Chert wrote:different questions here.

Anyone change out the little plastic scraper bits on theirs? I just did for the first time. It wasn't hard to do. There was quite a bit of fines in that chamber adherent to the hardware and used Teflon blades.

And what grind setting do you use for pourover?

At 1000 RPM I went with 1 full revolution right for an 8 cup Chemex this weekend. And today for a 4 cup Chemex 7 position (right from zero). Both seemed about right.

And grind setting for cupping?

Did you get extra scrapers in the box?

As for pourover you are doing 1 full turn from your "zero" setting? Ie where you feel resistance?

SAB wrote:Mine's for espresso only. So far, lower is better for me. But 300 is too slow for normal workday flow. 400rpm is where I've settled. To me, it's sweeter and better balanced than faster. Also, slower rpm gives slower flow.

Thanks! I'll have to try it. Trying not to mess with too many variables.

Figures i get a head cold the same day I get my Grinder. I have zero ability to taste lol

SpecC wrote:Did you get extra scrapers in the box?

As for pourover you are doing 1 full turn from your "zero" setting? Ie where you feel resistance?
l

Correct. there is a little sheet of extra scrapers.

No from the rotating setting knob zero. The resistance zero is somewhere clockwise from zero on the rotating ring. One full turn counterclockwise for the full 8 cup Chemex. For a small batch I used a lower setting. I can't recall if the documentation has any grind settings for press - pourover - percolator.

I didn't see anything in terms of grind setting. I was under the impression it's not the same on each machine due to the way you're setting "0" by feel.

My "0" is set at a typical sweet spot for light roast espresso. From that reference, I'd go out to between 8 and "10" (i.e a full revolution coarser) for a pourover brew, depending on the volume. I tried this briefly and found that the taste was basically indistinguishable from my Bunnzilla, and given that the BZ grinds much faster and I don't have to swap settings around, I've ended up using that as my go-to brew and cupping grinder and mostly reserving the EG-1 for espresso.

Good info. I'm using about 8 for pourover. My 0 is 1 turn from where I felt resistance

Anybody else grinding on the faster side? I've been at 1320 rpm lately, I find I can get finer without stalling the machine at these higher settings. Gradually took the speed up from around 400rpm to get here. I think I like the faster ground shots better, but I haven't really done any meaningful testing yet.

Going to have to dial in a shot at low and at high rpm to pull back to back and compare.

CwD wrote:Anybody else grinding on the faster side? I've been at 1320 rpm lately, I find I can get finer without stalling the machine at these higher settings. Gradually took the speed up from around 400rpm to get here. I think I like the faster ground shots better

For clarity, you're talking about choking your espresso machine, not stalling the grinder, correct? For me, this grinder can choke my machines with a grind so smooth and fine (it is still good) that it takes coffee to a different world (Turkishish, or an ultratight slayer style ristretto as tight as .25/.5 to 1 brew ratio in 90 secs)...

Faster speed means faster shots. I'm not at all surprised that you're grinding finer with faster speeds...You'll need to to compensate. Compensate for what exactly, I don't know, but the grind acts coarser the faster the speed goes.

I have been inching up with grind speeds, just to play. I just haven't been committed enough to do the experiment of dialing in to the same dose, output and time to see the difference in shots. I'm getting (very ROUGHLY, and very coffee dependent!!!) about 10 secs per 100 rpms difference in shot time, so an 800-1000 rpm difference will require a significant grind change to get the timing on track...otherwise, you're just tasting the difference in grind size. I think the larger difference in speed (and concomitant grind size) would magnify the (any) taste differences and make the assessment a bit easier.

I do have a little extra coffee on hand...hmmm...but alas, traveling this weekend, then back to the daily grind (pun intended!). Maybe someday soon...

SAB wrote:For clarity, you're talking about choking your espresso machine, not stalling the grinder, correct? For me, this grinder can choke my machines with a grind so smooth and fine (it is still good) that it takes coffee to a different world (Turkishish, or an ultratight slayer style ristretto as tight as .25/.5 to 1 brew ratio in 90 secs)...

Faster speed means faster shots. I'm not at all surprised that you're grinding finer with faster speeds...You'll need to to compensate. Compensate for what exactly, I don't know, but the grind acts coarser the faster the speed goes.

Yup! I've pulled a couple where the preinfusion was over a minute until first drips. The hardest part of pulling a shot under 1:1 for me is the fact it'll be less than 15g to drink.

As for compensating for the faster speed by grinding finer, it's more the other way around. Trying to grind as fine as possible without getting something that chokes the machine for several minutes.

How do you guys tell what setting burrs start touching at? I've been messing around with going super fine, and want to make a mental note of a "don't go past here" kind of point. On my Bunn I can just power it on and turn the dial until I hear chirping, but not supposed to adjust the EG-1 while it's running. There's of course a point where it's obviously touching, but I'd like to know if there's a good way to find out if there's any contact before that.

By setting the grind at a point where you hear rub, then turn off grinder and back off 2-3 steps, then remove the cover and check the spacing ?

I made a little travel box for mine. Nice and stable and easier than reboxing. But I don't know if I am going to close the openings in my crate. That will add weight.



I will soon have a couple of wee road shows and will be using two coffees, one fairly dark and the other city +. I think I will dial the dark one in at the highest high RPM and see if I can lower the RPM to dial in the lighter one. That way I can move between the two coffees without changing the grind setting. Is that a work flow others have used with the EG-1?