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Old 04-05-2014, 02:47 AM   #171
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Originally Posted by jammin View Post
what he was trying to say was, there is no way to know. flow rate can be affected by the type of coffee and the amount dosed. it can also be influenced by how old the coffee is (how long ago it was roasted). pre-ground is also a complete "no-no" for coffee, especially espresso.

in any case - it is entirely possible that your coffee is ground "too fine". it is also hard to say, as we do not know what kind of machine you're using.

1 helpful question you can answer: are you using a pressurized porta-filter? these are characterized by a flow restrictor which causes pressure to build in the filter basket and assist with building crema. In a "real" espresso machine, the porta-filter is non-pressurized and allows the user to select their preferred filter basket.

If you have a cheap espresso machine, these normally have pressurized filter baskets. These type of filter baskets do not need a fine, traditional espresso range grind range due to the nature of the basket.
I'm a weekend warrior with espresso. thought that was quite obvious with what I was saying & asking. but again, thanks for the info. I'll go back to what I was getting before the issue began. I'd learn more about all the intricacies of coffee, but my brain is full of beer & welding.
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Old 04-05-2014, 05:09 PM   #172
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that in no way answered my question of the possibility of the coffee being too finely ground from the grocery stores grinder. thanks for the other info though!

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Old 04-28-2014, 07:03 PM   #173
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Well, I picked up a Baratza Virtuoso, and have been tinkering with it. I tried both extremes of the recommended range for drip (16 - 32). 32 was way too coarse and the body suffered badly. 16 was definitely the better option! Tried the 18-22 ranges too, but am favoring the finer grind. 14 was approaching the area where the water wasn't filtering through the paper filter well.

Gotta say though - I still think the coffee maker itself made much more of an impact on flavor than the grinder, and the coffee didn't suck making it with a whirly; but it is improved with a burr grinder.

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Old 04-29-2014, 09:08 PM   #174
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Is there anyone in the DC area on this thread? I am uncertain on the quality of my roast and would love some feedback.

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Old 05-02-2014, 02:38 PM   #175
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Well, I picked up a Baratza Virtuoso, and have been tinkering with it. I tried both extremes of the recommended range for drip (16 - 32). 32 was way too coarse and the body suffered badly. 16 was definitely the better option! Tried the 18-22 ranges too, but am favoring the finer grind. 14 was approaching the area where the water wasn't filtering through the paper filter well.

Gotta say though - I still think the coffee maker itself made much more of an impact on flavor than the grinder, and the coffee didn't suck making it with a whirly; but it is improved with a burr grinder.


The key to the coffee maker is water temp, too low, not enough extraction. I don't own any fancy drip coffee maker. I will say having gone through a few in my day. Having a good grinder helps to dial in the grind to your coffee maker. A technivorm brewer is on my wish list one of these days!!
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Old 05-05-2014, 05:13 PM   #176
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The key to the coffee maker is water temp, too low, not enough extraction. I don't own any fancy drip coffee maker. I will say having gone through a few in my day. Having a good grinder helps to dial in the grind to your coffee maker. A technivorm brewer is on my wish list one of these days!!
For anyone on the fence, it seems to me that a technivorm is a "buy once, cry once" type of purchase. A couple years ago when my wife and I were registering for our wedding, we were given the advice to register for a coffee maker because "they only last about 5 years, and that way you'll have a backup". Well, the only coffee maker we registered for was a chemex pourover because I've had my Technivorm for over 10 years now and it has never had any issue whatsoever. It's also fairly simply built so that the few parts that may wear can be simply replaced. The carafe in mine may be replaced soon as it's starting to show some wear.
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Old 06-04-2014, 05:51 PM   #177
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I'm considering it quality control to pick out a couple beans that look a little underroasted while cooling and eat them.
Some of the light colored beans are called stink beans/Quakers. These should be taken out before brewing because they can in part off flavors. Often times you will find these little buggers in coffees that have gone through the natural process of drying which produces some of the more interesting characteristics to be found in coffee but tends to contain more defects. In small home roasting batches it is easy enough to pick them out. Hope this helps...
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