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malling

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About malling

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  1. But why would you! I haven’t seen nor tested it to even be worthwhile I believe the entire theory of a tight particle distribution to be false, for example using particles between 500-1000um. For me fines are not just fines these behave very differently depending on whether or not these are free floating or cluster/clinging to larger particles. I split a dose into two one where sieved then all of it went into one cupping bowl the other where stirrer and put in another. The latter where balanced, good clarity the other lacked aromas, clarity, sweetness and has more bitterness to it, tried it several times with the exact same outcome, this tells me fines play another role when they cling to other particles, in their free form they are not very desirable, this also explains why the brews always improve if i stir the grind and remove the fines on the side of the pitcher I grind into, compared to just brewing it as these came out of the grinder. For the convenience I also brewed one without fines with a narrow distribution , again the none sieved where better! I have tried a few where the results where interesting but those are a rarity to be honest.
  2. If you only intend to use it as part of a brewing process then don’t bother. if you use it to dial in/ to understand the correlation between setting, particle distribution and extraction, to check if you manage to assemble you grinder the same way after a deep clean then by all means get one. You’ll need under 400um particles in you brew, I have tried cupping it with and without 400um particles and not allot of coffee ended up as good without. In brewed it didn’t do any good, only in french press and sowden did it make since as it minimised sludge and improved clarity, however it where not because the brews where that amazing. If you have a really shitty grinder it might help removing the boulders and then regrind them, however don’t do this with a electric grinder.
  3. Looking forward to test BH cupping bowls
  4. ? no thanks I’ll pass, I don’t want my coffee to taste of vegetables, usually I don’t associate that with a well roasted coffee.
  5. If I weren’t getting the Decent next year It would have been a fun little thing to own. It might be stretching it to get a home lever again
  6. Why Elektra put their bigger machine on a pallet and nail the box to it and I believe Vesuvius and few other fragile pressures profile machine is also shipped this way in a addition of the wooden box. This is basically the only time where it didn’t look like the curriers where’s using it as a football. You don’t just toss a woodbox around, the downside pretty impossible to get to anything over second floor and it makes shipping substantial more expensive.
  7. This just came today I must say I’m pretty impressed with it so far, did some rafino test and it spanked my old burrset and the coffee gotten so far showed more clarity in the cup. I don’t think I bothers to aligne the burr chamber anylonger [emoji28]
  8. Interesting read, not everyday you see someone trying to launch a machine with two steel boilers and such a massive steamboiler within that price range... the spec is certainly attractive if your into that sort of machine. It should put some pressure on the other E61 DB machines if not the hx to. That can only be a good thing! I hope it dos well, but I guess the design paradigm is form follows function.
  9. I thought I never write this, but the EK seems more and more reasonably priced
  10. It is not necessarily slow, that really depends on the size of your pours and coffee used. I agree that you shouldn’t normally let the grind become visible of the reasons already mentioned, however with certain coffees it can be difficult to avoid it, as those particular coffees drains fast, and not letting the grind be somewhat visible will result in less ideal extraction. And you might think grinding finder or splitting it up will do the trick, but it is not always that simple. However I would always try to make sure there is water over the coffee bed. Using the same size pours and intervals.
  11. Interesting! Not that I would ever be able to afford one A wild guess It uses bigger burrs from either SSP or Ditting with magnetic fasting.
  12. On the contrary... I have owned several, all of them benefited from WDT or similar redistribution. And no it where not entry level by any means, I had a few large conics, some large flats and a k30. However your welcome to disagree, but it needs to be noted I only drink coffee where the roast has been stopped inside first C, I prefer coffee with very high ext yields. This requires a perfect distribution, the closest I have seen from on demand where a mythos, however even that benefit from it.
  13. Even if I would consider a conic, which I won’t, there is no way I would just grind into a pf and tamp. It need to be wdt as a bare minimum of effort. I have yet to use a grinder that didn’t benefit from it.
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