Coffee Appreciation

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birofunk in reply to @Engineering101

The advantage of getting coffee ground on a commercial grinder like the EK43 (which most coffee shops have) is it's going to produce less fines. I remember hearing the guys in the Cat & Cloud saying they grind a bag in the shop and bring it home because even though the coffee is getting stale it'll produce a better brew because there's less fines then an average home grinder.

For espresso it's different because there's far to many other variables at play. Getting coffee ground in a cafe isn't going to produce the same espresso on your home machine as their commercial machine. The grinds will either choke your machine or give you gushers and as the coffee ages that is going to change.

You need to dial in espresso beans to your machine to get them in the right range and tasting right.

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Engineering101 in reply to @birofunk

That’s sort of what I thought about the quality of the commercial grind, which was visibly much finer than anything I could produce at at home (as you say).

But take the point about dialling in and ageing... Oh well, may have to start saving the pennies!

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mmccarthy in reply to @Engineering101

It's more of a consistency benefit over absolute particle size. The grinds that come out of an entry-level machine will have a much greater variation in particle size, whereas a higher quality machine will give you a more consistent particle size.

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