There is ya answer..Originally Posted by 515951565C5A380 link=1278555071/0#0 date=1278555071
That and your making the classical mistake of working to numbers..
Old / Stale beans usually need a finer setting as they tear rather than grind as required..
Fresh beans use a courser setting that what ya had for the beans that may be a few weeks old *and as they get older or sweat or hot, the grind has to be changes to get the best result in the cup..
Thus; it is usual to start at one setting and over time get finer... When ya use new beans or fresh of the same type.. You usualy have to go back to the courser setting and test and define a new start point all over again..
That is what coffee is about.
If ya were buying old stale beans then a week or two may not matter if they are already months old..Originally Posted by 2C242C2B2127450 link=1278555071/0#0 date=1278555071
Fresh is best but also the hardest to manage... That is why many like stale supermarket or franchise beans... Never have to change teh settings as they are always set to fine to tyry to get something from them.