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Thread: How much old coffee builds up in my Mazzer Mini.

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    Senior Member Yelta's Avatar
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    How much old coffee builds up in my Mazzer Mini.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    A thread started by Paul39 (Grindz in a Mazzer Mini) got me thinking about just how much old coffee builds up on the burrs and in the grind chamber of a Mazzer Mini over a period of time.

    Its just over 6 months since I last gave my Mini a clean so now seemed like a good time.

    I generally pull 3 shots a day, I brush the delivery chute and turn the grinder on for a second or two after every shot in order to clear loose grounds.

    I have just cleaned the area thoroughly, collected then weighed the the caked on grounds, total weight 3.75 grams, quite a modest amount in my opinion.

    As a matter of interest the whole job took me about 10 minutes, including stuffing around weighing the gunk.

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    Senior Member saroadie's Avatar
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    It would be interesting to know how much of the 3.75 grams was an accumulation over the entire 6 months versus how much was from the first few shots ground since the last clean.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by saroadie View Post
    It would be interesting to know how much of the 3.75 grams was an accumulation over the entire 6 months versus how much was from the first few shots ground since the last clean.
    Interesting question, prompted me to unscrew the burr carrier and have a look, in 24 hrs most of the build up was back, so, it obviously happens early on, builds to a certain point then I imagine nothing else will stick so it sits there happily until the next clean.

    All of the material that cakes on consists of fines (almost Turkish fine) I cold be wrong but I doubt this stuff would have any bearing on the quality of shots, coffee being ground is simply not in contact with it for long enough.
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    Senior Member saroadie's Avatar
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    Thanks for the follow up Yelta. Good to know.

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    Quote Originally Posted by Yelta View Post
    Interesting question, prompted me to unscrew the burr carrier and have a look, in 24 hrs most of the build up was back, so, it obviously happens early on, builds to a certain point then I imagine nothing else will stick so it sits there happily until the next clean.

    All of the material that cakes on consists of fines (almost Turkish fine) I cold be wrong but I doubt this stuff would have any bearing on the quality of shots, coffee being ground is simply not in contact with it for long enough.
    G'day Yelta

    Could it be that when you first clean it the initial fines are lighter so they "go further, faster" and fill the chamber first?

    Your initial particle spread for the first few cups actually has fewer fines as the chamber absorbs them before they reach the p/f.

    After the chamber is full, the fines pass straight through into your p/f and the resulting cuppa starts to go bitter? "Solution": grind a bit coarser to reduce the "in cuppa" fines. Lose extraction ratio / flavour as a direct tradeoff.

    That is exactly the issue I have had with 4 SJ's over here, especially when trying to grind "VST fine" (i.e. about espresso -20%).

    Simply put, they cannot perform in a way they were never designed to... and I still feel that is fair enough on behalf of Mazzer. Well, I still kinda like them, as I have used several of them for years. Indestructible has its welcome place in my world. Be interesting to see what the "new wave of finer grinds" do to their new designs & manufacture. Odds on their will be an "finer grinds" burr option out sometime soon. No reason that I can see why any of them cannot be upgraded to cope.

    Have a great Xmas / NY and keep those wonderful posts coming.

    Cheers

    TampIt



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