Ive been inspired by Mals recent posts regarding the big improvement gained from a new set of burrs and his findings that the old blunt burrs generated a significant ammount of fines [dust].
My 5year+ Compak has had a hard life [although its now enjoying a pampered semi retirement only a CSer can provide] and I could tell the burrs were quite blunt by their touch.
Furthermore, my pours seemed to have a paler extraction colour than all the text-book photos Ive seen and also there seemed to be an underlying bitterness and muddiness in my shots.
I suspected an excess of fines caused by blunt burrs was over extracting within the shot and causing the above.
So the new set went in yesterday.
But first I ground a double dose with the old burrs and gently sifted it through a fine mesh strainer to seperate the grind from the fines.
Once the new burrs were fitted and "dialed in" I repeated the experiment.
The attached phot is quite revealing:
The upper "piles" in the photo show the Fines [top left] and the Grind [Top right] from the blunt burrs.
The lower "piles" show the new burrs fines [bottom left] and Grind [Bottom Right]
I dont have scales to weigh, but I think this result concurs with Mals findings.
And the results:
The extraction with the new burr set looked text-book gorgeous,and the taste was sensational: very very clean, very sweet, no muddiness in flavour, and heaps of differentiation revealed in the blends characteristics, and not a hint of bitterness.
A huge improvement.....................very happy Jan.

My 5year+ Compak has had a hard life [although its now enjoying a pampered semi retirement only a CSer can provide] and I could tell the burrs were quite blunt by their touch.
Furthermore, my pours seemed to have a paler extraction colour than all the text-book photos Ive seen and also there seemed to be an underlying bitterness and muddiness in my shots.
I suspected an excess of fines caused by blunt burrs was over extracting within the shot and causing the above.
So the new set went in yesterday.
But first I ground a double dose with the old burrs and gently sifted it through a fine mesh strainer to seperate the grind from the fines.
Once the new burrs were fitted and "dialed in" I repeated the experiment.
The attached phot is quite revealing:
The upper "piles" in the photo show the Fines [top left] and the Grind [Top right] from the blunt burrs.
The lower "piles" show the new burrs fines [bottom left] and Grind [Bottom Right]
I dont have scales to weigh, but I think this result concurs with Mals findings.
And the results:
The extraction with the new burr set looked text-book gorgeous,and the taste was sensational: very very clean, very sweet, no muddiness in flavour, and heaps of differentiation revealed in the blends characteristics, and not a hint of bitterness.
A huge improvement.....................very happy Jan.


.
. All the best mate,
Comment