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About rob177palmer

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    Kitesurfing, MTB, coffee!
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  1. I need to sort the channelling. That is the challenge. It is affecting 50% of shots right now; none are ruined and all taste astonishingly good considering, but I know I am missing the mark. Tamper it is. Then to finish off aligning burrs (static done, moving to do) so intrigued what that will bring. Suspect very minor improvement but then I will know it is perfect as perfect can be [emoji1476]
  2. Check the for sale thread
  3. TBH i have been repeatedly looking at your thread but I couldn’t decide whether the adjustment features were worth it to me. I can see why they add to the cost, but I wasn’t sure I valued that enough, I guess. I will ponder. I love the handle on the chisel tho!
  4. I know you are right. I just didn’t expect to have to spend 10% of purchase price on a new tamper when I thought I had that corner of my setup sorted [emoji23] Ah well, I need to start a thread on recent tamper innovations. From what I see, there are a few different new and approaches to base designs - Barista Hustle, Pullman, St Anthony - need to see current consensus on results.
  5. I found the particle size range to be huge at a coarser grind.Loads of fines amongst the boulders. You’ve had one - do you not agree? More importantly was the fact that, to move from espresso to filter, you need to take the top off, unscrew the adjustment lever, reattach, unwind one wind, unscrew, re-attach, unwind a second wind and you are roughly in the range. Not really workable in my view.
  6. Just check out the Mazzer subforum. There is loads in there. It’s a really easy service in all honesty as you are only dealing with the gubbins on top of the grinder, nothing needed around the motor or bearings providing there are no odd noises or wobbles when you take the top off. To be fair you would rather find out the wobbles yourself rather than someone charging you to tell you something obvious.
  7. No, sold to pour the money into this. The EK has to be my “do everything” grinder, otherwise wife would kill me.
  8. Well I did recently have the opportunity for a very interesting side by side comparison with another forum member....!! I have read Boots repeatedly stating that nothing tastes like an EK shot. I have read about weak body and sweetness, I sort of knew what to expect, but had not appreciated some of the reasons behind these opinions. Firstly, I tried with some surprisingly palatable medium-roast Brazilian beans that were prepared as a sample for a boutique coffee shop I know. I was given a couple of kilos to try. On my Ceado, these were surprisingly nice at 1:2.5 in 45s a decent flavour balance and quite tasty, if a little “flat”. Not my usual preference, but certainly better than any decent-size chain shop offering. On the EK, using the same recipe, these beans were almost unplayable. The concentration of flavour was something else. You can immediately taste the increased EY with this grinder and, at lower ratios, you are almost chewing your way through the shots. For me, this excessive flavour concentration was the reason to reduce the dose-in and pull longer shots. I am now around 14g in and 45-46g out on a spring lever. (I am probably also down at 35s ATM but this is partially due to the side channeling issue I mention above.) The higher ratio dilutes the excessive flavours, adds sweetness. I found it entirely possible to pull a fairly thick and gloopy shot on the EK; it just tasted awful. I am now on a fairly unusual high-altitude acidic Colombian from Triple Co (shameless plug - Jo’s coffees are superb - please try them). We compared the e37s and EK back to back, at 1:3 ratio in about 45s. The difference in flavour was quite marked. The e37s really does make a spectacular espresso. It is very easy to dial in on the flavours you want. The shot has great body. I loved everything about it, except it can’t filter grinding well at all (IMO). The EK was different and definitely added clarity to the individual flavours. This brings its own unforeseen challenges - the dosing, distribution and quality of extraction needs to be bang on, otherwise your espresso will emphasise one flavour at the expense of the others, resulting in a less than balanced espresso and, frankly, a poorer drink than would be produced on the Ceado. The EK is much more frustrating in use and highlights areas where your skills or kit are lacking. When you get everything right though, my does this grinder reward in the cup! The Colombian tastes superb on both grinders, and a bit of me hankers after how forgiving the Ceado was to use, but the espresso thru to filter / brewed capability of the EK is a fantastic addition to my coffee repertoire and well worth the money....but then it should be, when a good used EK costs c. 4 times the price of a similar quality e37s!!
