by shadow745 on Fri Mar 02, 2007 10:54 am hiphead wrote: i got one of the kitchen aid proline $99 deals and do not have any of the grind inconsistencies a few have mentioned here. i even took a couple of sample grinds to a friend's coffee shop and he ran them through his la marzocco with excellent results. i'd been grinding at around 7 to 7.5 and was choking on fresh fresh beans, under extracting some on 7-10 day old beans. i did the "espresso" adjustment per the manual, and now grinding fresh beans (New Guinea Plantation from Uncommon Grounds, my friend's shop), at 6.5 to 7 and getting decent extraction and crema (that holds up well while i wait for her to come up to frothing temp). not so great that it holds the sugar for a second when i'm fixing a breve for my girlfriend though.
If you make the Pro Line stepless you'll get much better results and will be able to fine tune for any situation. Send me an e-mail and I'll tell you the fastest and easiest way to do this. It'll take 10 minutes, some teflon tape and a 5/32" allen wrench. It's also reversible in case you ever have to switch it back. Later!
