Mahdi Mahlkonig EK43 vs GUATEMALA in Cup Test Sensory Comparison

Mehdi Mahlkonig-Ek43/EKK43 and GUATEMALA Lab (Guatemala) are the most mainstream high-end coffee grinding equipment at present, and the prices are not cheap. The former uses 98mm steel alloy flat cutter head, while the latter uses 65mm cutter head. Many students consult us for purchasing advice. In the cup test practice of the four CQI-Qgrader of our college, we found that for the same kind of beans, the beans ground by GUATEMALA Lab (Guatemala) will be dominant in dry and wet aroma, showing a richer and more pleasant aroma. SCAA cup test should be at least 0.25 points, while the dry and wet aroma of coffee ground by Ek43/EKK43 is more peaceful and introverted.

During the tasting stage, the sour quality of the coffee using GUATEMALA Lab (Guatemala) is brighter, with a score of close to 0.25. the richness and hierarchy of the flavor is also slightly better, and it is possible to give a bonus of 0.25. But at the same time, the coffee using Ek43/EKK43 shows a significantly better Body (body fat), thick and soft, and the wrapping feeling on the tongue is very comfortable, at least 0.25 points, or even 0.5 points in some cases. In addition, the strong and lasting sweetness is also a great surprise for cup testers by Ek43/EKK43, which may be able to score 0.25 points in the Aftertaste project.

In addition, coffee using Ek43/EKK43 can also get a score of 0.25 on Balance balance.

For further testing, after a strict thickness check with SCAA's 20-mesh screen, we selected a bean watch # 58, with a powder value close to # 69 (# 63 is hard to find) and normally roasted coffee beans for a cup test, and started measuring the concentration at 8:35 seconds after water injection.

This is coffee powder ground by EKK43:

This is coffee powder ground by GUATEMALA Lab (Guatemala):

Just after the grinding, we found that there was some difference in the particle shape between the two. In order to verify it, we observed it under an electron microscope with a magnification of 180 times, and found that the edge of the particles ground in Guatemala was relatively sharp, and there were a large number of vertebral bodies visually. Cross-sectional triangles are more common, and particles are uniform in thickness. While the EKK43 abrasive particles are mainly sphere and cube, the cross section is more common, and the particle consistency is better.

This is the shape of EKK43 ground coffee powder under a microscope:

This is the shape of GUATEMALA Lab (Guatemala) ground coffee powder under a microscope:

The concentration test result of MOJO VST is that the liquid concentration of the cup of coffee in Guatemala is 1.15%, while the concentration of coffee liquid in EKK43 grinding is 1.35%. According to the ratio of powder to water, the extraction rate of the former is 20.23%, while that of the latter is 23.75%. This is consistent with sensory assessment.

Start measuring the concentration of coffee juice at 8 minutes and 35 seconds:

This is the concentration of this cup of coffee under EKK43 grinding:

This is the concentration of this cup of coffee liquid ground by GUATEMALA Lab (Guatemala):

This is the degree of coffee liquid extraction under EKK43 grinding:

This is the degree of coffee liquid extraction under GUATEMALA Lab (Guatemala) grinding:

Also attached is the comparison table of Mehdi Mahlkonig-Ek43/EKK43 and GUATEMALA Lab (Guatemala) machine parameters as follows: