I have two questions! is it TWO or THREE ounces? Also, what should the puck look like after? does it matter? mine seems to come out very soupy.. does this mean I'm tampering too much, not enough? does it mean the grind is too course or not course enough?
@HockeyDiane The overall volume is your choice, really, depending on taste -- whatever you decide on, though, it should be calibrated to come out in that 20 - 30 second window. Soupy grounds could be that you have a machine that doesn't have a pressure release valve or that the grind is too fine or the coffee itself has a high natural moisture content. If you let it sit a bit after the shot, it will dry out for ease in ejection :) - Kat
I work in a Fair Trade Coffee Shop overseas and I am having a problem. We got a Eureka Coffee Grinder and it is only spitting out 6 Grams of ground coffee and I would like to have 7 Grams. My boss can't find the operators manual anywhere and I can't find anything on the Internet. I have the fineness correct, and it comes out sweet in the 20-30 second range but the weight is also important. Can you help me, please?
@msungs The only model I have seen of these in person had a doser control knob on it that you used to adjust it. Is that not on your model? If not, I don't have any other details, sorry :/ - Kat
Great video. Do these tips also apply to superautomatics? For instance adjusting the grind of an ENA? How does the type of roast of bean factor into fineness/coarseness of grind? Thanks.
@tinbiscuite Yes, it could be that you're starting with too much, it's expanding and then adhering. Try putting in a little less to begin with and see if you still have the same results. You want to tamp it down below the ridge in the basket - Kat
i now have what i think is a good grind number for my beans on my Rocky; but when i remove the porta filter from the brew head after pulling a dlb shot the punk a lot of times says glued to the p/f screen?? does that mean i need to grind finer or what?
@tinbiscuite No -- but it could mean overdosing, that the coffee is expanding so much it's adhering to the brew screen after the pressure is released. - Kat
I have a delonghi ec330 and a bodum bistro grinder. As you've said the bodum bistro doesn't go very fine. I have a pressurized unit so it seems OK; however it was still eluting a little bit fast. I've taken to adding in extra coffee (just filling it as close to the top as I can), and tamping it really hard. I've had a few pulls using this method that tasted much better than my previous attempts (now pulling 2 ounces in about 25-30 seconds). Any tips?
@canadabboy Not anything other than you're doing; it sounds like the increase in tamp pressure will make up for the coarseness of the grind, and dosing as much as you can will also continue to help. Short of getting a different grinder, you're probably doing all you can for your shot - Kat
o.k. once agian. my Rocky is about 4 days old and the grind tamping or silvia is off.
this morning i dialed in 7 on the rocky. it took 9 secs for the 3 oz! Relative humidity was 100%. should i dial in a finer grind; tamp even harder, clean silvia? i'm stumped.
@tinbiscuite Definitely go finer; test your tamp pressure on a scale if you can to make sure you're being consistent about that. Does 100% humidity mean you were doing this in a pool? ;) - Kat
@joeldamianicigan We try to show all the different variables. Also, rarely are any of our grinders dialed into a specific machine, so often require tweaking. - Kat
Kat & Gail- Thanks so much for the videos- very helpful to a noob in the home-barista field.
Q- I noticed that when Gail does her grinds the coffee comes out fairly centered in a nice neat pile in the pf, however when I am doing my grinds, the coffee fills the right side much faster and I have to do that little rattle/tap in the pf bracket to move it over to help fill the left side, or stop mid-grind and poke at it. I know the exit hole on Rocky is a bit off-centered, but any other solutions?
@cestusjr1 Not really; all of our grinders do this differently and I find that I'm always shaking/evening out as the grind is occurring. Gail does this less than I do, but it depends on the grinder. Sorry, wish I had a magic bullet for you :( - Kat
my problem is that i grind coarser and then it wont tamp into the pf so much so the silly screw on the silvia hits the puck real bad ?? what to do kat ???x x
wait.... in the video that asks how many ounces are in a shot, gale says one ounce per shot, but in this video, she says a double shot is 3 ounces. which one is correct?
