Just my own interpretation
Extract from coffee ad astra
There is no single best
It depends on your espresso style: normal blended or single origin (SOE)
Key characteristics of different espresso
Blended: balanced
SOE: unimodal, each of tastes stand out loudly.
most people preferred characteristic along the NorthEast-SouthWest zone
For blended, Sweet spot is middle of chart
For SOE, swett spot is NE or SW, along NE-SW zone
Does burr size and geometry matter?
Just one of the factors.
For blended: flat burr, 50 to 70mm is "good enough"
For SOE: flat burr, burr size is not only factor.
From Jonathan Gagne:
top-rated grinders appear to be somewhat balanced in this particular figure rather than being located at one extreme. It is still hard to say this is super conclusive (we would need many more such studies for this), but one thing this figure teaches us probably with some robustness is that unimodality and uniformity were apparently not the only factors at play.
Notice how the G-Iota Probarista grinder, which was rated quite badly in the blind tasting, falls pretty close to the Baratza Forté and the Niche Zero which both came out near the top of the blind tasting cores.
This hints that probably something else, perhaps even not visible in a PSD, such as clumping or heating of the grounds, affected the taste in a negative way with the G-Iota Probarista grinder.
The score is not only about taste but
Material/value
Volume /loudness
Deadspace (Totraum)
Grind Speed
Temperature
Grams by Bean container
Consistency(fluctuation) in output
Usability
Grind size replicability
Single dose performance
Reference:
2024 sub rmb 2000 Chinese grinders lineup
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