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    Junior Member Beaninlove's Avatar
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    grinding ma gears

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I have a La Pavoni Giotto DB PID paired to a Eureka ATOM grinder.
    I have worked the grind perfectly down to exactly 30 sec pour for a 30ml single shot (17gms ground coffee), and 30 sec pour for a 60ml double shot (23gms ground coffee). I think the coffees made at these ratios are excellent.
    Enter the problem- the coffee ground at this 'coarseness' my grinder apparently finds it ground too finely and in a very short time clogs up, necessitating a time consuming and thorough clean-out. (I need to pull the grinder apart kind of clean-out)
    So currently I have had to set the grind more coarsely to accommodate the fussy grinder and am now currently pulling about 16 second double shots. (These actually aren't too bad, and I may be able to incrementally get it a little better than that too, but for the total dollars outlaid here overall, I don't see why this should be where I am forced to be at and 'not too bad' is not what I 'm about)
    Clearly a 16 second 60 ml pour is to fast a pour for a decent coffee, yet the great coffee I was pouring cannot be done with the grind that fine.
    I am using 'CAPRA' beans (Malt blend) and drink mainly espresso.
    I see two options;
    1. Sell my new grinder and buy a different one.(Frustrating when the outlay was $1100.00 and it's still under warranty)
    2. (I was advised this); to possibly try a lighter roast style of bean.(Also frustrating because I would be buying beans not really suited to the style of coffee I prefer)

    I actually did a heap of research prior to buying both the grinder as well as the machine. I know the La Pav Giotto can be polarizing, but I've found it to be excellent, and every bit of info I found on the Eureka ATOM was very positive too.
    Most of you here would have more expertise than I do, and this is why I am asking your advice.
    Cheers Guys.

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    Senior Member level3ninja's Avatar
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    What is the weight in grams of your 30ml and 60ml yields? What are the baskets you're dosing 17g and 23g shots? They sound high.

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    Senior Member Jackster's Avatar
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    Maybe explore the lungo. Let the shot run the 30sec and enjoy the extra mouthfuls.
    When adjusting my grinder for new beans, i often get a few lungo as I dial it in.
    Yelta enjoys his as a lungo too
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    Senior Member Jackster's Avatar
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    It there a option to fill some of the voids inside the grinder with something to reduce the retention?
    Maybe some tool to reach hard spots?
    What about the squashy bean hopper that you use to pump air through the grinder to blow the grinds out?

    As im sure you know, fresher beans are ground coarser that the beans that are getting older..

    I use a lido hand grinder, and a long paintbrush to sweep it clear after each use.
    Previously I had a 270w, and used a custom bent cable tie offcuts to clear the grinds.
    Im sure you can work something simple and effective out.
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    Senior Member Jackster's Avatar
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    Is it the chute that blocks, or the part around the burrs? Is it better without the 'clump crusher'?

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    Junior Member Beaninlove's Avatar
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    Do you mean the weight of the actual coffee poured?
    How do you mean "what are the baskets"?

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    Junior Member Beaninlove's Avatar
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    Yeah that may be the answer- just clear the chute out from the outside every two uses or something.
    Cheers.

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    Junior Member Beaninlove's Avatar
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    It is the chute itself. (not the part around the burrs or that area).
    I haven't tried it without the crimped aluminium clump crusher- may be worth a try.
    Cheers.

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    Senior Member level3ninja's Avatar
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    Quote Originally Posted by Beaninlove View Post
    Do you mean the weight of the actual coffee poured?
    How do you mean "what are the baskets"?
    Yes rather than measuring in mils, what is the weight of the liquid (more accurate than volume)?

    Are they just the single and double baskets that came with the machine, are they after market baskets, what is the recommended dose for each basket?

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    Beaninlove, I have the same grinder and can imagine your frustration. Are your roasts at the darker end? I had a roast where i got distracted and overcooked the roast, the beans were oily before i got to use them. Used them anyway and towards the end of that batch started having jamming problems, eventually jamming totally on the bean after. Cleaned everything after with a clean dry cloth, especially the chute and covering rubber. Also because this was a bad jam actually removed the declumper and did the same to it (usually just use a pin between the prongs). No more problems after and back to my old schedule of every few months when i am in the mood.


