Announcement

Collapse
No announcement yet.

David Schomer on Making Coffee

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • David Schomer on Making Coffee

    Always interesting to hear from Seattle's obsessive Mr Schomer.

    In this article he has written he talks about different extraction times, dosing, humidity and grinders.

    Interestingly, changing climatic conditions in his cafe is one of the biggest challenges facing his baristas...

    I would have thought climate control would render that redundant....

    Anyway :

    https://dailycoffeenews.com/2019/08/...david-schomer/

  • #2
    Hi

    Nice article. I also like reading his opinions as they are based on experience and facts .

    I think that the issues of grind retention, grinding speed, getting those grinds directly into the PF are addressed partly by the HG-1 grinder. That is now quite a few years old but I thought it was one of the few designs that were really novel. They started from scratch instead of just creating "another grinder" like all the others.

    But dosing to 0.1 grams and allowing for humidity will be a difficult technical problem.

    PS. The comment at the bottom by Tionico is also well worth reading.

    Mike

    Comment


    • #3
      He glossed over the etzMAX which addresses pretty much every one of his concerns. Makes me inclined to think he hasn't tried one.

      Comment


      • #4
        Originally posted by Caffeinator View Post
        He glossed over the etzMAX which addresses pretty much every one of his concerns. Makes me inclined to think he hasn't tried one.
        Isn’t there a photo of the etzMAX in the article?

        Comment


        • #5
          Originally posted by kwantfm View Post
          Isn’t there a photo of the etzMAX in the article?
          Yeah- which still makes me think he hasn't tried one, given the content of the article.

          Comment


          • #6
            The configuration of the conical burr set is also important. One manufacturer has chosen to drive the outer “female” half of the burr set with the motor, rather than the industry standard of powering the inner “male” or cone burr. There are tremendous gains in mouthfeel and flavor intensity with this innovation. Frankly, I have no idea why this works so well.
            What else could this be but the etzMAX? He doesn't mention any grinder by name despite have several opportunities to do so organically. To me it seems intentional, though I can't be sure why. Perhaps to not seem to be shilling a particular brand, or perhaps because there's no one best piece of equipment for every situation, or perhaps he wants people to actually think about things rather than just getting the "right" one.

            Comment


            • #7
              He could have just said that it ticks pretty much all of his boxes. He should give a Plus W a go in his place and see if the manufacturer claims on heat test true? If so, speed is irrelevant (desirable).

              Why a busy cafe would want a 10 sec double though perplexes me. Haven't been there, but perhaps he'd want multiple grinders with portafilters sitting in them ready to roll?

              If it were my joint, I'd want the barista/s way too busy to be allowed a 10 sec grind.

              Comment


              • #8
                Some of the features Schomer mentions, especially the outer cones spinning while the inner remains stationary, and non retention of grinds in the chamber, are a feature of my Sette 270Wi.....except it is not, as far as I am aware, a commercial grinder.

                Comment


                • #9
                  Originally posted by robusto View Post
                  Some of the features Schomer mentions, especially the outer cones spinning while the inner remains stationary, and non retention of grinds in the chamber, are a feature of my Sette 270Wi.....except it is not, as far as I am aware, a commercial grinder.
                  It's not, but the guy that sold the design to Baratza went and started his own company and designed the etz in the same kind of set up as the Sette, just for commercial purposes.

                  Comment


                  • #10
                    Originally posted by Caffeinator View Post
                    He glossed over the etzMAX which addresses pretty much every one of his concerns. Makes me inclined to think he hasn't tried one.
                    Hadn't heard of that so quickly did a Google search on it. Saw the price; that would buy me an espresso every day for 3.55 years.

                    Mike

                    Comment


                    • #11
                      Originally posted by speleomike View Post
                      Hadn't heard of that so quickly did a Google search on it. Saw the price; that would buy me an espresso every day for 3.55 years.

                      Mike
                      Ahhh yes, but its blindingly fast, has almost zero retention and will weigh a bee's fart, what more could a geek want.
                      Click image for larger version

Name:	Bees fart.png
Views:	1
Size:	6.1 KB
ID:	750581

                      Comment


                      • #12
                        Looove the etzmax, just can’t afford one haha, they look amazing though

                        Comment

                        Working...
                        X