[Homeroast] Mazzer espresso grinding
mckona at comcast.net
Tue Sep 16 11:56:28 CDT 2014
Minor grind/dose changes are constantly needed caused by bean aging,
humidity, ambient temperature. Needed grind/dose changes can happen hourly
let alone daily with big environmental changes. Large conical burr grinders
are less affective than flat burr. To believe otherwise is either out of
ignorance or delusion.
Generally speaking ALL beans all roasts pulled as shots greatly benefit from
at least 5 days rest and usually a week plus better. Many don't sing best as
shots until 12 to 15 days rest. Think I'm out to lunch? For example when
Heather's straight shots were judged "best in the world" at the World
Barista Championships every round she competed with 13 day rested.
Slave to the Bean miKe mcKoffee
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From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of Terry Steig
Sent: Monday, September 15, 2014 1:20 PM
To: A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] Mazzer espresso grinding
Oh, I know that there can be daily changes in the optimal precise grind
after my Hottop roasting. It's a variable I expect and enjoy anticipating -
both the adjustment and the changes in taste. day by day.
Terry in Seattle
Sent from my iPhone
> On Sep 15, 2014, at 1:12 PM, Starfinder Stanley <coffee at starf.org> wrote:
> Really? In that you can't pull a good shot out of them or in that you
> have to adjust the grind to get a good shot out of them? I have a
> hard time convincing myself that beans aging for a few days/week would
> change enough to require adjusting the grinder. My friend Pete did
> say that he notices the drift as the beans "age," but I wouldn't
> consider <10 days from roasting to be significantly old ---I dump a
> hottop's worth in my compak and really don't notice any change in
> grind/tamp/crema variables over the
> 4-6 days after roasting that it takes to use up the batch. Some
> flavor evolution in the first couple days from offgassing, sure, but
> the shots grind and pull consistently. Pete doesn't roast, but buys
> beans fresh from a local roaster. I'll ask him how long it takes to get
through a batch.
> Now, when I switched from my usual PNG sigri to a Brazilian the other
> day, the same grind and a moderately light tamp totally choked the first
>> On Mon, Sep 15, 2014 at 12:51 PM, Paul <middle.aged.kid at gmail.com> wrote:
>> Recently I've been doing experiments with freshness after roasting.
>> Proper storage makes a huge difference for me in pulling quality shots.
>> Beans that have been left to open air for 24 hours react in my
>> espresso machine like beans that are 1 month old or older. When your
>> beans and grind are the same, just something to consider, 'How is the
>> storage?' 'How old are the beans?'
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