Go finer. 3 oz in 18 seconds is too course. I don't have that grinder, but there's really no such thing as an optimal setting. Depends on the coffee, how fresh it is, your dosing and distribution, and even the temperature and humidity in the room. You have to get your dose, distribution, and tamp consistent, have fresh coffee, and then play with the grind until you're closer to around 2-2.5 oz in about 23-28 seconds. And it can change day to day with the freshness of the beans and the weather. Its always a moving target, so you always have to adjust.
-Ray On Fri, Sep 5, 2008 at 9:56 PM, mamafish <[EMAIL PROTECTED]> wrote: > > I have just received my Brewtus II this afternoon. I read the 2005 > manual, ground my coffee with the new Pasquini K2 doserless, and made > 2 shots of espresso that really weren't too different than that which > I produced with my Krups Il Caffe Duomo! I am wondering if anyone in > the group has this grinder, and has found an optimal setting. Yes, I > can experiment, but wasting my coffee beans is sooo painful for me. > > The K2 came set at "11", but that setting didn't produce much crema at > all, and the shots took 18 seconds to deliver about 3 oz. I changed > it to 91/2 but didn't notice any appreciable difference. > > I recognize that tamping is an issue, but I thought I would tackle > that next. I am short and sixty, so I am not sure I am getting enough > leverage and strength to approach 30 pounds of pressure, though I gave > it my best effort! My digital bathroom scales only measure "error" > when I push on them. > > Thank you in advance for any suggestions... > > > > --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