@jayrmartinson It's anywhere from 1 - 1.5 oz, depending on your personal taste. It will vary, depending on who you ask. I pull 3/4 of an ounce for my shot, Gail pulls 1.5 oz., others pull 1 oz. The overall volume will be a combo of your personal preference + the specific coffee you're using and how well it stands up to length of pull. - Kat
Hello Kat, thanks for your quick response. I'm now going to try the grinder settings. I see good espresso's here on YouTube, mine are not so good, soo I give it a try!
I love this video's. I've bought an Silvia last year and yesterday bought an Rocky. I've choosen for the Rocky with doser. Now I've seen your video's I'm asking myself if this is a good choice. Is doserless better? Greetings from the Netherlands! Cees
@mickdehond It's not really that one is better over the other, their grinding function is identical..so it's personal preference. Some folks like that they can grind with the doser version & walk away...others like the on demand of the doserless. They're both great grinders; are you grinding for multiple shots at one time? If so, the doser is a good choice. - Kat
Thanks for your answer Kat, however I ran into something strange.
The burrs from my Rocky seem to touch when I set the dial any lower than 9.
So I would say I would get the finest grind the Rocky can grind at at 9, unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting, with the grind I bought at a local coffee store. Which they grind at their 'La pavoni-setting').
@Tjuust We see this from time to time, that the sticker placement on the hopper is off compared to where the actual burrs' 0-point is. I would definitely have it looked at, though, because you should be able to use that grinder on the Pavoni; we have. - Kat
@Tjuust Yes it seems to be a common thing its just the label with the numbers doesn't line up and everyone is stuck on differently mine is set to 4 which seems quite low but i can go down to minus 3 on dial its just for reference no 2 will be the same
Great video! I recently bought a Rocky as well and I understand the timing of the shots, but I am using a La Pavoni Europiccola.. Do you girls have any suggestion on how to find the right grind since I can regulate the extraction time by pulling the lever fast or slower.
@Tjuust I would still dial in the grind based on the extraction timing you want to use -- your natural force. You still want it to come out at the same rate for the extraction, so determine what pace you're going to use for it (since you're the pump) and then adjust the grind to meet that. - Kat
@SeattleCoffeeGear Thanks for your answer Kat,however I ran into something strange.The burrs from my Rocky seem to touch when I set the dial any lower than 9.So I would say I would get the finest grind the Rocky can grind at at 9,unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting,with the grind I bought at a local coffee store.Which they grind at their 'La pavoni-setting').Thanks a lot for your help!
@SeattleCoffeeGear Thanks for your answer Kat,however I ran into something strange.The burrs from my Rocky seem to touch when I set the dial any lower than 9.So I would say I would get the finest grind the Rocky can grind at at 9,unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting,with the grind I bought at a local coffee store.Which they grind at their 'La pavoni-setting').Thanks a lot for your help!
When you initiate it -- as soon as you turn it on, start counting from there. Ideal would be for the shot to then start coming out at the 7 - 10 second mark, fully extracting in the 20 - 30 second area, depending on your taste. You may have to adjust this a little bit if you're pre-infusing, and these are just general rules of thumb that are flexible based on your own personal taste. - Kat
I have brought a Rocky grinder less than a week ago so still playing around with it. I have a concern that worries me. I think I have found the right dial for espresso (12) but worried that the burrs start touching at number 10. If I wanted to go finer with the grind I would be in trouble. Would you say I had a faulty grinder? Also when I fill the portafilter be it single or double and tamp to the line it weighs in a lot more than the 7/8 grams what you are meant to have. Any advice pls
If 10 is your actual zero point, then it could be that the grinder might need to be recalibrated. If you bought it from us, give a call in and talk to a tech to troubleshoot it. Shot volume can vary from 7 - 10 grams per shot, depending on personal preferences, so your double will be anywhere from 14 - 20 grams. It's more effective to weigh this out in bean form before grinding, I've found. - Kat
If you had a shop in London I would have been happy to buy from you with your experience. I watched your vdeo on cleaning the rocky and you mentioned recalibrate. What does that mean ?
Ah - okay. Well, recalibrating will be dialing it in; after you're done cleaning, if the burrs were caked with coffee, then you likely had to grind at a different level. Now that the burrs are cleaned, you'll need to dial it in again -- time your shots, etc., so that you are grinding at the right level. I would contact who you purchased the grinder from and talk with them about your zero point, see if they can't tweak the grinder for you to give you more room to move. - Kat
Yes - and this is a debated subject because it depends a lot on personal preference. Standard shot is 1 oz; a ristretto is around .75 oz and a luongo can range from 1.25 - 1.5 oz. - Kat
Got Silvia and just got Rocky but can get my shots at 30 secs below dial 14. Do you think Silvia is broken; maybe tamping? I have a tamper with a curve; is not flat, could that be it?
Sorry, I'm not clear on what's going on here -- is it coming out too fast or too slow? If your grinder is at 14 and you're getting the right extraction rate (starting at 7-10 seconds or so and extracting a double shot in 20 - 30 seconds) then you're fine. The grinder just has a lot of room to move, which is awesome -- that means you have more grinder options as the burrs age. Please feel free to msg me here if you want to troubleshoot, I have limited space in the comments. - Kat
Actually the shots are coming just right with lots of crema. It has that Guiness effect. But since I always see you girls use the setting at 10 or so I got concern. Thank You ;0)
Oh no - every grinder is going to be different. That's why you need to do the timing/calibration and we can't just say 'put it on x number for x machine' -- if you're getting good results at 14, then you're good to go. Kat
Gail/Kat..I have my grinder dialed in so that it takes 4 secs for the first drops to come out. Thing is...I have little or no crema!! If the timing is ok..is it my tamping? Help!
Try calibrating so it doesn't start coming out until 7 - 10 seconds, and watch for the flow, it should be consistent. Crema will also be defined by the coffee you're using and how old the roast is. You could try updosing and or going finer with a lighter tamp, etc. - Kat
Kat...I have a Silvia, but I use a Dualit Burr Grinder. I have it at its finest setting, I tamp at 30lb..the coffee beans are high quality and freshly roasted only two days ago at Edinburghs best coffee shop..yet I have no crema...I will try your suggestions but do you think the grinder I have may still not be grinding fine enough?
Kat..I now have a Rocky, to go with my Silvia ! However, following exactly what Gail does in the vid ie. set the grinder to 10 with my usual tamp, which I think is a pretty steady 30lbs...i dont get a drop. However, setting Rocky to 13 and its pretty ok. My question is..would the difference maybe be down to he fact that my Rocky is brand new? I was sorta expecting that I coul set it exactly the sameas in the vid, with the same results!
No, every grinder is going to be different. Follow the process in this video -- timing your shots, etc. -- and that will determine what your grinder should be set at. It's going to vary by grinder and the kind of coffee you're using. - Kat
Great video. I own a rocky and and silvia. I need to set my rocky to 4 (4 clicks from the point at which it can't turn any more) which is very fine. If I don't it just pours out. I tamp really hard(much harder than you) is there something wrong with my machine or is it the temperature of the machine (i do temperature surf it). If you or anyone has any ideas I would love to hear
Doesn't sound like there is anything wrong with it, your grind is going to be defined by the coffee you're using, too. I would clean the burrs and find out that is having an impact as well. - Kat
Kate and Gail, plzz can u do for me the same video with mazzer mini grinder and rancilio silvia. i wanna know more about mazzer mini grinder. i just recently bought it from ur company and your videos are very helpful to me. please reply back thx
The process is the same for any grinder and machine; you choose a setting, grind and tamp and then pull the shot and time it. Depending on how fast or slow it's going, you'll adjust the grind accordingly.
We will be doing a video on the Mazzer mini that will talk about functionality, so maybe that will answer some questions. If you need some detailed assistance, you can always call in -- we do provide training over the phone :) - Kat
Not so much for myself, but as I'm sure others would find this useful, I would love to see you guys cover grinder maintenance and set up; e.g. cleaning burrs, dosers, etc.; checking burr seating, calibrating to true zero and backing off from there, using grindz, examining older burr sets for wear or pitting from foreign objects, replacing burr sets, maybe cover grind retention, etc.
You know... all the good stuff, as the grinder is one of the most important parts.
