Someone said to grind the coffee finer, you can get a stronger flavor without
using more coffee. I did this the last time I bought coffee. I'm wondering if
once the grounds get wet that the water won't filter through them like it would
through the courser ground coffee. You know, drill a hole in the bottom of a
bucket and feel it with gravel. Pour water in the top and the water will go
through the gravel and out the hole. Replace the gravel with sand. The same
amount of water won't go through the sand as it did the gravel, it will
overflow.
Could this be the reason it's overflowing???

c (TOM KAN PA) wrote in
:

> Someone said to grind the coffee finer, you can get a stronger flavor
> without using more coffee. I did this the last time I bought coffee.
> I'm wondering if once the grounds get wet that the water won't filter
> through them like it would through the courser ground coffee. You
> know, drill a hole in the bottom of a bucket and feel it with gravel.
> Pour water in the top and the water will go through the gravel and out
> the hole. Replace the gravel with sand. The same amount of water won't
> go through the sand as it did the gravel, it will overflow.
> Could this be the reason it's overflowing???
>
>
>

Yep, that's the reason. Add too much ground cinnamon to the coffee grounds
will cause the same thing. Best to use crushed sticks in that case. Hope
you didn't grind all the coffee that fine.

Wayne

TOM KAN PA wrote:

> Someone said to grind the coffee finer, you can get a stronger flavor without
> using more coffee. I did this the last time I bought coffee. I'm wondering if
> once the grounds get wet that the water won't filter through them like it would
> through the courser ground coffee. You know, drill a hole in the bottom of a
> bucket and feel it with gravel. Pour water in the top and the water will go
> through the gravel and out the hole. Replace the gravel with sand. The same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???

Exactly. It takes a much wider filter area to equal the same flow that courser
ground coffee takes. I don't know what the solution to that is.

Gary




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>TOM KAN PA wrote:
>
>> Someone said to grind the coffee finer, you can get a stronger flavor
>without
>> using more coffee. I did this the last time I bought coffee. I'm wondering
>if
>> once the grounds get wet that the water won't filter through them like it
>would
>> through the courser ground coffee. You know, drill a hole in the bottom of
>a
>> bucket and feel it with gravel. Pour water in the top and the water will go
>> through the gravel and out the hole. Replace the gravel with sand. The same
>> amount of water won't go through the sand as it did the gravel, it will
>> overflow.
>> Could this be the reason it's overflowing???
>
>Exactly. It takes a much wider filter area to equal the same flow that
>courser
>ground coffee takes. I don't know what the solution to that is.

Get an ADP coffeemaker costing more than $19.95. The machines with more bells
and whistles generally have a flow rate feature, each with some kinda
fancy-schmancy name. With my Krups I can set the flow rate at four different
levels (with the "Pro-Aroma" feature), set at either of the two lowest flow
rates I have no overflow problems with fine grind coffees. Also, not all paper
filters are created equal... the Melita filters permit greater perk rates and
are more uniform than el-cheapo stupidmarket filters... and the cone shaped
filters produce a more complete extraction than the basket type filters.


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Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"TOM KAN PA" > wrote in message
...
> Someone said to grind the coffee finer, you can get a stronger flavor
without
> using more coffee. I did this the last time I bought coffee. I'm wondering
if
> once the grounds get wet that the water won't filter through them like it
would
> through the courser ground coffee. You know, drill a hole in the bottom of
a
> bucket and feel it with gravel. Pour water in the top and the water will
go
> through the gravel and out the hole. Replace the gravel with sand. The
same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???
>
>

Very likely. Espresso grind will make mud, essentially, in a regular coffee
machine. How fine did you grind it? Do you have a basket filter? Or a cone?
I suspect a basket, as cones work better with finer grinds. There's a few
stages in between regular grind and espresso grind. Espresso has steam
pressure forcing through it; there is no pressure in the regular drip coffee
makers.
You don't, however, have to waste that coffee, even if you don't have an
espresso machine. Mix it, roughly 1/2 and 1/2, with regular grind. That will
give you a better flow, and still have the stronger flavor.

kimberly

On 08 Oct 2003 13:24:54 GMT, c (TOM KAN PA) wrote:

>Someone said to grind the coffee finer, you can get a stronger flavor without
>using more coffee. I did this the last time I bought coffee. I'm wondering if
>once the grounds get wet that the water won't filter through them like it would
>through the courser ground coffee. You know, drill a hole in the bottom of a
>bucket and feel it with gravel. Pour water in the top and the water will go
>through the gravel and out the hole. Replace the gravel with sand. The same
>amount of water won't go through the sand as it did the gravel, it will
>overflow.
>Could this be the reason it's overflowing???

