Good read, I dial in every time I get a new bag and continue to tweak it as the beans age
Would love to get another grinder so that I can test small batches of new beans on and off or to do non espresso but that's a first world problem

It was 2300. But I went with something else.

Yeah, I know. Since it did not grind properly at first, they demoed the maintenance process as well.

thanks...so what did you get?

Cleanliness is 1 of the reasons why we go to cafe that we know well or brewing coffee at home. I make it a habit to descale every 10-14 days.
Guessed many are familiar with descaling espresso maker. Today, I want to share about cleaning grinder.
When possible, I will clean the grinder at the "surface" level, brushing to all reachable spots and vacuum suction - - also do with the running grinder.
Eureka Mignon users may refer to this link for tech tips.

Another thing that I want to share here...usually every 3-4 months, I will unscrew the burr component and then wash and brush it. (note: like the inside of your French oven, you don't use the green part (rougher) of your sponge to rub on smooth / shinny surface).
Pic of below showing the built-up of coffee ground. Washed till it looked clean with the naked eye. Then I decided to put it into container that I used when cleaning with Cafiza. Check out what came onto the surface yourself.




This post has been edited by MyHobby: Mar 8 2020, 07:44 PM

Sorry about the duplicated post.. Am still not good at this forum posting.
Anyway, this is the link of Eureka Mignon tech tips.
https://youtu.be/XcD7kMh2Fr4


This post has been edited by MyHobby: Mar 8 2020, 04:26 PM

Hi...if i am using timemore chestnut c coffee grinder..it has 24 total clicks.. so if i am aiming for medium fine..how many clicks should i set ??


Edit: i found the answer already..thanks

This post has been edited by Nairdamil: Mar 8 2020, 09:57 PM

sorry but cleaning grinders this way is imho...overboard and not good for coffee

a new grinder/burrs need to grind hundreds of kilos of beans so that they "seat" properly through wear...this creates a uniform gap between the burrs... buy taking the burrs off regularly you are ensuring that this alignment never happens

just brush whatever grinds off daily...and weekly just blow/vacuum will be good enough

Good morning.
Thanks dwRK for pointing out the alignment concern :-)
Found something for better understanding about alignment here: http://coffeenavigated.net/grinder/
You are absolutely right about burr alignment. Thanks man.

Only today I learned burr alignment.
A few places i checked on before started removing the top burr for cleaning particularly:
https://www.homegrounds.co/how-to-clean-a-burr-grinder/
https://driftaway.coffee/maintain-your-grinder/?amp

I still have the Hario manual grinder as well as the 600N. For sure I need to dismantle the manual grinder to clean it. Come to think of that, now it probably explained why it took me more than 15 mins to grind beans for 2 cups of coffee... Other than coarseness setting, i think alignment could be 1 of the factors.

I guessed that's why we need to recalibrate the grinder after cleaning it.

Lesson learned and things to consider...
I will probably not remove any of the burr if I have a new E65S, say for a year or 2 :-)
As for my Eureka Mignon, "damage" is done. I am now torn between let it take its time to realign itself everytime I unplugged the upper burr or live n drink with ground that touch / mix with build-up in the grinder.
3rd option is do the "detailed" cleaning maybe once or twice a year.

Thanks again. I like exchange of opinions as I get to learn from there.

This post has been edited by MyHobby: Mar 10 2020, 10:51 AM

I got the Niche Zero.

no problem taking off the top burr holder for cleaning... just don't need to remove the burrs from the holder...

to reduce grinds getting into the gap between the burrs and holders...can try o-rings or diy gaskets... personally I not bothered:)

This post has been edited by dwRK: Mar 10 2020, 10:44 AM

nice

Hi Guys, new member here, since we are on the topic of Grinder cleaning, where do you guys usually buy your grinder cleaning pellets?i tried to search on shopee/lazada, but they dont seem to carry these things

https://pppcoffee.com.my/collections/brew/Espresso-Cleaners

Hope this helps.

Good day all :-)
Today I wish to share info of the few similar topics in the recent posts: Cleaning & Descaling.

