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  • A Week with Mazzer Kony -e

    Well one week with Mazzer Kony -e
    For the first time since we began to appreciate home espresso have I felt I am making a real coffee.  Not that my previous attempts were bad they were just not excellent.
    The Rocky and the Silvia paired well indeed.  But Giotto P was less forgiving and so eventually the need for an upgrade.

    Recently I had to replace the control board in the Giotto to the GPP board.  When I did this I felt it was time to upgrade the grinder.  I liked the Mazzer Mini-e and the Macap M4D. But the Kony- e was just there -ouch!

    I was very happy with the Rocky but the Kony-e is just so much better - as it should be considering the price!

    Like most of us I took the grinder to be necessary but focussed all my attention on the Espresso Machine - well it does steam, pulse, make a lot of noise and bling and bling and bling.  I am very please with the Giotto P but it could only do so much with the grinds.  Now it is quite different.

    It was suggested I should post some comment so I have. I don’t know what else to say.

    David

  • #2
    Re: A Week with Mazzer Kony -e

    Originally posted by 39283034243C5D0 link=1267601748/0#0 date=1267601748
    Well one week with Mazzer Kony -e
    For the first time since we began to appreciate home espresso have I felt I am making a real coffee.  Not that my previous attempts were bad they were just not excellent.
    The Rocky and the Silvia paired well indeed.  But Giotto P was less forgiving and so eventually the need for an upgrade.

    Recently I had to replace the control board in the Giotto to the GPP board.  When I did this I felt it was time to upgrade the grinder.  I liked the Mazzer Mini-e and the Macap M4D. But the Kony- e was just there -ouch!

    I was very happy with the Rocky but the Kony-e is just so much better - as it should be considering the price!

    Like most of us I took the grinder to be necessary but focussed all my attention on the Espresso Machine - well it does steam, pulse, make a lot of noise and bling and bling and bling.  I am very please with the Giotto P but it could only do so much with the grinds.  Now it is quite different.

    It was suggested I should post some comment so I have. I don’t know what else to say.

    David
    Welcome to the conical side David- you will never look back!

    FYI all, new stocks of the Kony-e and Robur-e have landed in Melbourne

    Chris

    Comment


    • #3
      Re: A Week with Mazzer Kony -e

      Gday David...

      Did you get a chance to some side-by-side testing against the Rocky before he was sold? I found this particularly illuminating when I did this with the M4 while I still had it.... 8-)

      Mal.

      Comment


      • #4
        Re: A Week with Mazzer Kony -e

        Mal

        I little observation but not systematic.
        The huge difference using the same beans is that Rockys grind had to be broken up (Stirred with a skewer) to make a pour that did not blonde quickly.  Others may use other methods, or the beans I used may have been prone to clumping.  It also did not have the stepless micro adjustment capability.

        I did not notice clumping with the kony at all.  However when experimenting and I stir the Kony grinds the resulting coffee is much milder.  I have been emailing Javabeen for encouragement and I think he has noticed the same effect.  I think as I have been told nearly every doserless grinder will have clumping of some sort.
        I have since bought a Bottomless PF.  
        I have ground 133 doses and the grinder has settled in.

        I realize there are too many variables nevertheless-
        Using Five Senses 24/7 one week old,  Kony grind scale: 5.4,  Dose: 6.3 secs yeilding: 17gms  extracting 20mls sweet (probably to mild for most)  25mls stronger. (Extractions not timed)  This is my current fall back position.

        David


        Comment


        • #5
          Re: A Week with Mazzer Kony -e

          Interesting David...

          Must admit though, given that I have experimented with quite a few different beans, roasts, etc I havent noticed, a single instance of grounds clumping. And that includes a small batch of beans(250g) that were quite oily.....

          All basket doses have been evenly distributed, light and fluffy in appearance and do not require any specific input from me. I spose it could be down to the beans youre using that youre noticing some signs of clumping, just hasnt been my experience to date.... :-?

          Mal.

          Comment


          • #6
            Re: A Week with Mazzer Kony -e

            Thank you Mal

            I am not sure if these posts are helpful or should be in another part of the CS site.

            I feel as if I am just beginning again.

            Kony has changed so many aspects of my coffee making and expectations.
            The good thing is all my shots have been drinkable and improving steadily


            The clumps are not true electrostatic clumps they are rather soft lumps that tamping collapses without any after feel of their being there.  I have read that others have had his experience.  It is my guess that the lumps in using these beans may be finer grinds that sort of come out of the grinder together.  I believe grinders do produce a fine and a course grind (Electronic Microscope).  When I rub grinds between the fingers I feel the powder and and the grind.  It may be the change in taste results in blending the two more evenly.  (With Rocky you could feel the broken clumps in the filter after tamping).

            I will try other beans as the grinds I got through the Coffee shop Robur were as you describe.  I attach a photo not very clear I know.  
            David

            Comment


            • #7
              Re: A Week with Mazzer Kony -e

              Originally posted by 0B26222E234F0 link=1267601748/4#4 date=1267708651
              Must admit though, given that I have experimented with quite a few different beans, roasts, etc I havent noticed, a single instance of grounds clumping. And that includes a small batch of beans(250g) that were quite oily.....
              Isnt David talking about the rocky and not the mazzer?

              Beautiful Pic you have there!!!!!

              Comment


              • #8
                Re: A Week with Mazzer Kony -e

                Gday Justin....

                I think David is referring to the Kony, re: his reply above....

                >>>>>>>>>>>>&g t;>>>>>>>>>>>> >>>>>>>>>>>>&g t;>>>>>>>>>>>> >>>>
                Gday David....

