Different Beans - Different Grind

[robguide]

Just recieved some Daterra Reserve from Hasbean and I'm amazed at how much coarser I need to grind to get a 25 sec pour compared with some cheap supermarket beans I used to set the grinder. Having to use a pretty light tamp too. Is this typical ? Good taste though ! I can still taste it after 1/2 an hour.

[Steve]

Hi Rob

Not unusual at all in fact if it was I'd be worried. I find the same bean over the day can need quite a few clicks even.

[bruceb]

Steve would be worried because of the general rule that says, "the fresher the bean, the coarser you have to grind for the same extraction." I roasted some of Steve's wonderful Yirgacheffe (have I ever mentioned how much I like Yirg?) a week ago and since then I have had to reset the grinder a full 6 notches (almost a notch per day) finer to get a 25sec/60ml double. This is why "dialing in" the grinder with supermarket beans only provides a rough start for adjustment.

[BazBean]

There is also a humidity factor through out the day to take into account being summer. This is far greater in summer and definetly more stable in colder winter

[CakeBoy]

There is even a difference between a gas roast (by Steve) and a Genie roast of identical beans of the same roast age - usually a couple of notches we find.

[espressomattic]

And also the darker the roast, like MM dictates heavily the fineness of grind.

[robguide]

Thanks ! I think I get the picture ! It does get a bit worrying when you use a lot of expensive coffee trying to get it right. I guess I need to be abit bolder with the MC2 grind adjust. Produced a great cappa for breakfeast this morningwith the Daterra.

[CakeBoy]

In the end you get that virtually no coffee is wasted. You find a feel for it and become used to the types of bean you are using. I remember we wasted nearly half a bag of our first good bean purchase, but it soon improves.


Edit: Typo

[espressomattic]

It does take a while like Spongey says, however it does take time and you do indeed get a feel for it. It does produce some funny results....like the time I poured a Lingtong down at Cakeys and it went through in about 5 secs flat!!!! The sad thing is we still drank it! LOL

The adjustment on the MC2 is great (Mine has the same innards) and you really do get a feel for it. It is a shame though that it doesn't have a visual indicator such as numbers as that greatly helps me. Here's a pic of the indicator...

[CakeBoy]

Yeah, Breako's grinder is fab indeed and works well in tandem with the excellent Oscar. Yes, the infamous 'Lingtong Incident'. Very strange indeed. Tasted fine though and had big crema. Do you remember the 'Rancid Metal Incident' through the Audrey (assuming you didn't boil your brain away laying in that sand pool the other day )? Ahhhh, those were the days

[espressomattic]

"Rancid Metal" - Hmmmm my favourite! NOT!!! That was just so bad!!

[CakeBoy]

I heaved for ages ......