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Topic: Most direct path to quality coffee on a limited budget. Was: +Question for Mike McKoffee . (6 msgs / 183 lines)
1) From: Pecan Jim Gundlach
With a whirly blade you can make an even Turkish grind but that is  
the only even grind you get with the whirly blade once you leave the  
whole bean stage.  And an uneven grind will result in some over  
extraction of the finer portion of the grind and under extraction of  
the coarser portion of the grind no matter what extraction process  
you are using.  If you pay more for the coffee to get a quality taste  
and then subject the beans to an uneven grind, you are simply  
throwing some of that quality seeking money away.
  Based on what I have learned from about eight years of intensive  
coffee exploration and experimentation, here is how I would put  
limited money into the most direct route to getting the most from  
coffee.  The first step to good coffee is home roasting good green  
beans and as far as I can tell there is no place better than Sweet  
Maria's for this and I would roast in a wok or other similar pan that  
I already had.  The second step should be a good grinder, the most  
economical way to that I know is a Zas hand cranked one and out of  
the four I have had, the knee grinder seems to be the best of those.  
I gave the other three away to dear friends and relatives but I think  
that when I die I'll be cremated and have my ashes stored in the knee  
Zas.  I would go along with cowboy coffee until I could afford  a  
French Press and after that I would start saving for a decent  
espresso machine.  Once I had the espresso machine I would save for a  
decent electric powered grinder, I love my Mazzer Major but the Zas  
gets my ashes.  Then I would save for a Ron Kyle BBQ drum roaster set  
up.  Once I got it I would wok roast a choice blend,let it rest and  
grind it in the Zas, and make a pot of cowboy coffee just to  
appreciate where I came from.  Then I'd start saving for a very good  
espresso machine.
Would any of you other coffee pro's recommend a different path?
       Jim Gundlach
On Jun 12, 2006, at 5:08 PM, miKe mcKoffee wrote:

2) From: Michael Wade
While you're passing by the subject of grinders, can we define "a quality 
electric burr grinder"?
Not for Es, Ex or any other presso, but for drip or press pot.
Where would the Maestro fit on your quality scale?

3) From: Sandy Andina
My late mom had a Melitta--and it spewed grounds all over the counter  
whenever it was used (and especially when the catch bin was removed  
after grinding). I bought a Solis Maestro Plus and for a month it was  
my main grinder for espresso (I was using a Starbucks Barista for  
regular drip and a Bodum Antigua for decaf). When I bought a Rocky,  
the SMP became my decaf espresso grinder. The Barista died about the  
same time as I got my Mazzer Mini, so the Rocky became the decaf  
espresso grinder and the SMP is now my regular bean grinder for drip/ 
press/Aeropress.  I have had very good luck with it--and it held its  
own for espresso (though the Rocky was a quantum leap in quality). My  
first burr grinder was a Braun, and it lasted nearly ten years.
On Jun 12, 2006, at 11:01 PM, Samuel Edmondson wrote:

4) From: miKe mcKoffee
IMO from experience owning a Solis Mulino then original Maestro, I say yes.
Very ergonomically friendly, good at grinding for drip, vac & press. And
purportedly the newer Maestro Plus both lower & upper burr replaceable,
though I have not personally confirmed this. The original Maestro the lower
burr was not user replaceable and hence meant the grinder good for a year at
most then garbage.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

5) From: Peter Schmidt
It was mentioned in an earlier post that a grinder such as the SMP, like any
grinder has burrs that will wear.  The user, because the burrs wear at a
non-discernable pace, will not notice the degradation of the grind quality,
nor cup quality.
This thought has me second-guessing my Maestro.  It's been in use for almost
2 years, at least a pound per week, all of it for French Press.  I *think*
it's a swell little machine, but wish there was an easy way to test it
alongside a Rocky.
Any thoughts on an objective way to tell the condition of a grinder's burrs?
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

6) From: javafool
I don't have a good way to check the burrs, but the burrs should last a =
longer grinding for drip or French press than for espresso. I think you =
buy replacement burrs for a reasonable price, and ask for the free =
kit at the same time. You could wind up with a better than new unit for =
small investment.

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