THE GREAT BURR BATTLE: Demythologizing the Conical vs Flat Debate
Summary
TLDRThis video script delves into the debate between cone and flat burrs for coffee grinders, debunking myths about their impact on flavor profiles. The speaker emphasizes that no universal generalization exists, as taste differences depend on specific grinders and their construction, including factors like motor, alignment, and RPM. The script encourages viewers to consider ergonomics, budget, and reputation when choosing a grinder, highlighting the importance of personal preference and experience over broad assumptions.
Takeaways
- 🔍 The debate between cone and flat burrs for coffee grinders is contentious with no definitive answer; it depends on various factors including grinder construction and geometry.
- 👍 The speaker encourages viewers to support the channel through likes and subscriptions, which helps in creating more content.
- 💡 Generalizations that cones always produce a 'chocolatey' taste and flats a 'clear' taste are not accurate; the taste profile depends on the grinder's design and operation.
- 🛠 The performance of a grinder is influenced by its drivetrain, motor, alignment to the axle, and rotation speed, which all affect the coffee's taste.
- 💡 The speaker suggests that one should choose a grinder based on budget, aesthetics, and the reputation of the company, rather than solely on the type of burr.
- 📊 The script mentions that data from particle distribution shows that certain flat burrs can act more like cones, indicating variability in grind profiles.
- 🔄 The difference in RPM can significantly affect particle distribution, with larger shifts occurring between very low and very high RPMs.
- 📉 The script suggests that there is an overlap in the capabilities of cone and flat burrs, with both being able to produce a range of coffee profiles.
- 🔑 The speaker emphasizes that the key to understanding grinders is not in broad generalizations but in the specifics of burr geometry and grinder construction.
- 🌐 The script discusses the importance of pre-breakers, feed rate, and the number of edges on a burr, which all impact the grinding process and coffee taste.
- 🔍 The speaker concludes that bigger burrs do not necessarily mean better coffee, and that smaller, well-optimized burrs can produce excellent results.
Q & A
What is the main topic of the video script?
-The main topic of the video script is the comparison between cone burrs and flat burrs in coffee grinders, discussing their differences and dispelling common misconceptions about their impact on coffee taste.
What does the speaker suggest about the relationship between burr type and coffee taste?
-The speaker suggests that there is no objective evidence to support the broad generalization that cone burrs always produce more chocolatey coffee and flat burrs always produce clearer coffee. The taste of the coffee depends on various factors including grinder construction, geometry, and other minutiae.
What is the significance of the number of edges on a cone burr?
-The number of edges on a cone burr significantly affects the feed rate of the coffee. More edges result in a slower feed rate, which can influence the grinding process and the final coffee taste, especially for lighter roasted coffees.
How does the speaker describe the difference in particle distribution between low and high RPM in grinders?
-The speaker explains that varying the RPM from something very low to something very high, such as from 50 to 500 RPM, can result in a big difference in the particle distribution curve, affecting the taste profile of the coffee.
What is the purpose of pre-breakers in both cone and flat burrs?
-Pre-breakers in both cone and flat burrs are designed to pre-break the coffee beans before they reach the main cutting or grinding area. This helps to manage the feed rate and the overall grinding process, impacting the final coffee taste.
Why might a flat burr grinder with a larger gap between burrs be more suitable for darker roasted coffees?
-A flat burr grinder with a larger gap between burrs can be more suitable for darker roasted coffees because darker coffees are softer and easier to break up, requiring less torque for grinding. A larger gap allows for a faster feed rate, which is beneficial for these types of coffee beans.
What is the potential issue with a grinder having a slow throughput?
-A slow throughput can cause coffee grounds to stay inside the burrs for a longer period, leading to more mashing and potentially producing more fines, which can negatively affect the taste of the coffee when brewing for filter methods.
What does the speaker suggest about the correlation between burr size and coffee quality?
-The speaker suggests that bigger burrs do not necessarily mean better coffee quality. While larger burrs have more potential due to increased cutting area and surface area, the quality of coffee is more dependent on the alignment, motor stability, and overall grinder construction.
What advice does the speaker give for those looking to upgrade their grinder?
-The speaker advises against upgrading based solely on the size of the burr. Instead, they recommend considering factors such as the grinder's construction, motor stability, and user experiences shared in online communities like Facebook groups and Discord channels.
How does the speaker address the subjectivity in coffee grinder preferences?
