Hello!

I noticed that there is a bit of misconception regarding the Turkish grind. For example, one of the writers on the internet who has reviewed the KitchenAid Pro Line praised it as the "perfect Turkish grinder". I admit that if the Pro Line was good for Turkish, then it's good for something, added to this its looks, lesser statics and other nice features, but I know that it cannot produce such a grind. The Turkish grind was (and is still sometimes) produced using crushing-based mechanical methods that produce utter powder (something like coffee dust), identical to the feel of flour and powdered sugar. I doubt that the Max Hybrid can produce such a grind, I mean the grind could contain a considerable amount of powder, but would still have a gritty feeling. I do not drink Turkish coffee much myself, I love espresso, but those who do like my mom and grandmother will never be satisfied by such a less-than-optimal grind (which happens frequently when the roastery's grinders' burrs are worn, or maybe when they aren't calibrated for a true zero, and hence they cannot produce such a powdery grind). Interestingly enough, there are a lot of grinders that are made in Syria, usually imitating the Italian/German/Swiss designs (one of them is called bitting and is identical in the looks to the ditting). These grinders use funny toy-like cast burrs that are never good for anything, but still can (somehow) produce the Turkish powdery grind preferred by the Arabic population. These grinders are almost exclusively used for Turkish in different roasteries in the Arabic countries.

I hope that someone can make a video of one bottomless pour of the Max Hybrid grind, I am pretty interested in the grinder myself. However, to be honest I have doubts about the conical part, being only there to arbitrarily smash the beans prior to feeding them into the DRM burrs (supported by the popcorning observations). People often describe the grind resultant of such grinding method to be fluffy, which often incorporates a moderate amounts of unseen powder, that eventually results in a better body, though more astringency in taste. One of the manifestations of this however is earlier blonding, which goes against what is described here, which is exactly why I would love to see a bottomless pour.