Kalita Nice Cut Mill - Page 6

Grinders are one of the keys to exceptional espresso. Discuss them here.
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eastpresso
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#51: Post by eastpresso »

chang00 wrote:Here are several pictures of the Jericho version of the Kalita Nice Cut (KNC), along with the Fuji Royal R220. Additionally, I also have some comparison pictures of the Kono "bumblebee" version of the Fuji Royal R220 with "ninja teeth", courtesy of Jano
From the pictures the yellow r220 Kono is the flatburr (cut version)? Fuji is selling it as 'espresso capable' in Japan. There's also a flatburr version of the r440 which they deem 'espresso capable' as well (no upgrade path from the usual burrs). For some reason they wrote me that this 'espresso capability' is only for home machines and not for commercial machines (maybe due to a limited range of adjustability?). Any thoughts on that for the r220 flatburr?

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Shenrei (original poster)
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#52: Post by Shenrei (original poster) »

Henry has a picture of the Ghost Burrs on the previous page.

Better view of 30g of ground beans on the R220 with the dial at 6 (5.5 - 6.5 recommended for pour-over)


These almost look sifted, but they're not.
- Tim

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yakster
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#53: Post by yakster »

Beenbag wrote:Any chance of getting a photo of these "ghost burrs" ?
I really am confused as to exactly what we are referring to .
Thanks.
These (from previous post)

-Chris

LMWDP # 272

bigred23
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#54: Post by bigred23 »

Shenrei,
What are your impressions in the cup thus far? I believe in a separate thread comparing the 220 to the Versalab and Skerton, Henry had mentioned that the resultant brews were clean, little to no bitterness, but (at worst?) boring (and Skerton had offered, relatively, the most balanced cup). Your thoughts?

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Shenrei (original poster)
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#55: Post by Shenrei (original poster) »

I've been using the Kalita Wave for all of my brews.

First cup I made was as Henry said: smooth, very clean, but lacking some sharpness. It was very mellow, quite boring, but had fantastic texture.

Second cup I dialed-down the grind a bit finer. This doesn't always work with pour-over IMO, but was worth a shot. Flavor improved a bit and some sharpness was present, but I enjoyed the first cup more even if it was more boring.

Third cup, I used the same grind setting as the first cup, and stretched out my bloom time longer than I'm normally accustomed to. Noticeable improvement here, and I believe it can get better via temperature adjustment, up-dosing, or using a very slow continuous pour. Maybe even using a steel catch-cup so I can get all of the fines.

Lots of things to try.
- Tim

chang00
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#56: Post by chang00 »

Just mist the beans and there will be no static with the plastic catch.

There is also another model called R220P that is cutting teeth (not ghost teeth) with stainless steel body, just to add to the confusion. :D

bigred23
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#57: Post by bigred23 »

Henry,
Have you had experience with the cutting teeth model?

Shenrei,
I notice you have quite the repertoire of grinders! I'm in the market to get a new brew grinder and have been going back and forth over multiple options (Lido 2, Vario with ditting burrs, Virtuoso, etc.). In your limited time with the 220, how would you compare it to others in your stable? Have you tried any immersion brew methods with this grinder? Perhaps it's more well-suited to that?

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Shenrei (original poster)
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#58: Post by Shenrei (original poster) »

So far I am enjoying the R220 over every other brew grinder I've tried, but this isn't based solely on cup quality. Forgiveness factor, ease of use, features, and repeatability are also considered. All of the grinders you listed (Lido 2, Vario with Ditting, Virtuoso) all make great cups. I think that the Virtuoso tends to get overlooked here and passed up because of its lower price but it's fabulous grinder capable of making delicious brew. Remember Nick Cho was using a Virtuoso in his Man vs Machine battle.

As for full-immersion brewing, I've only done FPs on the Forte, the Virtuoso, and the EK. The Forte was by far my favorite for FP brews which came out smooth and mellow, with subtle nuances of flavor. The Virtuoso was similar, but without the smoothness. The EK tended to be very clear and sharp, and my palette didn't like it so much. This isn't very scientific, but it's based off the multitude of brews i did every day, which included sifting and non sifting, and variations in dwell time.
- Tim

gbduarte
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#59: Post by gbduarte »

How would you compare the Virtuoso Vs. the R220?
And is there a 220V version of the R220?

bigred23
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#60: Post by bigred23 »

Perhaps we should start a new thread related to the Fuji Royal 220 (or just re-title this thread)?

Shenrei,
In your opinion, does the result in the cup warrant the price premium of the R220 over the Kalita?