/ck/ - Food & Cooking

>>20095378
>You need to grind finer, the grounds should resemble very fine sand and should clump together when pressed. If there's any amount of springing back of the grounds after you tamp, it's too coarse and the puck is not going to stay together once you add water.
Not him, but i don't know if this is entirely true.
I'm using a Bialetti Moka Pot 2/3 cups size. I use to tamp it so the coffe wont make a mess and clog the threads and rubber gasket when screwing it together. I don't tamp it hard, just to make it a puck. After the brew is done, the puck is really solid and evenly extracted., no tunneling at all. Nothing of the puck finds its way out of the upper or lower filter. Despite me grinding it relatively coarse. Especially compared with a typical espresso grind.
I also doubt i can grind as fine as it is needed to make an espresso with it.
My grinder is an old 1950's wooden box grinder with a little drawer. And the grinders axle has a shit ton of play. So my grinds are not really consistent amd the grind stones are dull and made of metal.
But as said, despite grinding coarse and uneven, the puck stays in shape and sometimes i need a spoon to grind it out of the funnel/filter.
I have adjusted it to the finest grind possible with this old grinder, so the grind stones don't collide with each other every turn they make. If i go finer, the stones will constantly get in contact.

Coffee grinder in pic related is the exact same model as mine.