    One other variable is try a different basket, probably not even aftermarket as they usually require finer grinds, to see if that changes the grind enough to solve the problem
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    Quote Originally Posted by Beaninlove View Post
    I have a La Pavoni Giotto DB PID paired to a Eureka ATOM grinder.
    I have worked the grind perfectly down to exactly 30 sec pour for a 30ml single shot (17gms ground coffee), and 30 sec pour for a 60ml double shot (23gms ground coffee). I think the coffees made at these ratios are excellent.
    Those numbers sound more like a double and a triple respectively.

    17 Grams is way high for a single. Traditionally it was 7, but nowadays around 10g. I'm surprised you can even fit 17g in the single basket.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by level3ninja View Post
    Yes rather than measuring in mils, what is the weight of the liquid (more accurate than volume)?

    Are they just the single and double baskets that came with the machine, are they after market baskets, what is the recommended dose for each basket?
    As a matter of interest Beaninlove, does the Atom have any type of anti clumping mechanism i.e. a mesh or similar that could be impeding the discharge of ground coffee and causing blockages? did a brief search and noted others have had similar experiences.

    Unless your a perfectionist I don't think it matters a jot whether you use mass or volume, in all my years of drinking coffee I've never weighed a shot, always use volume as a guide, its easy and saves a lot of stuffing around, you know (Taste) when you've got it right.

    On the other hand I do weigh the beans for each and every shot I pull, helps enormously with repeatability.
    index.jpg
    Last edited by Yelta; 30th March 2019 at 09:13 AM.
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    Beaninlove, just as a reference, I am doing a nice slow gloopy 45 second pour at the moment, and have been for about 8 weeks, with my Atom and Lelit pl41temd. Assume our filters have similar size holes (neither being vst or specialist) so woul imagine my grind is at least as fine. No jams. Coffee is self roasted beanbay to just before second crack
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    Senior Member Jackster's Avatar
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    Quote Originally Posted by Yelta View Post
    As a matter of interest Beaninlove, does the Atom have any type of anti clumping mechanism i.e. a mesh or similar that could be impeding the discharge of ground coffee and causing blockages? did a brief search and noted others have had similar experiences.
    index.jpg
    They have a screen thing with 2 lightning bolts through it, right at top of the slide down to the portafilter. It looks restrictive!
    That's why I asked if it was the slide (after the declumper) or the burr area (before the clumper), that was blocking.

    Maybe try a pipe cleaner up the slide, as that seems to be where you suggest it's blocking up.
    I personally would clean it every time, surely those stale grinds would be noticeable in the next cups, esp if it's a lot of grinds jammed up in there. No wonder it needs a fine grind
    I had a look at a cleaning clip on utube, quite involved, but pretty awesome design.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Jackster View Post
    They have a screen thing with 2 lightning bolts through it, right at top of the slide down to the portafilter. It looks restrictive!
    That's why I asked if it was the slide (after the declumper) or the burr area (before the clumper), that was blocking.
    Wonder if it could be removed? first thing I did with the Mini was remove the screen, vast improvement to flow and ease of cleaning.
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    Junior Member Beaninlove's Avatar
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    They are the baskets which came with the machine (not after market), but I will try measuring by mass (weight). The 30ml and 60ml shots I refer to DOES include the crema too now that I think of it.
    Quote Originally Posted by level3ninja View Post
    Yes rather than measuring in mils, what is the weight of the liquid (more accurate than volume)?

    Are they just the single and double baskets that came with the machine, are they after market baskets, what is the recommended dose for each basket?

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by Yelta View Post
    Wonder if it could be removed? first thing I did with the Mini was remove the screen, vast improvement to flow and ease of cleaning.
    I may also try removing the anti-clump screen too I guess; I mean it is clogging anyway, so maybe it'll work.

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    Senior Member level3ninja's Avatar
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    I tried removing the anti static thingy once. My guess is that no one else will try it more than once.

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by 338 View Post
    Beaninlove, I have the same grinder and can imagine your frustration. Are your roasts at the darker end? I had a roast where i got distracted and overcooked the roast, the beans were oily before i got to use them. Used them anyway and towards the end of that batch started having jamming problems, eventually jamming totally on the bean after. Cleaned everything after with a clean dry cloth, especially the chute and covering rubber. Also because this was a bad jam actually removed the declumper and did the same to it (usually just use a pin between the prongs). No more problems after and back to my old schedule of every few months when i am in the mood.


    One other variable is try a different basket, probably not even aftermarket as they usually require finer grinds, to see if that changes the grind enough to solve the problem
    Yeah it is a darker roast- and interesting your mention of oiliness too as these beans do seem on the oily side. It has been suggested to me that- if I wish to retain the settings I have mentioned- I go to a lighter roast style.