All the coffeemakers I've had include a pot with a maximum fill mark
painted/incised. The difference in the amount of water absorbed by
fine/coarse ground coffee can't be more than an ounce. And it sure
doesn't produce extra water -- if the water fits in the pot before
brewing, it'll fit afterward.

Gary > wrote in message >...
> TOM KAN PA wrote:
>
> > Someone said to grind the coffee finer, you can get a stronger flavor without
> > using more coffee. I did this the last time I bought coffee. I'm wondering if
> > once the grounds get wet that the water won't filter through them like it would
> > through the courser ground coffee. You know, drill a hole in the bottom of a
> > bucket and feel it with gravel. Pour water in the top and the water will go
> > through the gravel and out the hole. Replace the gravel with sand. The same
> > amount of water won't go through the sand as it did the gravel, it will
> > overflow.
> > Could this be the reason it's overflowing???
>
> Exactly. It takes a much wider filter area to equal the same flow that courser
> ground coffee takes. I don't know what the solution to that is.
>
> Gary
>
>

They might want to try one of those metal screen filters?

Not sure.....

C.

"Frogleg" > wrote in message
...

> All the coffeemakers I've had include a pot with a maximum fill mark
> painted/incised. The difference in the amount of water absorbed by
> fine/coarse ground coffee can't be more than an ounce. And it sure
> doesn't produce extra water -- if the water fits in the pot before
> brewing, it'll fit afterward.

Frog,

The OP's problem was overflow at the filter, not the pot. A direct result
of the finer grind (which can pack tighter together) preventing the water
from exiting the filter at a rate equal to or greater than the rate at which
it's coming into the filter.

Jason

Frogleg wrote:

> All the coffeemakers I've had include a pot with a maximum fill mark
> painted/incised. The difference in the amount of water absorbed by
> fine/coarse ground coffee can't be more than an ounce. And it sure
> doesn't produce extra water -- if the water fits in the pot before
> brewing, it'll fit afterward.

I believe it was overflowing the filter, not the pot.



Brian Rodenborn

In article >, Frogleg
> wrote:

> On 08 Oct 2003 13:24:54 GMT, c (TOM KAN PA) wrote:
>
> >Someone said to grind the coffee finer, you can get a stronger flavor without
> >using more coffee. I did this the last time I bought coffee. I'm wondering if


> All the coffeemakers I've had include a pot with a maximum fill mark
> painted/incised. The difference in the amount of water absorbed by
> fine/coarse ground coffee can't be more than an ounce. And it sure
> doesn't produce extra water -- if the water fits in the pot before
> brewing, it'll fit afterward.


It's not overflowing the pot, it's overflowing the filter basket. The hot
water is coming into the filter basket faster than the brewed coffee can
get through the filter.

The only solution I can suggest using your present coffee is to brew less
coffee at a time.

I grind my coffee finer than ADP, but just one notch finer.

--
Dan Abel
Sonoma State University
AIS

Gary > wrote in message >...
> TOM KAN PA wrote:
> Exactly. It takes a much wider filter area to equal the same flow that courser
> ground coffee takes. I don't know what the solution to that is.

Perhaps, make smaller pots of coffee?

Karen

In article >,
c (TOM KAN PA) wrote:

> Someone said to grind the coffee finer, you can get a stronger flavor without
> using more coffee. I did this the last time I bought coffee. I'm wondering if
> once the grounds get wet that the water won't filter through them like it
> would
> through the courser ground coffee. You know, drill a hole in the bottom of a
> bucket and feel it with gravel. Pour water in the top and the water will go
> through the gravel and out the hole. Replace the gravel with sand. The same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???


Yes, and for no gain. Don't grind the coffee finer; the extraction time
is in direct proportion to the ground size--the smaller the grounds, the
shorter the extraction time. If you grind finer, you get coffee that's
more bitter, not stronger.

