I'm getting massive amounts of ground retention in the chute of my new Le'Lit PL053 - basically about 3/4 of a shot per shot made (photo here - https://www.dropbox.com/s/xcrfp1r402eshji/LeLit.JPG) - and it's driving me nuts. I think what's happening is that the grounds fill up my Gaggia portafilter and then begin to stack on top of one another in the chute, eventually clogging it up. The next day, I'll attempt to grind, and a huge clump will fall out - meaning I'm throwing away money and, unless I dump the clump out and start anew, I'm using day-old grounds.
Additionally, I'm disappointed with the amount of ground scatter on this - they fall three inches outside of the machine!
Rob, Sorry for your troubles. I know you are focusing on the grounds but in your pic, I have a real hard time guessing what you are showing. A little more of the grinder would help a LOT!
A LOT of grinders have coffee stack up in the chute, I find that I need to sweep the grounds each shot. A doser makes this easier as you can add the grounds from the chute to the grounds you are going to use much more easily and you get much less waste and a much cleaner countertop also.
Can you open the chute for cleaning/sweeping? Your pic does not show how your chute is arranged on the grinder and though I have owned and used a lot of grinders, I have not used yours.
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Thanks for the reply. The grinder is doserless. The chute attaches to the body by means of a thumbscrew. Information on the grinder can be found here - http://www.1st-line.com/machines/home_mod/lelit/PL53.htm . CoffeeGeek seems to love this grinder so I'm shocked I'm the first one to be upset about the chute hassle.
Update: I tried a different type of bean and the problems have virtually disappeared. No idea why. The first coffee was a dark roast, lower-end than I usually buy, and about 1.5 weeks old. The new beans are a medium roast and were roasted 3 days ago. The chute retention and scatter were minimal relative to previous days - why is that?
Update: I tried a different type of bean and the problems have virtually disappeared. No idea why. The first coffee was a dark roast, lower-end than I usually buy, and about 1.5 weeks old.
The darker roast developes & shows coffee oils sooner than a lighter roast (on the surface, the coffee oils oxidizes/stales faster with exposure to the air {is stickier}) so you have coffee grinds sticking/clumping up more readily.
The new beans are a medium roast and were roasted 3 days ago. The chute retention and scatter were minimal relative to previous days - why is that?
This roast is 'drier', & takes longer (possibly days versus hours or the same day) to show oil on the surface of the bean so you have minimal chute retention of grinds sticking/clumping..
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