Question du jour- How best to dial in a grinder.

Cuir_Beluga

It's that time again, time for my question of the day ^-^.

I am currently using a Smart Grinder Pro that has not been dialed in. I tried with my Icona but gave up because I wasn't getting anywhere.
At the mo I have it set to 14, it isn't gushing out but I am sure it should be a tad slower.

I have ordered a 30ml shot measuring glass which I am waiting for.

So I guess I am looking for any hints or tips to make it a bit easier for someone like me who hasn't a clue.

Thanks, Sue 🙂.

GeekKopi

Cuir Beluga wrote:

It's that time again, time for my question of the day ^-^. I am currently using a Smart Grinder Pro that has not been dialed in. I tried with my Icona but gave up because I wasn't getting anywhere. At the mo I have it set to 14, it isn't gushing out but I am sure it should be a tad slower. I have ordered a 30ml shot measuring glass which I am waiting for. So I guess I am looking for any hints or tips to make it a bit easier for someone like me who hasn't a clue. Thanks, Sue 🙂.

Hi Sue Some quick advice I can give you is dial in by taste (drinking black). Cut the stream of your extraction when blonding (light colour and watery) starts. Don't worry so much about the volume at present. With my current beans I extract for around 27 seconds from pulling the lever up to start the extraction. 18 grams of ground coffee in the filter. I end up with around 60ml out and approx 36grams of fluid coffee out. A ratio of 1:2. It can get very technical. If you have a scale you can experiment with coffee grounds in and output weight of the shot But it all comes down to taste. As a rule of thumb, a fast extraction will potentially lead to a sour tasting coffee and an extraction that's too long will potentially be bitter as the coffee has been brewed too long. The grinder fineness can be adjusted to your taste preferences as well as dosage in the portafilter. To start keep as many variables constant as possible. I.e keep a consistent dose and tamp technique. Then just play around with grind fineness till you get the taste you like for the beans you are using. As always. Here is another video for your enjoyment. http://youtu.be/VLbbpM_ZxAU

askthecoffeeguy

Start by using the double basket if you're not already doing so - even a short pour from a double basket has less margin of error than a standard pour from a single What you're looking for is 30ml from 30 seconds extraction - as the rule of thumb there's a few variables to play around with here: 1. Dose 2. Tamp 3. Grind Dose is the amount of coffee going into the basket - I'm an 18g to 20g kind of guy but each to their own Tamp is the amount of pressure you apply to your coffee when packing it with your tamper - from memory its 20pb of pressure pure square inch - so throw away your plastic tamper if you have one coz that aint gunna cut it! Grind is dependent upon both of the above - but its best to start with one variable and then explore all the possibilities there before starting with another when all variables are in harmony then you hit the 'sweet spot' - I tend to mark this on my grinder with a permanent marker so that I have a reference point to revolve around and when making adjustments to the grind you only ever want to make a minute adjustment at a single time wide adjustments mean that you lose your reference point and depending on the grinder it may take several coffees to go through the grinder until the nominated grind setting kicks in in the first place! so slowly slowly goes it - focus on one of the above variables at a time, take your time and make a note of your results in a log book, so you have a record to refer to and to build upon hope this helps, Pat

Cuir_Beluga

Thank you both, there is a bit for me to answer to so I will have to get back to you both tomorrow. Thank you 🙂.

Brett_H

Most importantly when starting off is as mentioned above change only one variable as you dial in. That of fineness. Keep dose (weight) and tamp the same. Enjoy the learning curve when you get it really right the glorious Unico Spendor will truly deliver!

steve82

I will second the dialling in with weight based measurements, judging by sight and volume is very inaccurate / inconsistent, unless you have been doing it for many years and even the best barista can be off. In regards to a learning, it often results in making unnecessary adjustments and chasing of ones tale. You can get 500g scale 0.01g resolution from ebay for $12. The 1 : 2 ratio, eg: 18g dose / 36g extracted liquid within 30 sec is a good starting point. Taste this and note how it changes as it cools. If you are unsure of the balance of flavour / your preference, line up 3 shot glasses and pull the exact same shot, splitting the weight evenly in each glass, its tricky but with fast hands it can be done, while being careful not spill any coffee on the scales. Taste these from end (weakest) to start (strongest) great way to learn about what part of the extraction does what and how this lines up with your individual preferences. Highly recommend watching the Chef step series on Youtube. https://www.youtube.com/watch?v=7B2mpWGtz90&index=1&list=PLny_wEI6iwNd9TX-97ZiND6VCmwJ7XFgq

Cuir_Beluga

Thank you all, I do have kitchen scales but haven't bothered weighing coffee so far, it looks like it is time to start. I just need to wait for my 30ml shot glass to arrive. I am currently using the plastic tamper that came with the machine and probably will have to for the next couple of weeks, hubby has then promised me a fancy one. I'm not sure how much of an option drinking black is, as a general rule I hate black coffee :-|. Thank you for the links and I will have a look when junior next naps. Notes have been taken. Thank you 🙂.