--
to email *off-topic* responses, change "spamless.invalid" to "optonline.net"

"TOM KAN PA" > wrote in message
...
> Someone said to grind the coffee finer, you can get a stronger flavor
without
> using more coffee. I did this the last time I bought coffee. I'm wondering
if
> once the grounds get wet that the water won't filter through them like it
would
> through the courser ground coffee. You know, drill a hole in the bottom of
a
> bucket and feel it with gravel. Pour water in the top and the water will
go
> through the gravel and out the hole. Replace the gravel with sand. The
same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???

That's 'zackly why. Drip grind is not a fine dust, but rather small
particles. Too fine a grind and you've made mud which won't allow water to
steep all that nice coffee. Espresso is a fine grind but that's a different
process. If you have a burr grinder, set it for about half way on the
coarse/fine scale, perhaps a touch toward fine.

Jack Arabica

"Frogleg" > wrote in message
...
> On 08 Oct 2003 13:24:54 GMT, c (TOM KAN PA) wrote:
>
> >Someone said to grind the coffee finer, you can get a stronger flavor
without
> >using more coffee. I did this the last time I bought coffee. I'm
wondering if
> >once the grounds get wet that the water won't filter through them like it
would
> >through the courser ground coffee. You know, drill a hole in the bottom
of a
> >bucket and feel it with gravel. Pour water in the top and the water will
go
> >through the gravel and out the hole. Replace the gravel with sand. The
same
> >amount of water won't go through the sand as it did the gravel, it will
> >overflow.
> >Could this be the reason it's overflowing???
>
> All the coffeemakers I've had include a pot with a maximum fill mark
> painted/incised. The difference in the amount of water absorbed by
> fine/coarse ground coffee can't be more than an ounce. And it sure
> doesn't produce extra water -- if the water fits in the pot before
> brewing, it'll fit afterward.

Pot/Carafe, yes. Filter basket, no. That's where his overflow is
happening.

Jack Braun

In article >,
c (TOM KAN PA) wrote:

> Could this be the reason it's overflowing???

You bet!
--
-Barb

In article >, Frogleg
> wrote:

> On 08 Oct 2003 13:24:54 GMT, c (TOM KAN PA) wrote:
>
> >Someone said to grind the coffee finer, you can get a stronger
> >flavor without using more coffee. I did this the last time I bought
> >coffee. I'm wondering if once the grounds get wet that the water
> >won't filter through them like it would through the courser ground
> >coffee. You know, drill a hole in the bottom of a bucket and feel it
> >with gravel. Pour water in the top and the water will go through the
> >gravel and out the hole. Replace the gravel with sand. The same
> >amount of water won't go through the sand as it did the gravel, it
> >will overflow. Could this be the reason it's overflowing???


> All the coffeemakers I've had include a pot with a maximum fill mark
> painted/incised. The difference in the amount of water absorbed by
> fine/coarse ground coffee can't be more than an ounce. And it sure
> doesn't produce extra water -- if the water fits in the pot before
> brewing, it'll fit afterward.

Uh-uh. The water comes out of the reservoir at the same speed but
doesn't drip through as fast. The overflow is in the filter basket, not
the pot. Ugh, what a mess!
--
-Barb

Melba's Jammin' wrote:

> Uh-uh. The water comes out of the reservoir at the same speed but
> doesn't drip through as fast. The overflow is in the filter basket, not
> the pot. Ugh, what a mess!

Tell me about it, I used to have a coffee maker that had a carafe
with a flow through lid. Well, once it wasn't in there just right,
so the filter basket overflowed, what a MESS is right. Coffee and
ground everywhere. Didn't make that mistake again.

nancy

"Nancy Young" > wrote in message
...
> Melba's Jammin' wrote:
>
> > Uh-uh. The water comes out of the reservoir at the same speed but
> > doesn't drip through as fast. The overflow is in the filter basket, not
> > the pot. Ugh, what a mess!
>
> Tell me about it, I used to have a coffee maker that had a carafe
> with a flow through lid. Well, once it wasn't in there just right,
> so the filter basket overflowed, what a MESS is right. Coffee and
> ground everywhere. Didn't make that mistake again.
>
> nancy


Hey, let's talk coffee disasters! Like when the filter mysteriously folds
over and the water bypasses it and you get this nice colored liquid that
wouldn't even pass for tea. Or when the burr grinder's ground coffee
catcher ain't in the grinder and that spray of coffee grounds shoots over
the counter onto the floor and you only catch it a split second before the
timer clicks off.

