Wondering for a little insight: Rossi (potentially RR45? All I know is that the customer traded folding tables for his grinder... good times, restaurant coffee) grinder that simply won't dial in. I pulled the grind ring in until the burrs were touching, then out 1 or 2 clicks and all my shots still ran like a 2 year old's nose (which, actually, the waiter I was working with said it was the best coffee they've made there so far... again, restaurant fail.). So far, the only even barely palatable shots were created from overdosing the basker until it had had enough and then tamping like a madman to jam the grinds in there.The machine is a Nuova Simmonelli Premier.
Pressure and temp on the machine look solid (if the gauges are working properly), but I have yet to scace it. The burrs on the grinder look like they've never been changed or cleaned... I'm guessing that's the culprit right there, but any insight would be much appreciated.
I think the burrs are crooked. I've seen old coffee oil work it's way underneath one side of a burr and lift it up a little. Take it all apart and clean it up. Some times just getting all that old oil and crappy old coffee debris out of the chamber and re setting the burrs will clear things up. Also with the old burrs they do more crushing/pulverizing than cutting. The freshness of the coffee counts as well.
Yeah, I feel that... but even stale coffee I should be able to get bare minimun crema off of.
unfortunate that a restaurant with such a high quality menu and service will treat their coffee program so poorly.
you will rarely every get acceptable espresso out of it regardless of how well cleaned it is or how new the burrs are. A typical grinder with new burrs will still take 12 to 15 seconds to grind 20 grams of coffee.