Since buying my Mazzer doserless I have mostly been adding just enough beans to grind for a single shot. This is quote involved and I spend a lot of time getting as much of the grind out as I can with a skewer. I don't mind the ritual but it doesn't allow anyone to come along and use the grinder without understanding the process. The main reason for doing this is to have the freshest beans in use only (from a sealed container) with a little bit of tight-arseness as well.
My father is coming to stay soon and loves to drink espresso so he'll want access to the silver corner without waiting for me to make them for him. I decided to do a quarter filled hopper as the two of us will get through that in 3 - 4 days at most. I found the resulting grind to look more consistent in size and the flavour to be more complex and the shots much easier to get right.
I imagine that this is how the manufacturer designs their grinders to be used; with the added weight of beans above those being grinder helping them to be pushed into the burrs.
Is this right?
My father is coming to stay soon and loves to drink espresso so he'll want access to the silver corner without waiting for me to make them for him. I decided to do a quarter filled hopper as the two of us will get through that in 3 - 4 days at most. I found the resulting grind to look more consistent in size and the flavour to be more complex and the shots much easier to get right.
I imagine that this is how the manufacturer designs their grinders to be used; with the added weight of beans above those being grinder helping them to be pushed into the burrs.
Is this right?

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