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Thread: Grinder adjustment extremely fine

  1. #1
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    Grinder adjustment extremely fine

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi Snobs, here is a query on grinder adjustment. I bought this lovely Colombia SO that, as it turns out, requires such a fine grind that I ended up adjusting the collar on my Compak K3 well past the point on the scale where the burrs audibly meet (when running the grinder empty). I tightened up the grind with the motor running and the hopper filled some 30-40 %. There is no sign of burrs jamming or excessive noise; I think the burrs are well-seasoned, no excessive clumping occurs, so I am not that worried about ruining my burrs. The grinder is just 2 years old and the burrs have probably seen some 80-100 lbs of beans. It is just that the scale on the collar indicates this extremely fine grind. Is this something that anyone else has experienced at one point and should I be worried about damaging my burrs?

  2. #2
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    Firstly, I have no idea about your K3 specifically, however on a more general note some (most) grinders need recalibration - as they wear in the texture shifts even if the setting doesn't change. Hopefully some K3 owner can enlighten you on that point. Most grinders are simple to calibrate.

    My favourite "lightly roasted, high altitude" Colombian (theoretically not possible to make as an espresso according to traditionalists) needs a grind a lot finer than standard espresso grind before it works. It is actually very close to the Turkish coffee I make in my ibrik when the moods strikes. I reckon you are on the right track if you have worked out that is what this particular roast needs.

    The main issue will be if your grinder can go to that fine a texture without generating "excessive unwanted fines" - i.e. too many bits of "micro powder" - they dissolve in the machine a lot quicker than the rest of the grounds and then go very bitter. Most traditional grinders are a total fail on that. If it can't, you will be fighting against the bitterness and find the cuppa hard to balance. In that case you can try a traditional Turkish coffee "hand grinder" or get something that can go all the way to Turkish grind like a "biggish Ditting" or a Mahlkonig Vario (not the K30) or EK43.

    Enjoy your cuppa, all else is irrelevant.

    TampIt

  3. #3
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    Quote Originally Posted by TampIt View Post
    Firstly, I have no idea about your K3 specifically, however on a more general note some (most) grinders need recalibration - as they wear in the texture shifts even if the setting doesn't change. Hopefully some K3 owner can enlighten you on that point. Most grinders are simple to calibrate.

    My favourite "lightly roasted, high altitude" Colombian (theoretically not possible to make as an espresso according to traditionalists) needs a grind a lot finer than standard espresso grind before it works. It is actually very close to the Turkish coffee I make in my ibrik when the moods strikes. I reckon you are on the right track if you have worked out that is what this particular roast needs.

    The main issue will be if your grinder can go to that fine a texture without generating "excessive unwanted fines" - i.e. too many bits of "micro powder" - they dissolve in the machine a lot quicker than the rest of the grounds and then go very bitter. Most traditional grinders are a total fail on that. If it can't, you will be fighting against the bitterness and find the cuppa hard to balance. In that case you can try a traditional Turkish coffee "hand grinder" or get something that can go all the way to Turkish grind like a "biggish Ditting" or a Mahlkonig Vario (not the K30) or EK43.

    Enjoy your cuppa, all else is irrelevant.

    TampIt
    Hi Tampit, Thanks for your response. I didn't consider the possibility of excessive fines formation, but the shots don't taste excessively bitter. Also I don't find any more fines in the cup. Perhaps the grinder is better capable of dealing with this kind of roast than I expected. So far I was mostly drinking

  4. #4
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    Sorry, pushed the wrong button. As I was saying, I had been mostly drinking espressos and cappas from medium dark roasted beans requiring coarser settings. It is nice to get good results from my setup with pre-second crack roasts as well. Thanks for the reassurance.



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