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Permalink Reply by James Liu on March 4, 2010 at 6:58am

Yeah. I've had that problem before. It took, I dunno. A good couple weeks before things started calming down and the shots started coming out sweeter and thicker. Stefan & Julian were both wondering what was going on, and I only thought later to ask how much coffee had gone through the grinder before we got it. The answer was "none, it was new in box." I thought, oh duh. No wonder.

How much expired coffee do you have kicking around your place? I'd try running as much of it through as possible. Maybe not the 80lb like in that Coffeed thread about a new Robur, but maybe somewhere around there.

I think you should be in the clear by GLRBC though.

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Permalink Reply by Ryan Knapp on March 4, 2010 at 11:00am

thanks for the feedback james

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Permalink Reply by Mike Sabol on March 4, 2010 at 1:18pm

You might try some Grindz or white rice. The rice being the cheaper of the two.

One thing about changing the burrs in an espresso grinder is that anything, and I mean anything no matter how small, that gets under a burr when you put it back on will screw up your grind. I always make sure the grind chamber is surgically clean and the the burr mounting surfaces have been scrubbed and are shiny bare metal. You probably already know this but I just thought I'd mention it.

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