Jack Panic

In article >, Melba's
Jammin' > writes:

> Frogleg
> wrote:
>
>> On 08 Oct 2003 13:24:54 GMT, c (TOM KAN PA) wrote:
>>
>> >Someone said to grind the coffee finer, you can get a stronger
>> >flavor without using more coffee. I did this the last time I bought
>> >coffee. I'm wondering if once the grounds get wet that the water
>> >won't filter through them like it would through the courser ground
>> >coffee. You know, drill a hole in the bottom of a bucket and feel it
>> >with gravel. Pour water in the top and the water will go through the
>> >gravel and out the hole. Replace the gravel with sand. The same
>> >amount of water won't go through the sand as it did the gravel, it
>> >will overflow. Could this be the reason it's overflowing???
>
>
>> All the coffeemakers I've had include a pot with a maximum fill mark
>> painted/incised. The difference in the amount of water absorbed by
>> fine/coarse ground coffee can't be more than an ounce. And it sure
>> doesn't produce extra water -- if the water fits in the pot before
>> brewing, it'll fit afterward.
>
>Uh-uh. The water comes out of the reservoir at the same speed but
>doesn't drip through as fast. The overflow is in the filter basket, not
>the pot. Ugh, what a mess!

True, but many of the high end units have provision for regulating the rate of
flow... actually they advertise this feature to be used for making different
amounts of coffee, whereas for say four cups or less the setting recommended
simply lessens the rate of flow so that the brew cycle lasts longer whereas a
greater extraction rate is achieved... this is the setting I choose for my
ultra fine grind. The cycle takes about two minutes longer than the one
recommended for 12 cups, so it's slow enough that there is no overflow yet the
coffee is not over-extracted from an overly long brew cycle. There are two
more mid-range cycles inbetween on my Krups Pro Aroma, but I don't bother with
those. I have this machine now about five years and it still works perfectly,
and it makes very good coffee. After trying literally hundreds of different
brands/types of beans I've finally settled on the inexpensive original Eight
O'Clock coffee for my default choice... I've often been sorely dissappointed
with the various costly brands, the very worst offender by far being Peets...
BL:ECH


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> True, but many of the high end units have provision for regulating the
rate of
> flow... actually they advertise this feature to be used for making
different
> amounts of coffee, whereas for say four cups or less the setting
recommended
> simply lessens the rate of flow so that the brew cycle lasts longer
whereas a
> greater extraction rate is achieved... this is the setting I choose for my
> ultra fine grind. The cycle takes about two minutes longer than the one
> recommended for 12 cups, so it's slow enough that there is no overflow yet
the
> coffee is not over-extracted from an overly long brew cycle. There are
two
> more mid-range cycles inbetween on my Krups Pro Aroma, but I don't bother
with
> those. I have this machine now about five years and it still works
perfectly,
> and it makes very good coffee. After trying literally hundreds of
different
> brands/types of beans I've finally settled on the inexpensive original
Eight
> O'Clock coffee for my default choice... I've often been sorely
dissappointed
> with the various costly brands, the very worst offender by far being
Peets...
> BL:ECH
>


Dude, Eight O'Clock rulez!!

Jack A&P

c (TOM KAN PA) wrote in message >...
> Someone said to grind the coffee finer, you can get a stronger flavor without
> using more coffee. I did this the last time I bought coffee. I'm wondering if
> once the grounds get wet that the water won't filter through them like it would
> through the courser ground coffee. You know, drill a hole in the bottom of a
> bucket and feel it with gravel. Pour water in the top and the water will go
> through the gravel and out the hole. Replace the gravel with sand. The same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???

Go to alt.coffee and post your question there. Lots of factors
including how many "fines" your grinder makes and what kind of filter
you are using and the roast level and age of the beans. Basically a
Mr. Coffee is a very poor coffee maker-water does not get hot enough
so if you want good coffee-start reading alt.coffee to find the path
to really tasty coffee. Can be done on a shoe string budget but also
u can spend lots on all that marvy stuff.

