Anfim grinder with Delta CTA timer

We have a mod on our big Anfim grinder. On the WBC we have seen the use of timers to dispense each time the same volume of ground in the basket, this to have the same extraction time each time. However they used only one timer. For our mod we will use 6 timer in parallel to be able to make a:

• Normal single shot espresso
• Normal double shot espresso
• Radicale
• A short single shot  espresso
• A short double shot espresso
• A triple shot ristretto

This will be quit some fun to set all the different timers, but when running they will run like hell! In search for timers we opted for the Delta CTA timers.

These timers make it able to time the grinding time up to 1/100 of a second, this should be more than accurate enough!

After setting up and running the timers for one month now, I can only say that it is a big improvement in both speed and consistency trough out the day. The biggest parameter that still has an influence now is the strength by which you tamp the coffee puck. So that is still something to work on..

The Bar choq set-up..

The basis and core of our set-up is an Anfim Super Caimano grinder with titanium burs diameter 75mm and a engine power of HP 0,60 – 800 Revs/min, this is a version without the on demand grinding option, so a lot of dosing to do for each shot. But it gives you a lot of freedom to control the running time of the shot.

When working with this grinder I found some problems with the grounds clogging up in the exit channel, so I figured out some DIY solution, and I came up with this. Which is working great. Momentarily its in in cardboard but I will make it out in metal.

As Espresso machine we are working with a Faema Smart A with to group heads. This machine has a boiler of 11l and  is a heat exchanger system. This machines offers a great quality to price ratio, but I’m not a die hard fan of these machines due to the temperature surfing you have to do and the low steaming power. This steaming power and temperature is also affected by the hot water you extract from it. If I pull like to or tree cups of hot water for tea, the steaming pressure drops immediately and the temperature also which gives a problem for the consistency of the shots. So I’m definitely going to check out the dual boiler systems, like that on a La Marzocco if this machine needs replacement.

We overdose our shots a little higher than normal. We use 21gr for a double basket and 16gr for a single shot basket. These 16 gr is more than the half of the 21gr, but we need it to have the same extraction times. In a post ago I was telling you about the difference in head space with the new shower screens, that made the shots running not so well. This is now fixed with some good old do it your own method, just hammering the shower screen a little bit lower.

For cappuccino’s and latte’s we use a full fat milk from Campina that is branded over here as Stabilac. It has a 3,6gr of fat per 100 ml. This gives a much sweeter result when the milk is steamed and combined with the shot of espresso.

This is basicly the setup, after a wile I will maybe add an extra grinder to it, to have an espresso from the week.

I keep you posted when there is some chance made..