I came looking for an animation but your explanation was good enough for me to imagine whats happening to the coffee beans! Great video, thank you so much!
Enjoyed your video. Love your coffee! This is Eric from Tight Cutz2 barbershop here in Radcliff Ky. You took a picture of me and my 3yrs old son a few years ago. Thanks for our first tour of you roastery.
Very nice explanation on the types of coffee grinders out there. You might consider different lighting for future videos as the back lights created a shadow on the table.
. . . but this vid' seems to give the impression that speed may be detrimental to the grinding beans? he doesn't go into detail but i'am guessing speed might produce unwanted heat or some such thingy?
I mean... how much coffee are you trying to grind because any electric grinder will get you a couple cups worth in 15 seconds tops at which point the bigger question is how fast can the barista measure the coffee.
hi, i would like to buy a pare of flat plate burr grinders for my hobart coffee grinder model 165 (+/-1940). Do you know where i can buy them? your information would be helpful
Just curious as to which way the disks, cones and burrs rotate in relationship to each other - same or opposite directions, etc... Thanks. I'm looking at a conical grinder from Bd.Bth.Byond for about $80 Expressione brand. Been using a Nutribullet mill blade but it makes the grind too much like flower in about 5 seconds. I use a french press so need a uniform coarser grind. Good video. Next time use front lighting to eliminate shadow on table. Thanks.
q7wasp7 In my Rancilio Rocky, which use the second type but with teeth in the opposite direction, the top burr is stationary while the bottom burr spins counterclockwise. It is what makes the most sense when you think of it.
So does this mean a $1000 machine like a Grindmaster 810S with masticating burrs won't produce coffee as good as a conical or flat burr machine for one half or one third the price? I thought with all the equivocations and mods talked about with these other machines, and multiple burr options, it might just be better to get a commercial grinder for home use even if it's overkill in size and volume, thinking it might produce better or more consistent brewed coffee. I guess that's wrong.
commercial grinders are typically designed for large output/fast grinding speeds and durability. One thing is the burrs, these can either be typical flats or these so called ghost teeth burrs and they can reach sizes of 140mm, which makes for a huge cutting surface that can pump out kilos of coffee every minute. These grinders will also have extremely robust and powerful motors in order to handle that output. People make the mistake of assuming that a higher price means higher quality coffee, but quality isn't the only concern in the commercial setting. For this reason, I can really not recommend these grinders for the home, as it's just not an efficient use of money, and you have to remember that commercial grinders are huge and can make a lot of noise. I would argue that the best quality can be found in the upper-end home grinders. If you get a home grinder that uses something like 98mm flat burrs, there's really nothing that any commercial grinder can offer you beyond that, in terms of quality
@@EusebiusAT Thanks for your feedback. I guess a commercial grinder would be more than I would need for about 6 tablespoons of beans twice a day for automatic drip. I just liked the absurdity of it, and actually the Grindmaster 8106 is not a huge machine by commercial grinder standards. I'm not even sure I would need a 98mm flat burr. I have been using a Cuisinart Supreme Grind Coffee Mill for a a number of years. I know the connoisseurs look down on it but with the coffee I was using, Jim's Organic Whole Bean Colombian, Santa Marta, it often produced a very rich and robust flavor. Unfortunately, the last few coffee shipments over the last two or three months have not been up to par, the flavor being heavier and more bitter, to the point I couldn't get it to come out right. I even pulled out of an old Kitchen Aid blade grinder, but the brew from that was weak in flavor. I ordered the Fellow Ode Gen 2 with the 64 mm Gen 2 flat burr ($345.00, plus tax), and that did okay although it the brew wasn't as complex, and before I could experiment more, after a couple days I returned it because the automatic shutoff was shutting off too soon, before the beans were all ground. Yesterday I received two other grinders I ordered, the Oxo Brew Conical Burr Grinder ($100), and the highly recommended, for filtered coffee, IZpresso ZP6 Special hand grinder ($200), from Taiwan, to try conical burrs. Unfortunately they both seem to produce very bitter brews regardless of the fineness or coarsenes setting, and I'm not sure why. You won't believe what I found makes the best cup of coffee now--I dug out my oldest grinder, a Mr. Coffee blade grinder Model IDS55, that's maybe 20 years old, in a very pale yellow or off-white color. I do four or five 4 second pulses, shaking the whole grinder between pulses, and the resulting brew is much less bitter, with good body and and a fairly rich flavor. I sort of remember when I got the Kitchen Aid blade grinder that it didn't seem to be quite as good as the Mr. Coffee, but I kept using it because of the detachable grind chamber which made it easier to clean. I think my recent experiments and even the look of the grinds verify that the Mr. Coffee is better than the Kitchen Aid blade grinder, even though I have to unplug it and turn the whole grinder upside down over the filter basket, and brush out remaining grinds, although it's probably easier than what I had to do with the Cuisinart catch bin. I believe the Fuji Royal Coffee grinder from Japan, designed for filter coffee, with the vertical burrs, the originator of that now common style, uses ghost burrs (wheress the others in that design style such as the Urbanic, use cutting flat burrs), and there is a new Chinese grinder designed filter coffee, not yet available in the United States, from Timemore, that has a lot of nice features which uses 78mm vertical ghost burrs. Do you think the ghost burrs on these home machines produce a fuller, more complex, richer cup of filtered coffee compared to the cutting flat burrs? I am quite disappointed in the conical burrs that so many recommend, although the trend now is to prefer the flat burrs.
