shadowfax wrote:So, that should save you some grinds in terms of the total that's backed up in your grind path. On the other hand, such a large chute won't purge as a FIFO (first in first out) queue... some of the fresh grinds will come out as you purge, and there will be some degree of mixing between the stale coffee and fresh coffee.

The Mazzer doserless screen design intentionally creates resistance for the exiting grounds, so I would expect them to have more retained grounds and mixing of new/old grounds in the chamber than the doser models without the screen that eject grounds with impunity. Even with aggressive sweeping of the Robur's chute, a good single's worth of coffee is wasted before a grind setting change is fully in effect.

You can basically clean the entire chute out, and the chamber, to within 1-2 grams I would estimate, but it is a huge PITA. Involves a lot of pulsing and angled sweeping, could very easily damage the static screen doing it as well. As Dan alluded to, even if its totally clean it will take some time for the new grind to settle down.

Best bet I believe is to grind a doubles worth first thing in the morning and use it as a seasoning shot for the grouphead and baskets that I am sure we all chemically cleaned the night before. Turn a blind eye to the waste and put it down to the price of doing business with a large grinder.

Enjoy, Chris

True. My doser-Robur hardly seems to suffer from the mixing at all if I swept out the chute each time, leaving only the 4-5g of stale/unadjusted coffee stuck in the vanes you can't access with a brush. If you leave the chute full it's quite bad, though the anti-static grid really exacerbates the problem as badly as possible.

You can mitigate that problem somewhat by clipping portions of the screen. IIRC people suggest clipping the top left horizontal piece of the grid. This can make the chute clear more consistently and reduce clumping a bit even over the minor clumping some of them seem to have.

gyro wrote:Best bet I believe is to grind a doubles worth first thing in the morning and use it as a seasoning shot for the grouphead and baskets that I am sure we all chemically cleaned the night before. Turn a blind eye to the waste and put it down to the price of doing business with a large grinder.

Or get a Nino...

Well for those of us who have only 2 sessions a day in private use, it means to have a double first I must throw away a double or 50% coffee bought / 50% coffee tossed in the bin

The big question is theoretically there is slightly less than a double dose's worth of stale grinds to clear out that are in the chamber and chute.

If I transform into a little grain and travel thru the passageway what would I see. I have a feeling there are grains that travel round and round either constantly mixing with newly ground in the chamber, and that there are grounds that push thru the passage of least resistance in the chute (like channeling).

Hmmmmmm I think I will shoot out a double and not contemplate all the possibilities.

There was a grinder I saw that had no hopper (I think I saw it here) and you just put your handful of weighed beans in and it passes thru without chambers and chutes. I know the macap m4d I have has a direct chute into the PF so you only have the chamber's worth of beans. Even the Nino like the Macap's has a chamber.

The question is if you want the big burr grind, there are compromises in perfection

As Nicholas has hinted, the Nino is pretty good at reducing any compromises to a minimum, being a relatively large conical with a an effective doserless system and particularly small burr chamber swept by six vanes, which keeps retention down..... I haven't heard of anyone from the group buy not being happy with it.

I have also heard word of a very big flat burr doserless Compak which could be interesting, but have not read any user reports....

Cheers

Mike