Rocky grind level for espresso and ristretto ?
I have Rocky (with doser) and Silvia V3 machine.
Just wondering, those folks who do use (or know) Rocky grinder to make espresso/ristretto - what level grind is optimal?
I use any three of 0.7 or 0.6 and now even 0.5 level to make double espresso.
Wonder if I am close to optimal?
Have a read through this thread AR http://coffeesnobs.com.au/brewing-eq...ky-advice.html some good tips.
There is an enormous amount of online material available about the Silvia/Rocky combo, do a search here or on Google, I'm sure you will find what you need.
thanks, will do.
Originally Posted by Yelta
im sorry! but your numbers do not make any sense ?
Originally Posted by acid_rider
Rocky number range is 0-40 with 8-12 being typical for espresso in my experience.
what beans are you using ?... How fresh ?
Trying to replicate an espresso/ristretto based on the grind setting number of someone else's Rocky (or any other grinder) just won't work. This is because of the range of acceptable tolerances between the various parts of the grinder when assembled, make it nearly impossible to manufacture each grinder exactly the same and therefore have exactly the same grind particle size.
Far better to experiment with your own particular setup until you arrive at setting(s) that produce espresso/ristretto in the cup, that delight you...
Last edited by Dimal; 13th February 2015 at 09:04 PM.
ok, thanks, in this case my Rocky grind varies from 5 to 7 (n ot 0.5 to 0.7).
Originally Posted by blend52
Any higher level than 7 always extracts too fast and below 5 is too slow, even if I dont apply tamping pressure.
I weigh my beans so its always consistent.
My friend also has Rocky and he has a different machine (Gaggia Classic) but our grind levels on Rocky seem to be in identical range, i figured they are similarly set-up in the factory.
Hence my question.
My Rocky is around 6, and is making good espresso with a medium tamp. It extracts 55ml in 30 sec. My Rocky's "0" is just above the point where the burrs touch. I was able to match my grind with a Kony. So grind to time then adjust for taste. Keep tamp pressure medium and consistent. Originally I ground too course and tamped too heavy - bad instructions from a very ill informed sales person. It was only recently I got the Rocky right.
I get a nice head of creamer on the extraction - fresh beans of course. A medium rats tail stream from the group. Even without the creamer older beans still taste ok but you know they are failing (over one month too stale).
Originally Posted by dumiya
My experience after 4-5 years of Rocky doser use:
At the moment I extract (double shot, 19 grams of beans weighed using Synesso double basket) ~45-50 ml in ~30 sec (+ or - 3 sec) on a level 5 Rocky, on Silvia V3, and it tastes good.
The grind changes depending on beans, of course.
My tamp is nowhere near 30 pounds (~14 kg?) on pressure, I think. I feel its about 5-8kg of pressure most of the time, but often even less, like 2-4 kg (fresher beans?).
Sometimes I need to go +1 grams to 20 grams of beans for a double shot to maintain the same result, older beans?
When my Rocky was new, the grind was typically 7 and then it went down to 6, and now after 5 years of use (two cups per day), it seems to be 5 as optimal setting.
I wonder if the wear-and-tear is a factor ?
How long before I have to replace the Rocky grinder parts?
Go with the taste. On the Rocky the steps are too big for micro adjustments. The burrs will need changing when the the grind time increases as the burrs will be rolling the beans rather than cutting them cleanly. My 17/18 gms take approx 20 sec. (Mazzer Kony around 6sec!) My tamp is sort of medium. If tamp too heavy the taste become harsher and the medium rats tail or large mouse tail becomes thin and spindly with no real creamer on top. But the real test is the taste every time.
I run my extraction through a '06 Rewired Rocket. I get clumping but this does not effect the taste.
thanks, similar observations to my practice.
Originally Posted by dumiya