Great suggestion! I will add it to our list. I know we've covered some of this stuff in other videos and so maybe we'll pull a comprehensive one together. Thanks! - Kat
You guys are the best thing going in the way of propagating information about home-barista oriented espresso machines on YouTube. I keep coming back to these simply because they're fun to watch and you're very responsive in replying to comments.
Rad! Glad they're useful and fun :) We do take requests, so feel free to message me here if there's a question you have or a demo you'd like to see. - Kat
Hi. I am enjoying your great clips. I have purchased a Mini Mazzer and it's on the way. What is the set up dial (average) for mini mazzer? My machine is also Rancilio Silvia V3.
Well, since this is a grinder with infinite settings, I would load it with beans, turn it on and then start adjusting the grind down until you get to a granulated sugar consistency, no clumping. Throw away those grounds and then start your dialing in process from there. Feel free to email me here if you need more guidance - Kat
You know, I'm not sure. We don't have them for sale, it's just one we use in the store. Let me check with Gail to see if she knows the brand and I will follow-up later this week. - Kat
I actually thought my grinder (Compak K3-Touch) was broken on delivery because when I set it to pretty fine on the dial (about 2/3 to the left on the rotary dial thingie) the grinder would just come to a halt. Took a while until I figured out that I had chocked the grinder and that I couldn´t rely on the dial scale at all. Had to make my own on a piece of paper and tape on the grinder :) Works like a charm now though!!
I have two questions! is it TWO or THREE ounces? Also, what should the puck look like after? does it matter? mine seems to come out very soupy.. does this mean I'm tampering too much, not enough? does it mean the grind is too course or not course enough?
HockeyDiane 2 months ago
@HockeyDiane The overall volume is your choice, really, depending on taste -- whatever you decide on, though, it should be calibrated to come out in that 20 - 30 second window. Soupy grounds could be that you have a machine that doesn't have a pressure release valve or that the grind is too fine or the coffee itself has a high natural moisture content. If you let it sit a bit after the shot, it will dry out for ease in ejection :) - Kat
SeattleCoffeeGear 1 month ago
I work in a Fair Trade Coffee Shop overseas and I am having a problem. We got a Eureka Coffee Grinder and it is only spitting out 6 Grams of ground coffee and I would like to have 7 Grams. My boss can't find the operators manual anywhere and I can't find anything on the Internet. I have the fineness correct, and it comes out sweet in the 20-30 second range but the weight is also important. Can you help me, please?
msungs 2 months ago
@msungs The only model I have seen of these in person had a doser control knob on it that you used to adjust it. Is that not on your model? If not, I don't have any other details, sorry :/ - Kat
SeattleCoffeeGear 1 month ago
Great video. Do these tips also apply to superautomatics? For instance adjusting the grind of an ENA? How does the type of roast of bean factor into fineness/coarseness of grind? Thanks.
feds27 2 months ago
@feds27 Yeah, finer will make a richer shot; coarser less rich. If you use a dark roast, go coarser and if you go lighter, go finer - Kat
SeattleCoffeeGear 2 months ago
@SeattleCoffeeGear Thank you Kat.
feds27 2 months ago
does that mean i'm putting to much ground coffee in the portafilter? if not can u explain what it means to over dose, please
tinbiscuite 4 months ago
@tinbiscuite Yes, it could be that you're starting with too much, it's expanding and then adhering. Try putting in a little less to begin with and see if you still have the same results. You want to tamp it down below the ridge in the basket - Kat
SeattleCoffeeGear 4 months ago
i now have what i think is a good grind number for my beans on my Rocky; but when i remove the porta filter from the brew head after pulling a dlb shot the punk a lot of times says glued to the p/f screen?? does that mean i need to grind finer or what?
tinbiscuite 4 months ago
@tinbiscuite No -- but it could mean overdosing, that the coffee is expanding so much it's adhering to the brew screen after the pressure is released. - Kat
SeattleCoffeeGear 4 months ago
I have a delonghi ec330 and a bodum bistro grinder. As you've said the bodum bistro doesn't go very fine. I have a pressurized unit so it seems OK; however it was still eluting a little bit fast. I've taken to adding in extra coffee (just filling it as close to the top as I can), and tamping it really hard. I've had a few pulls using this method that tasted much better than my previous attempts (now pulling 2 ounces in about 25-30 seconds). Any tips?