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    I always took oily beans to mean over roasted, wiser heads than me will confirm if that is right or not. The roast I am using at the moment is dark without being oily
    Last edited by 338; 30th March 2019 at 04:55 PM.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by level3ninja View Post
    I tried removing the anti static thingy once. My guess is that no one else will try it more than once.
    Is it difficult to remove?

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    Quote Originally Posted by Yelta View Post
    Is it difficult to remove?
    No. I am guessing the resulting grounds leave the chute with too much velocity but will let the Ninja explain what he means.

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by Beaninlove View Post
    They are the baskets which came with the machine (not after market), but I will try measuring by mass (weight). The 30ml and 60ml shots I refer to DOES include the crema too now that I think of it.
    OK, Level3ninja- here is the new and revised breakdown-
    single shot; 16gms of ground coffee, pulled 30ml in 28 seconds and the shot weighed 25gms.
    double shot; 21 gms ground coffee, pulled 60mls in 21 seconds and the shot weighed 46gms.

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by 338 View Post
    I always took oily beans to mean over roasted, wiser heads than me will confirm if that is right or not. The roast I am using at the moment is dark without being oily
    Yeah, I really like the espresso that I make with these beans, BUT, I will try a lighter roast next bean purchase. At the end of the day, if I cannot get this grinder to deliver the grind that I want, I will just sell it (especially while it's still under warranty) and I'll buy a grinder that can do a finer grind without clogging up I guess. In the meantime though, if a lighter roast style saves me doing that and still gives me a good espresso, I at least need to try that I guess.

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by level3ninja View Post
    What is the weight in grams of your 30ml and 60ml yields? What are the baskets you're dosing 17g and 23g shots? They sound high.
    OK, Level3ninja- here is the new and revised breakdown-
    single shot; 16gms of ground coffee, pulled 30ml in 28 seconds and the shot weighed 25gms.
    double shot; 21 gms ground coffee, pulled 60mls in 21 seconds and the shot weighed 46gms.

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    Senior Member Lyrebird's Avatar
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    The actual fluid volume of those shots (assuming 20% extraction) will be ~ 23.5 ml and ~ 44 ml respectively.

    Begs the question, when talking shot volume is it the fluid volume or the volume including crema that is usually quoted?

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    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Lyrebird View Post
    The actual fluid volume of those shots (assuming 20% extraction) will be ~ 23.5 ml and ~ 44 ml respectively.

    Begs the question, when talking shot volume is it the fluid volume or the volume including crema that is usually quoted?
    It is typically quoted including crema, hence it is a very noisy measure of output.
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    Senior Member level3ninja's Avatar
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    Quote Originally Posted by Yelta View Post
    Is it difficult to remove?
    Quote Originally Posted by 338 View Post
    No. I am guessing the resulting grounds leave the chute with too much velocity but will let the Ninja explain what he means.
    Very easy to remove. Thankfully just as easy to replace. The resulting static and velocity mean a 5cm radius around around the exit chute and below ends up covered in grinds.
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    Senior Member level3ninja's Avatar
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    Quote Originally Posted by Beaninlove View Post
    OK, Level3ninja- here is the new and revised breakdown-
    single shot; 16gms of ground coffee, pulled 30ml in 28 seconds and the shot weighed 25gms. double shot; 21 gms ground coffee, pulled 60mls in 21 seconds and the shot weighed 46gms.
    I don't know your machine or the baskets that come with it well enough to say either way, but that sounds like you're at the high end of doses. Some baskets can handle it, some won't. What you're describing makes me think one of two things is happening; either you're changing the grind setting too much between shots or you're way too fine. When I first got my Atom I did both at different points.

    Due to the internal retention I find it takes around 3-4 shots for a change in grind setting to come through 100%. It's 80% through after the first shot but if you keep adjusting shot after shot you'll chase your own tail.

    I've only used half a dozen different beans with the Atom, so I can't say it's not your beans specifically, but there was a time when I choked the chute up and had to pull it apart. I eventually figured out that I was grinding so fine the water was going around the puck. When I backed the grind off intially the pour got slower but then it got faster again once I was back in the right ballpark and I could then fine tune from there.
    Last edited by level3ninja; 30th March 2019 at 11:46 PM. Reason: Autocucumber
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    Probably contacting the vendor you bought the system from and ask if some basic barista lessons can be arranged. Won't cost you much and may even be complimentary...

