Originally posted by Mistle
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Inconsistent shots
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Not sure as I got the grinder second hand. Mine was set to the notch before 5 if you use the line that is at the top of the exit shoot. I actually used to measure from where the button/lever is to adjust, never actually noticed the line at the top of the shoot. Above the button was around 3.
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How old were your previous set of burrs?Originally posted by worthy1 View PostAll good, my new burrs have settled in and i am now getting consistent shot after shot. Have adjusted a few things with some of the info on here but replacing the burrs really helped. I am still going to get a Niche Zero as i want to reduce waste and switch between beans easy (Decaf at night).
Thanks to everyone for their help
And might I ask, as a M2M owner myself, how many steps from the zero-point have you set it for espresso? Or, how many numbers on the dial (if for prefer to measure it like that)? I have to be within 2-3 steps from the burrs touching to get espresso and am wondering if this is normal.
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All good, my new burrs have settled in and i am now getting consistent shot after shot. Have adjusted a few things with some of the info on here but replacing the burrs really helped. I am still going to get a Niche Zero as i want to reduce waste and switch between beans easy (Decaf at night).
Thanks to everyone for their help
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if you can get your hands on one, grab a ek dosing funnel (less that 20 from coffee parts i believe) , the one that kinda looks like a bowl and dump the grinds into that if you are dosing cup, it makes it alot easier to be consistent, speaking from cafe experience.https://www.youtube.com/watch?v=L8A4hIJmSZE&t=25s heres an example!, i do work there but i am in no way promoting them, but i can a test to the consistency of distribution that dosing method gives. there is really no need to touch the grinds, but there are many different ways of distribution this is simply my preferred way
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I do similar. As I have the funnel from the lido it dumps all in the middle. I use 3 vertical taps as I pour in the grinds. That takes it lower than the lip of the basket. Then I spread it to the edges with a finger. This makes a slight hollow in the middle. Then a half tamp and a tap on the side with the tamper to knock the grinds off the side of the basket.
then a full tamp and a spin on the way out.
Probably too fiddly for a cafe, but works for me. I think the slight hollow encourages a central flow out the naked pf.
Also currently using a trimmed aeropress filter top and bottom. Definitely less gritty at bottom of cup.
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With this method? https://www.baristahustle.com/blog/h...te-by-tapping/Originally posted by worthy1 View Post
Yes wasnt so much the distribution style it is more that because the grinds are so low i cant do any type of distribution. I do WDT and try to distribute as even as i can with that method but definitely not as even as when i see people use their finger. I guess i dont get how people have such a big pile in the basket where they can do it that way when mine is so under. Even with an updose of 1g it is still under (19g in 18g VST, 15g in 14g ep etc)
It took me a good couple of weeks before I saw any improvement but it's now my daily routine. I would caution you against don't too much to the coffee, you need to follow the advice on that link fully, make sure you're only using a half dozen taps at most etc.
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Thanks, yes i think it has a lot to do with it. I am enjoying having a hopper as i use to single dose but i do like the Niche Zero and might go back to single dosing and bite the bullet on that one.Originally posted by AlexHeyworth View Postworthy1, I used to have a Macap M2M. Actually, I still have it but it no longer goes. I never found it to be a very consistent grinder, so actually I was rather glad when it died and gave me an excuse to get a new one. I now have a Eureka Silenzio and am happy as a pig in mud.The Eureka doesn't keep much of the grind in the spout, only 2 or 3 grams. Also it is very quiet, so spares the rest of the household when I get up at 5.15. And I have not needed to adjust the grind at all for most of the coffee I roast, although I have had a problem with Yemen Mocha Ismaili. I get round that by grinding the Yemen in the hand grinder, so I don't have to fiddle with settings on the Eureka. (I usually restrict myself to one Yemen a day.)
My advice would be to bite the bullet and upgrade your grinder, funds permitting.
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Yes wasnt so much the distribution style it is more that because the grinds are so low i cant do any type of distribution. I do WDT and try to distribute as even as i can with that method but definitely not as even as when i see people use their finger. I guess i dont get how people have such a big pile in the basket where they can do it that way when mine is so under. Even with an updose of 1g it is still under (19g in 18g VST, 15g in 14g ep etc)Originally posted by level3ninja View Post
The Purger palm tap method and/or WDT should solve that. Stockfleth has not been advised in several years.