-The speaker acknowledges the subjectivity in coffee grinder preferences by stating that personal taste in coffee and grinder performance can vary greatly. They suggest that finding the right grinder for one's coffee involves trials and relying on user experiences rather than generalizations.
What is the conclusion of the taste test between the Ode and Encore grinders mentioned in the script?
-The conclusion of the taste test indicates that there are differences between the coffee produced by the Ode and Encore grinders, but these differences become less pronounced as the coffee cools, suggesting that personal preference and grinder settings play a significant role in the final taste.
Outlines
🔍 The Debate Over Cone and Flat Burrs
This paragraph introduces the topic of the debate between cone and flat burrs in coffee grinders. The speaker emphasizes the importance of not making broad generalizations about the types of grinds each produces, such as cones being 'chocolatey' and flats being 'clear.' They highlight the influence of various factors like grinder construction, geometry, and motor on the final taste of the coffee. The speaker encourages viewers to consider their budget, aesthetic preferences, and the reputation of the company when choosing a grinder, rather than relying on the hype surrounding certain models.
🛠️ Understanding Burr Dynamics and Coffee Grinders
The speaker delves into the technical aspects of cone and flat burrs, explaining how the cutting and crushing dynamics differ between the two. They discuss the role of pre-breakers, the number of edges on cone burrs, and how these features affect the feed rate and torque required for grinding. The paragraph also touches on the importance of the grinder's RPM and how it can affect particle distribution, using specific examples like the Niche grinder and the Baratza Sette 270 to illustrate their points. The speaker refutes the idea that bigger burrs are automatically better, emphasizing that performance depends on a multitude of factors.
📊 The Spectrum of Coffee Flavor Profiles
In this paragraph, the speaker introduces the concept of a 'spectrum' to describe the range of flavor profiles that can be achieved with different grinders. They challenge the common belief that cone burrs produce only 'chocolatey' flavors and flat burrs produce 'clear' or 'tea-like' flavors, suggesting that the reality is more nuanced. The speaker discusses the potential overlap between the two types of burrs in terms of the flavor profiles they can produce and uses specific grinder models to illustrate points on the spectrum, from the chocolatey Eureka Silencio to the clarity-focused SSP Brewer's grinds.
👁️ The Importance of Grinder Selection and User Experience
The speaker concludes by emphasizing the subjective nature of coffee grinder selection and the importance of personal experience. They caution against relying solely on online arguments and generalizations, which may not be accurate or based on objective evidence. Instead, they recommend joining online communities, such as Facebook groups and Discord channels, to gather user experiences and even try out different grinders. The speaker encourages viewers to find what works best for their preferred coffee style and to approach the topic with an open mind, acknowledging that the 'best' grinder is often a matter of personal preference and specific use cases.
Mindmap
Keywords
💡Cone Burrs
💡Flat Burrs
💡Ergonomics
💡Grinder Construction
💡Particle Distribution
💡RPM (Rotations Per Minute)
💡Pre-Breakers
💡Feed Rate
💡Torque
💡Finishing Teeth
💡Throughput
Highlights
The debate between cone and flat burrs for grinding coffee is contentious with no objective evidence for broad generalizations.
Different grinders can produce similar results regardless of whether they use cone or flat burrs, depending on construction, geometry, and other factors.
The grinder's performance can vary significantly based on the drivetrain, motor, alignment to the axle, and rotation speed.
The choice of grinder should be based on budget, aesthetics, and reputation rather than the type of burrs used.
The Niche grinder, known for its conical burrs, does not necessarily produce a 'chocolatey' profile as commonly believed.
Particle distribution data shows that flat burrs can sometimes act more like cone burrs, challenging the stereotype.
The impact of RPM on particle distribution is significant, especially when varying from very low to very high speeds.
The perceived profile of coffee ground by cone or flat burrs is not fixed and can overlap significantly.
The Eureka Silencio, a flat burr grinder, is praised for its ability to produce thick, creamy, chocolatey coffees.
High-end grinders like the Baratza Sette 270 and Eureka M3 offer unique grinding characteristics that defy generalizations.
The Weber Key, despite being a flat burr grinder, is reported to provide more clarity than expected, possibly due to variable RPM.
Hand grinders with cone burrs, like the Easy Presto ZP6, can achieve high clarity due to their slow RPM and burr interaction.
The number of edges on cone burrs dictates the feed rate, affecting the grinding process and the resulting coffee.
Conical and flat burrs have different dynamics in cutting and crushing coffee beans, affecting the final taste.
