Timemore Sculptor 078s workflow

Many folks seem to be struggling with this grinder. Not sure why but it is an unforgiving grinder that magnifies any defects in the puck preparation. This video show the workflow that works for me. #078s #timemore #barista #espresso #coffee #coffeegrinder #coffeegrinders #baristaskill

[@deenman60]

reduce your pressure to 5 or 6 bar max and pull shots like that.

[@UnderstandingCoffee]

Thanks for your comment. For this coffee, low pressure didn’t work as well. The best flavours were from the profile I used.

[@christopherbuchanan5914]

Its not the distribution, its the lack of seasoning. 7kg of seasoning and it will be forgiving and tasty.

[@UnderstandingCoffee]

Thanks for your comment.The theory is that the grind size becomes more coarser and grinds become more uniform with seasoning. This means the grind size distribution with an unseasoned grinder is wider. It becomes even more important that the grinds are distributed evenly to prevent channelling. Perhaps this will improve with seasoning but till then the puck preparation needs to be optimal. I’m getting great coffee even without seasoning.

[@gnauben]

i seasoned mine with 8kg the last 2 days and it is still insane how fast channeling occurs.

[@UnderstandingCoffee]

@@gnaubenTry doing WDT for a minute or longer. Make sure that the grinds are ver well distributed. Hope this helps

[@d-proc]

What did I just watch?
You ignored the fact that you must turn on the grinder before adding any beans. Your 1000rpm isn't at 1000rpm when you've already added the beans. The first couple of beans will be ground at another rpm... Inconsistent! Also, put it on 800rpm and taste the difference.
Your WDT isn't WDT. It is only making the bed a bit flatter. You should WDT from the bottom in small circular motions for, let's say, 15 sec, go a bit higher, repeat, go a bit higher, repeat until you reach the top of the bed to level it, in a circular motion.
Enjoy a better espresso already. And as bonus, indeed, this grinder needs to be seasoned!

[@UnderstandingCoffee]

Thank you for your comments. I’m aware of hot starting a grinder but honestly there’s no difference in flavour whether you hot start or not. I’ve tried 800 rpm- I thought I lost the complexity a bit but I’m nitpicking here. Regarding the WDT- there’s debate about whether to do a deep WDT or stir the grounds on the surface i.e puck raking. Puck raking is obviously easier. Deep WDT risks making things worse as it’s easy to be aggressive. Also I break down the clumps in the container with the WDT tool and mix the grinds. Here is a link to John Buckmans video on puck raking. ruclips.net/video/HIexlhxP0Ig/видео.htmlsi=bWdk_L9K6o3iIMoC
Indeed things get easier with seasoning. I was trying to allay concerns that the grinder is unusable without seasoning with 6 or so kilos. It’s perfectly possible to make great espresso without seasoning. Hope this answers your concerns. Enjoy your coffee!