QM no longer makes a crema

Hello!
My not too new QM is still running super
- except: the coffee is pitch black, only at the rim of the cup there are some bubbles. But you really can't call that crema.
I didn't change the beans nor the grinding.
Who can give me a tip?

Heartfelt thanks in advance
Ander

Which coffee do you use ?

Which throughput time (first to last drop) ?
Most often the grinding degree is too coarse.

Do you clean the flasks or sieves according to the instructions ?

Seals OK ?
(check if the door is open - contact bridged - it presses something out of the top of the piston when covering)

Gruß
Jürgen

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Quick th mill

At the cup filling quantity of 80mL the pump runs for almost 14 seconds, coffee runs for about 13 sec.
The sieves have not been cleaned recently.
Piston sealing ring slightly worn, but tight.
The coffee powder quantity may have been slightly reduced from my last setting -> afterthought: helped a little.

I tried to reduce the grind from 1.5 to 0.5: that was's!
I then tried turning the grinding degree carefully towards 0 without beans (to adjust the scale if necessary); shortly before 0 the grinding stones already graze slightly. Back to 0.5.

The crema's back. But the grind of 0.5????

Many thanks to Jürgen for the quick tips. img src='/forums/html/emoticons/happy.gif' style='vertical-align:middle' alt='happy.gif' />
Ander

13 sec are almost too little !

Normally the degree of grinding should be so fine that the throughput
(of 1 last drop takes 25-30 sec.)
This value applies primarily to espresso (25-30ml)
would extend the 30sec rule but also to 80ml.
(then it is just a Schümmli)

But 25-30sec the run should already last !

Parameter:
- Grinding degree fine
- Coffee flour quantity more
(should be so full that the scraper just doesn't scrape off)
ev. you also use too little Coffee Flour !?


>with these two you can play.


Jürgen

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Quick th mill

Well. I simply cannot achieve such long production times.

>The amount of coffee powder is already at its maximum (that's what I meant by 'adjusted').

And even finer grinding is no longer possible, because the grinder is almost touching anyway. But the coffee powder is not extra-fine but only fine-grained.

>The grinder may be broken - Bearing slightly worn out or so?

LG
Ander

Hmm... - the QM should be able to grind very fine!
(as I said - 30sec for 25ml is no problem)

May be that the grinding discs are down !?
Then I would get new ones.
(which I would check again)

	QUOTE
And even finer grinding is no longer possible, because the grinder is almost touching anyway.

How did you find out ?
I would - unscrew the upper sprocket - remove all beans with a vacuum cleaner - unscrew the sprocket again and tighten until the lower one moves with it. Then turn it back a bit - THAT would be my position 0.
If you haven't adjusted the grinder yet it will grind too coarsely with the factory settings anyway.

I somehow doubt that the discs really touch and you can't grind any finer !?

Jürgen

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Quick th mill

Well, if I fine-tune it, you can hear metal on metal. But I only did this for a very short time (<1 sec.), because otherwise the grinding discs become blunt very quickly.

If the grinding discs are already blunt, however, then very fine powder (setting towards 0 or below) should still be possible, only by the friction heat the coffee could 'burn'.


>Repaired similar error from a Jura Impressa: the powder was really coarse and couldn't be finer because the grinding discs (actually cones) were already grinding. The bearing of the grinder was worn out. The inner cone (without beans) could be moved back and forth by hand.

Heartfelt thanks and happy Easter
Ander

Hello,

I would also pay attention to the freshness of the coffee. If the coffee is open longer it weakens naturally. If the machine has not been used for a long time, the 1st and 2nd coffees are of course not good either, as there is a so-called dead space in the coffee powder in the grinder, which only comes out when "added".

I also recently had a customer who didn't pay attention and then wondered why the coffee wasn't going to be anything. He just threw in old, smoked out beans and wondered that it was nothing.

Of course it is also an important thing with the setting. The more Arabica, or even 100% Arabica, the more meticulous the grinder needs to be.

The more Robusta, the simpler it is. But it is of course like everything always a matter of taste.

MFG
Angelo