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Need a little guidance on grinding (self.coffee)

submitted 4 months ago by Bronzie to c/[email protected]

19 comments fedilink hide all child comments

Morning Gentlepeople.

As a coffee newbie I am having some small issues while trying to improve my game. I have a Oracle Touch and subscrube to a local monthly coffee delivery, so my beans change weekly.

My issue is that the grind setting is incredibly different from bean to bean. With my last bag, grind 14 gave a perfect 1:2,5 ratio. With a different bean today, I had to discard two cups before learning that grind size 3 gave me the same ratio. 14 gave me 1:3,5 which tasted rubbish.

The problem is that I got channeling and very little crema.

I guess the questions are: do different beans require completely different ratios or am I doing something very wrong?
Should I accept a very high ratio to avoid channeling on certain beans?
Or should my timer be lower on certain beans?

Thanks in advance for any help and have a great cup this morning!

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[–] [email protected] 8 points 4 months ago (1 children)

Grind settings are widely different for each bean, it's normal. Depends on a lot of factors (origin, variety, altitude, roast etc).

Lighter roasts tend to need slightly longer ratios (~1:2.5 to ~1:3.5), darker roasts shorter ratios (~1:2). Faster shots (20-25s) are usually fine.

As for channeling issues, puck prep is of paramount importance but I'm not sure how much prep you can introduce in this machine's workflow. Counterintuitively, channeling is often caused by grinding too fine, but the water rushing in the channels actually make the shot much faster. If you can WDT between grinding and tamping, it would solve a lot of issues.

[–] Bronzie 4 points 4 months ago (1 children)

Thanks for the feedback.

Sadly the tamping is integrated in this machine so I have no say in it really. No way to disable it and do manual only, so only more would be possible after the machine is done.

My shot time now is 28 seconds static, just to have a baseline and adjust grind to match weight afterwards. All are medium to dark roasts. This is following James Hoffman’s review of the machine.

Apart from the channel, the coffee tasted good. I am mostly concerned with constantly fidling with the grind to achieve a consistent result.

What would you have tried in my case?
Decrease shot time with coarser grind and ignore the lack of crema?

Cheers!

[–] [email protected] 1 points 3 months ago (1 children)

constantly fidling with the grind

...is a necessary step on the way to great tasting coffee. You just have to decide if it's worth the effort for you. Those kind of super-auto machines are better suited to slightly darker roasts and just getting the same consistent beans every time.

[–] Bronzie 2 points 3 months ago

Yeah I ended up returning it and picked up a Profitech Pro 600 and DF64 G2. It’s a different world to be honest