Some of you may remember me as one of the Budget-Impaired coffee hobbyists ... so most of my hobby is done on a shoe-string. No 200 lb. stash, no HotTop ... however, I do splurge (sp?) from time to time. Last year I decided I was only going to buy one more grinder, and I got a great deal from a coffee shop that went out of business: about $340 for a Mazzer Super Jolly Auto (barely used). Kinda overkill for my Swiss One-Cup, eh? But at least *IT* won't burn out trying to grind the occasional full pound (stupid $40 grinder). Anyways, I decided I'd get a Krups Gusto (to arrive in a few days), and Les (Thor Tampers) is gonna make me a tamper for it -- Myrtlewood!! *drool*. So let's go down the list: beans (thanks Tom, placing another order shortly), filtered water, new tamper, grinder ... oh yeah, grind setting. Folks have given me advice on how to dial-in the Krups, but can anyone recommend an initial setting to start with on the Jolly? Will be making staight espresso, but will be trying to do mostly Americano's if possible (got some miKe mcKoffee notes, thank you very much, although I don't think I can do 5 ounces, will have to adjust for a 2 ounce shot in 25 sec.s I think). I like to sip awhile... Thanks for any advice. -- Tod, TodA ** funny sig I saw on Slashdot: "Power corrupts, PowerPoint corrupts absolutely" |
On Mar 31, 2004, at 5:45 PM, TodA wrote: <Snip> If it has not been removed there should be a little sticker on the Mazzer that points to the setting they dialed the grinder into for espresso at the factory. On my Major it is about a third of the way from 7 toward 8. Jim Gundlach |
Tod, I am not only Thor Tamper, but thanks to Alfred, I am also now go by the title Dr. Crema! I also have a Super Jolly (paid less than $130 with some new parts). I have a low power machine too, and my setting for great shots is a click under # 1. However, you must play with the grind. Your burrs and mine are not set the same. When you take it apart for cleaning (hopefully weekly) you will discover some changes in settings when you put it back together. Different beans will change grind settings. The beauty of the Mazzer is that you are not confined to the clicks. What I have discovered about the smaller machines is the grind needs to be really dialed in. You don't have the horsepower to push through too fine of a grind, or the portafilter size to compensate for a poor tamp. Pushing past the 20 - 25 sec. mark drops the temp. too fast, and forget banging out shot after shot! Pull a shot, enjoy and the Krups will be ready for you to do that second. Have some friends ove r to pull shots spells trouble! Les TodA wrote: Some of you may remember me as one of the Budget-Impaired coffee hobbyists ... so most of my hobby is done on a shoe-string. No 200 lb. stash, no HotTop ... however, I do splurge (sp?) from time to time. Last year I decided I was only going to buy one more grinder, and I got a great deal from a coffee shop that went out of business: about $340 for a Mazzer Super Jolly Auto (barely used). Kinda overkill for my Swiss One-Cup, eh? But at least *IT* won't burn out trying to grind the occasional full pound (stupid $40 grinder). Anyways, I decided I'd get a Krups Gusto (to arrive in a few days), and Les (Thor Tampers) is gonna make me a tamper for it -- Myrtlewood!! *drool*. So let's go down the list: beans (thanks Tom, placing another order shortly), filtered water, new tamper, grinder ... oh yeah, grind setting. Folks have given me advice on how to dial-in the Krups, but can anyone recommend an initial setting to start with on the Jolly? Will be making staight espresso, but will be trying to do mostly Americano's if possible (got some miKe mcKoffee notes, thank you very much, although I don't think I can do 5 ounces, will have to adjust for a 2 ounce shot in 25 sec.s I think). I like to sip awhile... Thanks for any advice. -- Tod, TodA ** funny sig I saw on Slashdot: "Power corrupts, PowerPoint corrupts absolutely"--------------------------------- Do you Yahoo!? Yahoo! Small Business $15K Web Design Giveaway - Enter today |
Jim Gundlach wrote: | If it has not been removed there should be a little sticker on the | Mazzer that points to the setting they dialed the grinder into for | espresso at the factory. On my Major it is about a third of the | way from 7 toward 8. Ah yes, mine is on about ... oh, 2.8? I forgot that's what that meant. Thanks! Les wrote: | I have a low power machine too, and my setting for great shots is | a click under # 1. However, you must play with the grind. Your | burrs and mine are not set the same. When you take it apart for | cleaning (hopefully weekly) you will discover some changes in | settings when you put it back together. Different beans will | change grind settings. The beauty of the Mazzer is that you are | not confined to the clicks. What I have discovered about the | smaller machines is the grind needs to be really dialed in. You | don't have the horsepower to push through too fine of a grind, or | the portafilter size to compensate for a poor tamp. Pushing past | the 20 - 25 sec. mark drops the temp. too fast, and forget banging | out shot after shot! Pull a shot, enjoy and the Krups will be | ready for you to do that second. Have some friends over to pull | shots spells trouble! Interesting. I haven't been changing beans too often, but I will from now on since I'm expecting espresso to reveal more flavor than I'm used to, thus a reason to buy more varieties. It sure is nice that the Mazzer can do fine adjustments; that, and your advice about the tamp, make me glad I followed all the good advice about buying good equipment when I can. Thor and Jolly might just tame the little Gusto, and coax it into performing up to the standards of Tom's beans :) Oh, and I'm already in trouble; if I don't find a way to start roasting pounds at a time soon, my coffee friends may never speak to me again. Ron K Drums is next on the list. ;O) |
TodA wrote: Having used a Rocky & a gusto; heres a general procedure. Set your grind to what you think will ne a too fine. Cause the machine to choke, and then back off a bit. Just make sure that you have a consistant tamp. <Snip> -- Ben Treichel Program Manager S.E Michigan SwRI 248-232-7365 (o) 248-935-6845 (m) |