Quote:
Originally Posted by kau
I assume burr mills are good for drip only and can't crush fine enough for espresso?
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You're kidding right? Or highly misinformed

. There are 2 main burr types for home/commercial use. Flat and conical. Conicals are more effective at lower RPMs and have longer cutting paths. Essentially leading to less heat and different tasting notes, usually highlighting brighter flavors, especially in espresso. Flat burrs are cheaper to make, are used more often, run at higher RPMs, have shorter lifespans on average and have shorter cutting paths.
I wouldn't say burrs are designed to crush beans, but rather slice/defragment them based on theory, burr design, etc. There are differences among burrs too. For example, a flat burr designed strictly for espresso grinding will not at all resemble a flat burr designed strictly for drip, press, etc.
Some of the best burrs that have lasted the longest are the conicals used in hand mills for centuries. Even Turkish style mills have conicals of sort, but they are more for pulverizing the beans to powder-like consistency.
Reason commercial grinders cost what they do is many factors... materials used for build quality... direct drive motors instead of weaker motors/gearboxes... superior electrical systems/motors that allow them to be used nearly constantly and for thousands of cycles before anything burns out... burr design/material... super tight tolerances for superb grinding consistency...