    Failing that, you could do a similar thing by contacting one of our Site Sponsors, who deals in both major items of your system, and request the same assistance. https://www.casaespresso.com.au/

    Mal.
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    Senior Member Yelta's Avatar
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    Quote Originally Posted by level3ninja View Post
    Very easy to remove. Thankfully just as easy to replace. The resulting static and velocity mean a 5cm radius around around the exit chute and below ends up covered in grinds.
    Does this mean that speed is now causing another problem, certainly have not experienced this with either the Rocky or Mini Mazzer, both slower grinders.

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    Speed kills.
    Attached Images Attached Images
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    Senior Member Yelta's Avatar
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    This is interesting as well as informative, seems the delivery chute on the Eureka Atom is a plastic tube approx 200 mm long with a rubber front cover, both materials notorious for building and holding a static charge, hence the build up and clumping of ground coffee, as well as this they have a 90 bend for the ground coffee to negotiate as soon as it leaves the burr chamber, I doubt the makers could have chosen worse materials for fabrication of the delivery chute, even though the have rounded the bend it is a real bottle neck and compounds the problem.


    On the other hand, the delivery chute of the Mazzer is very short, approx 25mm long of metal construction contains no plastic and consequently does not build up a static charge, hence little or no clumping.

    I'm sure Lyrebird will be able to enlighten us further on this.

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    Senior Member Lyrebird's Avatar
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    Quote Originally Posted by Yelta View Post
    I'm sure Lyrebird will be able to enlighten us further on this
    As it happens I can.

    What you are calling static is properly called triboelectric effect: when two materials with different electron affinity are made to contact then separated, one will steal electrons from the other. Logically the higher affinity material will gain electrons and the lower affinity will lose the same amount (conservation of charge) so they will end up holding opposite charges. If the material is a conductor the charge will drain away, if it is an insulator it will not, hence the name "static electricity"

    Equally logically the larger the difference in electron affinity the larger the effect and the larger the charge. Generally polymers have high electron affinity so as you say they will cause a high degree of triboelectric effect with lower affinity materials such as coffee grounds.

    Not all polymers are equal however: PTFE is notorious for having higher affinity than just about any other material but some polymers have much lower affinities. In general this property is related to the local humidity and how hydrophobic the surface is: see this paper for more detail than you probably want.

    It turns out Eureka aren't stupid: the polymer used in the chute of my little Mignon grinder is POM (aka polyformaldehyde but no-one calls it that anymore because it sounds scary). I assume the other grinders use the same or similar material.

    POM is moderately hydrophilic and thus the electron affinity difference between it and coffee is quite low: around 10nC/J*, around 1/20th of the difference with Teflon. This and the fact that POM is easily moulded to complex shapes and very strong makes it close to the ideal material for the purpose.

    The only material I can think of that would be much better would be carbon filled POM. Carbon filled polymers and rubbers are moderately conductive, see first para regarding dissipation. The rubber components on the grinder possibly fit this category.




    * This is an educated guess: I don't have a figure for coffee so I am assuming it is somewhere around the usual level for organic materials which mostly lie between 0 and +10 nC/J**.

    POM is about -5, giving an net difference of 5 to 15, average is 10.

    Teflon is -190 giving a net difference of 190 to 200.

    Metals are by definition 0, giving a net difference of 0 to 10.


    ** The figure in nC/J is in nanocoulombs per joule, referring to the charge (in Coulombs) being transferred from a metal for a given amount of mechanical energy (in Joules). Since electrons are negatively charged, high electron affinity materials give a negative coefficient.
    Last edited by Lyrebird; 31st March 2019 at 04:26 PM. Reason: clarity

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    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by Yelta View Post
    This is interesting as well as informative, seems the delivery chute on the Eureka Atom is a plastic tube approx 200 mm long with a rubber front cover, both materials notorious for building and holding a static charge, hence the build up and clumping of ground coffee, as well as this they have a 90 bend for the ground coffee to negotiate as soon as it leaves the burr chamber, I doubt the makers could have chosen worse materials for fabrication of the delivery chute, even though the have rounded the bend it is a real bottle neck and compounds the problem.


    On the other hand, the delivery chute of the Mazzer is very short, approx 25mm long of metal construction contains no plastic and consequently does not build up a static charge, hence little or no clumping.

