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So I was at one of my regular haunts this afternoon talking to the owner about the EK43 he's recently put on his bench, and when he offered a taste test of the EK alongside his Robur E, well how could I refuse!
Both grinders were appropriately dialled in to his Strada and he pulled a double ristretto from both.
Ultimately both shots had, to my limited palate, similar tastes. The main difference to me was that the EK shot had more body/mouth feel.
His view of the EK was that it's outstanding, and mainly because the grind size is, in his view, far more consistent than his Robur.
Incidentally, like most places I've seen the EK used, he weighed the beans into the hopper. He then showed me the innards of the EK and, as far as I could see, there was very little retention.
So it seems it's a very impressive grinder, but in its current guise it's no match for the Robur E in a busy cafe, and the owner of this cafe certainly wasn't thinking of ditching his Roburs.
Both grinders were appropriately dialled in to his Strada and he pulled a double ristretto from both.
Ultimately both shots had, to my limited palate, similar tastes. The main difference to me was that the EK shot had more body/mouth feel.
His view of the EK was that it's outstanding, and mainly because the grind size is, in his view, far more consistent than his Robur.
Incidentally, like most places I've seen the EK used, he weighed the beans into the hopper. He then showed me the innards of the EK and, as far as I could see, there was very little retention.
So it seems it's a very impressive grinder, but in its current guise it's no match for the Robur E in a busy cafe, and the owner of this cafe certainly wasn't thinking of ditching his Roburs.
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