It was a joke
But I may try it anyway just for kicks. No sieves, just grind it Turkish and do a long soak in the basket to see what comes out the other side...
AssafL wrote:Hmmm. So these chutes let the boulders out. So two thoughts:
1. If the chutes are too large, the escaping boulders are too large and EY will suffer....
2. If there are too many chutes, there will be a lot of un-percolated boulders (coffee) in the puck....
Ok, I'm with you now. I thought you were referring to the chute from the burrs out of the grinder body.
My understanding of the chutes in the burrs themselves is that on EK43 brew burrs they are what made EKspresso a thing. Basically even with the burrs touching, the boulders escaped and you had to pull a long shot. Oddly, this didn't result in poor EY%, but I suppose that's only because of the lungo shot nature of EKspresso.
I wonder what would happen if the outer ring of the burrs was ground smooth; teeth terminating in a solid ring and all ground coffee must pass through the gap in the burrs. In theory no boulders, but I suppose the burrs would be highly susceptible to loading up and jamming. There must be a reason the chutes are there. I imagine the size and quantity is a bit like sizing dimples on a golf ball. Too big and too few and you just have a deformed blob. Too small and too many and you have normalized the surface and they are effectively not there. Some sort of golden ratio must exist between the quantity and size of the chutes to make a good espresso burr.