Post By Jonathon
EK43 taste-tested alongside Robur
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.
Sounds like a very good summary of the debate
Both great grinders? Yup. Massive difference in taste? Nup. One better for busy cafe's and one for speciality usage? Yup.
Lucky chance for you though to taste the results back to back!
Interesting, I rarely pull ristrettos with the EK43. The shots need to be longer for the taste balance to be OK.
Originally Posted by Jonathon
Also, I find the EK shots have less mouth feel than the Robur shots.
Not saying one of us is right and the other wrong, I'm just reporting that my experience is different!
In my experience most ristrettos taste the same. It's only when you pull the shot longer that you will really taste the differences and nuances in the coffee. Usually 2:1 ratio - eg 20g in 40g out will give you that. Do this test with you mate and see if you can taste more difference
I did the same test at a local cafe recently, 20g in 40g out and I have to say the difference was so minimal it barely registered for me.