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Dont forget that it takes time to build your skills. I made quite average coffee for quite a while after we bought our 6900
We bought ours pre-ground as well after getting frustrated with our cheap grinder. Dont have the model number handy, but it was a top-loading number with several pre-set times. It was consistent-ish but not really worth the effort.
When buying ground coffee we asked what setting they put it on, so if we needed it a little different we could tell them to bump it up/down.
Originally posted by Saambo link=1168126727/0#0 date=1168126727
P.S Ive removed the plastic liner from the PF as was recommended in another forum by other 6910/6900 users. Doesnt seem to have made a difference to the pour though. i.e its still looking dodgy
Yeah the plastic liner wont help the pour in that sense. Itll stop nasty stuff growing under the plastic liner, though! You just have to remember to pre-heat the PF.
My comment needs to be taken in context that the operator needs to have the knowledge, he/she is in control, and the place where commercial coffee making almost ALWAYS falls down, is in the relationship betwen the set up of the grinder, and the machine.
If I had to chooose which is more important the grind or the DOSE, it has to be the dose because it is that that helps the operator to find the right grind. If you dont know about dose, the grind will never be correct.
I just found out today that grind does makes a HUGE difference.
Ive been experimenting with the grind and dose since picking up my new Silvia last week. Ive only got a Sunbeam em0480 grinder which I realise is about the minimum standard level of grinder you need, but Ive been getting some pretty good shots already.
However, today when picking up some more beans direct from a local roastery, I asked them to grind a small batch for me, specifically mentioning that it was for a Silvia, so I could compare their level of grind with my own.
The result - A GUSHER. 50ml in about 8 seconds, no matter how hard I tamped or over dosed. Just goes to show that even the so called experts cant get it right all the time.
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