Ive moved up a notch (I hope...) from an old doserless rocky to a nearly new Mazzer Mini-e.
In the process of doing so im having a hard time getting back into routine. Its very early days but I wanted to ask for some advice as to how to take things forward.
Experiences so far:
(1) Compared to the rocky the mazzer is producing much more airy grinds. in doing so it typically tamps down more when using the same pressure.
I thought this was a good thing because before i had to have the grinds in my rocky at near clumping to get the right brew time.
The downside though is with the grinds level to the top of the portafilter before tamping the resultant level seems much lower in the puck. This seems to be leading to a wet puck... a couple of times ive removed the porta only to find the puck stuck to the top of the e61 head :|
(2) To get the right pour time im finding that im running the mazzer at near max fine-ness. Twice ive near stalled the grinder (cant be a good thing right...).
Also when its at this extreme it seems to massively affect the amount of grinds produced... in other words the timer on the mazzer is massively too short.
Too be honest I feel like ive gone back to when i first started using a grinder and portafilter... im bouncing the settings around wildly in order to get back into a reasonable range.
...
With a different grinder producing much less clumpy grinds should i be tamping more? Ive always read that i should always keep it constant its possible that ive always skewed it to match a different grinder.
Could it be the beans? would the mazzer make the process more sensitive to their age? The packet is date stamps and are presently 5 weeks old... not exactly fresh but not so ancient that theyve dried out surely?
Seems to me I need to back up in terms of grind fineness, allowing the volume to restore, but somehow restrict the flow more to compensate (tamp harder?).
Ur thoughts please?
In the process of doing so im having a hard time getting back into routine. Its very early days but I wanted to ask for some advice as to how to take things forward.
Experiences so far:
(1) Compared to the rocky the mazzer is producing much more airy grinds. in doing so it typically tamps down more when using the same pressure.
I thought this was a good thing because before i had to have the grinds in my rocky at near clumping to get the right brew time.
The downside though is with the grinds level to the top of the portafilter before tamping the resultant level seems much lower in the puck. This seems to be leading to a wet puck... a couple of times ive removed the porta only to find the puck stuck to the top of the e61 head :|
(2) To get the right pour time im finding that im running the mazzer at near max fine-ness. Twice ive near stalled the grinder (cant be a good thing right...).
Also when its at this extreme it seems to massively affect the amount of grinds produced... in other words the timer on the mazzer is massively too short.
Too be honest I feel like ive gone back to when i first started using a grinder and portafilter... im bouncing the settings around wildly in order to get back into a reasonable range.
...
With a different grinder producing much less clumpy grinds should i be tamping more? Ive always read that i should always keep it constant its possible that ive always skewed it to match a different grinder.
Could it be the beans? would the mazzer make the process more sensitive to their age? The packet is date stamps and are presently 5 weeks old... not exactly fresh but not so ancient that theyve dried out surely?
Seems to me I need to back up in terms of grind fineness, allowing the volume to restore, but somehow restrict the flow more to compensate (tamp harder?).
Ur thoughts please?

) and settle and tamp that into the (double) filter, you could be under dosing reulting in a less than satisfactory brew. Some here would then blame that on 5 week old coffee instead of their technique.
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