Specifications

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Ceado Grinder Review v1.5.doc 23 Sep-14 Page 14 of 20
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C EADO G RINDER R EVIEW
Coffee tipped into the hopper won't stale very fast at
all and can happily be there all day or longer. The
main problem is grind retention and the difficulty of
getting reliable shot, due to stale coffee in the burr
chamber, mixing with fresh coffee.
Grind Retention
The burr chamber space that holds the ground
coffee for the sweeper arms to push it out, is
small for this class of conical burr grinder. The
shape makes it deceptive, but with 4 (not the usual 2
or 3 sweeper arms) and a recess for the top burr
carrier, it's a fairly small chamber. Even so the
amount of coffee trapped in the lower burr chamber,
is approximately 25g!
There is 2 types of retention for the E92 grinder:
• The single dosing retention
• The normal use retention
Unfortunately, because of the anti static/clumping
flap at the exit of the burr chamber, these are
identical at around 25g, because no matter how long
you run the grinder, the coffee in the burr chamber
does not come out. The photos on the right are after
running it for 15 seconds or more after the grinder
had no more beans to grind. The very slow grind
speed does not generate sufficient centrifugal force
to push all the grinds past the flap.
Single dosing retention is what ground coffee is
left in the lower burr chamber after repeated pulsing
of the grind switch and brushing of the exit chute.
The normal use retention figure is when the
grinder is always used with some beans in the
hopper (or throat of the grinder), no modification can
actually reduce this on any grinder.
The only way Ceado could improve this is to
have a manual opening lever for the anti
static/clumping system. So that at the end of
grinding a measured amount of beans (from a
single dose), the flap can be manually opened
and the grinder pulsed to remove as much of the
ground coffee as possible from the burr
chamber.
In normal domestic use, the E92 requires at least
two double shot purges (37g), before the full
change in a grind setting is realised, or mostly
100% fresh ground coffee is obtained.
In the commercial environment where the grinder is
in constant use, this sort of heavy purging will not be
required. The only time commercially where this 2
double shot phenomenon will be noticeable, is when
adjusting grind settings. You can use a LOT of
coffee dialling in the grind.
You may read on the internet much lower retained
grind figures than mine on totally unmodified
grinders. I don't know how people have come to this
conclusion. I have opened the burrs, removed the
remaining ground coffee and weighed it. I am also
not including any coffee in the pre-crush zone of the
burrs. Below is the photo of a full grind chamber and
after I removed most of the coffee
I probably had just under 2 grams left in the
chamber on the right. So adding that to the 23.3
grams I removed I make it around 25g
For domestic use, unfortunately, when you purge,
you can't purge 25g, expecting to get all the 25g of
old coffee out, followed by fresh coffee after that. It
just not work that way. I would think you're lucky to
get 12g of old coffee out with the first 18.5g you
purge. With your second purge I would think 30% of
the grind is of stale coffee in the burr chamber.