I spent a week in Vancouver in early June, and as is my normal practice while there, I hung out at Alistair's Elysian Room cafe. I had a number of discussions about this this grinder with the staff, including a couple with Alistair, who is selling them.cedar wrote:I recently saw the Anfim Super Caimano, and it is getting some pretty good (but limited press) press.
For instance here:
The Caimano models are available with titanium burrs (see: http://anfim.net/en/prodotti.html); 49th Parallel is bringing them into Canada: http://www.49thparallelroasters.com/storeGrinders.html
Any thoughts about including a Super Caimano in some of this TGP analysis? (apologies if the SC has been discussed earlier in this long thread.)
At the time, Alistair seemed to be interested in having the Anfim grinder evaluated in the Titan Grinder Project, and he asked me about whom he should contact. He also expressed interest in demonstrating it to me, to show me its fine points.
I sent an email to Dan Kehn, who expressed interest, then an email to both Dan and Alistair; later, I followed up on it by asking Dan if he had heard anything from Alistair, and he had not. Although I visited the Elysian Room daily the last few days of my trip, Alistair wasn't there any of the times I went in, and I had to get one of the Baristas to demonstrate the grinder for me.
Certainly, my email to Alistair could have inadvertently ended up in his spam folder, but he does know Dan and I'm sure he knows how to contact him, and had it been of interest to him to send Dan a grinder for evaluation, he would have done so.
I think the Anfim is a nice grinder, but what it offers is probably of most interest to high volume cafes. The advantages are largely the accuracy of its dosing, which apparently cuts down on staff training time. I don't know how this would work in a home setting but my guess is, not too well, since presumably the doser is still going to need to be largely filled up in order to have accurate dosing. At the usual home user's pace, this would result in stale coffee hanging around in the doser for too long.
I think home users would be better served by experimenting with down dosing and weighing of the coffee they are using, in any event.