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Newbie: Grinder Help Plz :)
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Discussions > Espresso > Grinders -... > Newbie: Grinder...  
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,021
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Mon Feb 17, 2014, 5:50pm
Subject: Re: Newbie: Grinder Help Plz :)
 

The PF spout will be difficult to remove as thread lock is used.  You will do best with a vise and padding and good leverage :)

 
D4F also at
http://www.gaggiausersgroup.com/
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,021
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Mon Feb 17, 2014, 7:41pm
Subject: Re: Newbie: Grinder Help Plz :)
 

ODandy Said:

Is it 3/8 "?

Posted February 17, 2014 link

Yes and no.  Look at the links to get the correct 3/8 and you can even get a part number.

 
D4F also at
http://www.gaggiausersgroup.com/
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ODandy
Senior Member


Joined: 15 Feb 2014
Posts: 16
Location: Halifax, NS
Expertise: Just starting

Posted Mon Feb 17, 2014, 7:46pm
Subject: Re: Newbie: Grinder Help Plz :)
 

Thanks for the help!
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ODandy
Senior Member


Joined: 15 Feb 2014
Posts: 16
Location: Halifax, NS
Expertise: Just starting

Posted Tue Feb 18, 2014, 10:50am
Subject: Re: Newbie: Grinder Help Plz :)
 

Just wanted to send an update on my shot quality after giving the opv mod a try. Does this look like a good crema to you guys? I'm still waiting on my grinder so this is pre-ground espresso.

http://imgur.com/wBKa3fp

ODandy: Untitled.jpg
(Click for larger image)
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,021
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Feb 18, 2014, 10:56am
Subject: Re: Newbie: Grinder Help Plz :)
 

You will have to retry the attachment, assuming a Crema photo.  How did you do the OPV set?  Blind turns, backflow, or a gauge?

 
D4F also at
http://www.gaggiausersgroup.com/
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ODandy
Senior Member


Joined: 15 Feb 2014
Posts: 16
Location: Halifax, NS
Expertise: Just starting

Posted Tue Feb 18, 2014, 10:57am
Subject: Re: Newbie: Grinder Help Plz :)
 

Fixed the photo, I will have my gauge on Friday so I did ~270 degree turn and tested it.
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,021
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Feb 18, 2014, 11:07am
Subject: Re: Newbie: Grinder Help Plz :)
 

I can't tell much from the photo about total volume/weight of output.  Also, the difficult part about a single photo and crema is that crema settles or dissipates.  Don't even think of crema until you get your grinder. Espresso should be brewed within 15 minutes of grind (rules of 15s) and crema falls off with age.  You can find many shots/videos of brews with a pull that initially looks like all crema. Taste is more important that appearance.

The change in pressure, assuming about 9 bar now, will help make the Gaggia more grind tolerant.

I look forward to hearing more of your success when the grinder arrives.  Don't espresso OD then :)

 
D4F also at
http://www.gaggiausersgroup.com/
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ODandy
Senior Member


Joined: 15 Feb 2014
Posts: 16
Location: Halifax, NS
Expertise: Just starting

Posted Tue Feb 18, 2014, 11:13am
Subject: Re: Newbie: Grinder Help Plz :)
 

hahaha It's hard not to, I just want to keep pulling shots to figure this all out properly.

http://imgur.com/X12lTOD this is another angle for the same shot glasses.

Would you recommend using a bottomless PF right away? or to wait so as to not make a giant mess haha. I like the idea of the naked PF
because I can fit more glass sizes in the machine.
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,021
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Feb 18, 2014, 11:39am
Subject: Re: Newbie: Grinder Help Plz :)
 

Photos are point in time and do not tell the whole story.  I just did a pull into a 4 oz shot glass and hag about 2+ volumetric oz of crema with essentially no liquid momentarily and then end up with about a 30 gm double that looks similar to what you show.  You will have plenty of crema with freshly ground beans. From what I see, you are on the right track.

Now you need a 58 mm tamper, if not already using, to tamp in a single firm tamp.  The plastic OEM excuse will cause channeling.

Beans freshly roasted, to be used within about 15 days.

Bottomless PF as you wish.  Some swear by them and some at them.  It is a reasonable way to check for channeling, but it is about taste not looks.  Some use it as you might use the pressure gauge, to dial it in. Remove the spouts and solve the "room under/space" problem.  Do you want to spend that money on a bottomless if you are not having a problem?  When does the PID controller come in :)

 
D4F also at
http://www.gaggiausersgroup.com/
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boar_d_laze
Senior Member


Joined: 21 Nov 2006
Posts: 1,318
Location: Monrovia, CA
Expertise: I live coffee

Espresso: La Cimbali M21 DT/1 Junior...
Grinder: Ceado E92; "Bunnzilla"
Vac Pot: Royal Coffee Maker
Drip: Chemex + Kone; Espro Press
Roaster: USRC Sample Roaster
Posted Tue Feb 18, 2014, 11:45am
Subject: Re: Newbie: Grinder Help Plz :)
 

ODandy Said:

Does this look like a good crema to you guys?

Posted February 18, 2014 link

Compared to what?  (a) Perfect cremas don't all look alike; (b) photographs can be deceiving; (c) looks aren't everything; and (d) you're using bunk coffee.  

Let's wait until you've got everything in place before drawing any conclusions.  In the meantime, you're making progress and that's a good thing.

Rich
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