Originally posted by ElephantBean
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The action in conical grinders is much more of a consistent 'slice' for want of a better word. More consistent, more even - but less reactive - in crema or flavour (dare I say it). This is possibly why I've found that with the Robur (and the Lido), I virtually cannot get a bitter, over-extracted pour - the difference in flavour between 25sec or 1 minute pours is not that great - just an decrease in acidity really. I certainly don't get the flavour variations dependent on grind, dose, pour etc that I used to get with the M4 - but I also don't get the interesting flavour variations

Probably the best way of thinking about it is like a chemical reaction. Dropping a handful of iron filings into an acid should give a much more aggressive reaction than a same handful of small ball bearings…
These are a just my scientifically untested & unvalidated thoughts, based on experience and general musing

Cheers Matt


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