I just purchased a technivorm kbt741 and am ECSTATIC!
but I am struggling a bit finding the right grind size.
I think the tip sheet provided at sweetmarias.com threw me off a bit; it said I should use a "fine" grind. Well, I have a maestro solis burr grinder. I wasn't sure what "fine" meant. So I turned the grinder to about three dots right of the espresso icon. But the coffee is over-extracted and tastes sour.
Anyone else have the maestro solis and the technivorm, who can tell me what "dot" I should be setting my grinder at? I know that the guy over at terroir has a pdf of the proper grind size, but it looks pretty big to me.
ANY help would be appreciated. my wife arrives home in a week and I need to justify this purchase to her. So we're talking like the best home-brewed coffee she's every tasted...
I use the Solis 166 for my KBTS. The conical burrs touch about 1 click away from the finest setting, so the mid-point (the suggested drip setting) is still pretty fine. Following SweetMaria's advice for a fine grind, I used that setting for the 1st six months or so before realizing that it was too fine for most of the coffees I buy & gave me a drink that was too astringent to be fully enjoyable. I started dialing coarser one click at a time until I found that I really prefer my KBTS grind about four clicks more coarse than the setting I had been using. That middle setting I now use for making cafe cremas on my espresso machine.
I don't know how many graduations you have between icons (I think there are seven on the 166) so I can't say how far to go on your Maestro. I'd recommend starting in the middle of the range & then adjusting finer if it's too weak or coarser if it's too astringent.
Greg
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