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Thread: Help setting up Quality Espresso Q10

  1. #1
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    Help setting up Quality Espresso Q10

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I currently have a Breville smart grinder that I use with a EM7000 .

    I came across a cafe that had closed down that was selling off all there equipment and I ended up buying the Q10 which came with a new set of burrs for a price I could not refuse.

    I do know this is not a domestic machine and suffers grind retention , but it has a great timer and stepless micro adjustment , but it is BIG.

    Now I have been trying to get a decent extraction for the last 2 days with not much success , I am unable to improve on the taste of the Breville grinder coffee, I drink flat white and pour ristretto style shots .

    I am using the same beans in both machines a new bag of Aldi Medium roast.

    The basket I am using is the EM7000 double.

    Any advice would be very welcome.

  2. #2
    Mal Dimal's Avatar
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    Great grinder mate...

    Espresso Company Australia import these, so might be worth contacting for any assistance. Would definitely be worth your while to grab some great freshly roasted coffee from Andy or one of our Site Sponsors, in order to really taste some wonderful coffee in the cup...

    Mal.
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  3. #3
    Senior Member WhatEverBeansNecessary's Avatar
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    Quote Originally Posted by buderim11 View Post
    I currently have a Breville smart grinder that I use with a EM7000 .

    I came across a cafe that had closed down that was selling off all there equipment and I ended up buying the Q10 which came with a new set of burrs for a price I could not refuse.

    I do know this is not a domestic machine and suffers grind retention , but it has a great timer and stepless micro adjustment , but it is BIG.

    Now I have been trying to get a decent extraction for the last 2 days with not much success , I am unable to improve on the taste of the Breville grinder coffee, I drink flat white and pour ristretto style shots .

    I am using the same beans in both machines a new bag of Aldi Medium roast.

    The basket I am using is the EM7000 double.

    Any advice would be very welcome.
    Hi buderim11,

    I recently had the same struggles when I moved from a Mazzer Super Jolly to a Kony. I found the retention is a huge issue and even if I dosed exactly the same amount in I would always be getting a different result out.
    What I did was end up using over 1kg of beans to get the grind into the sweet spot (which can be hard on a la Pavoni because you can only do 3-4 reasonable shots and then wait for the machine to cool down).

    I would definitely second Dimal's comments - get some fresh beans. Also use a scale to dose beans in and out. Also every time you adjust the grind you will need to run 20-40g through to make sure the retention of old grinds is gone and you are essentially using the "new" grind setting. Then it's really a matter of making sure everything in the grinder is assembled correctly and then playing with it until you get close enough to the sweet spot.
    I would suggest getting the grind fine enough to just choke the machine and dial it back a touch - that usually works for me and then I constantly tinker from there for different beans etc.

    With the larger grinders retention is really a huge issue unfortunately. In the domestic setting where you are doing 2 coffees at a time and then leaving the machine for at least a few hours the grinds in the machine go stale. In a cafe where you are pumping out dozens of coffees an hour its no problem at all.
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  4. #4
    Life-long Learner DesigningByCoffee's Avatar
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    Hi buderim11
    All good advice above. A couple of things to add…
    • Retention can be easily overcome by a simple, single dosing routine (I use a Robur, which has many of the same features and size issues! ). Weigh in the beans, grind it all through into a cup, clear the exit chute of any retained grinds with a small brush, or in my case, a plastic wedge made from ice cream container lid. Solved! This workflow, once you're used to it, while slower than grind-on-demand, is fairly negligible in the whole coffee making process, and allows you to easily change beans from super to decaf, or grind from plunger to filter to espresso. Lots of benefits.
    • Big grinders are much more consistent in grind size – so you may get away with a finer grind than you were used to using with the old grinder? As WEBN mentioned – choke then back off a fraction.

    And don't give up! If you have the space, that grinder will be well worth all the change-over frustration
    Cheers Matt
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  5. #5
    Senior Member Yelta's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Hi buderim11
    All good advice above. A couple of things to add…
    • Retention can be easily overcome by a simple, single dosing routine (I use a Robur, which has many of the same features and size issues! ). Weigh in the beans, grind it all through into a cup, clear the exit chute of any retained grinds with a small brush, or in my case, a plastic wedge made from ice cream container lid. Solved! This workflow, once you're used to it, while slower than grind-on-demand, is fairly negligible in the whole coffee making process, and allows you to easily change beans from super to decaf, or grind from plunger to filter to espresso. Lots of benefits.
    • Big grinders are much more consistent in grind size – so you may get away with a finer grind than you were used to using with the old grinder? As WEBN mentioned – choke then back off a fraction.

    And don't give up! If you have the space, that grinder will be well worth all the change-over frustration
    Cheers Matt
    Good advice Matt.
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  6. #6
    Senior Member WhatEverBeansNecessary's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Hi buderim11
    All good advice above. A couple of things to add…
    • Retention can be easily overcome by a simple, single dosing routine (I use a Robur, which has many of the same features and size issues! ). Weigh in the beans, grind it all through into a cup, clear the exit chute of any retained grinds with a small brush, or in my case, a plastic wedge made from ice cream container lid. Solved! This workflow, once you're used to it, while slower than grind-on-demand, is fairly negligible in the whole coffee making process, and allows you to easily change beans from super to decaf, or grind from plunger to filter to espresso. Lots of benefits.
    • Big grinders are much more consistent in grind size – so you may get away with a finer grind than you were used to using with the old grinder? As WEBN mentioned – choke then back off a fraction.

    And don't give up! If you have the space, that grinder will be well worth all the change-over frustration
    Cheers Matt
    Matt, I would love to see how you use your tool to get rid of the grinds in the chute effectively - one thing that I always struggle with in my Kony.

  7. #7
    Senior Member Yelta's Avatar
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Matt, I would love to see how you use your tool to get rid of the grinds in the chute effectively - one thing that I always struggle with in my Kony.
    As a matter of interest I use a similar technique to Matt, I single dose, grind then lift the hopper, using a brush make sure no beans or part beans are left behind, turn the grinder off, using a modified artists brush (cut so it is flat on the handle end) scrape the chute clear, then turn the grinder on momentarily which throws most of the remaining grounds out of the chamber, sounds complicated, it's really not, the whole process takes seconds, very little is left in the grinding chamber, I clean the grinder thoroughly once a month and never get more than 3 0r 4 grams of caked on residue out of the grinding chamber, over that period, negligible.

    The other mod I have made to my Mazzer was to replace the doser with a hopper similar to the Mini E, much more satisfactory.
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  8. #8
    NJD
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    Agree with Matt also . I have the Robur e as well and single dose by weight , then use brush as Yelta says to clean . Run the grinder after brushing it throws out the remaining coffee leaving behind negligible amount of coffee . It is super simple and I also believe big comical grinder is the best way to go . Love my grinder and would not change to any other . Pull apart grinder every month to clean simply use brush and vacuum cleaner to rid any powder inside which is minimal . Simply mark your handle of the adjustment collar onto your grinder body ( lead pencil) then count the number of rotations to your mark as you undo the collar . Replace collar counting your roatations of adjustment collar back to where you started ( pencil mark ) and your ready to go . Simple as can be really . Don’t get overwhelmed by the information your reading if you see this done you will see how simple it is .

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    I would like to thank everyone who gave me advice , after 1.5kg of coffee I now have it set up and pouring nice shots.
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  10. #10
    Senior Member Yelta's Avatar
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    Quote Originally Posted by buderim11 View Post
    I would like to thank everyone who gave me advice , after 1.5kg of coffee I now have it set up and pouring nice shots.
    Well done Bud.



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