The design of flat burrs, including pre-breakers and finishing teeth, can greatly influence the grind quality and coffee flavor.
The throughput of coffee in burrs and the time beans spend inside can affect the amount of fines produced.
Bigger burrs do not automatically equate to better performance; smaller, well-aligned burrs can produce excellent coffee.
Upgrading to a bigger grinder may not necessarily improve coffee quality and should be based on specific needs and preferences.
The Odes Brew and Encore's Brew were chosen for a taste test to illustrate the differences between popular flat and conical grinders.
The taste test results suggest that as grind size gets coarser, the differences between grinders become less pronounced.
Online arguments about grinders are often based on speculation and confirmation bias rather than objective evidence.
Recommendation to join online communities for user experiences and to try different grinders to find the best fit for personal taste.
Transcripts
today we embark on a most contentious
topic which is better cone burrs
or flatburs
[Music]
now before we continue on I'd ask that
you would take a moment and hit the like
and the Subscribe if you've seen my
content before and you enjoy it doing
something simple like that really helps
the channel helps me create more content
helps me do more education more product
reviews more
tutorials things like that I also have
patreon down below that you can check
out but anyway let's move on so today's
video I want to just chat briefly about
the differences between cones and flats
I see all the time on forums online
people kind of lopping these massive
statements into one of these types of
Burrs like cones are always going to be
more chocolatey than Flats flats are
always going to be more clear than cones
and that's simply not the case there is
no objective evidence to Showcase
something that broadly generalized so
whenever you say Flats have a certain
profile cones have a certain profile
that's not true both of them have
incredibly different ergonomics both of
them were going to show up differently
in different Grinders based off the
drivetrain the motor the alignment to
the axle the rotation speed all of these
different things contribute to how the
coffee is going to taste you can have
flats that taste like cones you can have
cones that taste like Flats it all
depends on how the grinder is
constructed how the geometry is and a
lot of the other minutia that contribute
to the grounds coming out of your
grinder get whatever's in your budget
what looks nice to you and what you
think has a good reputation as a company
because you're going to want something
that you don't have to Tinker when you
begin but what I can assure you is there
it's not as simple as cones equals
chocolate Flats equals Clarity for
instance there is a lot of hype
surrounding something like the niche
grinder they say it's very chocolatey
because it's cones it's 63 millimeter
Coney bursts in reality I've had better
cone style shots from a lot of flat
bursts for instance I got a pair out
here these are the base bursts from the
eg1 now I know you're like well that's
really expensive if you're comparing
that to the niche there are others in a
similar price range but this is a really
really unique situation I've gotten to
see some of the data from the particle
distribution of this and these actually
act more like cones than they do flats
and what I mean by that is because of
the Dynamics of cutting and crushing in
Converse when you vary the RPM from
something really low to something really
high say 50 rpm up to 500 RPM you're
going to have a big difference in the
distribution of that curve smaller RPM
changes has been shown to not be as big
of a deal Dr smirk was just telling me
on the Weber key between 50 and 150 they
didn't see many much difference but
there is much more difference between
say 50 and 500 you have bigger shifts in
the particle distribution as shown on
the eg1 with this between 500 and 1500
RPM with these Burrs in a similar way
you have those same types of shifts with
cone bursts now a lot of the flat burs
that I've seen the data is not similar
to this corber or this baseboard from
Weber normally what you see is the same
distribution just shifting along the
coarseness and fineness linear Spectrum
even when I say things like that I'm
assuming that cones give a certain
profile and flats give a certain profile
which aren't necessarily the truth I'm
going to speak in terms of a linear
Spectrum here all right so instead of
like a boethian Eternal now where
everything's kind of convoluted we're
going to talk in terms of a spectrum
like Everlasting time when we're talking
philosophy of time we're talking
beginning and end okay so on this end
we're going to say is chocolatey body
the Blended flavors on this and we're
talking Clarity we're talking tea like
bodies we're talking florals aromatics
so let's say that we have this
hypothetical Spectrum now oftentimes
people say cones make up this end Flats
make up this end you have for instance
some of the Eureka Grinders like the
silencio can be about right here it's
very chocolatey very coating I think it
has incredible espresso shots I prefer
that to a lot of the hyped Grinders
under a thousand dollars when it comes
to traditional style of espresso I think
it does a great job with thick body
creamy body chocolatey coffees so that's
like here on this full spectrum all the
way over here you also have flats that's
