Mazzarmini vs. Ranchi Rocky Coffee Grinder Reviews! The best bean grinder.

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Mazzarmini and Ranchi Rocky

I tried a showdown between the new and the old grinder. This is a confrontation between the new bean grinder "Mazza Mini" and the "Ranchi Rocky" we have used so far. How will it change the taste? What about the details? So I'll try espresso and cappuccino.

The operation is uniform, each extraction, filter basket (partially receiving espresso powder) cleaning. By the way, this is always done when it is extracted at home. Once continuously extracted, it will get dirty! One shot at a time makes people nervous. Besides, Loki just cleaned the interior.

As a result, I clearly found that the taste quality was different. This is not a brassiebo.

Even Loki thought it tasted good so far, but by contrast, it clearly emphasized the unnatural feelings I had felt before. Although the bean is very powerful, I don't think it is the best, but I often think it is "me?" . Is the width of the best shot very narrow? I think fruit acidity, not fruit acidity. This seems to be a slight egg added to the aftertaste. Even if it is made into cappuccino with milk. This is an image of the failure of the coffee extraction itself, but I think the extraction is certainly not very good. I think this leads to whether the grinding level is matched or not. Various factors may be the lack of powder uniformity, due to the performance of the grinder itself and the deterioration of the blade.

When the Mazza is condensed. Espresso is delicious! There's no irony, it's really fruity. As sweet as a cappuccino, like "this bean?" The smell spread all over the feeling of one step or two steps. To be honest, I don't think the world will change much. Then it is unified and beautiful enough to return to the beauty of powder when dancing. No, I don't know much about the uniformity of this powder, but the feeling is different!

Of course, not only the basic performance of the grinder, but also what I emphasize most is "stepless adjustment" and "no feeder". In particular, the adjustment of the stage is really struggling. When I think Rokki wants to make it finer, I lower the ratio by one level, but it would be great if I pulled it out. But it would be rough if I returned it. It's hard to deal with at a time like this. So the owner of our bean grinder adopts "increase or decrease with tamping force" or "increase or decrease powder quantity". From the point of view of extracting espresso, this is not very good. However, there is no way, because there is no other way to do this. So, when it comes to stepless? The power of mashing and the amount of powder remain the same, and the extraction state of coffee is controlled by the grinding conditions of coffee beans. Every time you tamper with the same force is varista's arm. Of course, this includes the assumption that the extraction ability of the machine is also constant.

If you replace the coffee machine with a semi-commercial machine, it is best to replace the grinder with a stepless one. Everyone often says with their mouth, "the grinder is equal to or better than the machine." I think this is true! This is the result of experiencing it.