canadabboy 5 months ago
@canadabboy Not anything other than you're doing; it sounds like the increase in tamp pressure will make up for the coarseness of the grind, and dosing as much as you can will also continue to help. Short of getting a different grinder, you're probably doing all you can for your shot - Kat
SeattleCoffeeGear 5 months ago
o.k. once agian. my Rocky is about 4 days old and the grind tamping or silvia is off.
this morning i dialed in 7 on the rocky. it took 9 secs for the 3 oz! Relative humidity was 100%. should i dial in a finer grind; tamp even harder, clean silvia? i'm stumped.
thanks for any help Kat.
tinbiscuite 6 months ago
@tinbiscuite Definitely go finer; test your tamp pressure on a scale if you can to make sure you're being consistent about that. Does 100% humidity mean you were doing this in a pool? ;) - Kat
SeattleCoffeeGear 6 months ago
From watching these videos, it seems most of the time the grind is way too course or rather, you're trying to conserve time on your videorecording!
joeldamianicigan 9 months ago
@joeldamianicigan We try to show all the different variables. Also, rarely are any of our grinders dialed into a specific machine, so often require tweaking. - Kat
SeattleCoffeeGear 9 months ago
Kat & Gail- Thanks so much for the videos- very helpful to a noob in the home-barista field.
Q- I noticed that when Gail does her grinds the coffee comes out fairly centered in a nice neat pile in the pf, however when I am doing my grinds, the coffee fills the right side much faster and I have to do that little rattle/tap in the pf bracket to move it over to help fill the left side, or stop mid-grind and poke at it. I know the exit hole on Rocky is a bit off-centered, but any other solutions?
cestusjr1 10 months ago
@cestusjr1 Not really; all of our grinders do this differently and I find that I'm always shaking/evening out as the grind is occurring. Gail does this less than I do, but it depends on the grinder. Sorry, wish I had a magic bullet for you :( - Kat
SeattleCoffeeGear 10 months ago
my problem is that i grind coarser and then it wont tamp into the pf so much so the silly screw on the silvia hits the puck real bad ?? what to do kat ???x x
92benjy 10 months ago
@92benjy Dose less? - Kat
SeattleCoffeeGear 10 months ago
These videos are so helpful to us home-baristas starting out. Thanks all the way from Sweden!
Starslope 11 months ago
@Starslope You're welcome! Glad you're finding them useful :D - Kat
SeattleCoffeeGear 11 months ago
wait.... in the video that asks how many ounces are in a shot, gale says one ounce per shot, but in this video, she says a double shot is 3 ounces. which one is correct?
jayrmartinson 1 year ago
@jayrmartinson It's anywhere from 1 - 1.5 oz, depending on your personal taste. It will vary, depending on who you ask. I pull 3/4 of an ounce for my shot, Gail pulls 1.5 oz., others pull 1 oz. The overall volume will be a combo of your personal preference + the specific coffee you're using and how well it stands up to length of pull. - Kat
SeattleCoffeeGear 1 year ago
Hello Kat, thanks for your quick response. I'm now going to try the grinder settings. I see good espresso's here on YouTube, mine are not so good, soo I give it a try!
mickdehond 1 year ago
@mickdehond You will get great ones with that combo, just takes awhile to get the technique down and then you'll amaze even yourself :) - Kat
SeattleCoffeeGear 1 year ago
Hello,
I love this video's. I've bought an Silvia last year and yesterday bought an Rocky. I've choosen for the Rocky with doser. Now I've seen your video's I'm asking myself if this is a good choice. Is doserless better? Greetings from the Netherlands! Cees
mickdehond 1 year ago
@mickdehond It's not really that one is better over the other, their grinding function is identical..so it's personal preference. Some folks like that they can grind with the doser version & walk away...others like the on demand of the doserless. They're both great grinders; are you grinding for multiple shots at one time? If so, the doser is a good choice. - Kat
SeattleCoffeeGear 1 year ago
2:39
eatingperson 1 year ago
@eatingperson I wish I could transcribe that! :) - Kat
SeattleCoffeeGear 1 year ago
Thanks for your answer Kat, however I ran into something strange.
