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Ceado E6P and Supermarket Lavazza
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I had a nice couple of coffees this morning on the setting I had dialed in so things seemed pretty consistent this morning which was very pleasing.
I have promised one of the members here that in a few days I'll try the stock ECM basket instead of the VST one and we'll see if I can definitively nail the fine grind issue down to that. My money is on that being the main reason for needing things so fine.
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I was going to post something similar to SanderP but don't have to because he did.- If your grinder grinds too fine than it's all good (and you have another inch rotation on yours).
- Who cares what number it is? You just adjust slightly between beans.
When your grinder can't grind fine enough, regardless of the indicated number, then you need to do something.
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Links to commercial sites get removed (else we end-up looking like facebook and attract every scammer and spammer on the planet)
Links to good content are fine but if you think the content will disappear, then posting the content here makes this site more readable in the future.
(YES I'm talking to you photobucket, thanks for making a mess of forums all over the planet!)
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Fair enough, it don't think the manual is going to solve your current issues anyway.
Give your ECM basket a try.
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flynnaus that particular manual purports to be for my model but it doesn't have the same scale or digital display and menus unfortunately - so I'm surprised they call my grinder a v2 - it's should probably be a v3. It's the same on the Ceado.it site too btw.
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The VST baskets require a finer grind. If your stock standard ECM basket doesn’t have any issues, at least you know the source of the problem.
There's a new E6P v2 manual here but not sure it will be of much help.
https://wiki.wholelattelove.com/Cead...ms_and_manuals
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flynnaus. I contacted the vendor and quizzed them but they wanted to basically say it’s just the beans I was using. They kindly sent me some beans that were roasted more recently and that’s what I used this morning. I think they dialed it in at just under “1” and that’s what I was expecting hence my surprise when I had to go so fine. I mentioned to them when I picked it up I had a VST basket however I don’t think they thought it’d have a huge impact or possibly they didn't listen to that bit or it didn't register I dunno...
Do you think the setting I have it on is reasonable and not harmful? I guess I can use the ECM basket but I was going to make the VST my go to basket because I thought they were well regarded. I think at least I'd say the problem/fine setting wasn't just the beans but the beans may have contributed amongst other things. I still think it's set surprising fine - but if it's actually a normal setting under the circumstances and not some fault then I'll be happy and live with it. I'm basically just trying to sense check that the grinder is ok... I didn't go back to the stock basket because I didn't want to introduce another variable at that point + I thought plenty of people use them why shouldn't it work with my grinder.
One other thing... there was no manual even on the Ceado site for the updated model - at least not that I could find. I couldn't find anyone using them to see their settings either to check for reasonableness. I'm not a barista - I'm just a mug lol. I did at least have a rancilio rocky grinder that I used for the last 13 years so I guess I had some idea and I even replaced the burrs in that one...
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Have you tried using the original Lelit basket as I suggested elsewhere? Or have you contacted the vendor of your Ceado grinder?
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VST baskets definitely have great flow with more holes and typically larger holes than other baskets. They require finer grind settings to achieve the same flow rate as baskets with less hole area. This would have been contributing to your issues.
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Probably worth mentioning that you're never really dialled in.
Things move around constantly.
The good thing is you look like you're now in the espresso zone so the changes aren't going to be significant from day to day or bean to bean - but there will be tweaks required.
Cheers
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Coffee (at least the extractable parts) is largely made up of volatile compounds. The volatility of these compounds is both what makes them readily extractable and causes them to break down over time (and become harder to extract, and less vibrant on the palate). Roasting removes moisture and stone of these compounds. The darker the roast the more moisture and extractable parts have been removed already. I have a theory that as the coffee ages and these compounds break down, and moisture is removed, that the solubles contained in the cellulose ends up looking less like the Michelin man and more like a spider web (as in its not bulging out of the cellulose but shrunk back). This change in volume makes it easier for the water to get around the coffee. Once it has shrunk enough they're won't be much you can do to slow the water down enough for a normal shot. Grinding finer increases the surface area available to the water for a given volume of bean, but there comes a point where even talcom powder fineness won't be enough surface area. This lack of resistance also means low pressure, which reduces extraction further.I would have thought a good grinder should handle it
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All of them were 27 seconds saeco_user. I should have mentioned that sorry. I was holding the dose and time constant and measuring the weight of the coffee output as the variable.
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Certainly sounds like it is in the right ballpark. How long did the shots take? I have a completely different 59mm flat burr grinder and, when in the espresso range, is very close to burrs touching. In fact, if I put pressure on the hopper (connected to the top burr) during grinding, I sometimes here the burrs touch. Maybe your scale could be better positioned. I don't have one, just continuous markings.
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That was an interesting video.Originally posted by splashalot View Post
Edit: This video on coffee freshness was posted in a different thread by another member. Very interesting. Mentions the nitrogen flush technique. https://www.youtube.com/watch?v=RGUbCGxQsHs
Thanks - yeah I saw that at some point but both of the scale layouts are actually different to mine in that article - so it still left me wondering. Can you see I have a region on mine that has no scale at all! and in fact I found the true zero point of mine in that region.Originally posted by splashalot View PostThere's a thread on Home Barista for tips on the E6P (link provided below, but unsure if it will be removed). Not sure if you have seen it, or if it contains any info which may help you, but just thought I'd mention it on the off chance it helps.
https://www.home-barista.com/grinder...ps-t47247.html
One thing I maybe haven't mentioned is I'm using a VST basket... I suspect they might have a greater flow but not sure how much that explains things,
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