Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
BeJam

Solis Maestro

Recommended Posts

I thought that after three or four years, I should change both top and bottom burrs on my original maestro. (Not the plus.) Anyway, after I worked through the oversize-gasket issue, cleaned out all the old miscellaneous bean parts and got the whole thing back together again, the grind settings were way off. Even at the smallest setting I couldn't grind coffee fine enough for espresso. Before the change, I ground espresso at the 5 or 6 setting.

Anyway, I took the whole thing apart and put the old parts back in, but that did not change or the fix the problem. It seems as if I'm missing some mysterious part, but I'm sure I didn't loose anything and am sure I put it back together the same way.

I did email Barratza and got a quick reply that didn't help my situation and I'm waiting for a follow up.

Has anyone else tried to replace burrs, only to find they've completely messed up the settings?


Bode

Share this post


Link to post
Share on other sites

Hi, I have to fine-tune the grind setting every time I clean the burr. It's a bit temperamental in that respect. :rolleyes:

One time, after a thorough cleaning, I simply could not get the grinding ring burr back in. I panicked (and couldn't even make a cup of coffee to drink while I thought through the situation). The problem turned out to be the large black plastic ring surrounding the bottom burr. It had twisted in my overly zealous cleaning. Once I found the proper position for it, everything fit back in place.

I doubt that's your problem, but it's something for you to look at while you're waiting for your answer from Baratza. Good Luck!

Share this post


Link to post
Share on other sites

BeJam, I know for a fact I've seen a pictorial on how to change the grind setting on the Solis. Not sure if it was on coffeegeek or at the Baratza site.

I just checked the Baratza site and it's not there. Check coffeegeek.com. I know this has been discussed before and I know there are pictorials floating around somewhere that shows how to recalibrate the grind settings to get a finer or coarser grind.

Share this post


Link to post
Share on other sites

Thanks for the ideas. I did a quick look around coffeegeek but didn't find anything. Barratza replied this morning, but suggested I'd gotten coffee grounds wedged beneath the lower burr. I don't think that's possible given that I'd never taken the lower burr off before. But they are sending me some washers to compensate for the poor performance.


Bode

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
    • By catdaddy
      Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about  the Rancilio or other great machine on the market?
       
      Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
    • By Fernwood
      Anyone familiar with this little joint in the Village?  I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu.  I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience.  At home in CT we have access to a pretty great local roaster with quite a range of coffees.  I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.  
    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...