Everman Senior Member Joined: 25 Nov 2004 Posts: 1,044 Location: Coffee Land Expertise: I love coffee
Espresso: Valentina Levetta, Elektra... Grinder: Mazzer Mini Roaster: Hottop
Posted Sun Jan 23, 2005, 10:31pm Subject: Re: How much residual grinds normal in bottom of cup?
Hm this isn't making much sence to me. I still got a little bit of fine grounds at the bottom of my cup even after fully cleaning the machine. (though I haven't backflushed). I've been using only the mazzer mini except for the first few days I've had Silvia. It's not really a problem with such a small amount, but I do find it interesting. I should add that this is with a bottomless PF as well, no grounds getting stuck anywhere.
Posted Mon Jan 24, 2005, 8:09am Subject: Re: How much residual grinds normal in bottom of cup?
Everman Said:
Hm this isn't making much sence to me. I still got a little bit of fine grounds at the bottom of my cup even after fully cleaning the machine. (though I haven't backflushed). I've been using only the mazzer mini except for the first few days I've had Silvia. It's not really a problem with such a small amount, but I do find it interesting. I should add that this is with a bottomless PF as well, no grounds getting stuck anywhere.
I use a relatively new Mazzer Mini too, and my experience has been with my normal PF. I also have a new bottomless PF with triple basket, so I am going to see if there is a difference. While I agree that the grinder can be an issue, I certainly do not think it is an issue in my case.
Posted Mon Jan 24, 2005, 8:15am Subject: Re: How much residual grinds normal in bottom of cup?
I will occasionally see a very small amount of grounds in the bottom of my cup as well. I am using a Expobar Pulser and a Mazzer Mini grinder. I wouldn't worry about it too much, as long as the espresso tastes good.
Posted Mon Jan 24, 2005, 11:30pm Subject: Re: How much residual grinds normal in bottom of cup?
I've read that it could also come from cracks in the bottom of the basket but I don't buy that. If there is a crack big enough to let grinds through, you'd see it.
One thing, since I'm home-roasting now (Yeah!), there seems to be less grinds ending up in the cup. It could be because the beans are fresher, you don't have to grind as fine as older beans.
I drink espresso so I can work longer, so I can make more money, so I can drink more espresso, so I can work longer, so I can make more money, so I can drink more espresso...
buzzmccowan Senior Member Joined: 13 Jan 2005 Posts: 183 Location: Dundas, Ontario Expertise: I love coffee
Espresso: Vibiemme DS home / LM GS3... Grinder: Mazzer Mini home / Anfim... Drip: Chemex Roaster: Diedrich IR12
Posted Thu Jan 27, 2005, 1:09pm Subject: Re: How much residual grinds normal in bottom of cup?
Decided to ditch my grinder (have listed it in the buy and sell forum) and get a Rocky. Arrived today...guess what, no more pinch of grounds in the bottom of my cup. There is however a tiny amount of super fine sediment, which I would almost expect. but nothing like what I was experiencing before with the Infinity Grinder. Thanks for everyone's imput. Kaelin
driver8 Senior Member Joined: 7 Feb 2005 Posts: 1 Location: Woodside, California Expertise: I love coffee
Espresso: Spaziale S1 Grinder: Mazzer Mini
Posted Mon Feb 7, 2005, 5:06pm Subject: Re: How much residual grinds normal in bottom of cup?
I just got a new Mazzer Mini and a Spaziale S1 and I, too, am getting quite a bit of grinds in the finished shot. In seeing whether the grinder is at fault, I partially filled the pf basket with grounds and shook it, kind of like a flour sifter. Sure enough, grinds fall through. However, using pre-ground Illy espresso coffee, which is fairly coarse, the same thing happens. This would suggest the holes in the pf basket may be too big. Some of the holes do in fact look bigger than others; in general they are not as uniform as I would have guessed. I have two replacement pf baskets on the way to see if that makes a difference. I wonder if something in the tamping process is supposed to create a puck which prevents loose grinds from flowing off with the espresso liquid into the cup? I have tried various tamping methods but not found any improvements. In catching a single shot in three cups, I was able to determine that the initial liquid contains some of the larger grinds, but the second part, which contains most of the crema, has quite a bit as well. I was hoping that the method recommended by some to void the first half second of liquid before catching the shot would also eliminate the grinds problem. So far, that does not seem to be the case. Depending on how things go with the new pf baskets, I have one additional thought. One could use a thin layer of very coarsely ground coffee in the bottom of the pf basket, and then top that with the "real" ground coffee. I'm thinking something like 3g coarse coffee and 14g "normally" ground coffee. The bottom layer would then act as a filter. Granted, this would steal some of the volume available in the basket, and would also be a bit of a nuisance to have to do every time, but might still be a worthwhile tradeoff. Personally, I really dislike the grounds and want to find a way to get rid of them.
actually, i tried that aswell since i have a very cheap grinder and i also wanted to get rid of the residual in my shots..
I found that if i tamp hard and long and thourough (and uneven) i get alot more residual then i tamp once hard, knock, tamp firm again and twist. Less residual grinds and at the same time minimize channeling :)
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