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Permalink Reply by Eric Norris on January 9, 2010 at 11:18am

Depending on the coffee blend, I've also noticed that clumps will sometimes bind up in the tip of the Elvinator's cone. I've given some serious thought to trimming back the tip of the cone by 1-2mm. Then I think that Elvin is a pro and I'm a newb, so I haven't done it yet.

For now, I'm tapping the side of the Elvinator after dosing, and it seems to keep the build up at bay. I'm hoping the new burrs I've ordered will also improve the clumping issue. I've noticed it a lot of it with Stumptown's Italian but not the Hairbender. Also seeing it with Spella's espresso roast off and on.

Eric

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Permalink Reply by Josip Drazenovich on January 9, 2010 at 11:35am

We have 2 mazzer grinders at my shop, im sure you may be using the conical and not the flat correct? also the conical grinders they have a thing with you gotto break them in so after the 1000th double your grinder will stop over and under dosing. the span of it also is like 200,000 shots i believe before you need to change the burrs? check into that. and probably also you may have a problem with clumping i do at times nto so much now but it may be because the wires in the shoot. but thats just my guess

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Permalink Reply by u30jxwipu1i1 on January 9, 2010 at 1:21pm

Darker roasts tend to clump for more often than lighter roasts as suggested, when using Stumptowns Italian or Spella espresso roasts. Burr age will also tend to cause clumping as the burrs age. 800 pounds for flat burs and 1200 pounds for conical burrs are the standards used and suggested at Espressoparts.

Tapping the side of the Elvinator to remove residual coffee is one way to deal with it, but take a look at your burrs and give consideration to installing a anti static screen to break up some of the clumping.

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