(GPGT)Espresso machine hoot

[DriftKing]

Are you single dosing? Try filling the hopper and see if it helps.. SSP burrs due to the geometry usually helps to increase extraction however tends to shift the grind distribution towards more unimodal resulting in faster flow and the puck being more sensitive.shimmming generally is not an ideal solution. You can try sanding the stationary burr carrier instead

I'm trying to isolate the cause as well, but doesnt seem to find (or the lack of experience) that cause this issue. Previous tries did managed to get the grind finer without burrs touching, but I still observe burrs are touching on one side still.

I'll try to swap back to stock burr to see if it helps.

 

[linusz]

Hi
Anyone bought grinders from taobao before

Is those flat burr blades at 60mm OK for espresso
Or those so called ghost teeth burrs from 60 to 74mm

 

[wook2000]

I'm trying to isolate the cause as well, but doesnt seem to find (or the lack of experience) that cause this issue. Previous tries did managed to get the grind finer without burrs touching, but I still observe burrs are touching on one side still.


I'll try to swap back to stock burr to see if it helps.

I had this issue when I swapped out mazzer mazzer burrs on my mazzer mini e to SSP. Many of the much lighter roast had this issue, but medium to dark was ok for me.

 

[wook2000]

Hi
Anyone bought grinders from taobao before

Is those flat burr blades at 60mm OK for espresso
Or those so called ghost teeth burrs from 60 to 74mm

If ya using pressurised basket the cheap 60mm grinder do a okish job.. but there is quite alot of retention. For normal espresso machines it's best to stay clear from this grinders.

The 74 mm ghost tooth grinders are in a league of their own. They do brew coffee extremely well, at their price point it can even put to shame the ek43. Make sure it's the 74mm version and you be fine.

 

[DriftKing]

I had this issue when I swapped out mazzer mazzer burrs on my mazzer mini e to SSP. Many of the much lighter roast had this issue, but medium to dark was ok for me.

Yea, it went very very fast . Fiddled a little before this major check, managed to get it 40ml in 23sec. But after this major checking, it went 40ml in 10 sec.

Always had some issue with Lam Yeo's roast, but i think they tend to roast it to the lighter end.

 

[wook2000]

Is your burrs the standard SSP 64 mm variant or the brew variant?

 

[linusz]

If ya using pressurised basket the cheap 60mm grinder do a okish job.. but there is quite alot of retention. For normal espresso machines it's best to stay clear from this grinders.

The 74 mm ghost tooth grinders are in a league of their own. They do brew coffee extremely well, at their price point it can even put to shame the ek43. Make sure it's the 74mm version and you be fine.

Thanks. That's useful information.
Using a Krups grinder with pressurized filter for Dedica 680. Thought the grind is not as fine.

60mm - I read the feedback sounds ok. Asked a seller he mentioned this is better to grind espresso than the other ghost burr.

Would that be true? Thought with the 74mm ghost burr this will be better.
So I was intending to get this ghost burr for grinding espresso. Would the retention be not as bad?

 

[wook2000]

The ghost burrs are unable to do espresso at the finest setting .if you observe carefully the teeth of the burrs are protruding with gaps in between, it's for the grinds to fall out of the burrs to prevent them from regrinding once it reaches a certain size,which limits the fines produced. Which is why it excels so well at filter range but not espresso, the gaps allow the coarser particles thru but for espresso you dun really want the coarse stuff.

 

[linusz]

The ghost burrs are unable to do espresso at the finest setting .if you observe carefully the teeth of the burrs are protruding with gaps in between, it's for the grinds to fall out of the burrs to prevent them from regrinding once it reaches a certain size,which limits the fines produced. Which is why it excels so well at filter range but not espresso, the gaps allow the coarser particles thru but for espresso you dun really want the coarse stuff.

Ok understood
How does this look. Around 88 sgd

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[DriftKing]

Is your burrs the standard SSP 64 mm variant or the brew variant?

https://imgur.com/GnTqWDL

Not sure if this is the espresso or the brew variant. Got it off second hand new.

