The plates seem small so I was wondering if pre-grinding the beans at
coarsest setting then regrinding at finest for espresso grind?

Any comments about this technique?

Michael

On Wed, 25 Sep 2013 20:51:22 -0400, mawil1013 > wrote:

> The plates seem small so I was wondering if pre-grinding the beans at
> coarsest setting then regrinding at finest for espresso grind?
>
> Any comments about this technique?
>
All the commercial grinders you see in grocery stores say not put the
beans through twice. No idea why, but the logical assumption is that
doing it might clog the machine.


--
Food is an important part of a balanced diet.

On 9/26/2013 1:02 AM, sf wrote:
> On Wed, 25 Sep 2013 20:51:22 -0400, mawil1013 > wrote:
>
>> The plates seem small so I was wondering if pre-grinding the beans at
>> coarsest setting then regrinding at finest for espresso grind?
>>
>> Any comments about this technique?
>>
> All the commercial grinders you see in grocery stores say not put the
> beans through twice. No idea why, but the logical assumption is that
> doing it might clog the machine.
>
>
I'm looking at it wondering how it works, how can a huge bean get in
there if it's adjusted for fine! LOL, it looks like there are side bars
that do the initial breaking down of the bean structure?

On Thu, 26 Sep 2013 07:13:52 -0400, mawil1013 > wrote:

> On 9/26/2013 1:02 AM, sf wrote:
> > On Wed, 25 Sep 2013 20:51:22 -0400, mawil1013 > wrote:
> >
> >> The plates seem small so I was wondering if pre-grinding the beans at
> >> coarsest setting then regrinding at finest for espresso grind?
> >>
> >> Any comments about this technique?
> >>
> > All the commercial grinders you see in grocery stores say not put the
> > beans through twice. No idea why, but the logical assumption is that
> > doing it might clog the machine.
> >
> >
> I'm looking at it wondering how it works, how can a huge bean get in
> there if it's adjusted for fine! LOL, it looks like there are side bars
> that do the initial breaking down of the bean structure?

Have you even tried it yet? Stop over analyzing, plug it in and do
it! You might be pleasantly surprised.

--
Food is an important part of a balanced diet.

On 9/26/2013 10:47 AM, sf wrote:
> On Thu, 26 Sep 2013 07:13:52 -0400, mawil1013 > wrote:
>
>> On 9/26/2013 1:02 AM, sf wrote:
>>> On Wed, 25 Sep 2013 20:51:22 -0400, mawil1013 > wrote:
>>>
>>>> The plates seem small so I was wondering if pre-grinding the beans at
>>>> coarsest setting then regrinding at finest for espresso grind?
>>>>
>>>> Any comments about this technique?
>>>>
>>> All the commercial grinders you see in grocery stores say not put the
>>> beans through twice. No idea why, but the logical assumption is that
>>> doing it might clog the machine.
>>>
>>>
>> I'm looking at it wondering how it works, how can a huge bean get in
>> there if it's adjusted for fine! LOL, it looks like there are side bars
>> that do the initial breaking down of the bean structure?
>
> Have you even tried it yet? Stop over analyzing, plug it in and do
> it! You might be pleasantly surprised.
>
Beans Saturday! No more OA!

On Thu, 26 Sep 2013 17:16:26 -0400, mawil1013 > wrote:

>On 9/26/2013 10:47 AM, sf wrote:
>> On Thu, 26 Sep 2013 07:13:52 -0400, mawil1013 > wrote:
>>
>>> On 9/26/2013 1:02 AM, sf wrote:
>>>> On Wed, 25 Sep 2013 20:51:22 -0400, mawil1013 > wrote:
>>>>
>>>>> The plates seem small so I was wondering if pre-grinding the beans at
>>>>> coarsest setting then regrinding at finest for espresso grind?
>>>>>
>>>>> Any comments about this technique?
>>>>>
>>>> All the commercial grinders you see in grocery stores say not put the
>>>> beans through twice. No idea why, but the logical assumption is that
>>>> doing it might clog the machine.
>>>>
>>>>
>>> I'm looking at it wondering how it works, how can a huge bean get in
>>> there if it's adjusted for fine! LOL, it looks like there are side bars
>>> that do the initial breaking down of the bean structure?

Coffee mill mechanisms feed coffee beans the same as how peppermills
feed peppercorns, they employ an Archimedes screw but configured so
that it has a tapered portion at it's leading edge that grabs the
larger diameter... it starts the process the same as wood grabs a wood
screw only in the obverse... like how a ship's propeller grabs water
and "grinds" it, with minimal cavitation to propel the vessel
smoothly... when run in reverse there's lots of cavitation... so never
crank your pepper mill in reverse or it will quickly become damaged.
For the same reason never grind your pepper mill or coffee mill empty,
or the burrs will meet and grind each other. For your mill's long
life refill before they run empty... the beans and corns are the lube
that keep the burrs apart.

On Thu, 26 Sep 2013 17:16:26 -0400, mawil1013 > wrote:

> On 9/26/2013 10:47 AM, sf wrote:
> >
> > Have you even tried it yet? Stop over analyzing, plug it in and do
> > it! You might be pleasantly surprised.
> >
> Beans Saturday! No more OA!

Full report Saturday PM then. LOL

--
Food is an important part of a balanced diet.

On 9/25/13 8:51 PM, mawil1013 wrote:
> The plates seem small so I was wondering if pre-grinding the beans at
> coarsest setting then regrinding at finest for espresso grind?
>
> Any comments about this technique?

It's not necessary. The mill plates have a tapered fit -- which is how
the whole beans even enter the grinding area -- so this is, in effect,
already being done.

BTW, this very grinder has been around for about 25 years, under at
least a dozen different brand names, with slightly modified housing, and
all priced around $60. The most frequent criticisms of it are its small
capacity, static electricity problems, and the fact that the it usually
blows some coffee all over the counter (Many people place it inside a
box or something similar to limit the mess.)

I had one and quickly moved up to something better. YMMV.

-- Larry