Tips for Robur E

o

So. I'm generally dosing at around 2.85 - 3.10 for a single basket. And 3.80 - 4.05 for doubles. I'm sure everyone will have different times. But these have been excellent time ranges. And I've found the coffee to be quite amazing. I double tap the single basket once through the grinding process, and angle the handle up toward the chute so as to create a even pile. Then double tap on the bench before tamping. For the double I do the same. But double tap the handle three time before angling up toward the chute, then double tap etc. I find this creates excellent distribution in the basket. Which results in a lovely even extraction. The RoburE, I fully concede and advise. Is NOT a 100% reliably consistent doser. But my word it's a great grinder. And seriously can improve your coffee. So much ability to control your shots (once you get the hang of the beast). And allows you to make your coffee taste almost how you always wished and knew you could. But didn't till you got one Gush ;D ;D ;D

beanflying

Sounds like your a happy user 🙂 Similar variations on time to what I need on my K10 for bean changes. Did you find the times came down and got more consistent initially after a few kg of bean?

o

Definitely more consistent. And the dose times went down a little too. About 0.1. If you are an absolute perfectionist. I wouldn't own this machine per se. As the timed function would frustrate you. But for a super busy cafe like the one I work in. It's a gift from some religious figurehead

mycuppa

As hazchem noted, it's almost impossible to get a stable and happy state with grinders. Chasing is the right word. The variability of your adjustments are related to 3 factors - 1. Stability of your environment (ambient temps, elevated workloads, etc.), 2. Your ability to precisely replicate your technique when applying adjustments, dosing, tamping and including shot extraction. 3. An often overlooked consideration.........the state and consistency of your beans from pack to pack, e.g. freshness, roast level, blend composition, etc. #1 and #2 you are more aware and able to compensate or establish some control guides. #3 is something you need to look at carefully - check the batch dates on your packs, compare roast levels between packs and look at the effect of when a newly opened pack of beans are tipped into the hopper. A large cafe we supply opens up at least 6x 1kg packs each morning before they start - just like a nice bottle of red. All these will play havoc with precise timed grinders.

beanflying

The E thing over a doser I still haven't decided what I prefer to use but for waste minimisation and good (not great) consistency when under the pump they have got to be a good thing. Still plenty of top places in Melbourne have dropped them and gone to dosered again. I am still looking at a second large grinder this side of Christmas and tossing up another K10 doser or either the M7E or K10 electronic as my next one but I am still loving my separate timer and K10 option currently ???

o

I think people wil disagree with this. But the k10 is a piece of crap. The top part which is both grind adjuster and bean chamber. Heats up to some fairly reticules temps. I would never own this grinder. I've used one for over a year. And I strongly suggest not to buy one. If you run a 4kg max venue...ok. Otherwise, buy a robur, or bnz

Brett_H

o wrote:

I think people wil disagree with this. But the k10 is a piece of crap. The top part which is both grind adjuster and bean chamber. Heats up to some fairly reticules temps. I would never own this grinder. I've used one for over a year. And I strongly suggest not to buy one. If you run a 4kg max venue...ok. Otherwise, buy a robur, or bnz

Wow! That's a strong opinion. I remember reading that the K3 was a wonderful grinder for the home user and a huge step up from the Rocky. I'm glad I went and looked at one because the movement in the collar compared to the Rocky was huge. It also seemed very plastic-y. I needless to say bought another Rocky but I'm not qualified to comment on the K3 given my assessment of it was only cursory and fleeting. You having lived with one are far more qualified however, could it be that you had a dud unit? The k10 fresh is of course one of those grinders in my 'special' dreams... I am not a likely consumer.

beanflying

In a flat out commercial environment might tend to agree with you but for most commercial environments the K10 is streets in front of most other grinders that were used until only a few short years ago. 'crap' is way to over the top and not fair or reasonable comment at all. Out of interest I have comfortably run 8kg+ out of my K10 with no real heating issues. BNZ I haven't used but there is a few others here that have them and like them. As to home use it is totally a non issue it's biggest downfall (doser version) is the grind retention between the burrs and the doser (8-10g). This can be reduced with a fairly simple mod.

coffeehorse

I also think that's a little harsh - the K10 Conic does have some 'baking' issues in very high volume environments, but it's rare that a cafe will experience the kind of rush that will cause a K10 WBC spec grinder to bake coffee. After a lot of time with a pair of BNZ MD-74s, on a good day I can reliably dose a portafilter to 0.1/0.2g, and when I'm not trying I'm usually around 0.4g, which is about the variance I experience with a Robur-E. Who's gone back to the Robur-D in melbourne? My main tip for the Robur-E would be practicing dosing by weight rather than time, and that it's possible the topup button is more accurate than the single dose/double dose button. @hazchem will probably let you know how much he hated the BNZ in a caff situation, and how the E dumps all over it 8)

Koffee_Kosmo

My BNZ MD 74 is just fine However its underutilized at home when all it gets is 4 or so uses per day :o KK

beanflying

Sipping on a K10 ground coffee this morning at work. Today's load of 6-8 coffees won't create any problems here I expect either 😉