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Coffee at the Moment by Mark Prince
CoffeeGeek Holiday Gift List 2013 - Price is No Object!
Author: Mark Prince
Posted: December 14, 2013
Article rating: 10.0
feedback: (0) comments | read | write
 
Compak K10 Conic Espresso Grinder - $1,500
Posted by Mark Prince, 5:00pm Permalink to this blog entry
k10

This is the main grinder we used in the CoffeeGeek Lab, and the one I still use today in my home, paired with a Speedster espresso machine. It's the Compak K10 Conic grinder, and it is awesome in all its manual glory.

This is a conical burr (68mm, or 6.8cm across) grinder that spins at very low RPMS (under 350) but still provides a very fast grinding rate of about 5 seconds per 18.5 grams ground. It weighs in at almost 38 pounds, and has a lot of advanced features including an auto brake system (the burrs completely stop within a second after you turn it off).

But the Compak K10 is also a very manual grinder. It is operated by a simple (and very robust, clickity clack) on/off switch. No timers. No auto dosers. No electronic LED readouts. It's you, timing your grind time. It's you, pulling whackity whack on the doser lever. It's you, being hands on, or as hands on as you can get, with a superb espresso grinder.

The doser chamber is quite well made and leaves very few residual grounds once you sweep it clean with the doser lever. Like all grinders of this type, a fair amount of grounds are left in the channel between the grinding cones and the doser, but it is what it is. The grinder is fast, is very quiet, and is designed for high volume use. It is also tall, and definitely won't fit under kitchen cabinets. But it's a favourite at CoffeeGeek and would be well suited for your man cave espresso bar at home (or as a grinder in a high volume cafe).

Product Link (Cup and Brew, USA)

Article rating: 10.0
Author: Mark Prince
Posted: December 14, 2013
feedback: (0) comments | read | write
Coffee at the Moment Column Archives email author
Mark PrinceColumn Description
Whether it's up to the minute, happening this day, this week, or in the recent past, this column's goal is to present coffee and attempts to make the experience truly culinary. You'll find short reviews about past events, interesting coffees coming on the market, new and different ways to enjoy espresso and other brewing methods, and give an insight into efforts around the globe to make coffee a truly culinary thing. Column written by Mark Prince.

Read Author Bio

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