@@fredbloggs6080 okay, i'm not gonna pretend I read all of your response, but it seems to me that the problem you're experiencing with your burr grinders is actually about the coffee you're using. Now that's not to say that your coffee is "bad", but just that burr grinders, especially grinders like the zp6 are gonna expose more of the inherent flavors of the coffee you're using. Dark roasts are a no go for the zp6, in my opinion. I can't believe that what you're experiencing from these is actually more bitterness though. Bitterness comes from overextraction, and regardless of roast, that should be something you can mitigate by changing grind sizes. What you're likely experiencing is either some kind of astringent "green" flavors, in which case you should actually go finer, or bitter-sour confusion. People tend to confuse acidity for bitterness for some reason, and you're gonna get more acidity from using a better grinder, simply because it won't be masked by the bitterness and grit created from fines. If this is the case, then you should yet again be going finer, because then you'll get some sweetness to balance out the acidity.
@@EusebiusAT You maybe right about the coffee although I tried another brand of Colombian (not in the ZP6 yet) but both are supposed to be medium roasts, although it seems to me the Jim's Organic is a little more than medium. With the ZP6, I first started on the middle grind of 4, then I went coarser to 5.5, that's what still tasted bitter, not sour, but maybe you're right about the acidity. I've found with the Cuisinart that sometimes if I go finer it gives a fuller, sweeter and less bitter flavor, strangely. However when I went finer, to 2.5 ,with the ZP6, it did taste over extracted. I'm going to try a couple other coffees in it, but there I should be a to get a grind that works with my preferred coffee. What I was asking about at the end of my last reply was what you thought of some of the vertical burr home grinders that use so called ghost burrs, like the Fuji Royal or the new, not yet available in the US for 120 V, Timemore Sculpture 078 with a 78 mm ghost burr?
@@fredbloggs6080 okay, 2,5 is waay too fine for a pour over on the zp6. 4 is good for very light roasts with certain brew methods, but depending on how you brew, you might just need to go all the way up to 6 or beyond. there's no problem with the grinder tho, so your problem is either the coffee, your water, or user error. I think those grinders are probably fine, but likely not worth the hassle, and ghost tooth burrs are very limiting in a lot of ways, so i'd honestly avoid them.
No absolute answer to this question. It’s a never ending debate. I personally prefer flat burrs, because the grind size is more consistent. However, much less retention in a conical burr and also lower rpm achievable with them. Keep in mind that you’ll probably never see the difference in home use.
I came looking for an animation but your explanation was good enough for me to imagine whats happening to the coffee beans! Great video, thank you so much!
Enjoyed your video. Love your coffee! This is Eric from Tight Cutz2 barbershop here in Radcliff Ky. You took a picture of me and my 3yrs old son a few years ago. Thanks for our first tour of you roastery.
Thanks for keeping this short, sweet and to the point.
Thank you for showing me the different types of burrs. I always wondered what was going on inside the grinder!
THANK YOU. Finally, someone smart that can explain all the burr types. Brilliant.
love how to the point and info dense this is. Thank you!
This is actually a very informative video.
perfect! what I was looking for.
informative and to the point..
Excellent - Thank You !
great video. thanks.
Great info thatnk you for doing this.
