etzMAX and R120 taste comparison
This afternoon, Roemer Overdiep visited me to see the etzMAX and I was keen to check out a comparison between the huge Compak R120 and the etzMAX, since each is in about the same price category.
I showed Roemer how the top of the hopper allows notes to be written upon it so one can have a stack of small hoppers each filled with their own selected single origin or blend of beans. Changing a hopper does not leave much behind to grind away: just about 9 grams.
Roemer, a designer himself, gave the hopper another bird on top of it:
Next, we did a series of taste comparisons. We used the Ethiopia Yirgacheffe natural, Gelana abaya by Catalyst Coffee Consulting, roasted by myself on the Coffee-Tech FZ-94.
Roemer is a passionate chef so I appreciate his judgement in taste.
We dialled in the grind setting on both machines in order to get 30g of espresso in about 30 seconds from 18g of grinds, after a pre-infusion of 5 seconds at about 3.5 bar. We tasted the shots directly after the pull, but also while the cups were cooling down and as they were at room temperature.
Both the R120 and the etzMAX yielded a delicious treat of espresso from these very special beans, but there were some distinct differences:
R120 taste remarks:
Sweet gorgeous, like stolen cake batter
Umami
Round, smooth
etzMAX taste remarks:
Cream
Almond paste
Dutch 'speculaas' gingerbread cookie
Leather / saddle room aroma
Spicy autumn leaves / mushroom
From the etzMAX shots It was easier to distinguish the separate taste details. This may have something to do with the conical burr set since I remember a similar 'eye opening' experience when I first moved from a small flat burr grinder to the HG One with its Mazzer Robur conicals.
Quite remarkable too how the relatively small etzMAX holds up against the gargantuan R120.
I showed Roemer how the top of the hopper allows notes to be written upon it so one can have a stack of small hoppers each filled with their own selected single origin or blend of beans. Changing a hopper does not leave much behind to grind away: just about 9 grams.
Roemer, a designer himself, gave the hopper another bird on top of it:
Next, we did a series of taste comparisons. We used the Ethiopia Yirgacheffe natural, Gelana abaya by Catalyst Coffee Consulting, roasted by myself on the Coffee-Tech FZ-94.
Roemer is a passionate chef so I appreciate his judgement in taste.
We dialled in the grind setting on both machines in order to get 30g of espresso in about 30 seconds from 18g of grinds, after a pre-infusion of 5 seconds at about 3.5 bar. We tasted the shots directly after the pull, but also while the cups were cooling down and as they were at room temperature.
Both the R120 and the etzMAX yielded a delicious treat of espresso from these very special beans, but there were some distinct differences:
R120 taste remarks:
Sweet gorgeous, like stolen cake batter
Umami
Round, smooth
etzMAX taste remarks:
Cream
Almond paste
Dutch 'speculaas' gingerbread cookie
Leather / saddle room aroma
Spicy autumn leaves / mushroom
From the etzMAX shots It was easier to distinguish the separate taste details. This may have something to do with the conical burr set since I remember a similar 'eye opening' experience when I first moved from a small flat burr grinder to the HG One with its Mazzer Robur conicals.
Quite remarkable too how the relatively small etzMAX holds up against the gargantuan R120.
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