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Helor 106 開箱

chan.chenhao wrote:
方便請問調教步驟嗎?(恕刪)

我截取調校部分的內容轉貼如下:

To set the burrs so they are in the correct position, loosen the lock ring and turn the cutter body to the finest position to where the burrs touch. It should be about 0.05mm. Take note of the exact position, then loosen the cutter retaining screw. Secure the lock ring so the grind adjustment is set at the position where the burrs touch. The lock ring needs to be just as you would set it for operation, but don't do it up too tight. Turn the grinder upside down so the bottom is facing up. Gently turn the handle backwards a few times. The burrs will rub lightly. This will allow the male burr to find the most concentric position. There is a small amount of clearance between the burr and shaft so it can move slightly to find the best position. It will normally find this position on its own during operation. Now tighten the screw very lightly, and turn the handle again. If it feels tight, loosen the screw a bit. Wind it backwards a few times, then tighten the screw. Now place your hand on the main body and fingers on the lock ring. Turn the lock ring to loosen. Once loose, back the cutter body off the fine setting so the burrs are clear. Set at 0.4mm and see if it runs free. If it rubs, loosen the cutter body and reset until it spins free. The very small amount of clearance between the threads can make a difference. If it won't run free, repeat the full process. It can take a few times to find the optimum position. Note it will normally find this position on its own during operation, and since the variance is only a few hundredths of a millimeter, the shaft will flex enough under load to grind evenly so the grind size won't be effected, but it should find the best position over time without doing anything. After some use, you should be able to get it spinning freely as low as 0.2mm or less.

Check the lock ring is on the correct orientation. One side has a recess so it clears the thread when wound on fully. The recess side goes on first. Only one side of the ring is guaranteed to be square to the thread. The other side can be off slightly because it is not machined at the same time. If on backwards, there could be enough error to effect alignment. Also note that the lock ring needs to be secured. If it's loose, the clearance in the threads can offset the alignment causing burr rub. It's not used loose, so ensure it is secured before testing.
bakafish wrote:
我截取調校部分的內容(恕刪)

謝謝資訊

好奇再請教一下, 106更換刀盤有需要校準嗎? (官方有校準步驟說明嗎?)
感覺上這種外刀盤外露的設計, 與其他內嵌的相比, 似乎在安裝上更需注意...
chan.chenhao wrote:
106更換刀盤有需要校準嗎? (官方有校準步驟說明嗎?)

一定要的,因為機身上並沒有任何安裝的槽幫助外刀盤定位
官方沒有步驟說明
在沒有專用工具的情況下,只能用刀盤互相逼迫的方式
類似Rosco那個調校法
我是用內刀去鎖外刀,轉動搖把讓內刀和外刀自己定位,逐步把內刀越鎖越緊
最後再把外刀的三顆螺絲鎖緊
原來106改款了~
雖然他比Rosco重500g
但重量配比我覺得106好磨一點
webberlo wrote:
雖然他比Rosco重500g
但重量配比我覺得106好磨一點

我是覺得沒差,因為都太重了 XD
我是左手抓筒身,左手前臂放在大腿上
這樣手不必施力提著磨豆機,磨豆機也不會搖晃,所以重心配置就沒差了
Daniel WYS wrote:
Monolith Flat Max 跟Lab Sweet 有四成相似的感覺,另外六成的差異為何呢? Y大比較喜歡那一台的風味?


其實各有千秋,都粉棒
單憑印象,不負責分享

如果說一杯咖啡從前到後,從淺到深有1~10種味道

Max 345678
804 Lab Sweet 5678910

Max 前段1、2的香氣比較害羞,沒EK這麼噴。
804 Lab Sweet 好煮,老鼠尾巴很容易,Max就比較龜毛,3不五時就會鬧脾氣,噴汁,塞孔甜甜圈,希望settle 之後能改善些。
bakafish wrote:
一定要的,因為機身上(恕刪)
 
 
魚大,請教一下,用內刀互逼,然後把外刀鎖緊,外刀會因為磨豆而走位嗎??
SC Chang wrote:
外刀會因為磨豆而走位嗎

當初看到106的構造,我確實也有這個疑問
關於刀盤的固定,我覺得它比OE Pharos好的地方在於
Pharos磨比較硬的豆子時,手抓的位置在刀盤上,直接對刀盤增加了側向施力
而106抓在筒身,只有豆子擠壓的力道,我想是還好

不過有一點還是要說一下
用這種人工調校的方式,刀盤同心度是不可能完美的
再加上內刀盤要能在中軸上下移動以調節粗細
內刀盤中心孔和中軸就必須有一定間隙
如此一來同心度會更偏一點

如果對調校刀盤同心度有興趣,下面這個影片可以參考看看
https://www.youtube.com/watch?v=0y-1kdoaSXk
不過影片中有一點滿奇怪的,就是它敲外刀盤的位置剛好都是指針的位置
這個敲擊的方式,是利用內刀盤與中軸一定有一點點偏心
所以只要外刀盤與中軸也偏心,內刀盤旋轉時一定會跟外刀盤有單點或小範圍接觸
找到接觸的位置,假設在3點方向,就從對面側敲擊,也就是從9點方向往3點方向敲
再旋轉內刀盤,如果轉一圈都沒接觸,就再調細一點,然後重複這個步驟
直到敲擊後,內刀盤轉一圈都有輕微接觸,這時外刀盤與中軸就幾乎同心了

因為Gorilla Gear刀盤不需要非常好的同心度,espresso就能表現得很好
我才會把這組刀盤改裝在Helor 106上來取代繪意71
bakafish wrote:
當初看到106的構造(恕刪)
 
 
魚大,謝了。
你這提醒的倒是我沒注意的,內刀跟中軸的gap,也是會有公差或是偏心的問題。
昨天用Helor 106磨自烘的藍標水洗geisha做SOE
之前用Lagom P64磨是用16.5g豆子,所以Helor 106一樣用16.5g
磨完倒入Rossa PG的濾杯(IMS B66)後卻覺得粉少了點
於是再放3顆豆子下去磨,湊17g
這3顆豆子磨出來的粉,不論是肉眼看或手指搓,都明顯粗很多
填壓後的粉餅表面,也可以看到一些粗顆粒
所以我想,大錐刀的不均勻,會不會大部分發生在磨豆一開始與快結束時
這次萃取花了40秒,萃取51.4g,萃取率20.53%
比Lagom P64用16.5g粉,36秒萃取49.6g,萃取率21.73%少了1.2%
這大概符合平常我們對大錐刀的認知

剛才倒了25g豆子下去磨,頭20圈磨出來的粉約5g倒掉
接下來磨70圈出17.7g,撈出0.7g,留17g做SOE
還剩下一些沒磨完的已經成了碎豆就丟了
跟昨天相同粗細度磨的,填壓後的粉餅很明顯的粗顆粒少了很多
花了1分20秒才萃取到53.2g(稍微失手,比昨天多萃取1.8g)
時間比昨天多一倍,差異實在是非常大
萃取率也高了1%

問題來了,如果調粗,同樣掐頭去尾研磨,做到正常萃取時間,萃取率會是多少
每次都這樣玩也傷不起
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