Very good !thanks
Great explanation!
great video. how can i find the conical burr set grinder to buy?
Very nice explanation on the types of coffee grinders out there. You might consider different lighting for future videos as the back lights created a shadow on the table.
I'm coming from Sidoarjo 🇲🇨
😍 stay connected
I was looking for the buzzing. It was the video 0__0.
Thanks! I guess the big burr causes bitter notes due to overheating the beans?
thats a great exmple of content comes first than video quality
hi were can i buy bigger burr grinder sets?im making my own big burr grinder..
the conical burrs are massive!
Great Vid! Thank you. Do you know which has a reputation for being the fastest?
. . . but this vid' seems to give the impression that speed may be detrimental to the grinding beans? he doesn't go into detail but i'am guessing speed might produce unwanted heat or some such thingy?
I mean... how much coffee are you trying to grind because any electric grinder will get you a couple cups worth in 15 seconds tops at which point the bigger question is how fast can the barista measure the coffee.
Thank you.
Can you plz provide Eng subtitle
Hobart Electric Coffee Grinder
I'm looking for parts
At last! I found a you tube coffee video where the person actually is nice and does not have a Yankee accent! Thank you!
hi, i would like to buy a pare of flat plate burr grinders for my hobart coffee grinder model 165 (+/-1940). Do you know where i can buy them? your information would be helpful
Any luck in four years? I'm a machinist, I own my own equipment and I specialize in one off toolmaking.
Mine is not grinding like it use to. Can they be sharpened ?
Some burrs can be sharpened.
Just curious as to which way the disks, cones and burrs rotate in relationship to each other - same or opposite directions, etc... Thanks. I'm looking at a conical grinder from Bd.Bth.Byond for about $80 Expressione brand. Been using a Nutribullet mill blade but it makes the grind too much like flower in about 5 seconds. I use a french press so need a uniform coarser grind. Good video. Next time use front lighting to eliminate shadow on table. Thanks.
q7wasp7 In my Rancilio Rocky, which use the second type but with teeth in the opposite direction, the top burr is stationary while the bottom burr spins counterclockwise. It is what makes the most sense when you think of it.
What about a roller mill to grind coffee?
Or a mortar and pestle?
where can we buy
and how much?
So does this mean a $1000 machine like a Grindmaster 810S with masticating burrs won't produce coffee as good as a conical or flat burr machine for one half or one third the price? I thought with all the equivocations and mods talked about with these other machines, and multiple burr options, it might just be better to get a commercial grinder for home use even if it's overkill in size and volume, thinking it might produce better or more consistent brewed coffee. I guess that's wrong.
commercial grinders are typically designed for large output/fast grinding speeds and durability. One thing is the burrs, these can either be typical flats or these so called ghost teeth burrs and they can reach sizes of 140mm, which makes for a huge cutting surface that can pump out kilos of coffee every minute. These grinders will also have extremely robust and powerful motors in order to handle that output. People make the mistake of assuming that a higher price means higher quality coffee, but quality isn't the only concern in the commercial setting. For this reason, I can really not recommend these grinders for the home, as it's just not an efficient use of money, and you have to remember that commercial grinders are huge and can make a lot of noise. I would argue that the best quality can be found in the upper-end home grinders. If you get a home grinder that uses something like 98mm flat burrs, there's really nothing that any commercial grinder can offer you beyond that, in terms of quality
@@EusebiusAT Thanks for your feedback. I guess a commercial grinder would be more than I would need for about 6 tablespoons of beans twice a day for automatic drip. I just liked the absurdity of it, and actually the Grindmaster 8106 is not a huge machine by commercial grinder standards. I'm not even sure I would need a 98mm flat burr. I have been using a Cuisinart Supreme Grind Coffee Mill for a a number of years. I know the connoisseurs look down on it but with the coffee I was using, Jim's Organic Whole Bean Colombian, Santa Marta, it often produced a very rich and robust flavor. Unfortunately, the last few coffee shipments over the last two or three months have not been up to par, the flavor being heavier and more bitter, to the point I couldn't get it to come out right. I even pulled out of an old Kitchen Aid blade grinder, but the brew from that was weak in flavor. I ordered the Fellow Ode Gen 2 with the 64 mm Gen 2 flat burr ($345.00, plus tax), and that did okay although it the brew wasn't as complex, and before I could experiment more, after a couple days I returned it because the automatic shutoff was shutting off too soon, before the beans were all ground. Yesterday I received two other grinders I ordered, the Oxo Brew Conical Burr Grinder ($100), and the highly recommended, for filtered coffee, IZpresso ZP6 Special hand grinder ($200), from Taiwan, to try conical burrs. Unfortunately they both seem to produce very bitter brews regardless of the fineness or coarsenes setting, and I'm not sure why. You won't believe what I found makes the best cup of coffee now--I dug out my oldest grinder, a Mr. Coffee blade grinder Model IDS55, that's maybe 20 years old, in a very pale yellow or off-white color. I do four or five 4 second pulses, shaking the whole grinder between pulses, and the resulting brew is much less bitter, with good body and and a fairly rich flavor. I sort of remember when I got the Kitchen Aid blade grinder that it didn't seem to be quite as good as the Mr. Coffee, but I kept using it because of the detachable grind chamber which made it easier to clean. I think my recent experiments and even the look of the grinds verify that the Mr. Coffee is better than the Kitchen Aid blade grinder, even though I have to unplug it and turn the whole grinder upside down over the filter basket, and brush out remaining grinds, although it's probably easier than what I had to do with the Cuisinart catch bin.