The burrs from my Rocky seem to touch when I set the dial any lower than 9.
So I would say I would get the finest grind the Rocky can grind at at 9, unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting, with the grind I bought at a local coffee store. Which they grind at their 'La pavoni-setting').
Thanks a million for helping me out!
Tjuust 1 year ago
@Tjuust We see this from time to time, that the sticker placement on the hopper is off compared to where the actual burrs' 0-point is. I would definitely have it looked at, though, because you should be able to use that grinder on the Pavoni; we have. - Kat
SeattleCoffeeGear 1 year ago
@Tjuust Yes it seems to be a common thing its just the label with the numbers doesn't line up and everyone is stuck on differently mine is set to 4 which seems quite low but i can go down to minus 3 on dial its just for reference no 2 will be the same
tonyyuille 1 year ago
Great video! I recently bought a Rocky as well and I understand the timing of the shots, but I am using a La Pavoni Europiccola.. Do you girls have any suggestion on how to find the right grind since I can regulate the extraction time by pulling the lever fast or slower.
Thanks very much!
Tjuust 1 year ago
@Tjuust I would still dial in the grind based on the extraction timing you want to use -- your natural force. You still want it to come out at the same rate for the extraction, so determine what pace you're going to use for it (since you're the pump) and then adjust the grind to meet that. - Kat
SeattleCoffeeGear 1 year ago
@SeattleCoffeeGear Thanks for your answer Kat,however I ran into something strange.The burrs from my Rocky seem to touch when I set the dial any lower than 9.So I would say I would get the finest grind the Rocky can grind at at 9,unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting,with the grind I bought at a local coffee store.Which they grind at their 'La pavoni-setting').Thanks a lot for your help!
Tjuust 1 year ago
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@SeattleCoffeeGear Thanks for your answer Kat,however I ran into something strange.The burrs from my Rocky seem to touch when I set the dial any lower than 9.So I would say I would get the finest grind the Rocky can grind at at 9,unfortunately I think the result I'm getting is still too coarse since the coffee is coming out too fast (I also compared the grind I'm getting,with the grind I bought at a local coffee store.Which they grind at their 'La pavoni-setting').Thanks a lot for your help!
Tjuust 1 year ago
Kat...when you time a shot..do you start timing from when the you throw the switch to start the pull..or from the first drop?
mikeyscots1 2 years ago
When you initiate it -- as soon as you turn it on, start counting from there. Ideal would be for the shot to then start coming out at the 7 - 10 second mark, fully extracting in the 20 - 30 second area, depending on your taste. You may have to adjust this a little bit if you're pre-infusing, and these are just general rules of thumb that are flexible based on your own personal taste. - Kat
SeattleCoffeeGear 2 years ago
outstanding video
DCUPtoejuice 2 years ago
Thank you! :) - Kat
SeattleCoffeeGear 2 years ago
Hi
I have brought a Rocky grinder less than a week ago so still playing around with it. I have a concern that worries me. I think I have found the right dial for espresso (12) but worried that the burrs start touching at number 10. If I wanted to go finer with the grind I would be in trouble. Would you say I had a faulty grinder? Also when I fill the portafilter be it single or double and tamp to the line it weighs in a lot more than the 7/8 grams what you are meant to have. Any advice pls
MyDwalsh 2 years ago
If 10 is your actual zero point, then it could be that the grinder might need to be recalibrated. If you bought it from us, give a call in and talk to a tech to troubleshoot it. Shot volume can vary from 7 - 10 grams per shot, depending on personal preferences, so your double will be anywhere from 14 - 20 grams. It's more effective to weigh this out in bean form before grinding, I've found. - Kat
SeattleCoffeeGear 2 years ago
If you had a shop in London I would have been happy to buy from you with your experience. I watched your vdeo on cleaning the rocky and you mentioned recalibrate. What does that mean ?
