Ive been making coffee for a couple of years now, for a year or so with a Giotto and a Mazzer Mini. I still find that I have problems dosing consistently. No matter what technique I try, I find with the Mazzer, even with a fancy plastic funnel attached to its outlet, drops the grinds so oddly that knowing what is half or three quarters full before tapping it down prior to grinding again and topping up is impossible to do consistently. Just to be clear my technique is to grind into the basket till almost full, tap the group handle down twice to settle the grounds, then grind again and tap down before levelling off and tamping.
I find even the smallest of margins in volume makes quite large differences to the pour, much more so than tamping pressure variables.
Has anyone had the same issue and resolved it?
The only thing I can think of is just to grind till well over the top of the basket and then to tap down and level off but Im worried that would mean channelling in the coffee as the grounds wouldnt be as compacted as when settling the grounds twice.
I am not sure I have made any sense.
I find even the smallest of margins in volume makes quite large differences to the pour, much more so than tamping pressure variables.
Has anyone had the same issue and resolved it?
The only thing I can think of is just to grind till well over the top of the basket and then to tap down and level off but Im worried that would mean channelling in the coffee as the grounds wouldnt be as compacted as when settling the grounds twice.
I am not sure I have made any sense.
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