Extract More Better

بواسطة | يناير 30, 2017 | المدونة

Here’s a brief post about why I aim for higher extractions. (I have much much more to write on this topic, so be ready!) Some people will dismiss extraction yield as an irrelevant and non-subjective method of analysis and I couldn’t disagree more. (Some readers...
The Downward Spiral Of Death

The Downward Spiral Of Death

بواسطة | يناير 30, 2017 | المدونة

Here’s a little sequence I like to call ‘The Downward Spiral of Death’. We’ll start off with a closed loop where it’s just the Barista not measuring the extraction yield of the coffee, and instead relying only on his/her palate (I’m guilty of...
The EK43 Part Three

The EK43 Part Three

بواسطة | يناير 30, 2017 | المدونة

Here is where I explain why these graphs illustrate the EK43’s superiority (when coffee burrs are used). 1 As I mentioned before, the grinder with the smallest median and mode is the EK43 with coffee burrs. As you would expect, the extraction yield in this case is...
The EK43 Part Two

The EK43 Part Two

بواسطة | يناير 30, 2017 | المدونة

In October, I visited Mahlkonig in Hamburg to conduct some tests at their factory. We wanted to understand more about the EK43 and why it makes coffee taste better. They have quite a lot of equipment to analyse coffee grinders; the most important of which is the laser...
The EK43 Part One

The EK43 Part One

بواسطة | يناير 30, 2017 | المدونة

Why the Mahlkonig EK43 is better at making coffee smaller. I’d like to start off by apologising for how long the various parts of this series are. It’s 4500 words and gets a bit heavy. Fair warning! The Mahlkonig EK43 is a 30-year-old grinder, originally intended for...