Second Grinder suggestions

[lparsons21]

Current equipment is Izzo Alex E61/HX espresso machine and Mazzer Super Jolly.

I love both of them, but am contemplating a second grinder so that I can make the SJ the espresso grinder and something simpler for my Cafe Cremas and other grinds. While cost is not a major consideration, it is part of it.

I'm thinking of a doserless, but static seems to be an issue. Reading it seems as if the Mazzer Mini E doesn't have this problem? Or it is at least minimal.

Or maybe shift the SJ over to the coarser (relative to espresso) grinds and using the Mini E or Macap MXKR as the espresso grinder. The MXKR piques my curiosity, but I can't seem to find much on the 'net about it in the way of reviews. I took a passing look at the Versalab and while I liked some of the things about it, and the really unique looks, the problems some are having seem out of proportion to the cost.

Is the MXKR going to make a difference in the cup compared to a flat burr model??

Any comments or suggestions are welcome

[randomperson]

I haven't had any static issues on my Mini E and I highly recommend it -- I can't imagine a better design for home use.

[cannonfodder]

La Cimbali Jr. I have a Mini and Jr. For espresso, the Jr's micro adjustment allows you to fine tune your grind very easily. Bigger burrs than the Mini, heavier build, clean sweeping doser, grinds like nobodies business. No timer to mess with, push the power button under the doser with your thumb, dose while grinding, hit the button with your thumb while dosing to turn it off. I love my Jr but I like my Mini as well.

[jesawdy]

I'll second that the Cimbali Jr is an excellent grinder. If my memory serves, the Mini E does have the same size burrs though, 64mm, but not the standard Mini.

Slightly OT, and don't take this as an insult, but I am little surprised that you make Cafe Cremas. Do you find a Cafe Crema preferable to an Americano? What is your current technique for producing a Cafe Crema? I make Americanos for myself, but haven't tried doing a Cafe Crema.

[HB]

Me, I'd get a conical on principle alone. Jeff, also see How to make cafe cremas.

[jesawdy]

Me, I'd get a conical on principle alone. Jeff, also see How to make cafe cremas.

Someone needs to get Dan a Kony for X-mas (Thanks for the link, I'd seen it but haven't tried it, guess I should).

[lparsons21]

I'll second that the Cimbali Jr is an excellent grinder. If my memory serves, the Mini E does have the same size burrs though, 64mm, but not the standard Mini.

Slightly OT, and don't take this as an insult, but I am little surprised that you make Cafe Cremas. Do you find a Cafe Crema preferable to an Americano? What is your current technique for producing a Cafe Crema? I make Americanos for myself, but haven't tried doing a Cafe Crema.

No insult taken.

I prefer Cafe Crema to Americanos, but I like both. The way I make a Cafe Crema is to coarsen the grind, double dose and pull 6 oz through the puck in around 25 seconds. Here's the way I rank them:

Espresso - strong, bold, intense
Cafe Crema - strong and bold, less intense than an espresso
Americano - Less strong and bold, but smoother.

[lparsons21]

Me, I'd get a conical on principle alone. Jeff, also see How to make cafe cremas.

That's why I listed the MXKR. But the dearth of reviews makes me wonder.

[lparsons21]

Let's assume that I'm going to go all the way into the 'oh my God' realm with a new grinder.

Conical burrs seem to offer slower burr speed, which should result in less static. And they do produce a difference in the cup where it really counts, or at least that is what I'm reading. But then, other comments seem to indicate that the very best is a combo flat-conical grinder. Which brings it down to which grinder?

The only one I know of is the Versalab M3. While I drool when I read about the product it produces, I do cringe a bit with some of the design decisions that went into it, such as the single bearing on the shaft. And moreso, the complaint about the lack of customer service with it. Question: Is that customer service a problem, or are the majority of users not experiencing that? For a guy that grinds 4-6 doubles a day is it an issue at all? And then when ordering, what is the wait time to get one?

Are there other combo grinders available in the US? Which ones and who sells them? And are there any reviews of these other combos?

Thanks

[pdx]

The only one I know of is the Versalab M3. While I drool when I read about the product it produces, I do cringe a bit with some of the design decisions that went into it, such as the single bearing on the shaft.

I've heard this mentioned as a theoretical criticism, but I've not heard of anyone having actual problems with bearing eccentricity. Mark at Synesso looked my grinder over pretty carefully & dismissed my concern on this point. I've had Mazzer grinders before & the Versalab compares well in build quality. The quality of grinds exceeds Mazzer Roburs that I've used. Yes, Versalab can be eccentric to work with, but I can't complain about the grinder. The shots from my machine at home are more consistent than those I pull in a shop on a 3-group version of my machine through a Robur. The proof is in the cup.

It is inconvenient compared to a hopper-bearing grinder for sure. From what I hear the Mazzer Kony would be a good alternative.

If you're into this sort of thing it would be simple to make a grinder comparable with the prototype Synesso (and probably LM's, though I haven't seen it.) Just get large conical (or compound) burrs, belt drive it & orchestrate a straight drop path. A Mazzer burr set would work fine; the tough part is keeping the burrs in register & rotating the outside cone.

More simply get a Zass or Peugot hand mill & chuck up a drill to the stem. That would save serious money over any of these options, plus you get a drill.

[lparsons21]

Thanks for the comments, it is appreciated.

The lack of a hopper isn't a negative for me as I fill and grind for each cup almost all the time. As to conjuring up my own design, well I have 10 thumbs when it comes to most mechanical work (I'm a computer geek). And I have another project I'm working on to while away the winter.

I'm converting a small room that was a bath to my coffee room. It is just off the dining area and I'm going to make custom cabinets (I think) to hold all my coffee stuff. I'm working on plans now and hope to start actual work when the winter weather keeps me off the golf course.