I believe the Fuji Royal Coffee grinder from Japan, designed for filter coffee, with the vertical burrs, the originator of that now common style, uses ghost burrs (wheress the others in that design style such as the Urbanic, use cutting flat burrs), and there is a new Chinese grinder designed filter coffee, not yet available in the United States, from Timemore, that has a lot of nice features which uses 78mm vertical ghost burrs. Do you think the ghost burrs on these home machines produce a fuller, more complex, richer cup of filtered coffee compared to the cutting flat burrs? I am quite disappointed in the conical burrs that so many recommend, although the trend now is to prefer the flat burrs.
@@fredbloggs6080 okay, i'm not gonna pretend I read all of your response, but it seems to me that the problem you're experiencing with your burr grinders is actually about the coffee you're using. Now that's not to say that your coffee is "bad", but just that burr grinders, especially grinders like the zp6 are gonna expose more of the inherent flavors of the coffee you're using. Dark roasts are a no go for the zp6, in my opinion.
I can't believe that what you're experiencing from these is actually more bitterness though. Bitterness comes from overextraction, and regardless of roast, that should be something you can mitigate by changing grind sizes. What you're likely experiencing is either some kind of astringent "green" flavors, in which case you should actually go finer, or bitter-sour confusion. People tend to confuse acidity for bitterness for some reason, and you're gonna get more acidity from using a better grinder, simply because it won't be masked by the bitterness and grit created from fines. If this is the case, then you should yet again be going finer, because then you'll get some sweetness to balance out the acidity.
@@EusebiusAT You maybe right about the coffee although I tried another brand of Colombian (not in the ZP6 yet) but both are supposed to be medium roasts, although it seems to me the Jim's Organic is a little more than medium. With the ZP6, I first started on the middle grind of 4, then I went coarser to 5.5, that's what still tasted bitter, not sour, but maybe you're right about the acidity. I've found with the Cuisinart that sometimes if I go finer it gives a fuller, sweeter and less bitter flavor, strangely. However when I went finer, to 2.5 ,with the ZP6, it did taste over extracted. I'm going to try a couple other coffees in it, but there I should be a to get a grind that works with my preferred coffee.
What I was asking about at the end of my last reply was what you thought of some of the vertical burr home grinders that use so called ghost burrs, like the Fuji Royal or the new, not yet available in the US for 120 V, Timemore Sculpture 078 with a 78 mm ghost burr?
@@fredbloggs6080 okay, 2,5 is waay too fine for a pour over on the zp6. 4 is good for very light roasts with certain brew methods, but depending on how you brew, you might just need to go all the way up to 6 or beyond. there's no problem with the grinder tho, so your problem is either the coffee, your water, or user error.
I think those grinders are probably fine, but likely not worth the hassle, and ghost tooth burrs are very limiting in a lot of ways, so i'd honestly avoid them.
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Conical burr is better?
No absolute answer to this question. It’s a never ending debate. I personally prefer flat burrs, because the grind size is more consistent. However, much less retention in a conical burr and also lower rpm achievable with them. Keep in mind that you’ll probably never see the difference in home use.
looking for something for genital warts ..will try this
Man I gotta get my shit together, stop using my friend's weed grinder.