I need to get this in the post to Ray this morning. Sorry for taking an extra week but I was out of town in Michigan with a funeral. I am unable to take the handle off and will leave that to craftsman Ray. Only hand tightened but she is on there. I didn't want to mar the shaft in an effort to get the handle off.
More observations:
Upper chamber will hold about 70 grams.
1. Much less static cling with the furnace off. Still some minimal retained in the upper chamber (chaff from the coffee) and grounds in the lower. Negligible and not an issue.
2. Now and then, the coffee needs to be shaken in the chamber for continued flow. Not a big deal.
3. Upper chamber needs to rest on its side after you have unscrewed the ground coffee chamber.
4. The adjustment is a multi-finger operation. You need to hold in place the black arrowed grind level indicator. Then, unscrew the wing nut that is the ultimate lock on grind level. Take your time. Very straight forward. Read the instruction sheet, RTFM.
Final thoughts
1. Grinder is superb quality.
2. Grinder throws a few fines, comparable to my 58mm Macap 4, at the press pot level.
3. If I were in the market for a hand grinder, I would grab this in a second as a life time investment.
4. Minor, occasional popcorning of splits flying out the top.
What needs to be done yet on our review?
1. Someone compare it to the Kyocera and Hario hand grinders; the Zass and Pe'de as well.
2. Someone go after an espresso grind. I am just out of time.
Suggested settings for a beginning point -- these worked well for me:
1. 1.5-1.75 for a pourover
2. 2.25 for press pot.
I returned it to zero. Let's do that so all have the same starting point.
B|Java