the only things in my opinion that can
kind of get here are something like the
Brewers from SSP or the unimodal
multi-purpose type verse from SSP you
have all the way over here so I think
Flats can kind of fit that whole
Spectrum in my experience I don't find
that cones actually can but I do think
cones can get about to this part of the
spectrum they cover all of that kind of
chocolatey you know thicker body type
stuff but they can also get into the
brighter Clarity depending on the Burrs
depending on the geometry I have not
used a Weber key but I've heard a lot of
people say they actually give more
clarity than they would like I think a
big part of that is because of the
variable RPM going down all the way to
50. I know people know with hand
Grinders you can get some really nice
Clarity from hand Grinders that have
cone bursts like the easy Presto zp6 and
a lot of that is that really slow RPM
and how the Burrs interact with the
coffee so you're able to get more
clarity from these types of Grinders and
in fact I would put the zp6 pretty in
the pretty much in the high Clarity area
what you have though is a higher
concentration of flats live over here a
higher concentration of cones live over
here but there is a lot of overlap I
would argue that this conical grinder
has more clarity and filter bruise than
the Eureka silencio in this situation
this one has more clarity and is more
tea like and is more floral and more
aromatic than this is granted as a cool
and the coarser you go the closer
they're going to get
[Music]
foreign so let's take a quick moment and
just take a look at what a cone Burr
looks like because the Dynamics of
what's going on the cutting the crushing
and all of that very different between
this and a flat bur so what you have
here is you have the cone and you have
the collar that sits on top just like so
now as you see all of these grooves
right here are going to dictate the feed
rate of the coffee going into the Burrs
we call those pre-breakers so what
they're doing is they're pre-breaking
the coffee before it gets down further
into the burst set itself so what we
have here is a heptagonal bur meaning
there are seven edges here seven sides
just like so and then we have these
grooves in the sides so a bean will go
down and as this is turning okay as that
is turning it will cause tension between
the wall the small entries here and will
cause the beam to kind of crack and as
it continues to be fed down through
gravity and and the centrifugal force
and the other forces at play as it feeds
further down it goes through more and
more phases of cutting until it gets
down to crushing okay so you have the
finishing teeth down here that are
really forcing it to come out of a small
Gap so when we're changing grind size
we're moving this Burr or the collar
depending on the mechanism itself inside
the grinder up or down and that's
dictating how much of an aperture there
is for the coffee to squeeze through and
that's going to dictate the grind size
some Grinders like the brats acetate
they actually spin the cut the collar
around the cone so there are different
dynamics that play there as well as
we're looking at this one of the big one
of the big things to understand is the
amount of edges here dictate heavily the
feed rate of the coffee going in a
faster feed rate would mean less of
these spokes so let's say for instance
you had five of these spokes as opposed
to seven you would have a faster feed
rate because the gaps between each spoke
would be bigger so beans can fit through
faster what this would mean is you would
need more torque to grind it if you're
using a lighter coffee a lot of times
for darker coffees you would want
something like that because you can
grind faster darker coffees are a lot
softer they're a lot easier to break up
but what can happen is if you're using
something like a pyptagon cone with a
light roasted coffee the feed rates
really fast it's going to cause too
quickly of a shatter and you're going to
have a lot more torque in order to push
through that which is a bit harder with
a hand grinder or even on a motor of a
typical grinder that's why for instance
a lot of the built-in Breville Grinders
aren't ideal for lightly roasted coffees
they have that five spoke and not really
enough torque to take care of it and in
my testing and in my time doing coffee
it seems that there tends to be a
correlation between more spokes is
better for lighter roasted coffees and
vice versa then when we look inside the
collar here we have initially kind of
angles like so until it goes straight
down for that finishing teeth so what we
have is that initial cracking and
cutting and then it goes down to that
final cutting phase so I guess I guess I
kind of mix those terms up initially you
do actually have crushing and then you
have the final cutting phase so that's
kind of the terminology used in grinding
is you have the crush and then you have
the cut with the finalization so we also
have here an 83 millimeter monster burn
as you see because it's a much bigger
Burr there are a lot more pre-breakers
here to slow down the feed rate if we
kept a heptagonal design with something
this big you would jam every grinder
ever because it cannot accept the feed
that quick it would go straight to the
finishing teeth and that would take a
lot of torque so with Flats you have
something very similar all the same
terminology but what we're doing is two
discs that are faced to each other early
on you had something like the ek-43 that