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The Purger palm tap method and/or WDT should solve that. Stockfleth has not been advised in several years.Originally posted by worthy1 View PostThanks for keeping me in mind. I do actually have a naked which i use and yes i notice channeling. I just havent been able to do anything about it as the doses seem to be below the rim when dosing to specs cant level it with a finger or even a stockfleths move when its under the rim. I am waiting for distribution tool which will hopefully help with that part.
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worthy1, I used to have a Macap M2M. Actually, I still have it but it no longer goes. I never found it to be a very consistent grinder, so actually I was rather glad when it died and gave me an excuse to get a new one. I now have a Eureka Silenzio and am happy as a pig in mud.The Eureka doesn't keep much of the grind in the spout, only 2 or 3 grams. Also it is very quiet, so spares the rest of the household when I get up at 5.15. And I have not needed to adjust the grind at all for most of the coffee I roast, although I have had a problem with Yemen Mocha Ismaili. I get round that by grinding the Yemen in the hand grinder, so I don't have to fiddle with settings on the Eureka. (I usually restrict myself to one Yemen a day.)
My advice would be to bite the bullet and upgrade your grinder, funds permitting.
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Thanks for keeping me in mind. I do actually have a naked which i use and yes i notice channeling. I just havent been able to do anything about it as the doses seem to be below the rim when dosing to specs cant level it with a finger or even a stockfleths move when its under the rim. I am waiting for distribution tool which will hopefully help with that part.
I think its a combo of temps, even distribution and grind settings. I have just replaced the burrs and now it grinds to almost dust with bad clumps up to a point. When it finally goes a tad coarse it seems to coarse. Just seems no middle ground.
Also i managed to score a near new Isomac dual boiler PID and its temps are now super consistent, just need to nail the other two areas now.
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Jackster has a naked portafilter for sale that should fit your machine. Very handy things to have.
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I'm a newbie, worthy1, so may be way off beam.... There are so many variables and getting the Group Head thermometer will help manage one of those.
Before giving up on your grinder I would consider getting a naked (bottomless) portafilter. It seems more likely that you have channeling occurring and may be grinding too fine. The evidence for that is that you are getting 1:1 extraction rates and 1:2 at other times from the same tamp/bean/grind. Spouted PFs hide channeling and that is where you get under-extraction and the most disappointment. I can't, for the life of me, get an even tamp so have resorted to a distribution tool and follow this up with a Decent V2 tamp. That has improved the consistency of my draws and reduced, but not eliminated channeling. (my efforts at WDT just seem to make the situation worse with my 18gm VST basket)
Keep in mind that a 6 year machine, being sold off, might actually have a fault and need servicing. I think one of the site sponsors may be a service agent.
Re grinder: I have a Sette 270Wi with latest firmware etc and the hopper can hold 200gm. However, I was finding that as the days went by, I was having to regularly adjust the grind. I am now finding I get much better consistency with measuring out what I am going to use that day. [typically 3 x 18gm] This leaves me favouring the NZ, were I to start again. (or the Eureka Mignon Specialita 55mm Flat Burr).
Finally, I had much more satisfaction when going with more flexibility with the recipe. eg experiment with a range to suit the beans and your taste but only change one variable at a time. eg 18gm, 26s - 29s, 40gm - 60gm out and see. Try stick with the same bean/roast until you are satisfied you have mastered the issue.
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Good video!, will check out their otherones but looks as if i have picked up some bad habits, mostly from other vids where they mention one way to increase or decrease brew time is to tamp harder or softer but will try to keep that consistant from now on.
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The only thing I can think of is the local temperature and humidity might be changing throughout the day? Either that or there's something in your dosing/distribution technique that's causing channelling sometimes.
I would suggest you keep your tamping consistent, you want to minimise variables. Once the tamp has a bit of pressure tamping harder only affects how long it takes the first drop to appear. From that point on the shot will be very much the same. If you want a way to get consistent tamp pressure check this video out: https://youtu.be/SnieoHAGlds
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