Couple of Questions... First, what type of beans and grind texture do you use? Second, how long do you have to wait before making another batch?
200557
I just buy espresso grind coffee, making sure that arabica beans are used 100%. But, I am not a coffee connoisseur by any means. You will have to wait for the machine to cool almost completely before you use it again. My biggest reason for having at least two of these.
200558
I use a rotary grinder for 10 seconds. The texture is very close to what you would use for an automatic drip coffee pot. I tried to grind the beans to a finer texture but it made the espresso bitter tasting. The 10 second method worked the best for me. You can make another batch right away by running cool (Not Cold) water on your espresso pot for a few seconds, until you can touch it. Since it's made of stainless steel, this won't affect the durability of the metal but always read and follow the manufactures recommendations.
200559
You need expresso grinds, e.g. illy. You can make a new batch as soon as it is cool enough.
1465577
I am planning on buying this model for the same reason- I don't see why you can't make beans. Just make sure to soak them overnight and set the timer for the type of beans. For example, if they are kidney beans then they should cook for about an hour (according to the Ultimate Rice Cooker cookbook). Let me know how it goes.
1362558
I limit batch sizes to around 75 grams. More than that and you won't get good rotation of the beans. Also the unit will last longer. They do burn out pretty quick though.
2182278
It can be a bit of a jolt to learn that espresso machines are about half the cost of great espresso. I use this Gaggia Classic. My Rancillio grinder cost more. Think it through, there are many bean types and freshness varies. Both effect grind. If you buy truely fresh roasted beans they should be ground slightly coarser, still quite fine, for first 4 or 5 days. Then less fresh they dry out a little and need slightly finer grind to control 22sec brew time. Store whole beans in really air tight containers, non refrigerated. The "art" of great espresso is how you grind it. That takes long experience. If you get a truely fresh roast and grind just right you cup will fill with 50% golden foam and it will taste a little sweeter. I still need a little sugar but never milk or foam. Starbucks has an advantage with their always fresh roasts. By the time you can "pull" a good single shot 2oz espresso you might agree with me, LOL. They still give me trouble........... Happy Trails
1241257
We buy the Kick Ass Dark but I assume the beans are about the same. It takes us about 3 weeks to use an entire bag making one pot of coffee a day. We just keep the beans we are using in a metal tin and what doesn't fit in the tin we keep in the bag folded over with a clip in the cabinet. I can say we have never had a batch that isn't fresh.
1597366
You tighten / loosen a screw to adjust your grind. I keep an eye on the ground material and adjust the screw if needed as I go. As mentioned in other reviews, multiple grindings may be needed for your desired texture.
2002092
Soak them until they are soft enough to smash between your fingers, and then only cook them till they are the texture you want. Keep testing every ten or fifteen minutes. The soaking will not make them mushy, I'd say around 12 hours will do it. Make sure you have enough water to keep the beans covered so they do not dry out.
2071827
It's tough going for the first few grinds. The burrs are new and they need to be worked a few times. Things will loosen up as the oils from the beans lubricant the burrs. Your grind texture and color of the beans are also a factor in how smooth the mechanism works when the grinder is new. Light beans are harder, dark are more oily and softer. Try using a courser grind for a bit till the burrs are broke in. You can always regrind the course ground you just did. Once the grinder is broken in you should find grinding is a breeze. I myself use a courser grind to get more coffee flavor. Finer grind dosen't work well in drip pots unless they are presses or preculators. Don't give up on your little grinder. There's nothing more tastier and aromatic than fresh ground coffee . I feel sure once you get your grinder broke in you'll really like it. Sincerely, Lynn
158834
From my limited use thus so far I have adjusted with the machine off. The only things I can see that may go wrong is some clogging may occur or it will be difficult to go from coarse to fine. I have not experienced that yet like others have. In the instructions they do mention to run for a few seconds while turning grind size knob if you have issues, otherwise grind size can be done while off. Also they mention if it is hard going from coarse to fine then you may have to take hopper off and clear beans....again I have not had any issues of any kind so far.
401989
For me, I use a medium roast coffee, grind the coffee quite fine, and I wait for the water to begin to boil. After the water JUST begins to boil I grind the coffee as if you grind the coffee too soon and let it set before the brew it is said the coffee begins to stale. I let the coffee brew GENTLY for approximately 1:45 and remove from heat and always end up with a smooth flavorful brew. Oh and I use 5 heaping scoops for the 6 cup line. Check out coffeegeek.com for more tips and don't be afraid to tinker around to dial in your taste.
1501257
I have had my Brevillle BCG800XL for only little more than a week, so am not an authority. But! Mine is working beautifully. Let me guess that you might be using a very dark coffee and the beans are sticking together and sticking to the sides of the hopper instead of sliding down into the burr. Try a "dryer" bean or mix your favorites with a dryer mixture to see if there is an improvement. Or...check to see if there is packing material plugging the feed throat. I cannot imagine that the beans could not slide down and grind as long as the way is clear for the beans to fall into the grinder. Hope that might help. I have had my Brevillle BCG800XL for only little more than a week, so am not an authority. But! Mine is working beautifully. Let me guess that you might be using a very dark coffee and the beans are sticking together and sticking to the sides of the hopper instead of sliding down into the burr. Try a "dryer" bean or mix your favorites with a dryer mixture to see if there is an improvement. Or...check to see if there is packing material plugging the feed throat. I cannot imagine that the beans could not slide down and grind as long as the way is clear for the beans to fall into the... » Read More I have had my Brevillle BCG800XL for only little more than a week, so am not an authority. But! Mine is working beautifully. Let me guess that you might be using a very dark coffee and the beans are sticking together and sticking to the sides of the hopper instead of sliding down into the burr. Try a "dryer" bean or mix your favorites with a dryer mixture to see if there is an improvement. Or...check to see if there is packing material plugging the feed throat. I cannot imagine that the beans could not slide down and grind as long as the way is clear for the beans to fall into the grinder. Hope that might help. « Show Less
1728103
My first batch I made vanilla extract. My second batch is still in the package even in shipping package still in cabinet until I can make time to make more vanilla extra. I'm not sure but the website you purchase the beans from will probably tell you
772524
Beans cannot be too oily or caramelized, which might be flavor coated. Also, I had trouble grinding beans and called customer service and was told to remove the finger guard from the grinder(my son did this for me,so not sure how to do it). I find it works best with trader joe's dark espresso beans.
690946
I grind my own coffee. If u grind it at the store, try between fine n medium. U don't want it to fine or it will be bitter. I don't buy pre ground coffee.
534462
I does well. You can set the heat level and the time for roasting. You are going to judge the roast by sight and smell so you have to experiment a bit. Record your results so that you can duplicate the process. If you over roast and everything has carmelized you just have a dark and tasteless brew. I truly do love my SR500. I've learned that slightly lighter than a Full City roast gets most of my beans, whatever the source to the place that I like. Sometimes I adjust but that's normal with green beans from different sources and moisture content.
1968561
About 4-8 minutes for 4-5 oz, depending on the depth of the roast and the bean being roasted. So much depends on the bean and quantity that you can't get much more precise on timing. And the bigger the batch, the longer it takes. But you're dealing with just a few minutes.
1470578
I buy mine whole and then grind them in a coffee grinder. They say the freshly ground is more beneficial than buying it ground. Good luck!