[Homeroast] irritation when measuring beans for espresso
John A C Despres
johndespres at gmail.com
Mon Feb 1 17:49:18 CST 2010
Allon and I use the same technique for clearing the throat and chute. When
grinding for espresso, the chute in my MM is choked with coffee so I just
clap my hand on the top of the throat and the air forces the coffee out of
the chute. From there I brush & grind as Allon does.
On Mon, Feb 1, 2010 at 3:14 PM, Allon Stern <allon at radioactive.org> wrote:
> On Jan 31, 2010, at 10:16 AM, Claus Thøgersen wrote:
> > HI,
> > I use my Mazzer Mini E both for brewed coffee and also for espresso.
> Since I have different beans I only put the necessary beans in the grinder
> for the coffee and espresso I am making. This works fine for AE and Vacuum
> brewing, but with Espressos it seems to be different even though I measure
> out the same amount of beans for the first and second espresso there are
> more coffee in the grind of the second espresso.
> > Obviously it must have something to do with coffee beeing trapped
> somewhere in the grinder, but I try to make sure that all the beans in the
> hopper is always beeing grinded.
> > Any ideas how to avoid this situation other than weighing each portion of
> espresso after it is grinded would be nice.
> All the beans in the hopper will be ground, but not all the grounds will
> make it out of the chute.
> I grind my espresso, then stop the grinder, and use a brush to pull out the
> grounds from the chute, then grind again, and repeat.
> (On my grinder, I removed the hopper, and also brush out the throat of the
> grinder - a few beans and bean shards hang up on a shelf above the burrs)
> Some people use a click-clack lid to blow the grinds out of the chute.
> You're on the right track!
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