Pietro by Fiorenzato - vertical flat-burr manual grinders - Page 12

#111: Post by **malling** » August 7th, 2023, 12:28 pm

I'm acctually at 6.5-7.5 with most brews... my brewtime are under 3min there on most brewers.

#112: Post by **lukehk** » August 7th, 2023, 1:05 pm

That's really helpful thanks, gives me a different direction to try and some useful markers to work with

#113: Post by **malling** » August 8th, 2023, 1:13 pm

The first change has already been made, it's now stepless.

#114: Post by **buckersss** » August 20th, 2023, 10:27 am

malling wrote: Also I just did make an espresso shot at settings 1 there it's manageable, I would not say it's pleasant but manageable at longer pulls, the shot was perhaps a bit to fine for the 1:3 but it was a perfect fine shot. I think a 1:1 it would be spot on. Originally I thought I would not be able to pull normal ratio espresso on pro brew, but that certainly not the case, as 0-1.5 seem to be within espresso range.

I enjoyed reading your feedback. Apart from the extra effort required, would you be able to say how the espresso tasted?

I'm between a pietro and an etz-u for the office. Id use it for both espresso and French press/pour over there.

I thought I saw a video (not sure if it was lances) where burr scrapping was mentioned. I think this occurred based on where the handle was and how much sideways force was applied to the grinder. Have you noticed anything like that?

Any downsides to going stepless?

September 4th, 2023, 11:28 am

I got my Pietro with multi-modal burrs. Have been brewing espresso only so far. At the moment my home grinder is Niche Zero, duly calibrated. The zero point on my Pietro corresponds roughly to 15 on the Niche. I generally grind my espressos on the Niche in the range from 9 to about 24 (my espresso machine is a Flair 58). The Niche 24 on Pietro is around 1.2

as you can see, I cannot use Pietro for the coffees that I would grind in the range between 9 and 15 on the Niche. That range covers almost all coffees using 7 or 14 g doses apart some Ethiopias or Brazils or similar. Even if I move to 18g doses, I still can't do some grains requiring fine grind (Indonesias, some Columbias etc).

That is how it is meant to be? Any other Pietro owners having similar problem? or can I do anything to make my Pietro grinder able to grind a bit finer? I was hoping that unlike with the unimodal burrs, with these "espresso" burrs I would be able to grind rather fine. However it is not exactly the case here

On the positive side, any coffees that come out of my Pietro, are way tastier than the same coffees arriving from the Niche. The taste is actually amazing.

#116: Post by **malling** » September 4th, 2023, 11:59 am

I can choke my f58 with the Pro brew burrs at setting 1

September 5th, 2023, 3:09 am

Interesting. Your are at 1 on Pietro with what kind of coffee, how light? Which dose?

I am exactly at 1.0 on Pietro when doing Ethiopia Shakiso filter roast, 18g in Pullman basket, aiming for 40 secs pull with 200ppm alkalinity water

#118: Post by **ojt** » September 5th, 2023, 3:35 am

I don't have the Pietro nor the Flair 58 but a couple of general ideas / notes:

- Some beans just are very hard to pull as espresso, even when ground with a grinder that produces a fair amount of fines. Though my general experience with Ethiopian beans is that they tend to produce more fines than most other origins there may be exceptions.

- The Pietro burrs may just be more unimodal than your Niche, which would make the above "issue" more pronounced. Looks like you have tried various beans (?) but have you tried slightly darker roast? You mentioned the Ethiopian is a filter roast. I know I use filter roasts for espresso, ground with the Kinu M47 and brewed on La Pavoni, but I think I can do it because of the grinder. I'm probably getting a Pietro so I'll let you know.

- I'm not sure if we can just compare grind settings between different grinders / burrs and say that X on one equals Y on the other, and thus I can't really go lower than X, or something along those lines.

- If you believe there is a problem, I would be in contact with Fiorenzato. An alignment issue could have that kind of an effect?

#119: Post by **malling** » September 5th, 2023, 4:30 am

Soloristretto wrote:Interesting. Your are at 1 on Pietro with what kind of coffee, how light? Which dose?

I am exactly at 1.0 on Pietro when doing Ethiopia Shakiso filter roast, 18g in Pullman basket, aiming for 40 secs pull with 200ppm alkalinity water

Very light high altitude grown, it was a Burundi as far as I recall, can't exactly remember the exact lot name.

I definitely had no issues pulling it, it was like 1.2-1.3, my other grinders I was also really at the bottom on the dial.

#120: Post by **malling** » September 5th, 2023, 4:34 am

ojt wrote:I don't have the Pietro nor the Flair 58 but a couple of general ideas / notes:

- Some beans just are very hard to pull as espresso, even when ground with a grinder that produces a fair amount of fines. Though my general experience with Ethiopian beans is that they tend to produce more fines than most other origins there may be exceptions.

- The Pietro burrs may just be more unimodal than your Niche, which would make the above "issue" more pronounced. Looks like you have tried various beans (?) but have you tried slightly darker roast? You mentioned the Ethiopian is a filter roast. I know I use filter roasts for espresso, ground with the Kinu M47 and brewed on La Pavoni, but I think I can do it because of the grinder. I'm probably getting a Pietro so I'll let you know.

- I'm not sure if we can just compare grind settings between different grinders / burrs and say that X on one equals Y on the other, and thus I can't really go lower than X, or something along those lines.

- If you believe there is a problem, I would be in contact with Fiorenzato. An alignment issue could have that kind of an effect?

He should be able to choke it, I done with the more unimodal burr set with filter roast. I checked alignment on mine and it was perfect.