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Warm up time of Quick Mill Monza
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Discussions > Espresso > Machines > Warm up time of...  
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UKCoachCalipari
Senior Member
UKCoachCalipari
Joined: 16 Jan 2012
Posts: 8
Location: Virginia
Expertise: I love coffee

Posted Thu Jun 27, 2013, 4:17pm
Subject: Re: Warm up time of Quick Mill Monza
 

Milwaukeecoffee Said:

Thanks. That's helpful. I'll have more time later this week to play with it. I'm currently finding that anything over 7 grams of coffee is wasted. Also, if the pre infusion is set too high sometimes the machine drips a little before the flow of coffee starts.

Posted December 18, 2012 link

Chris Coffe and they talked me through the setting they use. Theyre at about the same elevation as I am and their results from their videos looked visually good. I at lest used it as a base starting point, then tweaked the Grind courseness and Grind time.

I read from some other users that they adjust the Grinder finer all the way to the stops to get the pour time to 25 seconds. This makes no sense to me. Why would Quick Mill make the ideal grind to the stops?? Another little known fact is that you can adjust the stops by twisting a screw underneath the hopper, but again, why would Quick Mill make this necessary?? There are differences in bean size and oil saturation, but not so much that it should need that drastic of a change in the grinder setting, timing maybe.

I used Lavazza Super Crema as my cataylst for dialing in my 50010
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UKCoachCalipari
Senior Member
UKCoachCalipari
Joined: 16 Jan 2012
Posts: 8
Location: Virginia
Expertise: I love coffee

Posted Sat Jun 29, 2013, 9:09pm
Subject: Re: Warm up time of Quick Mill Monza
 

I am about to change out my 2 Piston Rings, soak and clean my group. While I doing this semi-annual maintenence, I'm was thinking of cleaning and waxing the Stainless. I know it's coated. The best Stainless polish I have apparently found touts a particle size of .05 micron, shich I think is even smaller than the additives in common hard tap water, but even this is making me a bit squeemish. I don't want the dreaded swirlies to appear from a polish.

My unit is near perfect now, but as any polished stainelss machine owner can attest, it is a fingerprint, dust magnet. I think if I can get a coat of high heat wax or clear protectant on the exposed stainless, it will make it a breeze to brush of with soft mini-California duster or something. Any advice or experience?
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nmix
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nmix
Joined: 18 Dec 2010
Posts: 5
Location: Athens
Expertise: I live coffee

Espresso: Fiorenzato Bricoletta
Grinder: Mazzer Major
Posted Mon Jul 1, 2013, 2:49pm
Subject: Re: Warm up time of Quick Mill Monza
 

Giampiero Said:

I know very well 05009 Monza.
Does your model has the "heart" button as deca function?
If yes you can boost and stabilize the warm up just brewing a pair of time using the "heart" button, don't forget to put a cup under the spouts, the grinder will not run but the water flowing will push the termoblock to reach quiclky the proper temperature.

Posted June 27, 2013 link


-  How do you use the  "heart" button ??? I know that is used in order to prepare decaffeine coffee.
-  I agree that is  better to inactivate the pre-infusion function.
-  However the major drawback is when I adjust the coffee quantity more than 7.5 within menu (ceiling is 11) ,the group drops out some coffee which exceeds the top of the group.Bad construction ???
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CoffeeRon
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CoffeeRon
Joined: 26 Apr 2009
Posts: 749
Location: Tacoma Wa.
Expertise: I love coffee

Espresso: Wega Lyra, Europiccola(still...
Grinder: Macap M7D, Pharos, Vario W,...
Vac Pot: Sunbeam CoffeeMaster
Drip: Melita BCM-4
Roaster: FR SR500,B-1600, SC/TO
Posted Mon Jul 1, 2013, 4:30pm
Subject: Re: Warm up time of Quick Mill Monza
 

UKCoachCalipari Said:

I read from some other users that they adjust the Grinder finer all the way to the stops to get the pour time to 25 seconds. This makes no sense to me. Why would Quick Mill make the ideal grind to the stops?? Another little known fact is that you can adjust the stops by twisting a screw underneath the hopper, but again, why would Quick Mill make this necessary?? There are differences in bean size and oil saturation, but not so much that it should need that drastic of a change in the grinder setting, timing maybe.

I used Lavazza Super Crema as my cataylst for dialing in my 50010

Posted June 27, 2013 link

The grinder is probably set to grind fresh beans- 1-3 weeks post roast. You will find any grinder has a hard time grinding older roasts fine enough to get a proper extraction, they are too dry and stale.   Do your beans have a roast date, or a use by date? If a use by date then you'll be hard pressed to get a good extraction time.
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Giampiero
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Joined: 29 May 2013
Posts: 53
Location: Bangkok
Expertise: I love coffee

Espresso: Quick Mill Vetrano
Grinder: Fiorenzato F5
Posted Mon Jul 1, 2013, 5:40pm
Subject: Re: Warm up time of Quick Mill Monza
 

nmix Said:

-  How do you use the  "heart" button ??? I know that is used in order to prepare decaffeine coffee.
-  I agree that is  better to inactivate the pre-infusion function.
-  However the major drawback is when I adjust the coffee quantity more than 7.5 within menu (ceiling is 11) ,the group drops out some coffee which exceeds the top of the group.Bad construction ???

