greekespresso Senior Member Joined: 27 Jul 2011 Posts: 170 Location: Ptolemaida, Greece Expertise: I love coffee
Espresso: Rancilio Silvia V3, Gaggia... Grinder: Mahlkönig Vario Home, Anfim...
Posted Fri Apr 13, 2012, 2:20pm Subject: Re: Need help choosing a grinder
I cannot find words to express my appreciation for your explanation. Everything makes sense now and proves Joel’s good intentions. But as I said, too advanced English for me. Frankly, I do not know how many Americans would have picked that too.
Christos, my appologies. When I first read this I thought you were just being "smart". You're written english is awesome but I forget there's still adages and idioms that don't necessarily translate. So hey, guess some errors all over this thread lol :)
CHeers Christos, and no hard feelings on my end. Glad we got over this.
onceinthemorning Senior Member Joined: 8 Apr 2012 Posts: 18 Location: Vancouver Expertise: I love coffee
Posted Fri Apr 13, 2012, 7:28pm Subject: Re: Need help choosing a grinder
Ahum, so yeah got a replacement for my broken Preciso. I did some testing (no tasting yet) and very impressed with the result. My GOD it's like powder fine at a setting of 9! I tried 1 just for fun and must say I guess you need a microscope to see the difference. So getting a fine grind it no longer a problem and I know Ive made a great purchase! (might be overkill because the guy at the store said I'd be fine with a Vario for my machine but now I'm feel I'm becoming a bit of a coffeegeek!
Now any idea of the kind of setting I should go for with a depressurized PF Starbucks Barista? click here
Well this is a little off topic from actually picking the grinder, but what the hey!
Every grinder is different. Especially my experience with baratza as they all come calibrated slightly different. Not only that every machine and every coffee will be different. It'll just take some trial and error on your part. Just to get in the rough range, the coffee grinds should be a little finer than granulated sugar but by no means powder, if that makes sense. But try to get close then dial it in from there.
Uh yeah. My comment was more a jab at myself than anything. So don't worry, Im done crashing and burning in this thread lol ;-)
The good news is my lack of comedic timing or this sites lack of humor (I kid I kid!!!) doesn't make my advice about the grind any less or more valuable. You can get close to where you need to be just by feeling it; it should feel like granulated sugar if not a little finer. From there it's going to take pulling some shots to dial it in. You'll need to dial it in for every coffee and potentially need to adjust as the coffee ages. Your machine, your coffee, your coffee age, your dose will all affect your grind setting. To get it dialed in you need to keep all variable the same except the setting on the grinder. I'm not trying to be cryptic with grind settings, but there's just too many variable to predict #s. on the plus side, the more familiar you get with the grinder, your machine, your tastes, the more easily you'll be able to predict where you need to be and how far you need to adjust to get it dialed in. There is a learning curve with a grinder, but it's all part of the fun.
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