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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)FR
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2 yr. ago

  • I recall an analysis steel burrs that showed them to have a useful life of something like a 1000 lbs of coffee. It is unlikely that an average home coffee person will ever find their burrs to be dull.

  • The Hario was acceptable 20 years ago (I had one then) but now it is overpriced and way under performs against similarly priced steel burr grinders. There is zero reason to own a ceramic burr grinder now.

  • Luckily you really don't need to do a full tear down and cleaning often unless you are grinding very dark and oily beans. Blowing it out should be good enough. I have a Knock Feldgrind 2 that I used years and never disassembled it. A blow out after each grind and once a month or so using a soft brush to get out some stubborn bits. I also have a Helor 101 which was easy to tear down and used it for years also. A complete tear down of the 101 after a couple years of use found every little inside that required cleaning.

    Congrats on the K6. That is a nice grinder. It should serve you well for many years.

  • Never buy a ceramic burr grinder these days. I've not used this specific one but for the money it is a terrible choice. These days there are fantastic high quality steel burr grinders available at a similar price from Timemore and Kingrind or other lesser known companies. Well made stainless steel burr grinders are faster and provide a much more consistent grind size/grind variability than ceramic grinders.

    If someone is buying a new grinder they should stay away from Porlex ceramic and Hario ceramic burr grinders. 20 years there were no other choices at those prices now there are tons of far better grinders with stainless steel burrs. Porlex is overpriced garbage.

  • Nice coffee corner. What grinder is that? Consider that other than the beans, the quality of the grinder has arguably the greatest impact on the quality of the cup of coffee. An excellent grinder can improve every form of brewing.

  • I would prepare them with low expectation since they were roasted in Belize. Probably a very dark roast and not roasted recently.

    Brew in a French Press at a ratio of 10g water to 1g of coffee. Steep for 5 minutes. Pour and then add a lot of milk and sugar or better condensed milk.