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NottmSteve
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Post subject: Setting a Rocky for Press pot
 Posted: Nov 19, 2004 - 04:00 PM
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Joined: Oct 22, 2004
Posts: 102
Location: Nottingham UK
Status: Offline
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Since the arrival of the wonderfull Super Jolly (makes a Rocky look like a toy! I'm not knocking its grind quality, mind) my Rancilio has been sidelined for French Press.
Question is, just what grind setting is best? Too big is too thin, and too fine is too sludgy. I was on about 10 for espresso. Any ideas on a sensible spread for press pot? I've moved about, and it seems its anyone's guess as they all taste ok!! |
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Gaggia Classic (Will consider Offers)
Mazzer Super Jolly (HAD, now sold)
Rancilio Rocky
HWP Roaster & Prima popper (for sale)
Hottop B
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phil
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Post subject:
Posted: Nov 19, 2004 - 04:16 PM
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Site Management
Joined: Aug 22, 2003
Posts: 2315
Location: Swindon, UK
Status: Offline
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| I was in the same area on my old Rocky for espresso and I found around 35 best for press pot. |
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Da Boss
La Spaziale Spazio 2 group semi-auto
La Spaziale Lusso grinder (espresso),
Macap MC4 shop grinder (brewed coffee)
Three Thor tampers
Two Hottops, first since Feb 2003
No partridge, no pear tree either
Conas, Zassenhaus hand grinder....
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simonp
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Post subject:
Posted: Nov 19, 2004 - 04:52 PM
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Joined: Apr 08, 2004
Posts: 1877
Location: Wiltshire, UK
Status: Offline
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| I looked around at this, and the consensus seems to be about 20 coarser than your normal espresso setting. Mine is 5-8, and I ground for caffetiere at 25, and this was by no means too fine, I might try a little finer next time. |
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Isomac Rituale
Mazzer Mini
Mahlkonig Vario
Chemex
2 Bodum press pots
Hottop updated to a B
Imex roaster, dimmer mod on heater (under spare bed)
Rival popper, with split motor and dimmer mod on heater (retired)
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gabriel
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Post subject:
Posted: Mar 02, 2005 - 11:09 AM
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Joined: Oct 01, 2004
Posts: 60
Location: Oxford UK
Status: Offline
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| In the absence of my Classic (with Gaggia for repairs) I'm back to the cafetiere, and have found the Rocky is giving best results at about 18 settings coarser than for espresso. Espresso is best at around 10 (I have a true zero point of 0), and for cafetiere use I'm getting nice results at 28. As our US colleagues would say, YMMV. |
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