MyDwalsh 2 years ago
Ah - okay. Well, recalibrating will be dialing it in; after you're done cleaning, if the burrs were caked with coffee, then you likely had to grind at a different level. Now that the burrs are cleaned, you'll need to dial it in again -- time your shots, etc., so that you are grinding at the right level. I would contact who you purchased the grinder from and talk with them about your zero point, see if they can't tweak the grinder for you to give you more room to move. - Kat
SeattleCoffeeGear 2 years ago
Question: At 55 seconds in this clip, Gail says a double shot is three ounces...did she mean two ounces?
vttran3 2 years ago
Yes - and this is a debated subject because it depends a lot on personal preference. Standard shot is 1 oz; a ristretto is around .75 oz and a luongo can range from 1.25 - 1.5 oz. - Kat
SeattleCoffeeGear 2 years ago
Girls I need your help.......
Got Silvia and just got Rocky but can get my shots at 30 secs below dial 14. Do you think Silvia is broken; maybe tamping? I have a tamper with a curve; is not flat, could that be it?
PB2001 2 years ago
Sorry, I'm not clear on what's going on here -- is it coming out too fast or too slow? If your grinder is at 14 and you're getting the right extraction rate (starting at 7-10 seconds or so and extracting a double shot in 20 - 30 seconds) then you're fine. The grinder just has a lot of room to move, which is awesome -- that means you have more grinder options as the burrs age. Please feel free to msg me here if you want to troubleshoot, I have limited space in the comments. - Kat
SeattleCoffeeGear 2 years ago
Actually the shots are coming just right with lots of crema. It has that Guiness effect. But since I always see you girls use the setting at 10 or so I got concern. Thank You ;0)
PB2001 2 years ago
Oh no - every grinder is going to be different. That's why you need to do the timing/calibration and we can't just say 'put it on x number for x machine' -- if you're getting good results at 14, then you're good to go. Kat
SeattleCoffeeGear 2 years ago
Gail/Kat..I have my grinder dialed in so that it takes 4 secs for the first drops to come out. Thing is...I have little or no crema!! If the timing is ok..is it my tamping? Help!
mikeyscots1 2 years ago
Try calibrating so it doesn't start coming out until 7 - 10 seconds, and watch for the flow, it should be consistent. Crema will also be defined by the coffee you're using and how old the roast is. You could try updosing and or going finer with a lighter tamp, etc. - Kat
SeattleCoffeeGear 2 years ago
Kat...I have a Silvia, but I use a Dualit Burr Grinder. I have it at its finest setting, I tamp at 30lb..the coffee beans are high quality and freshly roasted only two days ago at Edinburghs best coffee shop..yet I have no crema...I will try your suggestions but do you think the grinder I have may still not be grinding fine enough?
mikey65up 2 years ago
I think that it's not grinding finely enough and it's coming out too quickly as a result. The lack of crema could indicate an underextraction. - Kat
SeattleCoffeeGear 2 years ago
Kat..I now have a Rocky, to go with my Silvia ! However, following exactly what Gail does in the vid ie. set the grinder to 10 with my usual tamp, which I think is a pretty steady 30lbs...i dont get a drop. However, setting Rocky to 13 and its pretty ok. My question is..would the difference maybe be down to he fact that my Rocky is brand new? I was sorta expecting that I coul set it exactly the sameas in the vid, with the same results!
mikeyscots1 2 years ago
No, every grinder is going to be different. Follow the process in this video -- timing your shots, etc. -- and that will determine what your grinder should be set at. It's going to vary by grinder and the kind of coffee you're using. - Kat
SeattleCoffeeGear 2 years ago
Great video. I own a rocky and and silvia. I need to set my rocky to 4 (4 clicks from the point at which it can't turn any more) which is very fine. If I don't it just pours out. I tamp really hard(much harder than you) is there something wrong with my machine or is it the temperature of the machine (i do temperature surf it). If you or anyone has any ideas I would love to hear
beardiebeardie 2 years ago
Doesn't sound like there is anything wrong with it, your grind is going to be defined by the coffee you're using, too. I would clean the burrs and find out that is having an impact as well. - Kat
SeattleCoffeeGear 2 years ago
Great Video, It will help me a lot now that i'm learning.Thanks girls.
cuquis77 2 years ago
Kate and Gail, plzz can u do for me the same video with mazzer mini grinder and rancilio silvia. i wanna know more about mazzer mini grinder. i just recently bought it from ur company and your videos are very helpful to me. please reply back thx
FarrahB1 2 years ago
Hi there -
The process is the same for any grinder and machine; you choose a setting, grind and tamp and then pull the shot and time it. Depending on how fast or slow it's going, you'll adjust the grind accordingly.
