Hi everyone!

I just recently bought a Mahlkonig EK43 for my new coffee shop. We opened our doors 5 days ago and I'm teaching my co worker the barista world. We are on the process of standardizing our recipes (brew methods to be more specific) and I would like different opinions of what are your grind settings for these methods:

1) Aeropress
2) French press
3) Syphon
4) Chemex
5) V60
6) Any other you recall???

I know all of the EK's and other different grinders doesn't come with with the burrs calibrated in the same exact fashion but a number could be a good reference to know where I am standing.

I'm all ears guys and girls!!!

Presuming it's a new grinder, with coffee burrs ?
What dial are you using ? What Roast coffee ? What Dose ? What Recipe ?

Check out Tim Wendelboe's videos on YouTube. I'm quite sure he mentions his own EK43 settings there.

Good Reminder. Thank you

Mrboots2u wrote:Presuming it's a new grinder, with coffee burrs ?
What dial are you using ? What Roast coffee ? What Dose ? What Recipe ?

Hi there. I'm using coffee burrs, médium roasted coffee, dose depends on the method used for brewing (i.e for a 3 cups chemex, 28 grams for 375 grams of water with an extraction time of 3:45 minutes). I'm using the 1-11 dial on the mahlkonig.

Your chemex recipe is way different to mine .....

Would you mind sharing your recipe and the procedure you use to brew a 3 cup chemex?

I'm not Mr. Boots but here's the method I use http://www.georgehowellcoffee.com/wp-co ... x-3Cup.pdf

Hi George, thanks for sharing your recipe. Ours is very similar. The only thing we were not taking into account is the amount of water in the chemex after 2, 3 and 4 minutes. I'll let you know as soon as I do it this way. Thanks!!!