    I'm sure Lyrebird will be able to enlighten us further on this.
    Yelta- I actually watched this video last night. I noticed at one point they made mention of a newer style 'chute and cover that is deeper (more girth), which, for obvious reasons may be an answer. Am in the process of trying to source that item.

  36. #36
    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by Lyrebird View Post
    As it happens I can.

    What you are calling static is properly called triboelectric effect: when two materials with different electron affinity are made to contact then separated, one will steal electrons from the other. Logically the higher affinity material will steal electrons and the lower affinity will lose the same amount (conservation of charge) so they will end up holding opposite charges. If the material is a conductor the charge will drain away, if it is an insulator it will not, hence the name "static electricity"

    Equally logically the larger the difference in electron affinity the larger the effect and the larger the charge. Generally polymers have high electron affinity so as you say they will cause a high degree of triboelectric effect with lower affinity materials such as coffee grounds.

    Not all polymers are equal however: PTFE is notorious for having higher affinity than just about any other material but some polymers have much lower affinities. In general this property is related to the local humidity and how hydrophobic the surface is: see this paper for more detail than you probably want.

    As it happens Eureka aren't as stupid as it may seem: the polymer used in the chute of my little Mignon grinder is POM (aka polyformaldehyde but no-one calls it that anymore because it sounds scary). I assume the other grinders use the same or similar material.

    POM is moderately hydrophilic and thus the electron affinity difference between it and coffee is quite low: Of the order of 10nC/J, whereas the affinity difference with Teflon is about 200 nC/J. This and the fact that it is easily moulded to complex shapes and very strong makes it close to the ideal material for the purpose.

    The only material I can think of that would be much better would be carbon filled POM. Carbon filled polymers and rubbers are moderately conductive, see first para regarding dissipation. The rubber components on the grinder possibly fit this category.
    Lyrebird- my brain has just exploded...but thank-you though. Good info.
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    Lyrebird thank you for such an informative reply, learnt plenty.

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    Senior Member Yelta's Avatar
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    I'm still far from convinced, Eureka obviously perceived a problem, why design and fabricate a new improved delivery chute if this was not the case, seems all they have done is enlarge the tube in the hope that the coffee will flow and clear faster, if there is any chance of static build up nothing is going to change.

    The bend in the tube is an obvious bottleneck and I'm not convinced that there is not a static problem, there is obviously something causing major clumping (other owners have also complained of this) if its not the material the chute is made of, or the design of the chute what is it? why are these grinders susceptible to clumping whilst grinders from other manufacturers are not.

    Lyre Bird has explained in a manner that is way over my head, what it is not, but has not told us what the problem is.

    What I do note is his statement "POM is moderately hydrophilic and thus the electron affinity difference between it and coffee is quite low: around 10nC/J*, around 1/20th of the difference with Teflon." quite low is not zero, so there must still be a capacity to store a charge.

    Not trying to prove a point, simply trying to help find a solution.

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    Yelta, not sure if the Atom is the clump master it is portrayed to be by whatever reviews you are reading. I have had mine nine months and have had one incident, which 100% can be put down to my inattention to get an oily roast. Totally my fault. Have probably cleaned mine 3 or 4 times in the time I have owned, relaxing ten minute job at the outside. Not sticking up for the machine, just saying from my empirical sample of one there has been no evidence of this. I think I may have the later chute as my rubber has a healthy overlap, thou the screw attachment point is the giveaway. Will check next time I clean the machine.

    Ninja also has the same machine, how has yours been?
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  40. #40
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Lyrebird View Post
    Interesting strategy, to state that you don't understand something then to question its validity.


    I suppose it works for Pauline Hanson, so whatever.
    Not sure this response was necessary, guess if it makes you feel better, why do I get the feeling you dislike your opinions being questioned.

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    Beaninlove, it may be worth spending 5 minutes to take the covers off and see which chute you have? Yelta may be on to something, the older chutes obviously had some problems, my newer version seems not to. Easy to tell which you have by the screw points, the old version seemed to have tabs, the new had a larger base. The new chute may be an easy, low priced solution which takes ten minutes to fit.

  42. #42
    Senior Member level3ninja's Avatar
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    Quote Originally Posted by 338 View Post
    Yelta, not sure if the Atom is the clump master it is portrayed to be by whatever reviews you are reading. I have had mine nine months and have had one incident, which 100% can be put down to my inattention to get an oily roast. Totally my fault. Have probably cleaned mine 3 or 4 times in the time I have owned, relaxing ten minute job at the outside. Not sticking up for the machine, just saying from my empirical sample of one there has been no evidence of this.