Nexis wrote:
> "TOM KAN PA" > wrote in message
> ...
>> Someone said to grind the coffee finer, you can get a stronger
>> flavor without using more coffee. I did this the last time I bought
>> coffee. I'm wondering if once the grounds get wet that the water
>> won't filter through them like it would through the courser ground
>> coffee.
>> Could this be the reason it's overflowing???
>>
>>
>
> Very likely. Espresso grind will make mud, essentially, in a regular
> coffee machine. How fine did you grind it? Do you have a basket
> filter? Or a cone? I suspect a basket, as cones work better with
> finer grinds. There's a few stages in between regular grind and
> espresso grind. Espresso has steam pressure forcing through it; there
> is no pressure in the regular drip coffee makers.
> You don't, however, have to waste that coffee, even if you don't have
> an espresso machine. Mix it, roughly 1/2 and 1/2, with regular grind.
> That will give you a better flow, and still have the stronger flavor.
>
> kimberly

Two points, one middling; espresso uses hot water under pressure not
steam. As for mixing, I'm not certain that would work since the grinds
would seperate with the larger particles going to the top. 'Ratchet
Effect'

-Hound

Default User wrote:

> Frogleg wrote:
>
> > All the coffeemakers I've had include a pot with a maximum fill mark
> > painted/incised. The difference in the amount of water absorbed by
> > fine/coarse ground coffee can't be more than an ounce. And it sure
> > doesn't produce extra water -- if the water fits in the pot before
> > brewing, it'll fit afterward.
>
> I believe it was overflowing the filter, not the pot.
>
> Brian Rodenborn

That would result in defeating the purpose, and grounds (powder) in the
pot itself.

Gary




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Scott wrote:

> In article >,
> c (TOM KAN PA) wrote:
>
> > Someone said to grind the coffee finer, you can get a stronger flavor without
> > using more coffee. I did this the last time I bought coffee. I'm wondering if
> > once the grounds get wet that the water won't filter through them like it
> > would
> > through the courser ground coffee. You know, drill a hole in the bottom of a
> > bucket and feel it with gravel. Pour water in the top and the water will go
> > through the gravel and out the hole. Replace the gravel with sand. The same
> > amount of water won't go through the sand as it did the gravel, it will
> > overflow.
> > Could this be the reason it's overflowing???
>
> Yes, and for no gain. Don't grind the coffee finer; the extraction time
> is in direct proportion to the ground size--the smaller the grounds, the
> shorter the extraction time. If you grind finer, you get coffee that's
> more bitter, not stronger.
>
> --
> to email *off-topic* responses, change "spamless.invalid" to "optonline.net"

That brings up the question of surface area of the grounds themselves. Do they
actually need to be ground finer, or is regular grind optimum for extraction of
most of the coffee available in the grounds?

Apparently not, because running clear water through already used grounds still
produces very weak coffee; there is more there to be extracted.

Therefore, that makes me think of the old fashioned way of brewing coffee, which is
putting the grounds in the pot with the water, boiling, then filtering as it is
poured (or pouring slowly so the grounds stay at the bottom. That's how the old
timers did it in pioneer days.

Gary




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"Cuchulain Libby" > wrote in message
...
>
>
>
> Nexis wrote:
> > "TOM KAN PA" > wrote in message
> > ...
> >> Someone said to grind the coffee finer, you can get a stronger
> >> flavor without using more coffee. I did this the last time I bought
> >> coffee. I'm wondering if once the grounds get wet that the water
> >> won't filter through them like it would through the courser ground
> >> coffee.
> >> Could this be the reason it's overflowing???
> >>
> >>
> >
> > Very likely. Espresso grind will make mud, essentially, in a regular
> > coffee machine. How fine did you grind it? Do you have a basket
> > filter? Or a cone? I suspect a basket, as cones work better with
> > finer grinds. There's a few stages in between regular grind and
> > espresso grind. Espresso has steam pressure forcing through it; there
> > is no pressure in the regular drip coffee makers.
> > You don't, however, have to waste that coffee, even if you don't have
> > an espresso machine. Mix it, roughly 1/2 and 1/2, with regular grind.
> > That will give you a better flow, and still have the stronger flavor.
> >
> > kimberly
>
> Two points, one middling; espresso uses hot water under pressure not
> steam. As for mixing, I'm not certain that would work since the grinds
> would seperate with the larger particles going to the top. 'Ratchet
> Effect'
>
> -Hound

Hot water, steam...whatever The point is the same.

As for the mixing, I know it works, because I do it

kimberly

On Wed, 8 Oct 2003 14:56:04 -0400, "Jason Tinling"
> wrote:

>
>"Frogleg" > wrote

>> if the water fits in the pot before
>> brewing, it'll fit afterward.
>
>Frog,
>
>The OP's problem was overflow at the filter, not the pot. A direct result
>of the finer grind (which can pack tighter together) preventing the water
>from exiting the filter at a rate equal to or greater than the rate at which
>it's coming into the filter.