was a spice grinder you would drop beans
into a hole here and there would be an
auger that would feed at varying speeds
depending on which auger you got it
would feed the beans into the Burrs
themselves so there would be something
opaque here to disallow beans going
anywhere else except inside these Burrs
and as they're spinning what you'll see
is you'll see there's a gap here and so
we have the same idea with pre-breakers
we have these ridges here that are at
varying angles depending on the burst
that you have and they're going to crush
the beans at different ways so there's
different tension points different
stress points different fracture points
that are going to cause differences
between the coffees that are being
ground in it so as it's spinning it's
causing Central Fugal Force so if it's
vertical cool if it's horizontal it
doesn't really matter it's the majority
Factor at play a centrifugal force which
is allowing the pre-break of the beans
with these larger gaps here and then
they go to What's called the finishing
teeth now there are times you'll have
one or two or three phase Burrs so
something that would be more of a one I
guess it would be more of a two-phase
burr would be something like this a
bruber from SSP as you see there aren't
really pre-breakers you go straight to
these cutting teeth into the finishing
teeth so with this one you can you
should not really do with darker roasted
coffees in my opinion uh this is more so
for lighter roasted coffees it's a
really slow feed rate as you can imagine
because when these two birds are
together the Gap is a lot different than
whenever you have these deeper grooves
on something like this when you put
these two together there's a much bigger
space for beans to funnel in a lot more
readily so that's going to cause a much
more aggressive pre-break to make the
grinding process easier so Burrs like
this would require a lot less torque
than something like this or even
something like this
these have just these two big fins right
here which act as one pre-breaker so you
just have just there and then as you see
they have exaggerated teeth like here
and you have exaggerated finishing teeth
these are the pre-2015 ek43 SSP Burrs so
you have differences as as you see here
and the amount of pre-breakers and the
amount of curvature on that entries
which dictates the feed rate you have
differences on the sides of the
secondary cutting and you have
differences on the finishing teeth you
have differences on ridges on the edges
which can also dictate the throughput of
the coffee which shows how long the
coffee stays in there so something else
that people don't really think about is
with with some of these Grinders you
have diff varying times the beans stay
inside the Burrs so the longer beans or
grounds stay inside these burns the more
they're going to get mashed up the more
potential fines so for instance an issue
on a grinder like the df-83 is the exit
Chute tends to get a bit clogged and it
doesn't allow coffee to escape readily
so grounds get caught up and get
re-ground and re-ground and what happens
is you get a lot more fines when brewing
for filter so you want to have a quick
throughput you want to make sure that
your Chute is cleaned out if you're
figuring out that you're getting a lot
of fines on a certain grinder make sure
that it's escaping readily we don't
really know about Burrs it's important
to know that everything is just kind of
in the air right now so we can work with
what we've got and we can do the best we
can but I'm sure in the future a lot of
the things I say is going to be proven
wrong until now these are kind of
working theories so often people are
thinking bigger equals better I think
this is falling to the same fallacy as
kona's chocolate flat as Clarity just
because you have a 98 millimeter Burr
does not mean it's automatically better
than an 80 millimeter Burr or a 58
millimeter Burr I think there is
something to be said about bigger has a
higher potential in the same way I think
Flats have a higher potential to create
more clarity than cones you could buy a
cheap big bird grinder and it produce a
lot worse coffee than something like
this or something like this it really
depends on a multitude of factors it's
not clear-cut bigger does not equal
better I would argue again bigger equals
more potential there's more cutting area
there's more surface area to kind of
play with different cuts there's more
retail space to mess around with if you
perfect a 58 millimeter Burr and you're
getting incredible coffee because you
have a hyper aligned a grinder that has
a robust motor that is not going to vary
on RPM during The Cutting process then
that might be as good as it's going to
get until we can optimize the bigger
Burrs so for all of you watching out
there considering to upgrading to
whatever is the next biggest thing don't
worry about it that is not a fear right
now now if you're in the minutia that
really you're wanting that extra two or
three percent of coffee you're wanting
to unlock or even 10 because we're
probably hitting only 80 or 90 with
typical coffees typical Grinders and
whatnot if you're wanting that final bit
of percent sure you can go ahead and
continue to upgrade to bigger and bigger
and bigger again in my experience bigger
does not necessarily mean better
[Music]
thank you
foreign
[Music]
these three are the Odes Brew these
three are the encore's Brew now I chose
these two because I think they're pretty
indicative of very popular Grinders in