    Ninja also has the same machine, how has yours been?
    My experience matches yours 338, a couple of learning opportunities early on and otherwise no issues. It is certainly not a clumpy grinder by any stretch of the imagination. When I clean mine the chute is usually the cleanest part of the grind pathway, I remember thinking how well designed it must have been the first time I opened it up and saw it almost spotless. I suspect that the reason for the upgraded chute is not that it's design was lacking but perhaps to allow a much wider margin for error for the newly upgraded domestic user who's skills hadn't yet caught up to their equipment. I would suggest my own "learning opportunities" early on with the Atom were just that (having come from a Breville BCG820).

    Edit to add: I definitely have the earlier smaller chute
    Last edited by level3ninja; 31st March 2019 at 10:15 PM.
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  43. #43
    Mal Dimal's Avatar
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    G'day Yelta...

    While Lb's presentation of the explanation above is in a somewhat academic vein, it is right on the money and makes sense to those of us who have backgrounds related to matters Electrical/Electronics. I think Lb may have taken exception to your questioning his explanation after admitting that the topic doesn't lie within your sphere of knowledge or experience and has been construed therefore, as an insult...

    Mal.
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  44. #44
    Senior Member Yelta's Avatar
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    Evening Mal, think I'll quietly back out of this conversation, I offered an opinion as is my right, was disrespectful of no one, certainly did not expect to be compared with Hanson.

    If LB wants to set himself up as the forums font of scientific knowledge he can continue on his path without any input from me.

    My interest is in making and enjoying good espresso and helping others to do the same.
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  45. #45
    Senior Member Lyrebird's Avatar
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    I did not intend to compare you to Hanson, it was meant as a light hearted jibe at her expense not yours. I apologise if it came across that way.

    I have deleted the post.
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  46. #46
    338
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    Beaninlove, after Ninjas response it seems the old and new chutes aren't a big difference. Maybe try a roast with less oil and you will know once and for all? (Cleaning before putting the new roast in) As you say maybe the Atom doesn't suit oily roasts.

  47. #47
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Lyrebird View Post
    I did not intend to compare you to Hanson, it was meant as a light hearted jibe at her expense not yours. I apologise if it came across that way.

    I have deleted the post.
    Thanks Lyrebird, much appreciated, lets put it behind us.

  48. #48
    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by 338 View Post
    Beaninlove, it may be worth spending 5 minutes to take the covers off and see which chute you have? Yelta may be on to something, the older chutes obviously had some problems, my newer version seems not to. Easy to tell which you have by the screw points, the old version seemed to have tabs, the new had a larger base. The new chute may be an easy, low priced solution which takes ten minutes to fit.
    338- Yeah I have done that. The machine, although new, has the older chute- I am yet to find a service provider in AUS who has the newer one though.

  49. #49
    Junior Member Beaninlove's Avatar
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    Quote Originally Posted by level3ninja View Post
    My experience matches yours 338, a couple of learning opportunities early on and otherwise no issues. It is certainly not a clumpy grinder by any stretch of the imagination. When I clean mine the chute is usually the cleanest part of the grind pathway, I remember thinking how well designed it must have been the first time I opened it up and saw it almost spotless. I suspect that the reason for the upgraded chute is not that it's design was lacking but perhaps to allow a much wider margin for error for the newly upgraded domestic user who's skills hadn't yet caught up to their equipment. I would suggest my own "learning opportunities" early on with the Atom were just that (having come from a Breville BCG820).

    Edit to add: I definitely have the earlier smaller chute
    level3ninja ; I too had that model of Breville! Anyway ; you are right - these are learning opportunities, and I have learnt how to put the grinder apart and clean it. My version of clogging though, means that after maybe 8 coffees, it clogs to the point whereby it is totally choked, no grinds come out at all. I think the point about the beans seems very relevant too though- my beans (CAPRA MALT) seemed very dark, and even visibly oily. So I ran all of those beans through on a coarser grind to be used on my stove-top, and today purchased a lighter style of roasted beans. So, we'll see...
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  50. #50
    338
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    Behmor Brazen - $249 - Free Freight
    Beaninlove, if you go to the AU web address for Eureka Grinders you will see Segafredo Zanetti is the importer for Australia, call them and ask them about the chute as a spare part if that turns out the way you go. I was meticulous in the cleaning when I had the jam from my oily beans, soft cloth, compressed air then another soft cloth after. Good luck.



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