Ben Kaminsky on Espresso: Why you hate it and how to fix it [video]

#1: Post by **farmroast** » November 9th, 2013, 7:22 pm

From the Nordic Roasting Forum 2013 that just ended today. Espresso science

#2: Post by **yakster** » November 9th, 2013, 10:35 pm

Thank you Ed for sharing that. That video covered a lot of ground, some of it discussed already within forum topics. This reinforced one of the changes I plan to make in my roasting "profile" on the Behmor to spend more time in development before first crack and worry less about stretching out the time after first. I'm going to send the roasts to a friend for some independant feedback on the changes.

#3: Post by **m03ppp** » November 10th, 2013, 3:58 pm

Hi,

thanks for the very interesting link, but could it be that at 0:55:46 the video skips and a very interesting part about the EK43 is missing?

Regards

November 10th, 2013, 4:27 pm

The segment on Mazzer grind distributions being made to cater to the Italian light-tamping audience was pretty fascinating. I'm guessing this particular design choice/compromise (more fines) is the reason why tamping pressure is viewed with less relevance to flow rate and why the EK (less fines) necessitated a more tightly packed puck to achieve a slower flow.
The talk does skip that part, but it's basically just a rehash of why the EK43 is better (lower coffee wastage for higher quality). The slide can be found at http://nordicbaristacup.com/2013/11/ben ... to-fix-it/ which also has another video with Ben going over different coffee profiles.

#5: Post by **m03ppp** » November 10th, 2013, 4:46 pm

Thank you very much. I had hoped he would explain why they use the ek43 with turkish burrs for their "coffeeshots" although it should have a more modal distribution than the coffee burrs.

#6: Post by **Marshall** » November 10th, 2013, 11:24 pm

Counting the weeks until EK43's become standard home gear on HB.

#7: Post by **SlowRain** » November 11th, 2013, 4:03 pm

I want to taste his coffee.

#8: Post by ds » November 11th, 2013, 7:44 pm

Marshall wrote:Counting the weeks until EK43's become standard home gear on HB.

Its sounds like perfect home grinder. Single dosing built-in, lasts forever, apparently tastes better than Robur, what's not to like?

#9: Post by **dustin360** » November 11th, 2013, 9:09 pm

Marshall wrote:Counting the weeks until EK43's become standard home gear on HB.

Haha, so true!!! It's all ready becoming something every cafe needs regardless if they are using it for espresso. It seems not everyone is aware that the "Turkish" burrs are what are being used for espresso grinding/brewing. NOT the regular ones.

#10: Post by **lindt** » November 19th, 2013, 10:32 am

dustin360 wrote:It seems not everyone is aware that the "Turkish" burrs are what are being used for espresso grinding/brewing. NOT the regular ones.

The 3FE shop is using the Turkish burrs. I have not seen any other shop using them. Matt Perger used the coffee burrs when competing although he also experimented with the Turkish burrs.