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Thread: Hand Grinding

  1. #1
    Junior Member
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    Hand Grinding

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello all.
    I am newbie here. I have been using pre-ground coffee with my Cafe Roma with good results.
    I recently purchased a Kyocera hand grinder (very good piece of equipment) so I can get to the next level of fresh ground coffee.
    I started off at a fine grind, which matched the pre-ground consistency and the coffee machine chokes up.
    At a much coarser setting I get a good shot, around 45 secs for a double, but I get a lot of water sitting on the spent coffee grounds.
    Do I need to go coarser still?
    What also puzzles me is the pre-ground coffee is fine and I tamper it like hell and still get 15 secs for a double. Why does the fresh ground compact better?
    Thanks
    Craig
    I wont experiment until later today as Im hanging off the ceiling already.......!!

  2. #2
    Senior Member
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    Re: Hand Grinding

    Because its dry and stale, ground coffee has more surface area for air to come in contact with, stale it 3 mins from grinding as they say!
    Cheers
    Warren

  3. #3
    Sleep is overrated Thundergod's Avatar
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    Re: Hand Grinding

    Prove it to yourself.

    Grind enough fresh coffee for a shot and put it aside for a week.

    Next week make a shot with it and you should get the 15 second pour you are used to.

  4. #4
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    Re: Hand Grinding

    do you have a pressurized basket? would be worth getting a non-pressurised basket to match your new grinder (about $12 or so IIRC), and you wont even recognise your old coffee. and yeah, fresh compacts better than stale. dont try to compare to the old way, you need to approach it as though you havent used the machine before, because you havent used it with fresh coffee before.

  5. #5
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    Re: Hand Grinding

    Doug
    sound advice, thanks. Im using the standard pressurised basket that came with the machine. Ill get the non-pressurised one.
    Do I need to tamper well in a non pressurised basket to get the pressure up for good results?
    Regards
    Craig

  6. #6
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    Re: Hand Grinding

    You need even distribution of the coffee grounds and a level and even tamp, pressure does not need to be excessive (around 10kg(but the subject of much debate), test on bathroom scales for accuracy if you want) but you want to repeat the same pressure each time for consistent results IMHO.

  7. #7
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    Re: Hand Grinding

    I unpressurised the basket, and the shot is very good, the grounds are left dry and it simply knocks out into the bin.
    A good modification to do for fresh ground coffee...........
    Thanks for the help/suggestions.



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