Finer &/or harder tamp are the biggies - the grinder means its quicker than the next bag to adjust (and the optimum grind will vary depending on humidity, age of beans, etc.)Originally Posted by 727C7575606E2D2B190 link=1280493684/0#0 date=1280493684
Another factor is that the EM4800 will have pressurised baskets - these have a second basket floor with a pinhole that creates fake crema even when using stale pre-ground super-market coffee as most consumers would buy. *Unfortunately pressure from the basket rather than the coffee grinds themselves makes it very difficult to get proper extraction from nice fresh beans. *There has been lots of discussion on CS about buying or converting to unpressurised baskets - search should find heaps (just watch out for the default search period).
Not ideal - each time you take it out and open the bag a small amount of condensation will form on the grinds/beans starting reactions that you would rather happen when you are ready to consume. A cool dark cupboard is fine.Originally Posted by 727C7575606E2D2B190 link=1280493684/0#0 date=1280493684
Coffee is ground much coarser for plunger than espresso - fresh beans ground espresso fine will tend to be a bit clumpy due to the oils (which is why its best to grind just before use as these oils oxidise quickly giving a rancid taint rather than pure schweeeeetness). *This also explains why super-market pre-ground is a nice free-flowing powder - stale as.Originally Posted by 727C7575606E2D2B190 link=1280493684/0#0 date=1280493684