Something About EK43

EK was originally designed as a grinding for hand-drilled coffee, and its advantages outweigh its inherent inability to stabilize the supply of coffee ground (e.g. by placing 20 grams of coffee beans with an error of 1-1.5 grams).

So where is it? And if it's really good, why doesn't everyone use it?

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The main advantage of the EK43 is that the uniformity of grinding is consistent, all grinders are made of particles that create a bimodal distribution, and EK is no different in this respect. In other words, grinding generally compromises due to the polarization of particle size, and while there are errors fine to less than 100 micrometers, particle size errors are usually in the range of 200-1000 micrometers. However, using EK, the error of particle size is significantly smaller than that of other grinders.

Setting the grinding scale of a coffee machine, EK becomes an apparatus to see how they use it to make a single product of grinding and dripping coffee.

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Perger and others in the world of boutique coffee analyzed the distribution of EK43 particle sizes and found that, contrary to the original assumption, it did not produce more uniform grinding sizes because it produced less debris (in fact, it operated with much more debris than many other well-known grinders). However, the grinding setting at the time of extraction yields more uniform particle sizes than other grinders. In fact, its particle size is smaller, so its grinding size is finer than other competitors' grinders. It also grinds out less ground and very large particles (clumps).

What does grinding uniformity mean for coffee? The significance is deep. The more uniform the grind size, the more uniform the coffee extraction will be.

Curious why particle size affects extraction? Small particles have a large surface area, so extraction is relatively easy - the opposite is true for large particles.

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For most coffee lovers, the way EK uses to inject powder is less common, and while the process is not very simple, many think it's worth the extra effort.

Uneven grinding may produce an average extraction rate of 20% (Roughly speaking, the proportion of espresso coffee determines the quality of a cup of coffee) The proportion of coffee volume ends in a coffee cup) This will make the traditional coffee extraction parameters good, but it may contain 10% large particle extraction, about 18% medium particle extraction, 25% fine particle extraction, it doesn't feel, right?

The EK-produced particles are more uniform in size, so the extraction contains a high proportion of particles of similar size, so the effects of similar extraction particles on flavor are significant.

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The result of EK boiling can be pushed to a higher, non-negative extraction, which usually requires a conventional bean mill.

Many grinders, especially these conical grinders, rinse out more than 20% of the extraction and become overly diluted or unpleasant. This is the main consequence of uneven grinding and different extraction rates, and EK can be compared to produce good coffee with a higher yield, as a good cup of coffee is not allowed to have such a different extraction rate.

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With these advantages, you might think why the EK43 is not popular in boutique coffee shops, mainly because of its usefulness and its inability to consistently stabilize the supply of precision coffee.

Coffee shops used to brew espresso typically measure the bean weight required for a single cup of coffee first and keep it in a container, which is of course time-consuming and inefficient in terms of space utilization (hundreds of beans that are well-weighed in small cups will take up amazing storage space).

However, there is something to look forward to when referring to the usefulness of EK, although the weight of a single cup of beans needs to be measured beforehand and kept in a suitable container (For example, sealing an opaque jar) is inconvenient, but in fact, adjusting the grinder has very little error, significantly reducing the loss of coffee ground, which is also the main advantage of the EK grinder. There is also no need to purchase additional grinders to brew multiple servings of espresso when offering single-product coffee (although switching grinding settings when converting single-pines can take some time).

Decaffeinated coffee is on the menu at many coffee shops, making it a friendly option for those who want to drink coffee but want to control their caffeine intake. Do you know anything else about decaffeinated coffee?

Rotating or rotating the filling pressure can be applied to the disk on average, and this design can slow the flow rate and theoretically improve the extraction. But after a day your wrist may be a little sore.

If this sounds difficult, there is a solution: the Mahlkonig Peak grinder, which combines the EK43 cutter disk, particle size distribution, and immediate grinding capability of the K30 grinder. The disadvantage is that the price is expected to be high (similar to the current price in the UK) and if you want to brew a variety of coffee at the same time, you need multiple grinders.

You can find some issues about coffee on the forum.