jonbauer Senior Member Joined: 8 May 2006 Posts: 86 Location: San Francisco, CA Expertise: I live coffee
Espresso: Rancilio Silvia Grinder: Rancilio Rocky
Posted Tue May 18, 2010, 8:32am Subject: Rancilio Silvia - do you?
Hi All,
Quick question...
When you are leveling and cleaning your full portafilter after grinding, do you put all the spare coffee grinds that you wipe from the portafilter BACK into your Rocky or do you dump em in the sink?
I always see baristas at coffee shops put the grinds back in their grinders, so I'm guessing that its ok to put em back in, but wanted to check with you experts first...
Posted Tue May 18, 2010, 11:43am Subject: Re: Rancilio Silvia - do you?
morning Jon,
into the sink they go for me... then again, I dose beans into the grinder for every shot and clear out the doser of the M4 after grinding every shot as well, so maybe I'm just paranoid... when pulling multiple shots in a single session, I'll brush the excess grinds back into the doser (if I remember to). As it is, I've usually got at least 30 minutes before the next shot, and I'm a bit paranoid about stale beans...
Jmanespresso Senior Member Joined: 18 Jan 2009 Posts: 2,108 Location: Westchester NY Expertise: I live coffee
Espresso: Alex Duetto II Grinder: Compak K10 - Vario Vac Pot: Yama-SY5/SY8/TCA5 Drip: V60, Beehouse, CCD Roaster: Hottop B
Posted Tue May 18, 2010, 10:02pm Subject: Re: Rancilio Silvia - do you?
I no longer keep an amount of beans in my hopper.. But, for a while, I would have beans in the hopper, dose to a mound of coffee, and level off.
Personally, in the home setting, I dont think thats a good way to make espresso.. its way too inconsistent. There is no need for super speed at home, so the extra minute(tops)required to use a scale, either pre-post grind, is worth it.
However, when I DID operate like that.. If I was pulling shots back to back, I might swipe off the little bit of coffee back into the doser. But, if I wasnt pulling another shot, It would go in the knockbox.
But, like I said.. MUCH better results can be had by weighing your dose, either before adding the beans to the burrs, or after dosing into the basket. Plus, that little bit you sweep back into the doser, simply put, is not the absolute, freshest possible grounds. It might only be a few mins old.. but, normally, its only SECONDS old.
Follow Your Bliss
Coffee makes your constantly overcome your prejudices and re-evaluate your own "received wisdoms" when it comes to judging cup flavors. -Tom Owen, SweetMarias
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,685 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Thu May 20, 2010, 5:54am Subject: Re: Rancilio Silvia - do you?
I keep beans in the hopper and use a timer to control dose and check it on a scale. My basket when dosed to 16g (for the most part depending on grinding needs etc) will just have a slight dome of grounds in the center but low spaces at the edges so it is pretty much a net sum situation, I find that the small amount of grounds knocked loose when playing with the PF or that miss the PF when grinding fit nicely onto the next shot, when I am making shots back to back. If I wait between shots for a while (over about 15 minutes) I will just toss the grounds as they are stale at that point.
In real life, my name is Wayne P.
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