Delicious Espresso Shots on the Mahlkonig EK43 Grinder
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- Опубликовано: 21 сен 2021
- The Mahlkonig EK43 grinder is now a staple in almost every specialty coffee shop, perhaps due in part to Matt Perger who helped popularize the grinder's use during his 2013 world barista championship routine. Perger had used the grinder at the time to achieve more even particle size distributions, and adjusted his techniques slightly in order to compensate for the slightly coarser grind that the EK43 gave him.
In this video I will discuss some of the ways that you can jump right in as a barista to use this grinder, adjust your own techniques, and take any coffee to make an espresso out of it. It's a very fun thing to do in your shop for your customers, or just for yourself.
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Развлечения
Quick note: if your grinder is calibrated to be fine enough, especially where the burrs are close to touching at 0, then you wouldnt need to do a special nutating tamp. The tamp is just to give you the extra boost in compression of the puck, which is only really necessary when you cant get fine enough.
Great video! I agree, the faster shots are super delicious!
Thanks for the detailed introduction.
Glad it was informative! Thanks for watching !
+1 for also loving natural, juicy, and fruity coffees! Most espressos I've had with fruity or juicy coffees have been toward the sour side - those cafes should definitely watch this!
Ah yes! It can really be hit or miss sometimes when a cafe tries to dial in something like a light roast, or naturally acidic coffee.. this method is great to remove some of that challenge and balance things out. I think it's more common place in Australia actually. Cafes use the EK daily for their one off espresso pulls
Hi thanks for the great video! For the nutation to work, do I need to use a tamper that's smaller in size than the basket? Which tamper would you recommend for la marzocco stock baskets? Thank you!
As far as experimenting with grind size, volume of coffee & water and brew time ,how many bad cups have you had to drink? Thanks for the video ☕
You know what's really crazy? I dont have many bad cups at all when it comes to this method. I feel like as long as I pull a long enough shot, its really good! Sometimes if it comes out too quick or is slightly off then I add a touch of water. Smooths it out real nice and doesnt waste it 😊
We switched to EK for espresso 3 years ago and never looked back, in fact we sold all our Mazzers
whats ur espresso recipe
Can you tell me if it is pissible to have the buurs aligned to gove a quality espresso based milk drink, 6 to around 11 oz max, in addition to using it for sipping shots and long shots?
I think that's achievable. But that's based on your skill and knowledge more than it is the EK. You just need to start by making sure your EK is calibrated to be able to do a very fine grind between the 0 and 1 mark.
As long as you have the range to play with, then you can dial in your espresso just like any other grinder. For your espresso/milk based drink, I personally dont view them as 2 different types of shots. I think if you pull a good espresso that can be consumed on it's own, then generally it will also taste good in milk. Especially in your case with small sizes like 6-11oz. As for long shots, youd generally go a little more coarse, because you're using much more water. It's fine if it seems to be running through the puck quickly. Ive enjoyed shots that were 18g in, 50g out, and between 12-20 seconds. The timing seems short but you're compensating with the extra water
Hey there, do you calibrated your EK43 or still in original setting?
Hey! We tend to recalibrate any EK's at our cafes so that the finest setting at 1 is where the burrs almost touch each other. That would give you a decent espresso grind. But actually the one in the video may be closer to original settings where the numbers are generally coarser and the burrs are not touching
hmm...pulling a 50g shot into a small 6oz flat white cup reduces the amt of milk use per cup...wondering if this enhances the taste of the coffee using the ek43
Certainly could make the drink a little more coffee forward!
Can anyone please tell me setting for ek43 for decaf beans Z
Love it! I tried the longer out amazing I use my coffee company’s Ethiopia wine infused is amazing as well! Reborn Coffee check us out bro! Where did you get the small espresso catchers and jars to keep fresh
Glad you enjoyed man! I'll check you out 😊 I'm honestly not sure where they got them.. I wonder if eight ounce in Calgary might have something like it
How is the ground coffee goes into the outer screws 😕
Can I help with anything? :)
One thing I just do not understand .I have a EK43 and to pull a 1:2 in 20-30 seconds ....my grnder settings are always between 4 - 5.5 to get the great shot .So I do not ever go below 4.0.I just not understand this .Seems like in all the reviews for the ek43 everyone says between 1-3 for espresso
Hi Gary! If your EK43 grinds fine enough for an espresso shot at 4 - 5.5, that's just a matter of calibration. Your 4 - 5 is just someone else's 1 - 3, because your dials may have been calibrated differently. Have you ever turned the grinder on, gone finer toward 0, and heard a high pitch "chirping" noise? If you have, that's when the burrs are actually touching each other ever so slightly.
What most people would do to setup their EK43 is they would move the dial until they find that chirping noise, turn off the grinder, unscrew the dial where the allen keys are until its loose, move the dial to zero, then put the screws back in. This sets your 0 to the finest it can be (where the burrs are essentially touching).
@@CoffeeTimeJR Hey ..thank you . one more question .my barista dropped a penny into the burrs ! Seems to be grinding ok but it did run until the penny dropped to the bottom. Should I replace the burrs ?
I am thinking of buying the EK43S for home use. Do I have to play around with the burrs for espresso? Is it a high maintenance grinder if I use it for 1-2 shots daily?
I have an EK its brilliant, you will not regret it. this video misleads people as mine will chock a machine at 0 or 0.1-0.2. I run around 1.5 for 18g and 2-2.5 for 22g.
You don't really need any of these nutation BS unless you have the pre-2015 burrs that Matt Perger used in the WBC when he presented this technique.
@@sprolever thanks, I will buy this I think
does your zero point shift very frequently ?
Hi! It shouldn't shift frequently from my experience. Of course over time the burrs will get more dull and wear away which does move them further apart from one another. That means you typically end up grinding at finer settings over time. But you shouldn't notice it changing drastically all at once or very often
mine does shift frequently, does yours?
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