I realise my top carrier is slightly too small radially, giving ever so slightly play for the burr to sit.... I've swap back to the original burr and will try again.

Will have to let go this SSP Red burr.... PM me if interested....

 

[tremor]

What brew ratio are you guys pulling? Care to discuss?

 

[DriftKing]

Usually 1:2, 20g in 40g ish out

 

[Lazy_Tiger]

What brew ratio are you guys pulling? Care to discuss?

usually 1:2 in 30 secs whether using 20g basket or 19g basket with espresso roast beans.

If i think the espresso lack body then will try to go for 1:1.5 with a longer extraction time but slightly cut the temp to avoid bitterness.

When brewing espresso using filter beans i'll use a 1:2 with 25 secs preinfusion and 30 secs brew with a lower temp of 90-92c.

Works well most time. For beans impossible for espresso, i just use pourover.

 

[Bastos80]

What brew ratio are you guys pulling? Care to discuss?

with Rancilio Silvia, usually 15g in 25g out in ~27s (using a Niche Zero)
With LaPavoni, I dose 16g to 23g - usually 10s pre-infusion. I don't time the shot itself as I adjust manual pressure with how flow goes (Using old Rancilio Rocky)

Globally by changing bean sources... I have way more issues with adjusting temp than adjusting ratios. For me I find that it change flavor so much (from 88c to 93c - Silvia has a PID, LaPavoni is always... fiddling with temperature stickers)

 

[turboo]

hi guys, has there ever been a promotion for niche zero? or should I simply not wait and buy from their official online store? any lobang to share please? ��

 

[purpleberry]

What brew ratio are you guys pulling? Care to discuss?

Medium roast 1:2
Medium-dark roast 1:1.5-2
Dark roast 1:1-1.5

I dont really measure the time but I usually aim for consistent flow. Not too runny and not too restrictive.

 

[DriftKing]

Haiz...after so long, it is indeed the top carrier indent for my Eureka Zenith is slightly too small to fit the SSP burr snugly. Just that little bit on the edge cause the burr not to sit flat.

Swapped back the stock burr and i can totally choke the machine, until a point the grinder also got choke (too fine).

But the potential of the SSP is really there, just had a cup made, even with the misalignment (but brew ratio and time is correct), the taste is much flavourful with the SSP than the stock.

Does anyone suggest to try to file the edges of the indent to make the SSP fit, but risk misalignment from the stock burr?

 

[wook2000]

Haiz...after so long, it is indeed the top carrier indent for my Eureka Zenith is slightly too small to fit the SSP burr snugly. Just that little bit on the edge cause the burr not to sit flat.

Swapped back the stock burr and i can totally choke the machine, until a point the grinder also got choke (too fine).

But the potential of the SSP is really there, just had a cup made, even with the misalignment (but brew ratio and time is correct), the taste is much flavourful with the SSP than the stock.

Does anyone suggest to try to file the edges of the indent to make the SSP fit, but risk misalignment from the stock burr?

Do you have some pictures to describe your problem.

 

[DriftKing]

Do you have some pictures to describe your problem.

https://coffeeforums.co.uk/uploads/...mod1.jpg.b2e9072648be2027667b342ab624fb47.jpg

Took another person's pic to illustrate, if you see the right, you can see the radial indent to fit the burr. Stock burrs snug in nicely with no play. SSP is off by a tiny margin, it felt straight when screwed down, but can tell it wasnt from doing the test of zero setting burr touching.

Which i suspect also its the top carrier indent is not cut straight down but at an angle. Possible mod is to grind/file the edge slightly so that the SSP will slot in just nice.......

 

[tremor]

I used to brew 1:3 but I think is because the coffee bean is too light roasted. but nowadays 1:2.5 for darker roast, I like the taste better. Because i want to bring out the acidity.

I also recently just changed filter basket. From rocket stock basket To ims competition 16-18g basket. Very big difference to taste. Need to grind finer for this basket but the taste is omg. Can bring out the body even more. Bought ims nanotech E61 shower screen too. But haven’t change to it.