Date: Mon, 29 Sep 2014 13:54:53 -0700
To: <lojban@lojban.org>
Message-ID: <68456Avery-d23c6e05d8c3fb61144d9f507cc46803@mailproxy2.wanderax.com>
From: Discounted Automotive Prices <Avery@wanderax.com>
Subject: Access Granted: Updated Showroom
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Month-End Auto Clear-Out
Dodge, BMW, Toyota, Tesla and more...
Access to: Online Showroom
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Fall is the time when dealers put cars below MSRP.
- Inventory Updated 09/29/2014 -


1. Select Model Below:
/ http://www.wanderax.com/hominids/ideas/entwists.asp 
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;
've seen different ways of using such a grinder, some grind single doses others use hoppers. 
I like single dose grinding because of it's less waste, my grinder being clean at the end of the session.
It's more work if you produce several bevarages, but I do only 3, max.4 cappuccini in the morning. 

There are two problems with single grinding (for me):

1.Same grind setting generates different flows with the two methods; single dosing tends to be more fuzzy, giving me more headaches with channeling and needs a tighter grind;

2.With the beans (roasted in a popper) I use now the grind setting for espresso produces a noise...I gues the burrs are touching.Also very small changes in the grind setting creates big diffferences in flow, I end up jumping from lungo to ristretto. It's been pretty well documented, at least anecdotally, that commercial grinders need different setting for a given dose  when used in single dose or full hopper operation. You have to choose how you want to function and stick with it.

It seems to me that with single dose operation, there's a greater need for diligence in distribution technique than with full hopper operation. Using the WDT distribution method would probable serve you well.

Have you done the sweeper vane mod?
Have you installed a Schectermatic Schnozzola?