Oh. Oops. Never had that problem with either coarse or fine-grind.
Must remember to see if I can check 'high-water' marks on the filter
and see if the grind makes a difference. Thanks.

c (TOM KAN PA) wrote in message >...
> Someone said to grind the coffee finer, you can get a stronger flavor without
> using more coffee. I did this the last time I bought coffee. I'm wondering if
> once the grounds get wet that the water won't filter through them like it would
> through the courser ground coffee. You know, drill a hole in the bottom of a
> bucket and feel it with gravel. Pour water in the top and the water will go
> through the gravel and out the hole. Replace the gravel with sand. The same
> amount of water won't go through the sand as it did the gravel, it will
> overflow.
> Could this be the reason it's overflowing???

It's possible. I have a different problem with my Mr. Coffee
overflowing - somehow, when I make larger pots, the grounds get past
the filter and clog the drip hole. The basket doesn't seem to be
sized well vs. the filters.

Greg Zywicki wrote:

> c (TOM KAN PA) wrote in message >...
> > Someone said to grind the coffee finer, you can get a stronger flavor without
> > using more coffee. I did this the last time I bought coffee. I'm wondering if
> > once the grounds get wet that the water won't filter through them like it would
> > through the courser ground coffee. You know, drill a hole in the bottom of a
> > bucket and feel it with gravel. Pour water in the top and the water will go
> > through the gravel and out the hole. Replace the gravel with sand. The same
> > amount of water won't go through the sand as it did the gravel, it will
> > overflow.
> > Could this be the reason it's overflowing???
>
> It's possible. I have a different problem with my Mr. Coffee
> overflowing - somehow, when I make larger pots, the grounds get past
> the filter and clog the drip hole. The basket doesn't seem to be
> sized well vs. the filters.

You could enlarge that hole real easy, and the size isn't critical to the function of the coffee maker.

Gary




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Gary wrote:
>
> Default User wrote:
>
> > Frogleg wrote:
> >
> > > All the coffeemakers I've had include a pot with a maximum fill mark
> > > painted/incised. The difference in the amount of water absorbed by
> > > fine/coarse ground coffee can't be more than an ounce. And it sure
> > > doesn't produce extra water -- if the water fits in the pot before
> > > brewing, it'll fit afterward.
> >
> > I believe it was overflowing the filter, not the pot.

> That would result in defeating the purpose, and grounds (powder) in the
> pot itself.


What? Your reply is a complete nonsequitur to my post. Did you intend to
reply to Frogleg instead?



Brian Rodenborn

"Greg Zywicki" > wrote
> It's possible. I have a different problem with my Mr. Coffee
> overflowing - somehow, when I make larger pots, the grounds get past
> the filter and clog the drip hole. The basket doesn't seem to be
> sized well vs. the filters.

I have a KA Pro 12 and always make full pots. My problem with overflowing
was simple; no more than ½ cup grounds. I leave my Rocky set at 35 (my zero
point, burrs touching, is -2)

-Hound

Default User wrote:

> Gary wrote:
> >
> > Default User wrote:
> >
> > > Frogleg wrote:
> > >
> > > > All the coffeemakers I've had include a pot with a maximum fill mark
> > > > painted/incised. The difference in the amount of water absorbed by
> > > > fine/coarse ground coffee can't be more than an ounce. And it sure
> > > > doesn't produce extra water -- if the water fits in the pot before
> > > > brewing, it'll fit afterward.
> > >
> > > I believe it was overflowing the filter, not the pot.
>
> > That would result in defeating the purpose, and grounds (powder) in the
> > pot itself.
>
> What? Your reply is a complete nonsequitur to my post. Did you intend to
> reply to Frogleg instead?
>
> Brian Rodenborn

Yes.

Gary




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<< > > > I believe it was overflowing the filter, not the pot.
>>

Sorry I missed the beginning of this. I have a Mr. Coffee II that is about 25
years old. It had a similar problem that was caused by two rivets in the
bottom of the water chamber being broken/corroded, and not holding the water
barrier/thermostat element against the bottom of the chamber opening. I
replaced them with two sets of small (#2 or #4?) nuts, lock washers and screws,
and it has been working perfectly for many years again.

Fred

I just posted a similar problem, and was told that I was grinding the beans too
fine. In the filter basket, I was making "mud" and the water couldn't filter
through it.