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What brand grinder is that?In 2007, I had to take a three month leave between jobs. My self-appointed task during that period was to understand why the worst cup of coffee in Italy was better than the best cup of coffee in the US. I quickly found the serious online coffee community, and learned that, as good light is to photography, so freshly roasted beans are to coffee. It doesn't guarantee a great shot (ho ho), but without it, you're screwed.
I also learned that fancy equipment had nothing to do with great coffee. But we're in the MF forum, so when did that stop us? This is my third espresso machine (the last one, similar to the current one, was with me for over 10 years.) The grinder is my 5th? 6th? You can't get a too good grinder. After the beans, it's the most important tool. There is an Italian saying that the four important elements of coffee are (they all start with the letter "M" in Italian) Machine, Grinder, Beans, and Barista, and the first is the least important.
To put these beasts in Camera terms, the machine is Leica M10 territory, and the grinder is Sony A7RIII.
If you want non-espresso coffee, which is much more versatile, a good drip (Kalita Wave), French press, Moka pot, or Aeropress will do spectacularly. But GAS...
Yes, it's a snapshot with an X1D
That is a Kafatek Monolith Flat. I had a Versalab M3 for several years before I got the Kafatek. Their performance was very similar, except that the belt drive on the Versalab would slip on light roasts. The Kafatek is, for my purposes, perfect. I grind mostly for espresso. If a dedicated pour-over grinder would be better, I can't say. Some people have two sets of burrs and switch them as needed. I'm not THAT fanatical.What brand grinder is that?
Thanks, Matt! Much appreciated! It's a beautiful machine...a medium format coffee grinder!That is a Kafatek Monolith Flat. I had a Versalab M3 for several years before I got the Kafatek. Their performance was very similar, except that the belt drive on the Versalab would slip on light roasts. The Kafatek is, for my purposes, perfect. I grind mostly for espresso. If a dedicated pour-over grinder would be better, I can't say. Some people have two sets of burrs and switch them as needed. I'm not THAT fanatical.
One caveat - these grinders are produced in batches, and preorders sell out very quickly. If you want one, get on the mailing list and prepare to hit buttons very quickly on release day. They make a conical model and a larger flat model aimed more at pour-over.
Coffee related, but not MF, I'm afraid.
I've moved into the big leagues - buying green coffee from importers who don't sell less than 10kg boxes. Here's what happens when you lift the coffee out of the shipping box without checking the integrity of the bag:
View attachment 192699
The coffee community eagerly awaits my results from roasting Peruvian Organic Diamante Flores mixed with small amounts of Kitty Litter (164 grams made it onto the floor).
A very good manual coffee grinder is the Comandante (link is on the word) which I use. Of course it needs some dedication and manual work to grind your coffee by hand ;-) Others might be able to recommend a good electric grinder if you'd like to go down that route.Ok, so I have been loosely following this coffee connoisseur/aficionado thread and am getting drawn in. Matt it would appear you roast your own beans, does that make a big difference? In following earlier posts, it appears grinders are important. I am more of a French press coffee drinker. Any recommendations on a starter setup? This is what I currently use today.
Ooooh! A Flair! Never seen one in the wild. Cool!New Espresso setup! A Flair Signature.
All manual, of course... it took a bit of practice to get a tasty Espresso out. Most important is the good grinder, as really fine adjustments make a world of difference. The Comandante I use had to be modified with an extra-precise adjustment mechanism. The testing for the right adjustments had a lot of similarities with shimming the height of film holders for flatbed scanners Very fine increments are needed.
The process of preparing Espresso itself is rather nice. Heat the water, pre-heat the components, grind the coffee, compress it, assemble the boiling group, pre-rinse the coffee with low pressure, and finally brew with higher pressure. The pressure gauge helps a lot to stay in the right range.
I really like the results and the all manual process. Needless to say it’s not for quick Espressi in the morning! For the morning coffee I continue to use my V60.
The problem with whirling blades is that the particle size distribution is VERY spread out. Your brew ends up with a mix of over extracted small coffee particles (stuff you didn't want to come out of them comes out) and under extracted larger particles (stuff you want is still stuck inside). You want a fairly narrow distribution so that you get mostly what you want out of each coffee particle.It has ground its last bean!! I had no idea!
Good choice! I would go for fresh roasted beans. Maybe there is a local coffee roaster nearby? Don‘t forget the scale. Mine is pretty much one of the cheapest on Amazon..(any kitchen scale will be good enough, so most likely that point is already covered).
Order from places that ship freshly roasted beans. I order from