Posted Mon Dec 19, 2011, 7:50pm Subject: Baratza Preciso Question
I have a question regarding my Baratza Preciso, purchased new back in July of this year. Recently, I noticed that I have to adjust much lower on the macro scale to attain a grind that's suitable for espresso. I used to grind in 9-10g range, and now I have to adjust to 7f or less to attain the same consistency that I use to get at the higher setting. Is this normal? Is there some sort of "break-in" phenomenon that occurred here? Do I need to check anything internal to the grinder?
I wish I knew - I know that Preciso #1 needed less than setting 7 for espresso before it started failing and Preciso #2 works at setting 10 for espresso but is newer than yours. i hope it is just coffee or dry NY winter air - I am not sure I have the stomach for Preciso #3 if my replacement starts heading south...
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
Have you changed beans, dosing or anything else in your process over that time? Have you dismantled and/or cleaned the grinder?
My Preciso runs around 6f for 18g dosed doubles with my Classic (for at least 2 months now), so I don't think that you're outside the normal calibration range. I think I did start coarser, but I've changed a number of other things over that time. I need a variation of up to half a step either way with different blends and roast levels of the coffees I normally use, and I regularly switch up to drip and french press grinds (and occasionally down to turkish) and back again.
Dave, in the FWIW department, as you know I took a break from espresso for a few months after my daughter was born. During that time I only used the Preciso for drip and press grinds. Recently I ended the espresso drought by pulling a shot of Klatch Belle (using beans that had been frozen fresh, mind you). I used my old setting IIRC (#10D) and was still right on the money. I'd consider my grinder broken in by now.
Thanks for the replies! I usually go through a little over a pound per week, so this puppy is well broken-in, for sure. I also use my Preciso for everything, including: vac pot, V60, Aeropress, and Technivorm drip. However, for the longest time, I was using my hand grinders for my espresso because I typically only pull a couple shots per day. So, it was only when I went back to trying the Preciso that I experienced this downward shift in setting. It's funny how nothing's changed in that "middle" range i.e., I've been using 20g consistently for all the methods of brewing mentioned above. And, that's brewing daily. As far as cleaning goes; I routinely disassemble and brush out everything once/weekly. The blends and SO's I use are light to medium roasted ... no dark/oily roasts at all.
Thanks for the replies! I usually go through a little over a pound per week, so this puppy is well broken-in, for sure. I also use my Preciso for everything, including: vac pot, V60, Aeropress, and Technivorm drip. However, for the longest time, I was using my hand grinders for my espresso because I typically only pull a couple shots per day. So, it was only when I went back to trying the Preciso that I experienced this downward shift in setting. It's funny how nothing's changed in that "middle" range i.e., I've been using 20g consistently for all the methods of brewing mentioned above. And, that's brewing daily. As far as cleaning goes; I routinely disassemble and brush out everything once/weekly. The blends and SO's I use are light to medium roasted ... no dark/oily roasts at all.
Before purchasing my Preciso, I remembered reading something about grind repeatability on the espresso range in Mark's Baratza writeup. I can't remember it word for word, but it had something to do with whether you were adjusting down from the coarse range to the fine range, or up from the fine range a slightly coarser grind. Mark found that the espresso range was not always repeatable by just going from the coarser range to the setting you had previously used for espresso (like going from 22 for V60 to 10 for espresso). Again, I am a bit hazy on the exact wording, but this reminded me of that. Good luck!
Well that is in regards to being able to come back to espresso after grinding for drip, which I found the same thing. Basically you can almost everytime get the same shot you can before if when adjusting the macro you go a few notches lower than where you were before and back up to your spot. If you just come down to it, for whatever reason it's normally not the same.
Like I said I have had the same thing, perhaps its just the calibration shifting over time?
Well that is in regards to being able to come back to espresso after grinding for drip, which I found the same thing. Basically you can almost everytime get the same shot you can before if when adjusting the macro you go a few notches lower than where you were before and back up to your spot. If you just come down to it, for whatever reason it's normally not the same.
Like I said I have had the same thing, perhaps its just the calibration shifting over time?
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