k7qz wrote:Sure is nice to have that silly flapper vane and switch out of the way though. Makes it way easier to clean the grind chamber exit chute as well. I'd bet most home users will end up doing this "mod", hence it's reasonable to mention.

Since the grinders are designed for commercial use, most of the parts that have a negative impact on home use will be removed or modded. Since the finger flap and the switch are remarkably easy to remove, the test with them gone will have results more applicable to a home user. I can't tell you how much I wanted to remove my autofill switch on my Major the first day I got it, and how happy I've been since I have. Not to mention how hard I kicked myself for waiting over a week, after seeing just how easily it came out without modifying any of the remaining parts (or the switch) in a manner that it couldn't be returned to factory stock in less than ten minutes. Kinda like removing the plasti-tamp-wart off the side. You know that the home user is going to do that, it doesn't change the way that the home user uses the grinder in any negative way, and actually positively impacts use.
All in all, this type of 'mod' only serves to give a more representative critique of the grinder as it will, no doubt, be used in a home barista's environment.

Gut it, Cannonfodder! (heh,heh...)

cannonfodder wrote:FWIW, I did not break the tabs off but pried them up just enough to get the hopper off. If I had to break them I would not have removed it.

It is worthwhile .

For home use the hopper, for example, is just too big and replacing it with a short one is almost a must. So users will be looking for insight on this mod and any other that may be reasonable for a home user; including how it affects the bottom line ... the taste.
--
Danny

cannonfodder wrote:Have you ever wondered what our kitchens look like after a short test run?

<image>

I have a very loving wife, who happens to be out of town this weekend.

Dave,

LOL!!!!! You are really "over the edge". I love it!

Len

Wow, i am really enjoying watching this, so i thought that after reading your site for a while id make a post to say THANKS! Also, how could i arrange to do some....testing for you

Here at Team H-B, we pride ourselves on our equipment reviews, and go to great (some might say bizarre) lengths to evaluate new espresso gear. A prime example is the Titan Grinder Project. Not only did we plan on pulling and tasting thousands of espresso shots, but we also considered techniques for quantitatively evaluating grinder performance. Two ideas that became reality were grind size and shape measurements.

Grind particle size is undoubtedly one of the most critical factors in a good grinder. The distribution of particle sizes and (to some extent) shapes may be determined by measuring the scattering of a beam of coherent light as it passes through the sample. This measurement is done in an instrument known as a laser diffraction particle size analyzer.

I recently ran particle size analyses on three of the Titan grinders: the Macap MXK conical burr grinder, the Mazzer Robur conical burr grinder, and the Mazzer Super Jolly flat burr grinder. Here's a teaser:



For details, check out the Particle Size Distribution thread!

Grind particle size is undoubtedly one of the most critical factors in a good grinder. But what about particle shape? Might it play a role as well?

To answer that question, we turned to a really cool tool: the scanning electron microscope, or SEM. This instrument is capable of producing dramatic images of small objects at high magnifications. Unlike a light microscope, in which a beam of photons creates the image, the SEM uses a beam of electrons to achieve great resolution and 3D-like images. And what could make a better image than coffee grinds?

Join me as I venture into the realm of the really small:

I still have not convinced myself that I prefer the Kony over the Super Jolly, or the Cimbali Jr. I do get a different cup, the brighter/fruitier flavors appear to be accentuated and I am picking up on flavors I did not notice before but it is almost too edgy and bright. I have to clear my mind and do some side by side shots.

I think the Kony may work best with deeper blends where the lower toned flavors are more prominent. Its tendency to bring out the brighter flavors would even out the cup. When I use a bright blend high in fruity Africans and fruited Brazils it is almost too bright and edgy, but in the Super Jolly the flavor tones down and becomes smoother on the palate. The Super Jolly works just the opposite, bright coffees are mellowed. As bad as I want to love the Kony, I am having second thoughts. I do get a pleasant creamy mouth-feel from the Kony.

I really wanted to have an unearthly experience with the Kony, but it has just not happened yet. I wonder if I am having the same experience as John with the Macap. Very curious to see if the Robur is different or if my personal preference is for plainer burrs. I am somewhat confused by what my tongue is telling me. I have sampled a few shots from Jim's Versalab M3 long ago and do not recall this kind of a cup.

I need to do some amateur cupping and a few blind shot tests this weekend to convince myself the differences are not part of my imagination. Given the perceived cup differences, I should be able to pick out the Kony 99% of the time.

OK, enough of the lab work. This thread is all about the grinders!

Some pix of the Macap MXK:



And the Mazzer Robur:



And I can't resist just one piece of espressoporn:

Naked Robur extraction - yum!

cannonfodder wrote:I still have not convinced myself that I prefer the Kony over the Super Jolly, or the Cimbali Jr. I do get a different cup, the brighter/fruitier flavors appear to be accentuated and I am picking up on flavors I did not notice before but it is almost too edgy and bright. I have to clear my mind and do some side by side shots.

I think the Kony may work best with deeper blends where the lower toned flavors are more prominent. Its tendency to bring out the brighter flavors would even out the cup. When I use a bright blend high in fruity Africans and fruited Brazils it is almost too bright and edgy, but in the Super Jolly the flavor tones down and becomes smoother on the palate. The Super Jolly works just the opposite, bright coffees are mellowed. As bad as I want to love the Kony, I am having second thoughts. I do get a pleasant creamy mouth-feel from the Kony.

I really wanted to have an unearthly experience with the Kony, but it has just not happened yet. I wonder if I am having the same experience as John with the Macap. Very curious to see if the Robur is different or if my personal preference is for plainer burrs. I am somewhat confused by what my tongue is telling me. I have sampled a few shots from Jim's Versalab M3 long ago and do not recall this kind of a cup.

I need to do some amateur cupping and a few blind shot tests this weekend to convince myself the differences are not part of my imagination. Given the perceived cup differences, I should be able to pick out the Kony 99% of the time.

Like Dave, my impressions of the conical burr grinders have been mixed. The conical burr MXK pours are sharper, edgier, with more cleanly defined individual flavors, and more of a bitter finish. The flat burr Super Jolly pours are softer, rounder, more blended, sweeter, and more chocolatey. The Robur lies somewhere in between. I've been sampling each pour as straight espresso, then with sugar, and then as a cappuccino. These tastes come through quite clearly in milk.

Again, just first impressions - but fairly consistent for this one batch of home roasted espresso blend. It will be interesting to see how these impressions hold up with commercial roasts. I just opened the Caffe Fresco bags:

Brazil Daterra, ground on the Robur

The Daterra is a nice mellow Brazil, with no striking flavor characteristics apparent in the Robur grind, perhaps better blended than as a SO. I'll do some taste comparisons with the MXK and SJ grinders later today, then sample the Ambrosia blend.

Speaking of commercial roasts: there was a very welcome surprise waiting for me in the mail today. Rocket Coffee Roasters has generously contributed 5 pounds of their classic espresso blend to the Titan Grinder Project:

5 pounds of beans (and a T-shirt!)

Half of this will go in the freezer for the other Titans. Thanks, Larry!

RapidCoffee wrote:Speaking of commercial roasts: there was a very welcome surprise waiting for me in the mail today. Rocket Coffee Roasters has generously contributed 5 pounds of their classic espresso blend to the Titan Grinder Project...

I love Larry's spin on the TGP logo! I suggest adding the slogan, "For those times when nothing less than five pounds of coffee will do."