I also wonder about the lack of CO2 in the grind after a few days. If you pull a shot right after roasting, it is super thick and syrupy as the CO2 comes flooding out with the heat. The next morning or two it's really nice, then starts to thin. I know that about 80% of CO2 is off-gassed in the first 4 hours or so, and I wonder if that's also a contributing factor to the body of the espresso. b
On Mar 14, 2011, at 10:29 AM, Scott Boone <[email protected]> wrote:
just another data point - i also have a mazzer and find it's good to dial in a touch finer as my beans age. I think it has to do with the oils drying out a bit, so the water flows more quickly through the grounds when you pull a shot. that's offset by grinding more fine, which packs it in a bit more. On 13 Mar 2011, at 10:26 PM, Ben McCafferty wrote: > I have used my mazzer for four years and frequently have to adjust one notch or less based on humidity. I have never had it matter how many beans and I run half pound batches from full to empty in the grinder. I also have to get finer as the grind ages (70 % decaf, goes bad pretty fast). Today was just colossal though. I giesstje rainstorm just did it! Kinda cool though too. > b > > Sent from my C-Dory > > On Mar 13, 2011, at 19:58, Richard W <[email protected]> wrote: > >> >> I have never had to make that large an adjustment. >> But, recently I find that I have to continually make small adjustments >> of a few notches on my Mazzer mini from day to day and even hour to >> hour. >> I have not sure why this is happening. But, several times this past >> week shots seemed to stop flowing. It would go from 25 seconds for a >> 1.7 ounce shot to 50 seconds for 1 ounce. Maybe, I am tamping it >> differently. >> >> Maybe it depends on how many beans are in the Mazzer when I grind >> them. I usually have, at most, 80 grams of beans in the hopper. But, I >> often have only 20g. Maybe the Mazzer is grinding differently >> depending on how beans are in the hopper. >> >> -- >> 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. >> > > -- > 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. > -- 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.
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