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Thread: Mazzer Robur Doser versus Eureka Fillet Mignon Specialita

  1. #1
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    Mazzer Robur Doser versus Eureka Fillet Mignon Specialita

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I thought I'd compare these grinders as they are so similar only their mother could tell them apart...a bit like Danny DeVito and Arnie in 'Twins'.

    I've had the Robur since brand new since September 2017 and I've really enjoyed it. The doser, to me, suits just fine and I'm operating it as standard with no mods and I don't single dose or weigh anything and I don't worry about retention as I use it 3 - 4 times every day. The Specialita I have had for several weeks now.

    I got the Specialita as the Robur is big so I was looking at it as a potential alternative. The issue now though is I don't want to part with either. They are both best in category. Switching back and forth a few times, I still can't detect a definite shift in flavour profile from the 71mm conical burrs of the Robur to the 55mm flat burrs of the Specialita. I have one correction to make for sites selling the Specialita. The motor is definitely 310W as per the label on the grinder, not 260W. It is a powerful little motor and totally up to the task.

    I find the Robur slightly messier using the doser. The Specialita is very tidy to use. I did use the timer to start with but now just single dose 18 grams into my IMS h24.5 basket which matches my volumetric dosing on the Robur.

    The Specialita is a powerhouse little grinder. It kind of reminds me of Ringo my Chug. Condensed wolf in a black, small tidy package and not to be underestimated. Kudos to Eureka for designing a good single dosing grinder with a short chute, mimimal retention and also VERY QUIET.

    The Mazzer Robur has been around for a long time and is a proven performer so much so that the upmarket Monolith uses these burrs so burrs between the two machines are interchangeable. The Robur is also very quiet as it spins at 420 rpm via a 900W motor and gearbox. The Specialita is quieter which is impressive too as it spits out the coffee quite quickly although at a much slower rate than the Robur.

    I like the portafilter holder on the Robur as it is a solid chunk of high chrome stainless so you can distribute by knocking it around which you can't do in the Specialita.

    I fill the Robur hopper, well just to the bottom of the hopper, filling the neck which is about 55 grams or three shots but I mostly top it up after each shot except at the end of the day.

    I haven't cleaned the Specialita yet but it is simple. The Robur is easy enough to clean and it will go back to the same setting. It also has a nice stainless steel catch tray which looks nice and keeps things tidy but then the Specialita spill little to none.

    Retention is not something I worry about a lot but it is easy to single dose on the Specialita and so far this is my preferred way to use the Specialita.

    Overall both are great grinders I would recommend but size is obviously a big / small consideration depending on your kitchen.
    depecid, Dimal, robusto and 3 others like this.

  2. #2
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    I have done some more testing and tasting this week.

    One interesting observation I wanted to check was the volume of an 18 gram shot. I weighed the shots then looked at the volume and yes, the Robur shot, tamped to the same pressure occupied MORE volume.

    The taste I wasn't so sure of but it does seem now that there is a fair difference in taste. The Robur is more acidic, fruity and maybe a bit more bitter. The Specialita less bitter, less fruity and more chocolate.

    I think that the taste observations are in line with what others have found between a flat burr and conical burrs. Conical burrs give a more bimodal particle distribution than does a flat burr grinder with differences in both volume and taste.

    Finally the pour is nicer on the Robur, richer and fuller. Another physical difference.
    Last edited by wattgn; 3 Weeks Ago at 07:29 PM.
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  3. #3
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    I did some more comparisons today of the two grinders.

    I can still definitely tell which grinder has been used even before pulling the shot as the Specialita shot is more dense and it makes .5 to one mm difference in height. This still surprises me.

    The taste differences are obvious now that I have done a few comparisons. This is on the China bean a medium roast done in the Hottop. The Specialita shot is chocolate, not much acid. The Robur shot has more acid and I think more flavours in it with less chocolate and more fruit. Overall I think that the grind distribution in the Robur probably gets more out of the bean in terms of flavours and that is generally favourable.

    The important thing here though is that there is no doubt that flats and conicals have pretty major differences in flavour profiles as well as physically different grinds.

    The flavour profile and differences will vary with bean and roast. My next bean up is a Columbian CS bean. I should get to that in about a week and I will do some more tests on that.
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  4. #4
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    Well done mate, for taking the time and trouble...

    Mal.
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  5. #5
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    Quote Originally Posted by Dimal View Post
    Well done mate, for taking the time and trouble...

    Mal.
    Hi Mal,

    Thank you.

    I think while I have both, it is a chance to compare side by side. I was surprised that the differences are so obvious but then I am comparing 55mm flat burrs with 71mm conical burrs which are huge in comparison. I think I like the pour and the flavour from the Robur conical better. Given the choice of one or the other grinder, I would definitely choose the Robur. The Specialita is a great grinder in it's own right though and very compact. The Specialita may win on size though as it would give more space in the kitchen.
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  6. #6
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    Robur and Specialita

    The Specialita has won the tug of war.

    Size is a consideration as you can see.

    I also think the flavour differences must come from the bimodal distribution of the conical. The conical grinds a portion both finer and more course, releasing more flavours but also risking over extraction. The flavours on the conical are more bitter, acidic but with arguably more flavour. In the end though I preferred the flavour profile of the flat burr in the Specialita. It is a very clean cut as expected from the flat burrs. It is better to my taste in espresso while the conical profile is possibly better in milk drinks as it cuts through better.

    The Specialita though is an epic grinder for it's size and price.

    One thing for sure, it is easy to tell which grinder produced the shot.
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  7. #7
    Mal Dimal's Avatar
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    The Specialata is like the little grinder that could...
    Your results pretty well replicate the experiments I conducted many years ago when I had the Kony sitting next to a Macap M4. Only difference, I preferred the Kony...

    Mal.
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  8. #8
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    Quote Originally Posted by Dimal View Post
    The Specialata is like the little grinder that could...
    Your results pretty well replicate the experiments I conducted many years ago when I had the Kony sitting next to a Macap M4. Only difference, I preferred the Kony...

    Mal.
    It is good to get some confirmation using a different pair of grinders conical/flat.

    It is personal preference but also the results will depend on the basket used, roast and beans.

    The interesting thing is that the difference is noticeable and reproducible.
    Dimal likes this.

  9. #9
    Senior Member Sullo's Avatar
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    Good write up, glad you put in pics as all i could think about was steak!
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  10. #10
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    Quote Originally Posted by Sullo View Post
    Good write up, glad you put in pics as all i could think about was steak!
    Well there was a lot at steak...
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