Specifications

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Ceado Grinder Review v1.5.doc 23 Sep-14 Page 8 of 20
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C EADO G RINDER R EVIEW
In the photo below after single dosing, bushing the
chute and pulsing the chamber until empty
approximately 2 g of coffee is retained (verified by
removal and weighing). This volume occupies
around 38% of the burr chamber.
The normal use retention figure is when the
grinder is always used with some beans in the
hopper (or throat of the grinder). For the E37S it's
approximately 5.5g - 7g. This may sound a lot, but
it's actually very low for a grinder with such large
83mm burrs.
Anti clumping/static systems does account for a lot
of this retention e.g. some Mazzers use a metal grid
to control static, this can account for significant
retention and when removed often reduces retention
by 60% or more when single dosing.
Unfortunately removal of these devices, normally
gives other undesirable problems and does not
significantly reduce retention when using the
grinder normally e.g. with beans in the hopper
and not single dosing.
In normal use, the E37S only requires up to a 2
second grind purge (espresso setting) if it's been left
more than 20-30m, because the burr chamber space
is small with well designed sweeper arms. This will
usefully remove most, if not all of the retained grinds
within the burr chamber, ensuring the coffee in the
portafilter is fresh ground. I say up to 2 seconds,
because I have the grinder set really fine for my
Vesuvius espresso machine, much finer than for a
normal machine. You will find the retained figures
and purge figures a little lower for a standard
espresso grind.
Dose Accuracy
This was very good and consistent, even when very
few beans remained in the hopper. I didn't notice
much difference when pulling the last full double
shot from the grinder.
On my scales, accuracy was to within 0.5g per dose,
but this might change depending on how tight you
set the anti static/clumping system?
Grind Quality
The grind quality is excellent and even, with a tight
particle distribution around the desired grind size
and limited fines. This is backed up by the quality of
the pour on a consistent basis and the taste and
appearance of the espresso shot.
Pucks (the coffee in the portafilter after the
shot), drain well and show little to no evidence of
what I call "silting" even with extended 2 bar 12
second preinfusion times. Silting is a phenomenon
that I have found occurs more with cheaper grinders
and is worse when using machines with have
extended preinfusion like the Vesuvius. In addition a
larger space above the puck to the shower screen
seems to make it worse, which is why a lot of people
with very cheap grinders find themselves having to
overfill the portafilter basket.
It's the situation where the fines in the coffee grind
don't allow the water to soak through evenly and
well. I also believe this shows the coffee in the
portafilter may not be extracting evenly throughout
the puck. I have inserted a photo of sand at the
beach to try and illustrate the phenomenon, because
none of my grinders do this on the coffee I am
currently using.
Coffee pucks rarely look as bad as this, but may
have some slight marks that are similar. The coffee
puck drains well and is easy to knock out.