[Coffee-extract2] MAHLKONIG EK43 Posting

Hello Today I am posting the EK43 opening machine of the Mahlkonig, a coffee grinder. As I was doing roasting, I had many ideas to find out the objective verification and problems of my roasting results. I thought it was important to have consistent and undistorted extraction to be able to do that. In order to do so, it would be possible to solve some problems by unifying the various variables uniformly, but the grinding was different.

Hello Today I am posting the EK43 opening machine of the horse cornick, a coffee grinder. As I was doing roasting, I had many ideas to find out the objective verification and problems of my roasting results. I thought it was important to have consistent and undistorted extraction to be able to do that. In order to do so, it would be possible to solve some problems by unifying the various variables uniformly, but the grinding was different.

I have not been thinking about verifying the performance of grinding for many years. I used the Kruve shifter to measure the uniformity of the particles during testing of the roasting results with my master (Kruve shifter is a sieve that divides into uniform coffee particles)

Kruve shifter

The distribution of coffee particles was so large that the amount of coffee particles I wanted was very small. There is a certain degree of differentiation, but I thought that there might be distortion of taste because there are many large particles. I tried to extract the particles by using kruve to extract the particles regularly, but I lost a lot of coffee. In addition, we began to worry about the content of the fine powder. Usually try to completely eliminate the differential and to achieve a clean taste, but when the powder completely disappears, the complexity of the flavor and taste of the coffee disappears, which makes it less attractive. How much differential will you put in? The more I was worried about how to fit the particle distribution, the more I found a way to solve it at once.

So I bought EK43 grinder. EK43 The grinder uses a 97mm flat burr and has a uniform coffee particle distribution. It is one of the retail grinders, and it is said that varistas are used for drip and pour-over, and it is effective to increase the extraction yield by even particles. It seemed to me to be a good grinder for my position as a Nordic roast.

I wanted to get a bit soon, so I went to the courier and brought it directly. It was heavy. The body weight is only 24kg. I felt really heavy because the weight of the package increased and there was no handle in particular.

It was hard to get the product out of the box.After many twists and turns, we took out the product and looked at EK43. The body and finish were very good. Each bolt was delicately tightened and prepared for self-loosening. It seemed that the bolt was designed so that when you touch it once, the trail remains.

Horizontal / Vertical / Height is 230mm / 410mm / 770mm which is very big size. Especially when I combined the hopper bar, it was somewhat burdensome because the place to put the beans was high. The sound was great when I turned on the power at 1740rpm.

It is the entrance where the bean powder comes out. There is a lever on the right side. When you lower the lever slightly down and release it, the remaining bean particles are left in the entrance. It can be used to open the entrance, or it can be packed directly into the grinded beans by gluing the envelope.

Dial to adjust grinding. As the scale goes to 1, the particles become finer. When I tested it with the pour-over, I got 20g = 3 // 30g = 3.5 ~ 4.5 // 50g = 7 ~ 8 // 55g = 8.5 when I set the standard target time to about 3 minutes.

It is the logo of Mahlkonig company. Mahlkonig is well known as a German grinder company (Ek43 is one of the most beloved grinders in the world barista championship, and Dale Harris, winner of the 2017 competition, used horse kornic's k30. I think it's a company that makes products so that you can express your desired results well)

EK43 is one of the best products of Mahlkonig and has been used as a grinder for hand drip / pour-over since long ago. The device became even more popular in 2013, when Matt Purge introduced the espresso he extracted with this grinder to the World Barista Championship. Before that, there were many inconveniences to use for espresso in the store, and it was a device that did not show much advantage. Matt Perger, who was preparing for the world tournament, is looking at EK43 to find his answer. It was a way to increase extraction yield steadily and efficiently. Ek43 is a very uniform grinding machine. It is also a device that comes with a lot of differentiation with uniform grinding. Even the large amount of differentiations that occur during grinding, the particle distribution is crowded, and the result is very uniform grinding overall. By this effect, the extraction yield is steadily increased, and the extraction yield of the power distribution beans is increased, thereby contributing to the balance of the complexity and balance of the taste while increasing the proportion of the sweetness. Matt Perger 's barista hustle is like that. To find a delicious espresso, there are several images that try to increase the extraction yield. Ek43 helps to control the extraction yield effectively. In fact, test results seemed to have a better effect on flavor and taste.

The grinding test showed that the uniformity was fairly good. I personally think that bigger bean particles have a worse effect on taste and flavor. Test results showed that there were not many large particles. When extracted for the same time, the TDS was also higher, probably because of the well-formed particles in the bean powder. I will write more about the test results in the future. If you are interested in grinding, please take a look !!

I will stay here today. Thank you for reading the long article :)