Ramon1
Mesto: Košice
Založený: 13.01.2014
Príspevky: 12 379
Trosku dlhsie , ale stoji ta prečítanie ako názor ... preto svoj F10 nepredám , nikdy 😎 .
KafaTek fórum , autor Def
“ ... This is what David Schomer has to say about fines:
Many grinder manufacturers prefer flat burrs for the more uniform particle size they create, but I think that uniformity comes at the expense of pure espresso quality. I favor conical burrs because they produce micro-particles (fines) that add flavor and body to the shot compared to flat burrs.
Fines are produced because the heavy vanes in the conical burr squeeze the beans until they shatter, producing particles of all sizes. Then the fine teeth shear it into a regular size, adjusted by the barista, depending on atmospheric conditions that day. The fine particles slip through and are evenly distributed in the ground coffee.
In my experience, which is a tiny fraction of David Schomer’s experience, this is true for some beans but not every bean, and the difference is small enough that I feel it is not sufficiently important to have multiple espresso grinders. Indeed, I only have the MAX now for espresso. I have a Ditting for cold brew because I need a fast bulk grinder for that. So I am no longer considering another conical because I am quite content with the equipment I have now.
Regarding other espresso machines. The key features of a good espresso machine is ideal brew temperature every time, and the ideal and even pressure every time. The easier it is to reproduce the brew temperature and pressure, the easier it is to make small adjustments to find the ideal shot for a particular bean. If the machine is consistent, then the grinder and prep take care of the rest. The E61 machine that I had was less consistent in brew temperature as the Leva, and it was noisy so it had to go. Also, a lever gives one a lot of control in pressure and flow. After learning how to use it, you can gradually increase brew pressure to obtain very even extractions which means better tasting espresso. I did not like the pro 800 because it overheated, but if I used a fan to cool the group head and constantly measured the group head temperature with a surface thermocouple, I could get exceptional tasting espresso, but not better than the Leva. In my opinion, the La San Marco group may be the best among all espresso machines, however one small thing about it annoys me – the shower screen retaining design causes coffee grounds to stick to the sleeve and retainer ring. A simple flush is not sufficient to clean the shower screen between shots – I find that I must use an Espazzola group head cleaner after every shot. If I do this for two seconds or less, then it does not heat the group head, which means I can still pull back to back shots all day long with consistent brew temperature. “