  9. .....now wishing I had titled this thread “My EKsperiences....” [emoji23]
  10. As some of you may have seen I picked up an as-new condition white EK43s from [mention=3221]gman147[/mention] in late May. I managed to resist for approximately 3 hours before getting in the car and taking my little-one on a roadtrip to Cheltenham to pick her up. As ever, it was great to meet a fellow forum member in person and have the usual hectic and excitable coffee chat about everything from machines, to grinders, to the recent forum upgrade! After about an hour chatting, we headed back to Bristol late afternoon, ready for some far-too-late-in-the-day espresso shots to run her in. I didn’t want to note down my comments until I had time to reflect on this acquisition, which has been my end-game grinder for a few years now. Noise I don’t see this as a problem. She certainly has pervasive back hum when idling. Adding the beans gives the familiar noise level that you get in every third wave coffee shop these days, but my wife hasn’t complained. Weight and size It is beyond heavy. It looks hefty, but this is nothing compared to the reality. Made sure you have a strong set of kitchen cupboards! In “short”, size really isn’t too bad. It’s bigger than my Ceado, but is relatively attractive in white and has wife approval. I quite like it, but then I have been in love with the EK since first understanding what they do, so this is possible clouding my judgement! Cable length Really long to give flexibility of placement, but I recently realised you can feed excess cable back into the base to avoid a coiling snake across the worktop. Weigh-in-weigh-out I have to admit a lot of head scratching for the first few days – this thing is supposed to be almost zero retention, yet I seem to be losing 0.5-1g on every dose?! I was using RDT with a spoon, really thwacking the thwacker (as it were), yet every time grounds out =/= beans in. Then one morning I realised the anomaly: I have one metal cup to feed beans in, and a separate one to catch the grounds out. It transpires that the grounds-out cup weighs 0.9g less than the beans-in cup – there we go – problem solved! Thereafter a slight change in workflow to ensure I now weigh-in beans using the grounds-out cup, before transferring to the beans-in cup before RDT etc. Retention is now predictably low. Invariably +/- 0.2g. I am really enjoying the weigh-in-weigh-out process, allowing for tiny grind tweaks between shots. My wife knows the dial in at “8-9” on the scale for the Sowden and is (begrudgingly) getting the hang of weighing in. Fluffiness of grounds I formerly dosed 15.5g to 15.8g into my 15g VST using my Ceado e37s, I can only fit 14g into the 15g VST using the EK. This is with the same beans, from the same batch, and I have rechecked this. Before every tamp, I give a couple of vertical settling taps then use my homemade patent-pending scraping tool, so I know that the basket is filled to the same level with each grinder. More than c. 14g dosed in the VST from the EK leads to overfilling. This is evidenced by shower screen indentations on the used puck, so I can’t ignore the facts. I am putting this down to the various particle size analyses on the EK indicating it produces a higher proportion of larger particles, so less settling and compacting. Welcome thoughts on this point though, and whether anyone else has noticed the same? Tamping The big surprise is that my Torr Goldfinger Trap Convex no longer works. I am getting huge problems with side-channelling in the basket. As you can see from the above photos, this is a problem and, frankly, is a bit demoralising when you see channelling start halfway through a shot. I have moved to using a lower PI pressure of 1.25 bar, which has helped, but not solved the problem. There are two problems to overcome: in some cases you can see where the puck pulls away from the basket, in others you can see a “halo” forming around the edge, presumably where the grounds have been tamped less (the tamper base rim has a radius, and I am now seeing that this should be a sharp-edge) and this has allowed them to expand further. In some cases there is evidence of contact with the shower screen, so this may also cause the channeling. I need to get my head around this issue and am currently investigating tamper options. Again, I would be interested to hear if others found this same issue when moving to the EK?
  11. Totally agree. These were oak, in case anyone looking for the same.
  12. Herewith glamour shots of my lovely new wooden coffee bits! Nick has done a sterling job with these and both made to my exact measurements as I wanted to ensure the PF sits horizontal when in the rest to assist an even tamp. Massive improvement over my previous homemade setup, so really pleased with this and nice to have a properly handcrafted item
  13. Interesting. Assuming the same absorption ratio for your dry to wet puck suggests a 12g dose, which doesn’t seem wrong for a BTC. Hilarious to think a “double” might refer only to extra water thru the puck - how ridiculous
  14. Did you get to the bottom of how your machine works? Does the used puck from a “double” shot weigh any more than than from a “single” shot?
  15. Purely for interest, the weight of a used puck really is much higher than the dry one! This started as a 14g dose....
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