About this Video

• Video Title: Beste Espressomühlen für Zuhause – Finale der Testreihe 2023
• Channel: Kaffeemacher
• Speakers: Michel, Maishal
• Duration: 01:02:52

Introduction

This video presents the final results of a year-and-a-half-long espresso grinder comparison test conducted by Kaffeemacher. The presenters summarize their findings from testing over 30 grinders, focusing on performance, usability, and blind taste tests of coffee made with each grinder.

Key Takeaways

• Grinder Selection: The video focuses on 8 top-performing grinders selected from an initial 24, categorized by price and features. All grinders produced good espresso, but differed in other attributes.
• Blind Taste Test: A blind taste test using lighter and darker roasts ranked the Baratza Forte as the top performer, followed closely by the presenters' own top choices (Niche Zero and DF64). The results highlighted grinder-specific impacts on taste, and the importance of recipe optimization for each grinder.
• Key Grinder Attributes: The video analyzes grinder attributes like material quality, usability (single-dose performance, portafilter holder design), grind adjustment precision, noise level, retention, and grinding speed. The presenters provide their subjective opinions and objective measurements for each category.
• Single-Dose Performance: Single-dose grinders (Niche Zero, DF64, Eureka single-dose) excelled in retention and single-dose consistency.
• Recipe Optimization: The importance of finding the ideal recipe for each grinder is emphasized. The blind taste test demonstrated that consistent recipes were not optimal for all grinders.

The Baratza Forte was praised for its balanced cup, positive feedback on texture and weight, and overall delicious espresso. The Niche Zero and DF64 were also highly ranked and tasted similar in the blind test, both noted for their balance and nice acidity. However, both Eureka models showed a slight tendency toward astringency (dryness in the aftertaste). The exact scores and detailed flavor notes for each grinder were not explicitly provided in the transcript.

After five grindings, the Specialita and the Baratza Forte both registered below the critical temperature limit of 40 degrees Celsius. The Specialita measured 37 degrees, while the exact temperature for the Baratza Forte was not explicitly stated, but it was also said to be under 40 degrees. The significance of these lower temperatures is that they indicate less heat buildup during grinding, which can negatively impact the taste of the coffee, especially when grinding larger quantities.