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  • #61
    Originally posted by CafeLotta View Post
    Too true. Learning to work with the idiosyncrasies of your preferred grinder is generally all that's required. If you need to purge retained grinds so be it. If minimal wastage and precise single dosing is your thing, there's a couple of grinders that do that well too.

    For me, I wish Compak would stick the E10s conical burrs in a K3 sized body in a manual push style grinder (no electronics/timed dosing). I don't single dose and would prefer to keep the burrs fully charged with a small head of beans above. Don't mind purging a small amount of grinds as required.
    I think every single design is a compromise and you adapt your workflow to the grinder. I could purge at the start of the day but don't but I do like NO electronics, it is a plus as there is nothing to go wrong. I'm not saying electronics don't have compensating positives but it is one more thing to go wrong and normally it is expensive when they do.

    The attraction of a commercial grinder is you can often get them cheap second hand. I got my Robur for $1100 brand new. The downside is size. I have gotten well and truly used to the doser.

    Mine is truly manual. I count to five then thwack, thwack, distribute and tamp.

    It would be nice to have this in a K3 sized package...of course

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    • #62
      Interesting arguments here -- and I do mean argue-ments, haha.

      For 10 years I had grinders with a dosing chamber. Nonetheless, for 10 years I ground on demand. A single dose worth of beans went into the cavernous hopper...and 18 grams of beans were weighed into the portafilter. No guesswork. Weighed each and every time.

      I don't believe in judging by volume -- it's like trying to judge extracting coffee weight by crema volume.

      There would be some ground coffee stuck in the grinding chamber exit. So I teased as many of those out into the doser with a plastic spoon handle to be used as part of the 18 grams straight away.

      Now that I have the Sette without a doser, the same rule applies -- grind 18 grams on demand.

      In other words, no coffee beans sit in the hopper...and definitely no ground coffee sit in the doser waiting their next use.

      Perhaps others may care to give their own thoughts on how long they allow ground coffee, ground in their own grinder, to be used in a proper coffee machine, to stand in their grinder before the next use.

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      • #63
        Originally posted by robusto View Post
        Interesting arguments here -- and I do mean argue-ments, haha.

        I don't believe in judging by volume -- it's like trying to judge extracting coffee weight by crema volume.
        It does work for me. I just grind to 'full' or tap a few times first as I have a Doser. I then distribute by moving the grinds with my finger so it is level with the top then tamp. It is easy and quick.

        I get very consistent results anyway.

        ...another 'argument'.

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        • #64
          When using the Flair, I single dose with the Kony these days, as it's usually just me or maybe one other person having a brew. If there's a likelihood that we'll be having more than one brew, I won't brush out the grind chamber/chute as much as I would finishing up for a session, or the day. Normally, between brews, there will be just the barest amount of coffee fines clinging to the walls of the chute and in the chamber, so nothing to worry about in my opinion. After a session or at the end of a day, the internals will be spotless...

          Mal.

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          • #65
            I'm a bit like Mal, single dose, brush out chute, along with whatever can be reached at the end of each session then run the grinder briefly to expel loose grinds.
            Seems to work well, on my monthly grinder clean I never get more than about 3 grams total of caked on fines, bugger all.

            FWIW, over the years I've carried out a few tests with freshly ground beans exposed to air, at 3 mins after grinding I can notice a difference, the pour is noticeably thinner and darker, taste nowhere near as good as fresh, at 30 mins, black, thin and undrinkable, as far as I'm concerned, fresh is best.

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            • #66
              Originally posted by robusto View Post
              I don't believe in judging by volume -- it's like trying to judge extracting coffee weight by crema volume.
              That's where the Scottie Callaghan dosing tools come in handy if you don't want to weigh each and every time. They act as a bit of a distribution tool as well if you spin them over the Filter basket before sweeping. Pretty consistent dose once you get the routine down pat.

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              • #67
                Originally posted by robusto View Post

                Perhaps others may care to give their own thoughts on how long they allow ground coffee, ground in their own grinder, to be used in a proper coffee machine, to stand in their grinder before the next use.
                FWIW weigh out 30g of beans and put in hopper. First 7g ground is thrown into the knock box, this displaces the retained grind from last use. Use the next 20 — 22g depending on which bean to make the shot. When I’m done I empty the grinder by grinding what’s left and disposing into the knock box.

                Rinse and repeat.

                I know max retention in the ECM C54 Manual is 6.5g. I’m wasting another 6g max with this workflow.

                i will likely follow a similar workflow when the Atom arrives, however retention is much less I believe.

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                • #68
                  Wattgn, I'm glad it works for you.

                  I find that for a given volume of grounds, the weight varies. Factors include freshness of the beans, coarse ir fine grind and variety of coffee beans.

                  Sometimes a fluffy but comparatively low mass is produced, other times a dense but higher mass.

                  Even the way grounds fall into the portafilter will give a deceptive indication.

                  Many years ago I think I recall some very generalised yardstick for freshness which went something like 3 minutes for ground, 3 weeks for roasted and 3 years for green. I can't comment on the merits other to say 3 weeks post roast and I sense weak, dull coffee.

                  My beans tend to last about 6 months.

                  And my ground coffee is used immediately.

                  Comment


                  • #69
                    Originally posted by robusto View Post
                    Wattgn, I'm glad it works for you.

                    I find that for a given volume of grounds, the weight varies. Factors include freshness of the beans, coarse ir fine grind and variety of coffee beans.

                    Sometimes a fluffy but comparatively low mass is produced, other times a dense but higher mass.

                    Even the way grounds fall into the portafilter will give a deceptive indication.

                    Many years ago I think I recall some very generalised yardstick for freshness which went something like 3 minutes for ground, 3 weeks for roasted and 3 years for green. I can't comment on the merits other to say 3 weeks post roast and I sense weak, dull coffee.

                    My beans tend to last about 6 months.

                    And my ground coffee is used immediately.
                    It may be that conical big burrs are more forgiving. Remember any carry over from one shot to the next is only about 10% of the total and it doesn't have any effect I can detect on pour times or flavour.

                    You can hear vast variations in opinions even from professionals so my rule is if I can't detect a problem then there isn't one...for me.

                    Your green beans may well be six months old by the time you get them.

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                    • #70
                      I'm a Sette 270 owner here, who is potentially considering a Niche. I'm a relative newbie, and really dont have any issues with the sette - but have found my Lido ET seems to get substantially better results (taste wise) when grinding for pour overs. So my setup is basically the Sette for espresso, and Lido for pour overs and the occasional french press. Would be nice to rest the old biceps when making non espresso drinks, and potentially do an upgrade overall. Would the Niche be an option to achieve this?

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