GeekKopi

Cuir Beluga wrote:

Thank you all, I do have kitchen scales but haven't bothered weighing coffee so far, it looks like it is time to start. I just need to wait for my 30ml shot glass to arrive. I am currently using the plastic tamper that came with the machine and probably will have to for the next couple of weeks, hubby has then promised me a fancy one. I'm not sure how much of an option drinking black is, as a general rule I hate black coffee :-|. Thank you for the links and I will have a look when junior next naps. Notes have been taken. Thank you 🙂.

Hi sue. Yes a scale is a must and a decent tamper too. Throw the plastic tamper out as soon as possible. I'm sure the coffee will taste 100x (?) better when you dose consistently (weigh) and tamp evenly. [emoji3]

Cuir_Beluga

I will do GeekKopi, hubby promised me a good one next pay day. Funds are running low we have had a few unexpected things crop up this month. I am thinking a purple, because colour is important, Pullman 😛.

askthecoffeeguy

personally i think that scales are overrated as a diagnostic measure - I use them once or twice when setting up a new machine and then never or very seldom look back yes in the hands of a capable barista or under expert guidance they can be a useful and informative diagnostic tool - no, unless you have someone to guide you in this process initially you risk over complicating what should IMHO be a straightforward and hedonistic experience if it works for you then by all means do it, but weights and measures are not the be all to end all in my opinion if anything id be more inclined to keep experimenting until you get a result that you're happy with, and then by all means log that, and use it as a variable to revolve around are individual palates different and susceptible to different influences? yes absolutely, but only you know what flavours / profile you like, and volume in / volume out may or may not help you find it anyway, id take everything with a grain of salt and go what works for you! P

Cuir_Beluga

I will do Pat, first things first I guess, get my hands on that new tamper and wait for my glass to arrive. Thanks again 🙂.

Cuir_Beluga

Well..... I had a go at timing the shot yesterday and got 30ml in around 20secs. I have put the grinder back two settings and I will have another try in a bit to see how much of a difference that will make.

Cuir_Beluga

This time I got 30ml in 14 secs but I did change the beans. Try again later.......

Dry_bean

Morning Sue, Brett makes a very valid observation "only change one variable at a time, using fresh beans from the same batch work on your grinder settings, 30 ml in 14 seconds is a real gusher. Can you adjust your grinder to grind finer than what you had it set on for this result? If its of any help I'm quite happy to have a chat to you on the phone, may help to get you where you need to be a little quicker, if your interested let me know, will PM you my phone number. 🙂

Cuir_Beluga

Morning Db, I am just playing with grinder settings at this stage. I had no choice but to change beans as I ran out ^-^. I've just had another go and got a much better result. 30ml in 28 secs. That is with the grinder on 8. I have gone from 14 to 12 to 9 and now 8.

Dry_bean

30 in 28 sounds more like it Sue, well done. :thumb:

GeekKopi

Cuir Beluga wrote:

Morning Db, I am just playing with grinder settings at this stage. I had no choice but to change beans as I ran out ^-^. I've just had another go and got a much better result. 30ml in 28 secs. That is with the grinder on 8. I have gone from 14 to 12 to 9 and now 8.

That's more like it Sue How are you timing your shots? From when you flick the switch on or from first drop seen?

Cuir_Beluga

Thanks Db 🙂. From when I see the first drop come out GeekKopi. I am currently using the microwave timer as it is the best I can do right now. I'll check out what the supermarket have next time I am there.

GeekKopi

Cuir Beluga wrote:

Thanks Db 🙂. From when I see the first drop come out GeekKopi. I am currently using the microwave timer as it is the best I can do right now. I'll check out what the supermarket have next time I am there.

I time mine from when I flick the switch. Not sure what is right or wrong but the way I see it my e61 pre infuses the the coffee at 4bar for a few seconds before ramping up to 9 bar. This pre infusion brew process takes around 8 seconds before I see the first drip. Timing preferences are subjective but it doesnt matter as long as the cup tastes great then that is all that counts. When I make a double ristretto I have found that on some blends I get the best flavour when I leave the shot running for around 45 or so seconds. Sounds like it's choking the machine and one would assume the coffee would be bitter but the taste in the cup is intense, rich and a nice syrupy 30ml from 18 grams of coffee in. Happy experimenting Sue. [emoji3]

Dry_bean

GeekKopi wrote:

I time mine from when I flick the switch. Not sure what is right or wrong but the way I see it my e61 pre infuses the the coffee at 4bar for a few seconds before ramping up to 9 bar. This pre infusion brew process takes around 8 seconds before I see the first drip.

I do similar GK, 30 seconds from the time I lift the lever, approx 7 seconds preinfusion before the first drops appear. 🙂