How does the Timemore Sculptor 078S perform for dark roasts?

[@paulevo511]

Thankyou for making the video.
Are you finding that clumping is lessening as more coffee is being ground?

[@UnderstandingCoffee]

I’ve probably put about 2.5 kg through the grinder. The dark roast didn’t clump as much probably because the grinds were coarser. Unfortunately clumping is still an issue with finer grind settings.

[@docforven]

Reconsider the need for allowing space for the puck to expand. Not allowing the puck to expand can squeeze out a creamier espresso. John Buckman has a video on YT regarding head space.

[@UnderstandingCoffee]

Thanks. I can’t seem to find the video you mentioned. For dark roast, I find it helps to allow space. For some lighter roasts, overfilling the basket is absolutely necessary otherwise the puck simply falls apart.

[@docforven]

@@UnderstandingCoffee I am in total agreement with your workflow. Head space is a very interesting way to modify body and creaminess. Sometimes I’ll restrict it to make a dark roast even more creamy and textured like ice cream. Most times I’m doing what you do. Here’s the video. th-cam.com/video/IHw4CGrX_AQ/w-d-xo.htmlsi=EOwBFjKXNWU8pvdm

[@guiwood]

How is it going for drip coffee?

[@UnderstandingCoffee]

I haven’t tried it for filter so can’t comment unfortunately