I've just tried tamping as hard as I could without doing myself (or the
> equipment) an injury - I estimate about 40lb. I measured into a
> measuring jug and after 25 seconds I got 2oz of liquid - once the crema
> had disappeared. This was on '5'.
>
> I guess the trouble is that my espresso cups are only slightly over
> 2oz, and I have to turn the machine off after 20 seconds otherwise the
> cup overflows with crema. So I technically get less than 2oz when
> everything has settled. Do you guys have espresso cups that accommodate
> 2oz of liquid plus 10% - 20% crema on top?
>
> (I'm concerned that if I grind on '4' that the tamp would be so light
> I'd get channelling.)
>
> I should point out - if it isn't clear - that I'm a newbie at this.
> I've had the machine less than a week, but I've made over 40 espressos.
>
> bk wrote:
> > Have you tried checking/adjusting your tamp pressure? Thats a fairly
> > adjustable grinder, 1 click shouldn't be the difference between 25ish
> > second pour and it clogging up with a 20lb tamp.
> >
> > just something to think about before taking apart the grinder.
> >
> > -bradk
> >
> > chobbney@hotmail.com wrote:
> >
> > > I have an MDF and it grinds too coarse (for my Gaggia Classic) on '5'
> > > and too fine (it clogs) on '4'. At the moment I'm grinding 10 seconds
> > > on '4', switching off, moving to '5' and switching on again. This gives
> > > great results but is a bit of a pain.
> > >
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Date: 11 Jul 2006 13:46:32
From:
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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I've just tried tamping as hard as I could without doing myself (or the
equipment) an injury - I estimate about 40lb. I measured into a
measuring jug and after 25 seconds I got 2oz of liquid - once the crema
had disappeared. This was on '5'.
I guess the trouble is that my espresso cups are only slightly over
2oz, and I have to turn the machine off after 20 seconds otherwise the
cup overflows with crema. So I technically get less than 2oz when
everything has settled. Do you guys have espresso cups that accommodate
2oz of liquid plus 10% - 20% crema on top?
(I'm concerned that if I grind on '4' that the tamp would be so light
I'd get channelling.)
I should point out - if it isn't clear - that I'm a newbie at this.
I've had the machine less than a week, but I've made over 40 espressos.
bk wrote:
> Have you tried checking/adjusting your tamp pressure? Thats a fairly
> adjustable grinder, 1 click shouldn't be the difference between 25ish
> second pour and it clogging up with a 20lb tamp.
>
> just something to think about before taking apart the grinder.
>
> -bradk
>
> chobbney@hotmail.com wrote:
>
> > I have an MDF and it grinds too coarse (for my Gaggia Classic) on '5'
> > and too fine (it clogs) on '4'. At the moment I'm grinding 10 seconds
> > on '4', switching off, moving to '5' and switching on again. This gives
> > great results but is a bit of a pain.
> >
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Date: 11 Jul 2006 12:35:44
From: bk
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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Have you tried checking/adjusting your tamp pressure? Thats a fairly
adjustable grinder, 1 click shouldn't be the difference between 25ish
second pour and it clogging up with a 20lb tamp.
just something to think about before taking apart the grinder.
-bradk
chobbney@hotmail.com wrote:
> I have an MDF and it grinds too coarse (for my Gaggia Classic) on '5'
> and too fine (it clogs) on '4'. At the moment I'm grinding 10 seconds
> on '4', switching off, moving to '5' and switching on again. This gives
> great results but is a bit of a pain.
>
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Date: 12 Jul 2006 03:54:28
From:
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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I let the machine warm up (usually with the PF in) for at least 15-20
minutes and then pull a blank shot to heat the pf up. I have a feeling
that the temperaturesout of my Gaggia are a little on the low side.
It's plenty hot enough when I come to drink it but that doesn't mean
it's necessarily at 90c - 95c.
What I've been doing is switching the steam switch on for 30 - 40
seconds then (sometimes when the right-hand temperature ready light
comes on) switching off and pouring a shot within a minute or so. The
bitterness is somewhat reduced but I'm bothered I might be scorching
the grounds. 30 - 40 seconds seems a long time to heat a small boiler
and I don't know what temperature it gets to. I tried 10 and 20 seconds
but the bitterness was still there.
I take it you mean this site: http://www.espressomyespresso.com/ - it
looks a great read. Thanks.
bk wrote:
> chobb...@hotmail.com wrote:
> .
> >
> > Now if I could just get rid of that bitterness...
> >
> How long are you letting the machine warm up before pulling a shot?
> Also make sure the pf is in the machine the whole time, and if your
> really pressed for time(<20 minutes warm up time) pull a couple blank
> shots to help heat up the group/portafilter.
>
> And you might want to give Randy's site a read. I don't have the
> link handy, but it seems to pop up on a.c every few messages on its
> own, so it shouldnt be hard to find.
>
> -bradk
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Date: 16 Jul 2006 01:30:36
From: daveb
Subject: Re: Gaggia MDF - need to grind in-between clicks.
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You may need a new brew thermostat. not hard to change.
Dave "gy78j7" b
www.hitechespresso.com
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