Posted July 1, 2013 link

yes "heart" button is for use decaffeinated coffee, but if you press it and than press a coffee selection you will get only an hot water brewing, which can be used or for boost and stabilize the thermoblock temp or for a quick washing of the group:-)
The coffee dose/quantity is even related to the quality of your coffee and the grinding set up.
With the proper grinding set up ( if i remember as well, that period i was using a 60% robusta) i found that 6.8 were correct and you can see in this video the result.
http://www.youtube.com/watch?v=oHFLsl4JaOU
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UKCoachCalipari
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UKCoachCalipari
Joined: 16 Jan 2012
Posts: 8
Location: Virginia
Expertise: I love coffee

Posted Mon Jul 1, 2013, 6:52pm
Subject: Re: Warm up time of Quick Mill Monza
 

CoffeeRon Said:

The grinder is probably set to grind fresh beans- 1-3 weeks post roast. You will find any grinder has a hard time grinding older roasts fine enough to get a proper extraction, they are too dry and stale.   Do your beans have a roast date, or a use by date? If a use by date then you'll be hard pressed to get a good extraction time.

Posted July 1, 2013 link

I get my nightly use Decaf Beans (I decaf exclusive nowadays) from my local cafe whom also is a roaster.  I have been alternating between Decaf Yirgacheffe, Decaf Columbian, and pretty much any Decaf Light Roast they crank out. I stick with the Light Roast because it seems to mingle with milk better and keeps my grinder from getting mucked up.

So what your saying is that the best use by is actually a about a week after roast?
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CoffeeRon
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CoffeeRon
Joined: 26 Apr 2009
Posts: 749
Location: Tacoma Wa.
Expertise: I love coffee

Espresso: Wega Lyra, Europiccola(still...
Grinder: Macap M7D, Pharos, Vario W,...
Vac Pot: Sunbeam CoffeeMaster
Drip: Melita BCM-4
Roaster: FR SR500,B-1600, SC/TO
Posted Mon Jul 1, 2013, 9:42pm
Subject: Re: Warm up time of Quick Mill Monza
 

UKCoachCalipari Said:

I get my nightly use Decaf Beans (I decaf exclusive nowadays) from my local cafe whom also is a roaster.  I have been alternating between Decaf Yirgacheffe, Decaf Columbian, and pretty much any Decaf Light Roast they crank out. I stick with the Light Roast because it seems to mingle with milk better and keeps my grinder from getting mucked up.

So what your saying is that the best use by is actually a about a week after roast?

Posted July 1, 2013 link

Yes, one to two weeks is generally considered the prime. Opinions vary though, from different people and in regards to different beans. Some say as early as three days. Three weeks would be considered stretching it. You mentioned dialing in with Lavazza Super Crema. If I'm not mistaken that is not a fresh roast and would be difficult to say the least to get a good pull with.
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UKCoachCalipari
Senior Member
UKCoachCalipari
Joined: 16 Jan 2012
Posts: 8
Location: Virginia
Expertise: I love coffee

Posted Tue Jul 2, 2013, 6:25pm
Subject: Re: Warm up time of Quick Mill Monza
 

CoffeeRon Said:

Yes, one to two weeks is generally considered the prime. Opinions vary though, from different people and in regards to different beans. Some say as early as three days. Three weeks would be considered stretching it. You mentioned dialing in with Lavazza Super Crema. If I'm not mistaken that is not a fresh roast and would be difficult to say the least to get a good pull with.

Posted July 1, 2013 link

I will try to discover the the qty of beans I use within the window of that prime period and buy accordingly.

My Monza was the first Super I hadd owned, and Lavazza Super Crema had been proclaimed as the best, most grinder friendly bean amongst Super Autos because it was such a light non-oily bean, thus not gumming up built-in grinders.

My follow up question is: should I put off calibrating my machine until AFTER removing, soaking, cleaning, lubricating the piston and replacing the Bottom and Top O-Rings? Would this drastically change the extraction parameters Beffore vs. after the maintainence?
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CoffeeRon
Senior Member
CoffeeRon
Joined: 26 Apr 2009
Posts: 749
Location: Tacoma Wa.
Expertise: I love coffee

Espresso: Wega Lyra, Europiccola(still...
Grinder: Macap M7D, Pharos, Vario W,...
Vac Pot: Sunbeam CoffeeMaster
Drip: Melita BCM-4
Roaster: FR SR500,B-1600, SC/TO
Posted Tue Jul 2, 2013, 6:35pm
Subject: Re: Warm up time of Quick Mill Monza
 

Not really familiar with your machine but I would say doing the maintenance first would be a good idea. As for the beans it's true you're going to have better luck with lighter beans. Darker roasts can tend to gum up burrs anyways (depends on how dark you're talking of course) and with a superauto you're going to have problems with moisture in the machine getting into the grinder and compounding the problem.
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UKCoachCalipari
Senior Member
UKCoachCalipari
Joined: 16 Jan 2012
Posts: 8
Location: Virginia
Expertise: I love coffee

Posted Mon Jul 8, 2013, 6:47pm
Subject: Dialing in a Monza 50010
 

CoffeeRon Said:

Not really familiar with your machine but I would say doing the maintenance first would be a good idea. As for the beans it's true you're going to have better luck with lighter beans. Darker roasts can tend to gum up burrs anyways (depends on how dark you're talking of course) and with a superauto you're going to have problems with moisture in the machine getting into the grinder and compounding the problem.

Posted July 2, 2013 link

Changed out my piston rings, lubed the upper springs/shaft and lower shaft, properly soaked everything getting the gunk buildup, especially the ORing grooves. Honestly it wasn't as bad as I had expected. My old rings probably could have gone longer, they were still rubbery, albeit thinner than the new ones.

I kept my grind setting the same, which I am guesstemating is at about 65%-75%. Picked up some light roast Yirgageffe that had been roasted about 3 days prior. Still at about a 10sec pour. What about the grind time? I think it is at 6.5. Should I jack it up to 6.8 or 7.0 and push the fineness to the stops than back it down in increments to reach a good pour rate?
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