What has happened to your grinder between the last video you posted and now? It seemed to be fine before.... Have you taken it apart to clean it or anything like that? Or set it so fine that the burrs rubbed together and damaged them?

No, I haven't cleaned the grinder completely. I cleaned it only with brush from the upper side of the machine. I don't set it so fine. The burrs rubbed together slightly only two or three times just to hear where is the end point. The machine is very new. Today I grind some beans at the starbucks with their machine to compare it with my grinds. I just wanna cry.

NO tears! But you certainly get an A for effort in my book. C'mon Cimbali experts - chime in here.

Maybe you should run some Grindz or minute rice thru in and vac it out before you take anything apart. I know you've been chewing through a lot of coffee. Was any of it oily? When I have older/oliy beans it always seems to "gum" up my grinder, so I run some minute rice through it and vac it throughly. Hope that helps.

Ozan-

Have you had the grinder apart for a look at the burrs, cleaning and checking the zero point? See Cleaning Cimbali Jr. grinder. When you have it apart (and unplugged), you can find the zero by tightening down the upper burr carrier until you can no longer turn the spindle and lower burr, or you can use the motor chirp technique as described in How to find the Rocky true zero point.

Thanks for the replies.
I think the beans is the point. Today I bought some beans from starbucks and grinded to them. I wanted to compare their grind setting with mine. Just to how fine is it. And I take some of the beans not grinded from starbucks. When I came home I compare the grinds then put some starbucks bean in the grinder. And yes it chokes my machine. And the grind is more powdery then my bean. Then after that I put my bean in the grinder. I saw that my bean doesn't grinded fine as the starbuck's bean. Is it normal? At the same setting two different beans react different. Im not talking about the extraction, just the feel of grind when touched. One is more powdery other is not.
And so sorry about my English. Today I'm so confused. I hope you will understand the things I write.

With my Macap a dark roasts showing oil easily chokes the grinder especially if you're adjusting to fine to find the right grind setting for a good extraction. Last time I went fine with a dark, oily roast and the grinder choked I opened the grinder up and took out the upper and lower burrs. The beans were a hard paste clogging the burrs. Picked the gummy gunk out with toothpicks, cleaned the burrs while I had them out with a brush, alcholol and cotton swabs, cleaned other grinder parts I could get at, re assembled everything and the grinder was back in business.

Fortunately I prefer light to med roasts and rarely grind dark, oily roasts. I'll be careful in the future not to go too fine with a very dark, oily roast.

HB wrote:Different coffees have different hardness and the roast level will affect the grind setting too (more roast, finer grind).

BTW, I'm at the SCAA conference and was talking about your problem of sourcing good coffees with Miguel, who owns Paradise Roasters. He says he ships overseas all the time via USPS and the cost is very reasonable. He recommended his Classico blend as one of his more forgiving blends. He also recommended Steve's Has Beans in the UK. Getting a reliably good coffee is key to good results. Switching back and forth between questionably fresh coffees is frustrating.

Dan, really thanks. this means a lot to me. This is the best think I heard today. I'm gonna try this beans immediately. Thanks again. You are very helpful.
Today I take my grinder to the shop I bought it. The service will examine the grinder if there is a problem. Tomorrow I'm gonna try to make espresso with my old grinder starbucks barista. It will be hard.

Just a thought . . . but are you sure that you are actually using the "lowest" setting on your grinder? At least on the grinders I am experienced with (Mazzer and Cunill), the numbered settings mean nothing. The true zero point really has no correlation with the lowest number on the dial.

Have you "zeroed" your grinder to find the true lowest setting?

I'm just thinking out loud here.

Evening Ozzman. Those beans looked good, a nice northern Italian style roast, but looks can be deceiving.

Your La Cimbali grinder is more than capable of choking your machine, unless you brew pressure is off the scale high. On thing that comes to mind, if you beans are truly fresh, you may have a case of a 'blond gusher'. When beans are super fresh (say 2 days post roast) they will produce an abundance of Co2 when used.

Even with a very fine grind, the shot starts looking good, then quickly gush blond crema. The crema will be very abundant but the texture will be off. The bubbles will be twice the normal size and clearly visible. The crema will also go flat very fast. You could pull a 3oz shot that is all crema; it then goes totally flat in a matter of seconds leaving you with a bitter little 1oz of espresso. Getting the flow right is nearly impossible, and even if you do it will taste like someone put baking soda in it.

If that is the cause, then in two days the beans will finish out gassing and the extraction will settle down. As to Dans point, Paradise Roasters has some wonderful coffee and if you can get some shipped out your way, you wont regret it.