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Best flat burr grinder currently on the market?

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  • Best flat burr grinder currently on the market?

    ..Excluding Ek43?
    Im close to buying a Mythos One mainly because they look great, have very low retention (why should I sacrifice a shot everytime I want to make a coffee) and Ive noticed a few local cafes have been swapping out Roburs for M1s.
    The local baristas cant tell me anything about differences in flavour profiles, both times ive asked I just get confused looks. While negotiating a price with a sales rep he was understandably chuffed at how much money the cafe was set to save in the upcoming year but Im also concerned about flavour.

    Is it the best grinder I can get for my money.

    Other forums tout the Ek43 as being the best. Second to that seems to be the Peak which doesnt seem to be commonly available here. The only price I can find online locally (in a different state) places it well above the Mythos in price. In fact its priced above the EK which seems crazy. The Peak is priced well below the Mythos overseas.

    So what do you guys think?

  • #2
    What do you have now?

    Mal.

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    • #3
      A Lelit Combi

      I plan on buying an ECM Synchronika next month though, so ill need a new grinder.

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      • #4
        Is this for home use?

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        • #5
          It sure will be.

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          • #6
            EK43 for home?

            Better buy a dustpan and brush as well...

            For mine, a bag grinder is a ridiculous, impractical choice. You would be better to choose a grinder which is fit for purpose.

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            • #7
              I wouldn't want an EK43 (in fact Ive actually ruled it out although I know some people do run them at home) but im seriously considering a Mythos One.

              Just asking about competitors in the same tier- for example the Peak.

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              • #8
                If you wish, sure...

                Most (all?) of the technology in this grinder is geared at very busy cafes- i.e irrelevant at home...

                It's a good thing to be mindful that an extra $2000 or so spent on a "better" grinder when something at $1k will do the job represents one heck of a lot of "retained" coffee...

                We have the internet and barista personalities to thank for creating the need for gear which is primarily marketing schpiel and irrelevant in the home.
                Last edited by TC; 23 April 2016, 09:15 PM. Reason: tpyo ::-)

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                • #9
                  Ha. Its true that marketing stuff is somehow more believable when you attach the title of world barista champion to your name. Add a guy who wears turtle necks and often presents lots of graphs in his powerpoint presentations... Its almost a licence to print money.

                  I guess im just as gullible as the next guy sometimes.

                  So theres no flavour difference in coffees produced using one of the grinders listed above and say an S-Automatik 64?

                  Id love to find out for myself but there arent any places in Brisbane that stock all these grinders,in particular the Peak that ive read a lot of glowing reviews on.

                  Im trying to find out as much as I can.

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                  • #10
                    To be perfectly honest and if you can't find a retailer in Brisbane who sells the sort of stuff you're looking for, why not spend the small amount of cash it costs these days and head to Sydney or Melbourne after setting up some time with proprietors to give you some hands on demos with a variety of high class hardware....

                    Would be money well spent and a tiny fraction of the cost of the hardware you're considering...

                    Mal.

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                    • #11
                      Understand the WHY in depth and you will make a more logical decision for your own circumstance / preference.
                      A lot of people push, spruke and knock things without having ever experimented and measured to find out the WHY for themselves.

                      If you like traditional darker espresso roasts ( low acid, heavy body and well developed caramels ) that require shorter shots with higher TDS and lower extraction yields a 50 to 65mm flat burr grinder will make great espresso and be useful for manual brewing methods. If you only drink espresso and have a well developed palate a large conical MIGHT offer you a point of difference worth the extra $. Go to a retailer and do a blind taste test, with a coffee you are very familiar with. Otherwise you are just contributing the psycho babble BS that is rampant.

                      On the flip side, the current trends in " speciality coffee " are toward different styles of roasts which are significantly lighter and much less soluble. For espresso these need finer grinds / longer shots to achieve the much higher extraction yields required for them to taste sweet and balanced, otherwise you end up with battery acid. You simply can not do this WELL with a conical grinder due the large range of different particles sizes, you under extract the large and over extract the small, which tastes terrible.

                      Large flat burr grinders like the EK 43 or many other bulk grinders like ditting, compak etc offer a much narrower range of particle sizes meaning one can really push the extraction further with really fine grinds before getting the undesirable characteristics from over extraction, no matter what the brew method you are using espresso or filter. Regular large flat burr grinders such as Mythos, K30, Major etc can still do a good job with lighter roasts for espresso.

                      When done right, super light roasts that are properly developed and extracted by someone with the knowledge and skills to get it right can produce a VERY REAL simple sugar sweetness that is loaded with volatile aromatics and it is refreshingly delicious and satisfying.

                      I have no solid preferences, tastes change with weather and mood. Understand the coffee and equipment you have in front of you.
                      Last edited by Steve82; 24 April 2016, 05:37 PM.

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                      • #12
                        +1 @Steve82, very well said

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                        • #13
                          Actually if you read you read a little of Pergeratorial, one of the reasons he chose a planar over conical is that there is more variation in the conical- but Perghaps, that's actually a good thing.

                          Whether someone can taste the difference is one thing and the fact that the majority of Aussies still drink milk based is a whole other kettle 'o coffee- so to speak. Bottom like is that conicals are 101% irrelevant to most.

                          My preference is black and I can taste and enjoy the difference.

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                          • #14
                            I can definitely taste the difference even in milk based drinks. Others can't and that's fine.

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                            • #15
                              Originally posted by K_Bean_Coffee
                              My understanding was that a more consistent grind is one of the major benefits of a conical. The Titan grinder project is my source.
                              I'm happy to be proven wrong/learn. What's your source Steve?
                              Thanks

                              I agree ******. Personal experience is my source.

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