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Coffee grinder questions...
wrote in message >...
> In rec.food.cooking, Greg Zywicki > wrote:
>
> > There is something called a burr grinder (I've seen these for as
> > little as $25 US, and the mechanism is simple enough that I can't
> > imagine spending $300 on one) which is probably better, but what you
> > have will do.
>
> What you can imagine and what quality equipment costs seem to be two
> different things.
>
> For your sake, I hope you go to a barber who CAN imagine spending $300 on
> a mechanism as simple as a pair of scissors.
You'd be surprised at what I can imagine.
A burr grinder is a device with two grinding, um, call them wheels I
suppose, in near contact. Or perhaps there is one moving wheel and
one stationary grinding substrate burr.
The device is run by an elecric motor.
There is a mechanical mechanism for adjusting the gap between burrs.
There is often a device (mechanical or electronic) for determining the
durration of grinding (which can determine the amount of coffee
ground.)
Knowing the cost of the 500 grams of suitable material for burrs
(Likely an oil hardened or air hardened steel - S10, A10, O10,
something like that. Put on a plasma coat of tungsten or titanium
carbide if you like,) the likely cost of a suitable electric motor,
guessing at the design and production costs for the mechanisms for gap
adjustment ( the precision of the gap and the robustness that allow
the device to maintain that gap being the vital design features) and a
few other aspects to consider such as the design of the housings and
recepticles, and marketing, I have serious doubts that $275 US would
buy enough of a significant imporvement for the home use of grinding a
handfull of roasted fruit pits. I am easy to persuade though, so if
you could, please explain in what ways the $300 Barvousta Il Caffe
Squeezemout is worth so very much more than a $25 Mr. Coffee
Grindomatic 5000.
Granted, I do own a $200 Kitchenaid food processor instead of a $50
Proctor Silex. Maybe your proposed grinder is worth the money. I
just have my doubts, that's all.
Greg Zywicki
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