These burrs are designed for a small number of top commercial grinders such as the Mythos, the EK43 and the Robur.
Burrs are what gives the flavour profile, particle distribution and other properties of the grind to a much greater degree than the machine built around them.
The grinder itself of course is what determines the geometry and size of the burrs and the grinding path along with features such as hoppers, dosers, adjusting mechanisms and timers.
This company has produced burrs with it's own profile and has even produced graphs of particle size distributions of sample grinds (indicative only of course as each roast is different). The burrs themselves have many times the hardness of manufacturer's burrs and even have a special anti-friction coasting to reduce grind temperatures. The burrs are claimed to produce a better grind with reduced amounts of fines which may contribute to bitterness.
I think it is past time companies come out with specialised burrs for common grinders as this is a key area that is relatively undeveloped. We just assume Mazzer or Mahlkonig know best but my best is just as with baskets, that may not always be true.
This thread isn't just about Gorilla burrs as there may be others out there so I am interested in thoughts from people on the forum.
Burrs are what gives the flavour profile, particle distribution and other properties of the grind to a much greater degree than the machine built around them.
The grinder itself of course is what determines the geometry and size of the burrs and the grinding path along with features such as hoppers, dosers, adjusting mechanisms and timers.
This company has produced burrs with it's own profile and has even produced graphs of particle size distributions of sample grinds (indicative only of course as each roast is different). The burrs themselves have many times the hardness of manufacturer's burrs and even have a special anti-friction coasting to reduce grind temperatures. The burrs are claimed to produce a better grind with reduced amounts of fines which may contribute to bitterness.
I think it is past time companies come out with specialised burrs for common grinders as this is a key area that is relatively undeveloped. We just assume Mazzer or Mahlkonig know best but my best is just as with baskets, that may not always be true.
This thread isn't just about Gorilla burrs as there may be others out there so I am interested in thoughts from people on the forum.

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