The Mahlkonig importer is in Sydney: Appliance Maintenance Company or "AMC".
But like Chokkidog above in all things he said in posts #35 and #37, I really don't understand your logic...
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Choice between K30 Vario or Mazzer Robur Electronic
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I'd also say how happy I am with the HG-one, no retention, I often change beans several times a day, just tip them in the top and away you go.
Mazzer Robur burrs, about 30 seconds to grind a 20gm dose, no heating of the burrs/coffee. Fits really well into my home coffee routines.
Peter
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Still not sure of your logic.... but who am I to say?......Why spend so much on a grinder that is essentially specced the same
as some top quality lower priced units?
And beware company reps. The people I know who run K30's purge 30 gms.
It's also unlikely that a grinder of this quality will 'breakdown' inside warranty.
After warranty all you need is mail order access to parts and some know how or a decent tech.
Telling people where you live might help with locating a dealer/service centre.
Have you googled 'Mahlkonig K30 Australia'?
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So I have decided to look at buying the K30 Vario but need to know if there is a place in Australia who can service and repair them. I am just wondering if anybody can help me. I don't want to buy an expensive grinder that cannot be repaired if it breaks.
Thanks.
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Hi FineGrind,
Have you read the CS or HB (121 page) thread on the Pharos?
Have you ever been able to choke a shot using the Pharos?
As far as beans/grinds in the throat below the hopper and in the grind path? Use it or lose it. No probs.
I guess my response to your line of thought and question can be summarised along these lines:
* If you can afford a Robur-e, then a relatively small amount of purged coffee should not be an issue, even less so if you are roasting your own.
* The Robur will not produce shots 10 x better than your Pharos, all by itself.
* If you are looking for coffee nirvana then machinery will help, but is not an answer unto itself, there are just too many
other dynamics.
* the perfect grinder has not yet been invented but if you want 'industry best standard' then a Robur will fill the bill.
* I don't think you have mentioned what machine your grinder is being paired with, or if there is an ulterior motive for wanting
a commercial spec grinder. You can avoid disappointment (with a commercial), by appropriate pairing.
* Don't discount the quality of the second tier commercial/ semi-commercial grinders in the Mazzer/ Macap range.
Remember, grinders such as the Robur are specced and built to work long, high volume hours and are priced accordingly.
Similar quality coffee can be achieved with a high spec home grinder.
* Compare good planars with conicals with the same coffee that you like, at the same time, in the same machine, to determine what you like.
* If you buy a Robur-e and can live with/ignore retention, you will at the door of coffee nirvana.
* before you buy a Robur make sure your Pharos is operating properly, as TOK says...... you might already be there.
Cheers.
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And if so.....you may already be sitting on your "ultimate" grinder and I have just sav
d you a mozza ?
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I don't know anything about the pharos grinder however, if memory serves correct weren't posters in this and other forums keenly touting it as having the "quality" (there we go again) of a large conical (presumably electric cafe type) grinder without the price tag? If that is true, then the only thing any electric grinder of high "quality" is going to give you over your pharos is speed and convenience in use.
That said (written), I don't think "blonding" has anything to do with the grinder if it is a good one. More to do with the coffee beans in use, how they were roasted, how long ago, your overall coffee making technique, the set up of your coffee machine, etc.
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I also own a Pharos hand grinder. I don't know if anyone can answer this question, but would the Robur be an improvement in shot quality over the Pharos? Because (in my experience) my Pharos certainly doesn't have an exceptionally large amount of time before blonding occurs. From what I have been reading, it sounds like the Robur has more time before blonding than the rest of the grinders. But anyway, besides blonding I am hoping that the Robur is going to produce even more of a quality grind than the Pharos. Otherwise I would be thinking twice about purchasing it.
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There's plenty there for your final shotOriginally posted by FineGrind View PostA question to Chokkidog and Designingbycoffee.I assume the Robur has a hopper gate and that you return what is left in the hopper to an airtight container after you have finished making your coffee. But what do you do with the unground beans left in the throat of the Robur when you have finished with the machine?
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A question to Chokkidog and Designingbycoffee.I assume the Robur has a hopper gate and that you return what is left in the hopper to an airtight container after you have finished making your coffee. But what do you do with the unground beans left in the throat of the Robur when you have finished with the machine?
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Originally posted by stilloutthere View PostI know the discussion here isn't necessarily including the K10 (fresh), but after having it on my bench for a couple of weeks I must say it is absolutely amazing!!! And for my own personal knowledge I have been cleaning after each mornings use, so that the next shot I pull the following morning I can record weights in and out. So for anyone that is actually concerned about retained grinds, I can say that the K10 holds onto about 2.5 grams........ However, that is with the static screen removed!!! If the screen is left in I am almost certain it would retain closer to 5 grams.
So as far as it goes, I think doing a 5 gram grind, emptying and throwing away, before grinding my first mornings dose more than assures the purging of everything retained. And for the "gloopy, syrupy, luscious pours" it guarantees, it is a very small price to pay
I am also getting very low grind retention with my Wega 6.8 (re-badged K10). In fact it is less than I was getting with my Mazzer Major, which surprised me.
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I know the discussion here isn't necessarily including the K10 (fresh), but after having it on my bench for a couple of weeks I must say it is absolutely amazing!!! And for my own personal knowledge I have been cleaning after each mornings use, so that the next shot I pull the following morning I can record weights in and out. So for anyone that is actually concerned about retained grinds, I can say that the K10 holds onto about 2.5 grams........ However, that is with the static screen removed!!! If the screen is left in I am almost certain it would retain closer to 5 grams.
So as far as it goes, I think doing a 5 gram grind, emptying and throwing away, before grinding my first mornings dose more than assures the purging of everything retained. And for the "gloopy, syrupy, luscious pours" it guarantees, it is a very small price to pay
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Plus One to the Conicals
Originally posted by Dimal View PostGloopy, syrupy, luscious pours are the norm around here too...
Been years since I've been guilty of pouring a substandard shot and that's pretty well all down to the large-ish conical sitting on the bench. And a bit of experience of course...
Mal.
Thanks to Mal's words of wisdom, and the experienced advice from Chris at Talk_Coffee who ranks it somewhere between a Kony and a Robur, I upgraded to a Wega 6.8 (re-badged Compak K10). I couldn't be happier, and found that it wastes a lot less coffee than what it replaced on my bench, being a Mazzer Major, simply because of the consistency of the shots and the ease of dial-in when changing beans. I also prefer the doser handle and mechanism on the Wega (or Compak) compared to the Mazzer as it has (IMHO) a more natural overhand movement which is real nice.
Plus one to the world of ""Gloopy, syrupy, luscious pours"
and thanks once again to Mal and Chris.
Cheers
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Gloopy, syrupy, luscious pours are the norm around here too...
Been years since I've been guilty of pouring a substandard shot and that's pretty well all down to the large-ish conical sitting on the bench. And a bit of experience of course...
Mal.
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