DrForinor f we count the smallest dot as “zero”, what sort of range have you been finding for your coffee? Just as a rough guide?
I should have said first of all “congratulations”. I still think that the Moca SD is the worlds best kept grinder secret. Its a stunning little beast and the Ditting burrs are at the core of why the espresso is so perfect for my taste buds.
See if this pic helps but essentially, I go to zero (touch point) and come back roughly two dots for my espresso.
tompoland There is a work around. Take the hopper off, take off the top/front panels and simply remove the grub screw.
Is there a guide to taking the panels off? When I take the hopper off, I see 2 non standard (security?) screws, but nothing else.
DrForinor sorry no pic but yes it should be obvious.
It should not affect the warranty if the issue is unrelated. But I guess if you jam the burrs together and then run it for hours then that might be a problem 😀
Manufacturers expect grinders to be opened up, unlike say laptops or phones.
Olympia have a top class reputation for durability but also for refraining from finding ways to dishonour their guarantees. If in doubt send Olymia an email.
tompoland Thank you for helping out. I’ll email Olympia also 🙂
Managed to choke it, so had to take it apart 🤦🏽♂️🤦🏽♂️
mine only choked when I misted the beans. also, if it chokes, normally opening the dial to a very coarse setting and starting the grinder will clear it. but at least you can get rid of that pesky grubb screw.
@tompoland Sorry I mean to pester you but you have knowledge about this grinder.
I have removed the grubb screw but very hesitant/apprehensive as to how “tight” to push it.
In this video, I have the dial set from the 1st dot (the smallest dot being zero, then the half then 1). At this setting, using a medium-ish roast blend, I got a 1 to 2.3 ratio in 19 seconds, which obviously means I can go finer. I got almost taste the notes, but there was a little sourness present.
But when I adjust the dial finer, getting to about half the audible note changes (almost as if the burrs might be touching?). I’ve then switched it off, and you can see how far tighter I can actually go.
Any guidance, please? The change in audible note, are the burrs doing anything crazy?
Always happy to help (you are not pestering at all).
To my ears all sounds fine. I can’t detect burrs touching.
Its hard, if not impossible, to damage the burrs teeth as such because other than the flat surface of each burr, the teeth won’t come into contact with each other. Jamming them is a possibility but your safety margin for that is using beans and grinding no finer than you need to for your desired espresso.
If you hear a “chirping” when running the grinder then the burrs are getting close so dont dial them so they are any closer, just use that as the point of limitation.
In the video it sounds like they are close but I"d be comfortable with grinding and confirming that it’s fine enough for the espresso you are making. I think you are good to go with the world’s best kept grinding secret.
Thank you.
Since the video, I’ve fed through some old beans (I wasn’t going to use them so I thought I’d use them to season the burrs - is that still a thing?).
After going through 500g of stale beans, I’m able to go another full dot finer than what I have shown in the video. So I’m thinking I can adjust the “zero point” to be a little finer, and after your information, I’m more comfortable in doing so.
I have emailed Olympia also, explaining that I’ve taken the grubb screw out, and asking the best way to determine Point Zero without causing harm to the burrs. I’ll update the thread when I hear from them.
Thanks again 😊
DrForinor season the burrs - is that still a thing?).
Definitely a thing.
While they are seasoning the grind setting changes a bit with the Moca. No biggie. Some grinders (e.g. Livi and Honne) need up to 10kg through before they settle down and resemble anything that’s predictable but not the Moca (or Niche). But the flavor will improve over the first 10kg or so. 500g to kick off is enough. Bring on the good beans!
I’m delighted that you took the plunge and bought a Moca.
PS I would be interested in Olympia’s response
tompoland I’m delighted that you took the plunge and bought a Moca.
I’m also thrilled. Looking forward to many a tasty cup!
Will certainly update you on their response as soon as I’m able to.
My first real shot in it. an Ethiopian (apricot, mango, jammy).
16.5 in, 37g out, in 43 seconds (6 seconds bloom pre-infusion, 6 seconds wait, then pressure). I would definitely class it as too fine but it tasted good (for sure could be better). I would have normally expected a really heavy bodied shot from a conical if it came out like this but it was very light. Very light and “clean”, I don’t how else to describe the notes except clean. Sweetness, lightness, more sophisticated?
Much more comfortable with the Moca and it’s range now. Need to figure out how much a change in the dial translates to how much it changes the grind size.
EDIT: I’m comparing this flat burr grinder to the Lido 3, Solo SPTK 38 and the 1zpresso K Max, all conicals.
FYI l, I noticed today that the single dose olympia is listed on bella barista now - £1299
MattH Yes, Marco said they would put it up as they have had more interest as of late.
One way I have found the “zero” is to adjust finer until I can’t rotate the lower burr carrier with a socket spanner or what is needed. Back off from that and the actual motor should run freely. I don’t use a forcible adjustment.
Rather similar to checking if the burrs are level but with that the upper burr has to just touch the lower.
This is how conical is a set. Niche provides a marker to set the dial so it never gets to touching.
With flat there may be a slight slowing near where the burrs touch due to pumping air.
I’ve not heard much about this grinder, but it is a tidy looking piece of kit. It’d look nice in white in my kitchen 🤔
