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Note: The Mazzer Mini E does have larger burrs than the Macap 64mm vs 58mm

by DaveCDaveC, 01 Jan 2010 18:19

that's really, really helpful! This is something I'm going to need to know, sometime soon…

by triptogeneticatriptogenetica, 05 Feb 2009 00:32

Mmm that coffee looks really good, I wish I could smell the aroma too.

Looks Tasty by CCardCCard, 01 Feb 2009 20:15

It all depends on the type of machine and HX design….for a non dual boiler machine. A HX machine runs the group at a different temperature and heats using HX water, so could well differ. But, all machines will warm up faster using this method.

by DaveCDaveC, 11 Dec 2008 14:58

Any reason why an E61 other than a dual-boiler like the Duetto would differ in warm-up time with this method?



non dual-boiler machines? by MellowCatMellowCat, 11 Dec 2008 14:05

I now have a grindenstein and must agree with all the comments above. I also have an expensive steel knockbox, which I no longer use.

by DaveCDaveC, 06 Oct 2008 23:59

I would definitely agree that long handled Tampers are not as easy to use as the shorter handled ones….It is essential to get one that "fits" your particular hand. I have both fat and curved tampers and I don't believe curvature is a critical factor.

by DaveCDaveC, 06 Oct 2008 07:46

Your right Paul I was working from the photo and forgot about the 4th screw….now corrected.

by DaveCDaveC, 01 Sep 2008 10:33

The MK II Alex has a 4th screw under the cup tray of course. In practise with the substantial (read 'heavy') outer case I find the trickiest and most important part when re-assembling is to look down from the top to make sure that both side 'tabs' and both back tabs engage properly. I find it helps to be able to see them. The natural springing of sides of the outer case means you have to squeeze the sides together enough to engage them both. I suspect this varies from machine to machine.

Oh, and on re-assembly the pipes very close to the captive nuts are hot of course. There is enough room to work but you can discover the heat when first putting a case back on. Dropping one of the screws inside the case doesn't help, once you do this you don't do it again.

by Paul LPaul L, 01 Sep 2008 08:42

I hope the beans know the perfection expected of them. In fact, in parallel they should be grown to be a perfect, uniform, optimal shape for grinding. I mean, you'd have to be embarrassed to be an ordinary coffee bean, wouldn't you? lots of laughs.

by Paul LPaul L, 28 May 2008 08:04

Good article, I think a lot of the Andreja machines actually have the same problem and hopefully people can use your advice.

by DaveCDaveC, 25 May 2008 21:51

very nice article….especially with the excellent Latte art and the end….which sort of proves your point!

Well Done! by DaveCDaveC, 05 Apr 2008 18:36

An honest question, not an antagonistic one as you mention temperatures at the puck but I did not spot that the probe is measuring at the puck.

If I understand correctly then provided there is little temperature difference by the time water reaches the puck it's a really useful device. If, however the temperature varies enormously (or inconsistently) then it may be misleading and unreliable. What do you think?

Each step along the coffee path delights us as we get better and better quality and create a greater distance from the coffee experience 99% of people know. Many of these steps we take cost us quite a bit of money. Better grinder, home roaster, serious espresso machine and so on. What Dave has once more opened up with his enquiring mind is to my mind every bit as significant. I can't really put it more strongly than that.

I was stunned by the taste of coffees I know well, to the point of leaving the evening early for some shut eye and driving to Guildford for Saturday morning opening time. I'm entirely with Dave when he says tests are futile because once tasted you have nothing to prove to yourself, you simply vow not to ruin any more of your beans.

Why? Well, it's as if a blocker, some kind of veil or heavy dilution is taken out of the way allowing you to taste the bean for the first time. It's not the freshness that struck me most but the pure definition of flavour. My first roasts were already in the cupboard within an hour of arriving home, sealed and being checked from time to time.

by Paul LPaul L, 23 Feb 2008 15:56
by DaveCDaveC, 06 Nov 2007 02:02

Reading this article some 7 months on, it's interesting to note those times and I suspect the author would see different Gene timings in any Gene roasting log. I don't doubt that Dave would post much better roasts of the Kenyan if you asked him today and a much improved flavour over those first admittedly impressive roasts.

Once you understand the science (Dave has posted it in articles and in forum posts) you would expect to see big differences to the Gene data above such as:
- 225g is an exceptionally low batch size for a Gene, it does not need nursing like a Hottop in cool and cold weather
- We quickly established that increasing the batch size of the Gene to 250g or more will shorten the roast time ("heat trap principle")
- getting sufficient heat ("thermal input") early on and turning down after 1st crack avoids scorching with a Gene and improves the roast flavours
- the controllability allows you get to know how a type of bean needs to be roasted
- I doubt any owner gets a gap of more than 3 minutes between 1st and 2nd crack and an overall roast time exceeding 16minutes & xx seconds except for the occasional hard bean (assuming appropriate voltage/element match)

by Paul LPaul L, 04 Nov 2007 17:48

Apparently I was wrong <ashamed> Alex is male, apparently the founder had a son and a Daughter.

Re: by DaveCDaveC, 24 Aug 2007 09:34

Thanks Dave, another useful tip, as ever.

I have to undertake this at some point. As we know, we established when looking at my MKII that the changes are evolutionary and mine does not have this top plate ventilation.

BTW, I thought this would allow Alex to "keep her cool" (given the name origin) :-)

by Paul LPaul L, 24 Aug 2007 06:59

Much appreciated, a really worthwhile article and the pictures show so much that written texts don't as is usual.

South America did not fascinate me before getting into coffee but I can feel a road-trip coming up in the next handful of years :-)

by Paul LPaul L, 19 Jul 2007 09:24

Great article…thanks, sounds very straight forward, all we have to do now is wait for one of our heating elements to go and try it out.

Well now we know by DaveCDaveC, 06 Jul 2007 22:18
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