Howdy coffee friends,

I was wondering if anyone knew about the chamber/auger in the doserless Rober E.  Someone was telling me that the Rober grinds so fast that after pressing the button to dose out your coffee into the portifilter there is still 20-25grams of coffee left in that auger that's been ground.  Which essentially then have to be wasted if it was sitting more than a minute between customers. The  (That is if you care about quality).  Does anyone know if there is any truth to this. Our shop is i the market for a new grinder and we're trying to decide between the doserless Kony Mazzer E or the doserless Rober E. I'm not too concerned with a few seconds of time saving of the dosing but more importantly trying to control waste. 

Please help if you know!

Thanks!

Ty

thirtythirtycoffeeco

Tags: dosing, e, espresso, grinder, mazzer, rober, waste

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Roburs have phenomenal grind quality, and are IMO the best option for busy bars because of the combo of grind speed and consistency. They do have their drawbacks, the large retention being one, but all grinders do.

That retention will get you in 2 ways: if you have lulls between drinks as mentioned above, you will have to purge coffee so it doesn't stale. It will also get you when you make grind adjustments; you will have to purge the retained grounds before testing said adjustment to get an accurate picture of changing grind size. I have experienced what I would call "transition shots" on the robur, where I get a combination of grounds from before and after the change, but not solely after the adjustment. This means that you will have to grind while adjusting, purge, and then probably pull 2 shots to make adjustments. That's 60+ grams to change your grind.

But all of that's worthwhile on a busy bar. I've worked a bar that consistently did 600-800 espresso drinks a day, first with a super jolly and then with a robur E; I wouldn't try it with anything else now. If your shop isn't at least steady, if not really busy, I'd have to recommend against the robur and for something with a doser (Anfim, Compak K10, etc.) If you install a solid state timer, you'll still get the benefit that the E has on waste, without having to deal with the retention, still having a great grind side, and the benefit of being able to get rid of all of your old coffee easily without having to waste much.

Another option would be getting a Robur with a doser, but I can't speak to whether or not retention is an issue with them. Anyone else able to chime in on that?

All Mazzers, and indeed most espresso grinders, leave some ground coffee behind in the throat (between the burrs and the doser or chute). This has nothing to do with the doserless chute - it is a characteristic of the base grinder. Incidentally, the auger on the Robur is on the whole-bean side of the burrset and doesn't grind the coffee... it just helps feed the beans in.

This means that you'll have to deal with purge after idle or adjustment on pretty much any grinder you use. BTW, the grinder that, to my knowledge, best manages the problem of leftover ground coffee is the Nuova Simonelli Mythos. Worth checking out if this is a huge concern for you.

If you are indeed concerned about quality, you ought to consider a Major instead of a Super Jolly. Bigger burrs and less heat issues.

It was actually the Kony I was thinking of not the Super Jolly.  Have either of you or any one else heard anything about the Kony in comparison to the Rober?

Brady said:

All Mazzers, and indeed most espresso grinders, leave some ground coffee behind in the throat (between the burrs and the doser or chute). This has nothing to do with the doserless chute - it is a characteristic of the base grinder. Incidentally, the auger on the Robur is on the whole-bean side of the burrset and doesn't grind the coffee... it just helps feed the beans in.

This means that you'll have to deal with purge after idle or adjustment on pretty much any grinder you use. BTW, the grinder that, to my knowledge, best manages the problem of leftover ground coffee is the Nuova Simonelli Mythos. Worth checking out if this is a huge concern for you.

If you are indeed concerned about quality, you ought to consider a Major instead of a Super Jolly. Bigger burrs and less heat issues.

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