Does anyone have experience with the Mythos grinder and the Mythos low RPM w/Thermal Stabilization in particular? I can not find any information on their web site. The sales guys feel the grinder is one of the best available. I am curious how this thermal stabilization works and the overall performance of the grinder. 

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Tried it , for a bit , nice grinder, but kind of hugly i think. Seriously Compak k-10 fresh is the only grinder i will ever buy .

I'd heard a little about grinder thermal stabilization systems in the past, but not worked with any implementations. Excited to hear that one may have put it into a production grinder.

In case some of you may be wondering why anyone would HEAT a grinder when we all know that heat is an enemy of roasted coffee, here's why. When you start a conventional grinder from cold to grind a shot, the temperature of the components of the system will be lower than they are during periods of heavier use. This effects the gap between the burrs, and therefore changes the resulting grind size. From Illy "...the golden rule of grinding is still to wait for the machine to reach thermal stability before considering it 'operational', that is, before considering the ground product optimal."

My questions about this system is, does it actually improve shot consistency through periods of varying use?  And does that heat effect coffee flavor? So basically, do the proposed positives overcome the potential negatives?

I do like the Mythos from the limited playing I've done. I've not had a chance to work with one on bar yet though.

I am hoping to get a demo on the unit next week. The only true test would be to have two Mythos, one with and one without the stabilization unit. I think this would allow a fair comparison. I will keep you posted as to the outcome.

Tim,

I am friendly with a regional rep. for Nuova, his name is Lou. Great guy and always willing to help with info. whether for his line or not. If you PM me I will give you his info. if you would like.

I have had limited use of the Mythos and do not know enough about it to give you a competant explanation.

 

Regards,

Nick

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