Howdy....

Long time since I've visited... kids sure do take up a bunch of time!

I was wondering if someone can help me out with two things...

Firstly... I use a minimazzer for my grinding. I find the setting that works for me is somewhere around the '1' setting though I tweak it up or down a hair to keep my extraction pressure between 8.5 and 10bar. I'd like to use my mazzer for grinding coffee for some french press coffee as well but am a total idiot when it comes to the grind size needed for that method. Does anyone have a mazzer so they can point me in a 'relative' direction? Thanks in advance.

Secondly... and I've searched this for a bit unsuccessfully... what does LMWDP stand for?

Mark

Lever Machine World Domination Plot

I have a mini as well. My start here sticker is about 5 clicks finer than the 1 indicator. For French press, I open the grinder up to 5 with a 4 min percolation. I will go finer now and then but the steep time has to be shortened. Grind does change by coffee so keep notes.

MarkJames wrote:
Secondly... and I've searched this for a bit unsuccessfully... what does LMWDP stand for?

"Lever Machine World Domination Plot" LMWDP Rollcall

As far as the Mazzer settings go, I could post the Major's stats, but I'm not sure it would do you any good. Most blends hover right around '2', and I haven't tried the FP yet. Anyone with a Major that has a good starting point for me is welcome to chime in.

For espresso, you're joking right? It's whatever flows right. Start with the marker found on all Mazzers, or if that's gone, a grind that pinches with fine granularity, one step coarser than a powder.

For FP, try a half turn coarser than whatever you're using for espresso

lever machine world domination plot, huh? lol... well - I must say I was very tempted before I bought my Anita... the only thing that kept me from getting a lever machine and an LMWDP number was the problem of pulling multiple shots consecutively.

Thanks for the help with the mazzer settings. I've tried the sweet marias technique before - of a finer than 'normal' grind for french press. It's a tough thing to sort through as I'm not a big french press fan so I'm not really sure if I've gotten what I'm looking for. Too fine and it's too hard to press and you get a lot of sludge... too coarse and you feel no pressure while plunging and the coffee is flavorless. The bodum uses up so much coffee in one attempt that it brings tears to my eyes to sacrifice it to experimentation.

I'm gonna try cannon fodders advice and I'll let you all know how it goes.


Thanks again,

Mark

HB wrote:I follow Sweet Maria's French Press Brewing Instructions, which recommends the finest even grind coffee possible.

I started FP with this, but was amazed when I switched to a very coarse grind and a longer immersion time. Sweeter, fuller, better to my taste.

HB wrote:I bought a one cup (8 ounce) Bodum presspot at Target for $12. Microwave boils the water in 3 minutes, grounds steep for 3.5 minutes. As for grind, you'll know by the resistance of the plunger and taste if it's off.

That wouldn't hurt quite as badly.... how much coffee for a single cup?

Mark

1. Make grind finer until burrs just touch (you can't turn them any more with fingers)
2. Go 13 notches coarser (not the numbers the little lines/notches I call em) and thats about right for espresso (within a notch or two)

French press, as Jim said about 1/2 a turn coarser than above.