Post By Yelta
Post By noonar
Mazza Mini Electronic type B help
I recently bought a second-hand Mazza Mini Electronic type B and I'm not having much luck with it so far. I feel like perhaps this simply isn't the right grinder for home use (4-6 cups a day). At this stage I think I'll on-sell it and get something like a Macap M4D or Baratza Sette 270W. I need my grinder to be idiot-proof, not bomb-proof
However, maybe someone can help me with some advice and turn me around.
I'm really struggling to dial in the grind. The grinder retains a lot of grounds and I spend 20-30 seconds cleaning out the chute after I make an adjustment. If I don't, and often even when I do, I get thin, watery coffee, presumably because of channelling. I think I'm close now, with around 8-9g of coffee being ground over about 12 seconds and a nice extraction most of the time, but it's still only about 80% of the time, which is overall only about as good as my old $200 Breville. I also dread the next time I change to a bag of beans that needs significant adjustments to grind; I'm going to be a fair way through the new bag before I can make good coffee again. Any tips?
And a specific question: the little timing dial (the screwdriver one) for the double shot only seems to go up to about 23 seconds, which makes around 16g of grounds at this setting. There seems to be a hard limit on the dial there. Does that sound right? Is there something I can do to set the timer to a longer time?
Alternatively, would you agree that this is simply not an appropriate grinder for low-volume home use?
Oh, about my coffee setup: I have a Gaggia Classic though I intend to upgrade in the next 4-6 weeks. I use fresh beans, usually single-origin, hence the fear about a new bag that requires a different grind. The grinder appears to be in excellent condition. I took the burrs out and they look brand new.
Tell us a little more about your setup Michael.
Are you using a single or double basket, type of espresso machine, how fresh are your beans, what level are you dosing the basket to, duration of shot, tamping procedure.?
You say you bought the grinder second hand, how old is it, could the burrs need replacing?
I've been successfully using a Mazzer mini as a home machine for many years.
Despite the opinion of some on the forum the Mini is a very good grinder capable of producing excellent coffee.
Don't despair, I'm sure you will get it sorted out.
yep dont give up on the mazzer mini, i too used one for 10 years with great success, as are many others out there.
Yelta has asked some great questions for you there, am sure you'll get to the bottom of it and be producing great coffee in no time
I usually use a double basket.
My machine is a Gaggia Classic.
Beans are fresh; I'm just getting to the end of a bag that I started 1 week from roasting, and it's now 3 weeks from roasting.
Because I can't quite get enough coffee from a double-shot measure from the Mazzer I do two singles, which gives me about 17g of grounds. I spend a bit of time trying to make sure it's all evenly spread in the basket because I'm having so much trouble with channelling, then I tamp down fairly hard, I'd say around 20kg.
Shot duration is all over the show. I've had shots of 12 seconds up to 60. Yesterday I thought I was getting it more consistent around 25 seconds, but this morning it took 45. (I used to have this problem when I had a Sunbeam grinder, which incidentally has a very similar, albeit smaller and cheaper, design to the Mazzer.)
The burrs on the Mazzer look brand new to me. They are clean and sharp.
Hmmmm! I'm probably not going to be much help to you Michael.
I'm not familiar with the Gaggia having never owned one, is the shower screen area clean and not blocked with gunk?
If the burrs look to be in good condition I don't imagine the grinder would be the problem.
You say about 17 grams, could it be dose variation? have you tried weighing the dose and single dosing? consistency is important, small electronic scales are available quite cheaply on *Bay.
Noticed in another post your looking at a new machine, is there a problem with the Gaggia or are you just ready for an upgrade?
Perhaps others more familiar with your machine will chime in.
Keep us informed, interested to learn of the ultimate outcome.
I don’t have your grinder but I do have a Gaggia Classic. Your symptoms sound almost like your pressure is all over the place - have you checked pressure, when was the last time you performed a chemical back flush, and last descale?
Failing all that, as Yelta has hinted at - are you weighing every dose after grinding?
My vibe pump machine pressure was all over the place. It was the one way valve in the nose of the vibe pump. Cleaned and refitted... Good again!
Certainly worth looking at.
Originally Posted by Jackster
You people are great. Lots of good suggestions that I hadn't thought of.
Originally Posted by Yelta
- Amount of grinds was a problem. I'm now weighing every dose. That has got rid of the 45 sec extractions immediately followed by 15 sec extractions.
- I've checked my pressure and it seems stable. It had crept up since last time I checked it so I've adjusted it back down, but that didn't make a noticeable difference.
- The machine was clean, recently descaled (not that that matters in Hobart; I've never seen scale on anything here) and chemically backflushed. I've backflushed again since then.
- I think my Gaggia is in good condition, although it is almost 15 years old. I am researching an upgrade because I have budgeted for it around now. (I bought this grinder as part of the upgrade.)
I'm getting used to the grinder. The main issue seems to be that when I adjust the grind, I need to clean it out _completely_ and even then, give it a few shots before it stabilises. There are grinds hiding somewhere that affect the coffee several shots later, and when I had opened it up too far, they were causing channelling as I adjusted towards a finer grind. I'm still yo-yoing around the sweet spot but I'm close now.
I still have the problem that the timer adjustment screw for the double shot won't go high enough to get me 18 grams of coffee. It gets up to about 16 grams and then hits a hard limit. Has anyone seen that before?
I single dosed into a Mazzer Mini e for 5 plus years. 18g in 18g out of home roasted. Removing the grill from the exit chute and sweeping out after every grind helped me maintain consistency. A lot of grinds back up in the exit chute behind the grill, if making a couple or so espressos over a day these retained grinds (depending on time etc) will have a a big impact on consistency. Some purge the initial grind to remove the stale stuff from the chute prior to producing their brew grind. Personally I prefer the minimal waste setup up of single dosing and a good sweep out of every grind performed. Single dosing 18g in, meant hitting the double shot "go" button once and followed by the single shot once, in order to get all the beans through. Likewise I could not adjust the timer setting on the mini e to get the full 18g thru with just one push of the button.
Thanks, that's roughly where I'm at now. I'm not single dosing, and I haven't actually taken the grill off yet, but I'm doing a sweep out either before or after every time I grind. (I will give single-dosing a try at some point but I don't like to try a new change until I'm happy with the previous one)
Originally Posted by noonar
Not what I wanted to hear, but it's good to know I'm not alone, thanks again!
Originally Posted by noonar
I've noticed the speed of grind is highly dependent on how many beans are in the hopper. If there are more than about 5cm of beans, I can get 18g from the double-shot button, but I like to run it almost empty so I can't rely on the timer at all.