screens configuration

Post by **michael** » Mon Aug 27, 2007 11:40 am

are people using the screen configuration supplied with the machine or the alternate configuration i have seen posted

have people had different results with the different configurations

Post by **Niko** » Mon Aug 27, 2007 12:19 pm

People are using the supplied configuration with the machine since they changed the thickness of the dispersion disk.
The alternate configuration helped people use their triple baskets this way to fit more coffee since the disk was too thick, this was no longer necessary after the update.

Post by **Weska** » Mon Aug 27, 2007 2:37 pm

How thick is that dispersion disc, the slimmer one? I ask because I'm not sure which was supplied with my Euro-sourced machine. Mine measures 8mm thick.

(Not a burning issue, Niko. I might not have any easy source for alternatives, and I'm pleased with downdosing for the moment. Please don't burn yourself pulling a hot disc out of your machine to measure. [I know how you are. I've seen your steam demon.] Whenever you happen to have it out for a cleaning, please just let me know.)

Post by **Niko** » Mon Aug 27, 2007 2:54 pm

No problem, Wes.
I have a spare laying around....besides, I think the older disk has the star-shaped pattern to it. The newer style has a circular pattern to it, if you have this one you can get an old one and down dose even more!
How many grams of coffee are you dosing with these days?

Post by **Weska** » Mon Aug 27, 2007 4:39 pm

Ah, that does specify it. Thanks for the quick answer. I've got the newer, thinner one, then, because its holes are arrayed in a circle.

Lately, I like 13.5 grams. And that's quite enough to leave an impression of the dispersion screen bolt in the top. The taste is about where I want it in a general way, but I'd like to be much more consistent.

That will have to wait a bit because I have a lot to sort out. The new roaster and grinder together mean that there are a lot of variables in play at the moment.

And there's no way to reduce them. Going back would mean swapping my still unfinished roasting technique with one that I know to be inherently uncontrollable.

Post by **Niko** » Mon Aug 27, 2007 5:39 pm

I've been pulling nothing but S.O. espresso lately and the variables are driving me mad.

...but I love the challenge.
I've been dosing at 16.1 grams, anything more channels. Getting some tight Ristrettos with this stuff, anything less than a Full City+ roast my palate can't handle.