                Good photo mate and I can see what youre referring to. As you say though, they appear to be very soft accumulations of grounds rather than clumps per se... Its not what I get though so Ill take a couple of pics tomorrow and post up here for your info.

                I doubt that what you are experiencing is going to have any perceivable effect on the quality you get in the cup though. For what its worth mate, we live at approx 500 Mt ASL with relative humidity sitting at or below 50% most of the time. Lately its been exceptionally high though, in southern and western QLD but this doesnt seem to be making any difference, other than the need to adjust the grind a little finer as the RH climbs....

                Mal.

                Comment


                • #9
                  Re: A Week with Mazzer Kony -e

                  Big fan of the Kony [smiley=thumbsup.gif]

                  Comment


                  • #10
                    Re: A Week with Mazzer Kony -e

                    Took these shots for you this morning David....

                    First photo is a close-up section of coffee ground on to a small white plate. Shows how the grounds remain quite separate and free moving.

                    Second photo is of 20g ground into a small glass. Theres no real clumping here either as the slightest touch with the end of a toothpick just creates a clean furrow through the grounds.

                    When these were taken, the RH was sitting on 98% with a steady drizzling rain falling outside; probably the worst imaginable conditions with which to maintain free flowing grounds. Made a lovely brew by the way ....

                    Out of interest, how do you store your beans? Maybe theyre taking on some moisture somehow or another :-?

                    Mal.



                    Comment


                    • #11
                      Re: A Week with Mazzer Kony -e

                      Interesting photos and quite a difference too!

                      I dont think you could ever hope for a fluffier mound Mal. 8-)

                      Dumiyas grinds also appear to be finer than yours Mal, which might in part account for the clumping. :-/

                      Comment


                      • #12
                        Re: A Week with Mazzer Kony -e

                        Originally posted by 1B3A3131362C5F0 link=1267601748/10#10 date=1267869104
                        Interesting photos and quite a difference too!

                        I dont think you could ever hope for a fluffier mound Mal.  8-)

                        Dumiyas grinds also appear to be finer than yours Mal, which might in part account for the clumping.  :-/
                        Im very, very happy with the Kony Den... 8-)

                        You might be right about the grind size though. I use ~20g in a standard double shot and use ~10Kg tamping force. So-called "under-dosed" shots are ~17g with a slightly finer grind, not much finer though....

                        I dont think it really matters in the overall scheme of things to be honest, if whats in the cup tastes great then that is all that counts....

                        Mal.

                        Comment


                        • #13
                          Re: A Week with Mazzer Kony -e

                          Mal & Dennis

                          Those pictures look so different - so nice;
                          I am only grinding only 16gms  sort of the max for the Giotto baskets.  (The Giotto PF wont take the 21gm Coffee Parts bottomless filter basket)

                          My grind is fine as I found out.

                          Now another permutation.
                          Today I over filled the basket tapped down and reduced the level to leave no mark of the  group filter on top of the grinds.  BUT I picked up my convex Pullman tamper instead of the flat one.
                          So I checked the result with the bottomless filter and the grinds (16gms) in the Giotto Basket were far too fine.
                          I eased the Kony grind wheel to 6  This was too course
                          So I reset to 5.8 and got a 50mls in 25 secs
                          So I made a coffee on that setting - very nice indeed.

                          I love my Kony.  What ever I do is drinkable with varieties of taste variations but not perfect yet.  The Giotto is very happy with what ever I give it.
                          It is time to get a known CS blend so I plan to get some Talk Coffee Urban Blend shortly and try that.  (Overnight post is incredible for us folk living in a kingdom far, far away)

                          Its so exciting !!!!!  (OMG I am caffeinated again!)

                          Dumiya
                          AKA David

                          (Please tell me if these postings are off or inappropriate)

                          Comment


                          • #14
                            Re: A Week with Mazzer Kony -e

                            Originally posted by 37263E3A2A32530 link=1267601748/12#12 date=1267872994
                            (Please tell me if these postings are off or inappropriate)
                            No way David. Its your thread after all.....

                            That all sounds pretty good mate and what youre doing sounds spot-on too. Im not using a triple basket though, its a synesso ridgeless double basket.... The same type that Greg ships with his Pullman Tampers.

                            Well, Im off to warm up the DJE again right now, for another couple of glorious shots from some home-roasted CS beans. What a life, eh? Wouldnt want to change a thing.... ;D

                            Mal.

                            Comment


                            • #15
                              Re: A Week with Mazzer Kony -e

                              Hey David, my grinds are clumpier looking than yours. Interesting observation is that Ive noticed less clumps/clump free doses when I have more beans in the hopper, say 60g or more. Even if theyre clumpy, the naked pours still come out looking spectacular and tasting, well, amazing!

                              I put it all down to the beans though. My home roasts are my biggest variable that has the most impact on cup quality at the moment. They are better than what I can buy around here though so Im a very happy camper.

                              Im currently enjoying some light home roasted Ethiopia Kuza beans. Day three they were bright and lacking character, approx 16g dose. Yesterday and today at day 4 and 5 and its a different bean, same dose! The acidity has settled nicely and is wonderfully smooth, and there is some sublime smooth cocoa coming through. This is just dosing, nutating tamp and shot pulled. I tried declumping/fluffing the grounds, same dose with a nutate tamp and the taste was mellow and lacking any real character, quite boring actually. It was like the grinds spat the dummy when I touched them  ;D

                              Ill take some photos of the grinds tomorrow and post them up, but lets not get too hung up about them. I just keep an eye on the naked pours and as long as there are no signs of channeling and the cup is good, then the shots can only improve from there.

                              So I too am very happy with the Kony-e, and now its showing my roasting defects/roasting learning curve at this end of the game.

                              Javabeen.

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