Breville Smart Grinder Pro

Grinders are one of the keys to exceptional espresso. Discuss them here.
Armanius

#1: Post by Armanius »

Hello everyone! Espresso newbie here. I recently got a Smart Grinder Pro and a Dual Boiler. Loving the Dual Boiler so far, but not too crazy about the SGP. The grounded coffee falls into the portafilter in clumps when I am grinding in the fine settings (1-5). The clumps seem worse than the built in grinder of the Breville Barista Touch. Have other SGP users experienced this clumpiness? I know that the SGP isn't exactly a high performer, but I was hoping for something better than the Barista Touch's built in grinder. My original goal was to get either the Sette 270wi or a Eureka Mignon Perfeto/Specialista. But I thought I'd give the SGP a chance.

User avatar
Moka 1 Cup

#2: Post by Moka 1 Cup »

I have two Smart Grinder Pro grinders. I have been using them for over a year, with several brands of coffee. I have never had to go that low with the setting, definitely never under 10 or 11 even when I was playing with very long extraction times.
Some minor clumpiness happens from time to time but nothing that cannot be resolved by lightly shaking the portafilter before tamping, which is something that I always do regardless.
Life, Liberty and The Pursuit of Happiness.

Armanius

#3: Post by Armanius » replying to Moka 1 Cup »

Thanks! When I shake the portafilter, the clumps don't crumble. I've been using Lavaza Super Crema for the last 15 or so shots. Prior to that, I was using a darker oilier bean - Hayes Valley from Blue Bottle for maybe 3 shots. The Hayes Valley were ground at setting 8 - 10 and did not clump.

luvmy40

#4: Post by luvmy40 »

You are never going to get clump free, fluffy dispersion from the SGP.

WDT is your friend.

You can set the burr carrier to it's finest setting and get your medium and dark roasts grinding in the 10-20 range. I have the SGP and it was my only electric grinder for about 8 months. I saw very good results from it with medium/dark roasts and a little effort spent on WDT.

eddiestarkk

#5: Post by eddiestarkk »

This is my first post here, so here we go. I also have SGP. I had it for 2 months for pour over, but recently moved over to espresso. I had the old SGP for a really long time and it died on me. I had some bad results at first, but recently, I've been getting really good results. Before I start grinding, I always clean it out. I hit or shake it a few times and getting about .25g of left over grinds from the previous session. I weigh my beans and add about .20-.25g extra to compensate for the loss. I also tip it and clean out the burrs nightly. I'm also grinding it on the 21/22 setting. My results and have been very good and has reduced the clumping to pretty much non-existent now. It's actually soft and fluffy. I am also using Blue Bottle 17ft Ceiling Espresso. I'm not kidding. I enjoy it better than when I got espresso from coffee shops. I am definitely going to get another grinder, but I might hold off a little longer now. I am using a Lelit Mara X.

DaveA

#6: Post by DaveA »

I'm using a SGP with my Rocket Giotto Cronometro and although I do plan on eventually getting a much better espresso grinder the SGP works pretty good for the price. I have also been using Lavaza Super Crema and grind at a setting of 11. It does come out quite clumping but I knock it on the mat a few times, finger level it, then use a distribution tool followed by a tamper. Results are pretty good.

Armanius

#7: Post by Armanius »

eddiestarkk wrote:This is my first post here, so here we go. I also have SGP. I had it for 2 months for pour over, but recently moved over to espresso. I had the old SGP for a really long time and it died on me. I had some bad results at first, but recently, I've been getting really good results. Before I start grinding, I always clean it out. I hit or shake it a few times and getting about .25g of left over grinds from the previous session. I weigh my beans and add about .20-.25g extra to compensate for the loss. I also tip it and clean out the burrs nightly. I'm also grinding it on the 21/22 setting. My results and have been very good and has reduced the clumping to pretty much non-existent now. It's actually soft and fluffy. I am also using Blue Bottle 17ft Ceiling Espresso. I'm not kidding. I enjoy it better than when I got espresso from coffee shops. I am definitely going to get another grinder, but I might hold off a little longer now. I am using a Lelit Mara X.
21-22 setting? Isn't that awfully coarse for espresso? What is your dose and yield?

I have been thinking about th 17ft Ceiling.

Armanius

#8: Post by Armanius »

DaveA wrote:I'm using a SGP with my Rocket Giotto Cronometro and although I do plan on eventually getting a much better espresso grinder the SGP works pretty good for the price. I have also been using Lavaza Super Crema and grind at a setting of 11. It does come out quite clumping but I knock it on the mat a few times, finger level it, then use a distribution tool followed by a tamper. Results are pretty good.
What's your dose and yield while using setting 11 for the Super Crema? Coarsest I have gone so far is 7 or 8. Using the recommended dosage of 14-15g, the water is flowing super fast through it before getting to target yield.

DaveA

#9: Post by DaveA » replying to Armanius »

I always single dose. I weigh out 17g of the Super Crema beans, dump them into the hopper and grind at 11. The double shot takes 30 seconds from first drip.

eddiestarkk

#10: Post by eddiestarkk »

Armanius wrote:21-22 setting? Isn't that awfully coarse for espresso? What is your dose and yield?

I have been thinking about th 17ft Ceiling.
I know, sounds weird. It's a mark or two from the "Espresso" marker. It doesn't feel coarse at all. I'll take a picture in the morning and maybe can get a few opinions.