I tested my Timemore Slim Grinder with a Flair

... So you don't have to!

Note for clarification: I do quite like the Timemore for v60 and aeropress. I find it quite capable for those purposes. This is strictly results at the finer settings - I've never had anything resembling trouble at 12 clicks or coarser.

Opinions seem to be mixed on how the Timemore burrs perform as espresso-oriented grinders, with people opining both ways. Honestly, I had low expectations that it would perform particularly well for the purpose, but I thought I'd give it a shot (heh) and post here in case anybody is looking for info on the subject.

I tested today with a Flair Signature (i.e. not the pro basket) and a fairly light roasted Peruvian coffee. All dosed at 16g, but I admit that I eyeballed the yield. Also of note, I only have the stainless burrs, not the coated espresso-oriented ones (I mostly brew V60s), so I can't speak to those. Maybe someone else can? :)

The results:

10 clicks from zero was too coarse. The shot pulled quickly and pressure never exceeded 5 bar, even with a generous preinfusion. The resulting shot actually tasted okay, but as expected, it lacked any real body or texture.

8 clicks from zero, the grind was way too fine. It took 7 minutes of steady grinding to get through the 16g. It wasn't hard work, but the beans were drawn very (very) slowly into the burrs. The grind looked wonderfully fine and even, but a) the shot choked hard; and, b) ain't nobody got time.

Unsurprisingly, then, 9 clicks proved to be the Goldilocks setting, hitting all the numbers and taking only 3 minutes (!) to grind 16g. The shot was in the ballpark of good, but I wasn't in the mood for dialing in when every shot calls for 3 min per grind.

--

My conclusion: the Timemore (with stock burrs) is technically capable of (manual) espresso, but it certainly wouldn't be my weapon of choice. Obviously, having only one setting that's really viable is less than ideal in a grinder you're using for espresso. The results may differ with other beans and between individual grinders, but I don't know if I can see ever having more than one or two viable grind settings to play with - and although that's something you can compensate for with other variables, I can't imagine doing so every time I want an espresso.

Anyhow - Just my initial experience. Let me know if yours is different, or if you have any tips for getting good results!

Sidenote - I do wonder if this would be faster employing the regrind techniques recently espoused by Mr. Hoffman. Presumably, grinding already coarsely ground beans would allow them to move more quickly through the burrs than whole beans and reduce the time it takes the grinder to process them. Perhaps an experiment for tomorrow...