Cafesp wrote:Why low-end conical grinders are better than high-end conical ones in drip!?
Jim answered this question in Mazzer SJ with Duranium Burrs, Macap Conical MXKR, Cimbali Max Hybrid: Which is better for drip?
another_jim wrote:Espresso grinders are designed to produce fines, and thereby do worse for brewed coffees than grinders designed specifically to produce no or few fines like the large Ditting or Mahlkoenig grinders. I would think even a grinder designed for supermarkets, like the Bunn, which are easy to find on Ebay, and for which burr replacement is inexpensive, would do better for drip or any steeping method.
This is consistent with John's findings in the Titan Grinder Project:From Titan Grinder Project: Particle size distributions of ground coffee
I don't drink much drip coffee, but I have compared the large burrs on commercial Bunn grinder. They have single long cutting surfaces rather than the tiered cutting surfaces of dedicated espresso grinders with flat burrs. So, why good espresso grinders not good for drip? As Jim alluded to above, because grinder manufacturers have optimized the resultant particle distribution for the expected extraction method (espresso with a combination of fine/coarse particles, drip with uniform particles).