the home the fellow ode has been a very
popular grinder ever since its release
and it is kind of a stereotypical flat
bur kind of coffee kind of grinder in
there I do have the multi-purpose Burrs
inside to optimize the kind of clarity
that people say the flat Birds bring to
the table over here I have the Encore
which has been the most the highest
selling Grinder like ever in the US
um and sells a decent amount around the
world but it gives solid bruise with
this is the one the newer one the ESP so
this has the um the M tubers which are
in the virtuoso the ones with markings
on the bottom are the ode the ones with
nothing on the bottom are the Encore so
misophonia trigger do not watch if you
don't like Slurpee noises because it's
about to it's about to be slurped town
in the city we built this city on
slurping coffees
sometimes it goes down the wrong pipe
come on it cool for one second I'm gonna
go one through one more through I'm
making a switch so let's see all right
all right all right I got one wrong my
second guess screwed me over everyone so
the ones I switched were the uh wrong
ones so I got two of three on both not
bad but there are ways to optimize your
grinder regardless of it being conical
or flat regardless of the type of
conical and the type of flat um what I
found out when I was doing all the
particle size distributions for hand
Grinders is the coarser you went the
more unimodal every hand grinder became
and at one point they almost all equaled
out at around a thousand to 1200 microns
they're very close to being all equaled
out with a really small find some and a
really big um you know modality so this
taste test is more so to show you that
if you have a Comber grinder or
something that's more muddy even with a
flat the coarser you go the less fines
will be produced for the most part when
they were hot the or aromatics on this
were much higher But as time went on and
they cooled I started to get confused
because the acidity really started to
pop here and they tasted it a lot more
equal so whereas these were a bit more
Blended especially at their hottest and
even into the cool they still tasted a
bit more Blended I think what was going
on is the two I was mixed up on had
lower volume so they're both really cool
in relation to the others but over time
they do equalize just just a little bit
there are differences between flats and
Cones don't get me wrong but you have to
be much more specific on which Flats
you're using which cones are you using I
keep seeing people getting arguments
online about these great generalizations
that are just not necessarily steeped in
anything accurate or in reality at all
it's just in shared experiences which
granted is all we really have to work on
right now until more science is done and
more testing is done in order to figure
out more objective connections but until
then we need to be make sure that we
understand all of this is kind of not
proven tldw too long didn't watch let me
give you a quick little summary there is
no actual generalization we can
accurately give to a cone or a flat we
have to be much more specific we have to
talk about grinder we have and even when
we talk about grinder when we talk about
the Burr geometry itself we're still
going based off of experience so maybe
there's a collective understanding of a
certain bird tasting a certain way but
even that is not objective it's very
subjective so take everything you see
online with a grain of salt but that
being said if you're looking to upgrade
your grinder if you're looking into a
specific style of grinder if you're like
just tell me what I need to get for the
most chocolatey espresso just tell me
what I need to get for the most clear
espresso you're going to be relying on
speculation and you're going to be
relying on confirmation bias you're
going to be relying on people proud of
the amount of money they've spent on a
grinder and they don't want to be told
that they're wrong there are Cults
following certain Grinders it's insane I
have a certain style of coffee I enjoy
and there are certain Grinders and birds
that I gravitate towards it's going to
take trials in order to find what you
enjoy and what makes your coffee shine
in the way that you want it to shine so
I would recommend using Facebook there
are groups for most of the manufacturers
out there I'm in a group with for option
O's for malcolonics from lalits for
breville's for all these things so I can
kind of see user experiences of these
Grinders and see what they're saying
when I'm doing my own kind of testing to
make sure I look for certain things so I
would suggest getting on Facebook
joining some of those groups get on
Discord there are lots of big coffee
groups where they have threads of
different brands and manufacturers you
can go on there and ask hey is anyone
the DC area that can let me borrow this
grinder or that I can come and see this
grinder out if you want to then you
should have put a ring on it if you want
a Ninja put a ring on it
I don't know what I'm doing all right I
love you all I hope you brew something
tasty today and cheers
تصفح المزيد من مقاطع الفيديو ذات الصلة
The Beginner’s Guide to Coffee Machine Maintenance
BRIEF GUIDE TO BUYING A HANDGRINDER: Which is best for you with Burr Man
Best Grinders under $250? DF54 vs Baratza Encore ESP
Counterintuitive Espresso - Dark Roast Ristretto Edition
(SSDs vs HHDs) What's The Difference Between SSD and HDD?
MAHLKÖNIG X54 | My thoughts - Can it single dose?
5.0 / 5 (0 votes)