I Googled it as I don't have all the answer to all and I wish to learn them too. Here I found a piece of info for your reading:
https://urnex.com/blog/whats-the-difference...a-coffee-maker/

Simple points to understand here:
1. Descale is to remove build-up (minerals) along water passage all the way to blind filter.
2. Cleaning is to remove residue built-up to make coffee taste fresh.

For 1, It's actually back-washing:
Cleaning chemical on blind plate, 10s x 5, rinse, 10s x 5 fasten-release of group head handle. Then rinse.

For 2. I will then collect the last rinsed hot water in descaling + cleaning chemical to soak group head, group screen, shower holder sprayer, and portal-filter, for 10-15 mins. Then remove oil with non-scratch scourer scrub. Rinse with cold water to remove chemical residue.
To me, 2 is not limited to just the above. I have been taught to use 3 cloths: 1 for table, 1 for milk, 1 for group-head. Before each use, group head needs to be flushed. Flush the spouts after each brew, then knock off the puck. Put back the group head handle to maintain its temperature or it will go to the wash basin.
Rub milk off the steam wand and tip. (By now you know you need a wet cloth to do it properly). Then flush the steam for 1-2s. [this step is essential for cleanliness reason. A point in SCA practical exam too] :-)
Shut off the power. Not done yet... we gotta put the steamer lever / valve to release all gas / steam, this will take a while... maybe a min. I will usually leave it there while enjoying my coffee

This post has been edited by MyHobby: Mar 11 2020, 11:46 AM

Search for Urnex Grindz. Do not use this for fully automatic espresso machine as it would expand when in contact with water.

Ah thanks guys for the replies, i found 1 on shopee https://shopee.com.my/Urnex-Grindz-Coffee-G...38774.686739712,

i dont mind trying the one from PULP also, can go check out their grinders there

Good morning.
Slept for less than 3 hours, am taking that as an excuse for the bad coffee I made this morning.

Say making a cup of Latte, strictly on just the making of the coffee: after dosing - the grinding is done by grinder, distribute ground evenly, tamping - rather important, it should be even, am using a calibrated pressure tamper, the brewing. To me, other than tamping, most of them rely on consistency of machines (grinder, espresso maker).
So a large portion of it is science.

Steaming milk is an art!
There are science too, but a large portion of it is art.
The outcome should be silky smooth milk.
Science: heat to 55 - 70°C, foam (make bubbles), texture (make bubbles small)
Still science: way to identify temperature - sight (thermometer or temp sticker), touch (hand sensory), sound (frequency)
Science again: Need to create rapid whirlpool spinning in order to break into smaller bubbles. Factors to consider here including angle, depth, and power.
When that's done and you still see bubbles, bang the pitcher against the table to break the bubble (you may want to put the other hand a few cm above the pitcher so that it will not spill elsewhere).
The last step before pouring will be spinning the finished milk. It should be shinny with no visible bubbles.
Of course, spin the espresso too before pouring milk into and onto it.

Why I said it's more to art when I stated that they are science?
Well, before steaming, you need to know the right time (indication) to adjust pitcher to the level to create bubble.
Then adjust the level to break down bubbles.
The challenge here is all these to happen and finish within a few secs. Oscar can finish in 10 +/- secs.
Bubbling too long will end up with too much bubble, breaking down bubble too long will end up heating up the milk temp too high.
Next time when you heard high pitch of sound from steaming milk for too long, you can tell that the milk temp is probably too high.
A small mistake will just spoil the soup.

All these are just the preparation of Latte art. Latte art is another episode of story but I can't tell that now since am still exploring it. You can see from the pic, quite a bit to improve and lack consistency.




This post has been edited by MyHobby: Mar 13 2020, 10:01 PM

Has anyone tried hoshino coffee @ mid Valley? (https://hoshinocoffeemsia.wixsite.com/hoshino-coffee)

I went pass and saw the menu, was about 15-17ish(if I'm not wrong) for a cup of pour over

Anyone had any reviews of the coffee there?

I can only review for Hoshino branch in Penang Queensbay. The coffees are dark roasted so if that's your thing, go for it.
However, from equipment standpoint, everything's top notch - EK43 grinder, Uber Marco hot water dispenser