Originally posted by erdehaas
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If I buy a 2nd hand grinder I always replace the burr set Unless I am absolutely convinced with written evidence that the burrs have been recently replaced and are still serviceable.
You say 'cant grind fine enough without burrs touching' .
Upon reading this my mind questions whether this was straight after the clean out or After further grinding / resetting. Which then begs the question that a part bean can be stuck in the burrs and sound like a burr touch.
In recalibrating the grind setting - Did you true zero the burrs once reassembled? And mark it up as a reference point?
Having then marked that up, then marked up a number of trial grind points - out from there?
If you cant get full control over your pour with a known good fresh bean - as Mal referred to an unknown roaster could be using 4yr old commercial grade beans - NO I'm not inferring, but at this stage a known good reputable roaster with a fresh roast 14 - 20 days is where Id be starting.
Once you have a good control over the pour, i.e. a starting point grind setting....well then it is up to each persons taste / preference for what they prefer, age etc. But at least you can then easily recalibrate from that point with a known result likely.
* Also it will make it much easier assessing your pour rate if you correctly identify the maximum dose rate for your basket and accurately Stick with that dose whilst your dialling in the grinder.
Remember the dose rate / over the grind setting is the formula. Most people here don't respect that dosing - even 0.6-0.8g in a 21g dose will have an effect. Multiply that with fluffing around with a little bit this way oops maybe back a touch ....omg what do I do now - oh ill just wind it up more thata way...
You get the drift..accuracy in equals consistency out.
Mark, record, assess, time /weigh etc. but then taste. Let the taste guide you first and foremost.
GL




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