We will be doing a video on the Mazzer mini that will talk about functionality, so maybe that will answer some questions. If you need some detailed assistance, you can always call in -- we do provide training over the phone :) - Kat
SeattleCoffeeGear 2 years ago
Thank you, and i will look forward to your video :)
FarrahB1 2 years ago
Not so much for myself, but as I'm sure others would find this useful, I would love to see you guys cover grinder maintenance and set up; e.g. cleaning burrs, dosers, etc.; checking burr seating, calibrating to true zero and backing off from there, using grindz, examining older burr sets for wear or pitting from foreign objects, replacing burr sets, maybe cover grind retention, etc.
You know... all the good stuff, as the grinder is one of the most important parts.
TheLeftHand77 2 years ago
Great suggestion! I will add it to our list. I know we've covered some of this stuff in other videos and so maybe we'll pull a comprehensive one together. Thanks! - Kat
SeattleCoffeeGear 2 years ago
You guys are the best thing going in the way of propagating information about home-barista oriented espresso machines on YouTube. I keep coming back to these simply because they're fun to watch and you're very responsive in replying to comments.
Rock on...
TheLeftHand77 2 years ago
Rad! Glad they're useful and fun :) We do take requests, so feel free to message me here if there's a question you have or a demo you'd like to see. - Kat
SeattleCoffeeGear 2 years ago
Comment removed
TheLeftHand77 2 years ago
Hi. I am enjoying your great clips. I have purchased a Mini Mazzer and it's on the way. What is the set up dial (average) for mini mazzer? My machine is also Rancilio Silvia V3.
giz69surf 2 years ago
Well, since this is a grinder with infinite settings, I would load it with beans, turn it on and then start adjusting the grind down until you get to a granulated sugar consistency, no clumping. Throw away those grounds and then start your dialing in process from there. Feel free to email me here if you need more guidance - Kat
SeattleCoffeeGear 2 years ago
Kat, thank you for the quick reply. I just received my Rocky grinder and Silvia v3 and I'm trying to dial it in. Still working on it.
EMS033 2 years ago
Gail or Kat, what kind of coffee are you using in this video?
EMS033 2 years ago
We're using Lavazza Super Crema - Kat
SeattleCoffeeGear 2 years ago
what type of tamper is that?
kevopago 2 years ago
You know, I'm not sure. We don't have them for sale, it's just one we use in the store. Let me check with Gail to see if she knows the brand and I will follow-up later this week. - Kat
SeattleCoffeeGear 2 years ago
OK - it's an unbranded sample that we got awhile ago but don't carry or have access to anymore. It's just a basic 58mm with a polished wood handle.
SeattleCoffeeGear 2 years ago
I actually thought my grinder (Compak K3-Touch) was broken on delivery because when I set it to pretty fine on the dial (about 2/3 to the left on the rotary dial thingie) the grinder would just come to a halt. Took a while until I figured out that I had chocked the grinder and that I couldn´t rely on the dial scale at all. Had to make my own on a piece of paper and tape on the grinder :) Works like a charm now though!!
Agathorn 2 years ago
Yeah, these are generally just stickers, so we have run across the 0 point being quite different than 0 every now and again :)
SeattleCoffeeGear 2 years ago
nice video you guys, thanks for the clarification.
i set mine to level 6 and i put a bit less coffee and tamp lightly , seems to work with my X5
this got me thinking , i want to try a 9 level like u guys did and maybe fill up the filter with more coffee and tamp a bit harder
will see how that goes
keep em comin :)
kenw30 2 years ago
Let us know how that works out!
SeattleCoffeeGear 2 years ago