Originally posted by artemidorus
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2) Both solid grinders of equivalent capacity. The only real life difference you will find will be in the *total user experience*, which as you might expect will be better for the more expensive grinder. Not because it costs more, but because the programmable timed dose and "total feel/use " of the M4D is "nicer". This is a personal opinion, and may be the opposite to what you think. Suggest you visit someone that can show you both side by side, because only you can decide if the significant extra cost is worth it for you.
The M4D is available with stepped adjuster and if it were me, that is the one I would have rather than the micrometic model. The steps are tiny and you always know where you are. Micrometric is dead accurate but unnecessary if you have a good command of coffee making, and is slow if you want to make a significant change.
The "stepless" adjuster of the K3 is about the only thing I don't like about it. I just don't like clutched stepless adjustment as a matter of course on any brand grinder because on some machines it can be quite notchy and therefore is not as accurate as it is made out to be. With steps OR micrometric adjusters, you always know where you are. With notchy stepless adjusters, you often overshoot and have to muck around to get back to where you were...
3) Grind retention is only an issue with these models if you think it is....
4) Robur what? As you have correctly observed, the idiotic practice of cafes specifying certain flavour of the decade brands and models of equipment, thinking that will somehow a good cuppa coffee guarantee, is delusional...
Training, training, training, and good people, are the only things that will guarantee a good cuppa, and those operators will make good coffee on any good conventional piece of equipment that is well sorted and operating as it should. The rest is just people spending unnecessary loads of money to buy an image. Importers and manufacturers laughing all the way to the bank while their buyers have to work twice or thrice as long to pay that equipment off (than they would do if they bought good conventional equipment to make the same cuppa).Hope that helps.

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