Compak often plays 2nd fiddle to the big dominator in the market, Mazzer (and to some extent recently, Anfim). From what I understand, Compaks weren’t available in the states until a few years ago and therefore, haven’t built up the long-term credibility that Mazzer has. However, as I was looking for a new grinder, Compak kept popping up. Reviews were constantly positive and mentioned the great customer service and constant improvements to their products. Around this time, Compak announced a new model, a doserless and timer-modded K10, the top-of-the-line conical grinder. Most often compared to the Mazzer Robur, the K10 comes at a significantly better price and smaller size. Now doserless and with a timer, it sweetened the deal all the more. I had to try it out.
Switching from a Mazzer Major, the two big things I noticed right away was how quiet the grinder was and low amount of waste. After the grinder and timer are set, most shots have under .25 grams of waste. With no dosing chamber, there’s very few stray grounds from the grinder. The biggest waste comes at the end of the dose, with some grinds bouncing off the grounds already in the basket. However, this is a very minimal amount. Also, I’d like to see some way to mitigate clumping. While not a major issue, there’s some clumping, as with any doserless grinder. I’m hoping to find a way to add an anti-static shield to the dosing chute in hopes of breaking this up. While the lack of a dosing chamber helps mitigate waste, I’d have to say that the biggest change for me was the timer.
Suddenly, with the timer I was able to calibrate how many grams I wanted to dose on a consistent basis. If I wanted to pull a 17 gram shot every time, I’d weigh out my basket and set the timer and grind till I had it where I wanted it, and would double-check that the calibration stayed the same every hour or so. Even during a rush of customers, my dosing would stay the same. Compare this to what I was using before, the Mazzer Major, where I would try to count in my head the seconds the grinder was on. At best, I’d have accuracy of about half a second. While some say they can stay consistent without a timer, the precision of the timer allows for a new level of confidence and ability. Is the timer a ‘crutch’ that takes away from the role of the barista? I would say by no means, rather it allows for a new level of accuracy that is demanded in specialty coffee. If I find the espresso is best served at 17 grams, I want to serve it at 17 grams. I can’t guarantee this accuracy without a dialed in timer.
Okay, so there’s some new technical features, but in the end, how does it taste? I’d say it’s AMAZING. With the conical burrs rotating at a slooooooow 300RPMs, the shots come out looking and tasting beautiful. It’s opened up a whole new realm with our coffee, with more clarity than I’ve tasted before. On the market for a new grinder? I’d highly recommend this new Compak K10.
Compak K10 from Spronomy on Vimeo.
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Some people just won’t be into these cups… and I’d recommend that only a select few should buy them. They’re not for majority of the coffeeshops out there. Rather, Terra Keramik cups are for the crazies who can’t fall asleep at night because they’re obsessing about their demitasse thickness in relation to espresso temperature. Or worrying about what cup color will best show off the espresso’s crema. If you’re one of the people that thinks about these things, welcome.
Terra Keramik cups are sick. Weighing 25% more than my (already heavy) Nouva Point cups, these cups have the heft to hold onto heat and provide a sturdy feel. Hand crafted in Switzerland, the attention to detail in these cups reflects the attention to detail I hope to give to the coffee. Handwritten on every cup and saucer is ‘Terra’ with a unique brush stroke. Oh and that handle you’re holding… it’s dipped in platinum. To what platinum grills are to rappers, Terra Keramik cups are to baristas.
As I mentioned, these cups aren’t for everyone. They’re not cheap, and for good reason. Between the techniques, materials, and passion to produce these cups, these cups come at a cost. But a cost that I think is well worth it and will serve me in many competitions and hopefully for years to come. Anytime I’ll be serving a drink in competition or preparing an espresso or latte for a friend at home, it’ll be in a Terra cup.
2oz Demitasse // $29 // Terra Keramik
5oz Latte Cup // $33 // Terra Keramik
Nick Cho, former Murky owner / Barista Competition host, says this Starbucks operation can be positive for Starbucks, but they still haven’t figured out how to manufacture authenticity.
ABCNews interviews Starbucks’ higher ups to ask them if they’re trying to con the customers. They *gasp* deny any intention of misleading and rather proclaim that it’s ‘another iteration of innovative design.’ Huh?
Marc Gunther, of The Huffington Post, asks where this could lead with other global brands, such as ‘a little neighborhood hardware store run by Home Depot.’
And a thread has developed on Coffeed discussing what this means for quality minded independent shops.
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Brewbar + requisite hipster
Interior
The Seattle Times reported today that a newly renovated Starbucks is opening… without the Starbucks name. What brought about this change? According to Tim Pfeiffer of Starbucks, the new name gives “a community personality.” Of course this is a marketing tactic, but I think it speaks to something deeper of the issues surrounding the brand itself.
During its expansion, Starbucks has passionately pursued establishing brand and image. One of the best references for this is the wonderful lecture Bryant Simon gave in regards to the depth that consumer choice makes in establishing personal identity, specifically with the Starbucks brand. Starbucks has hired the best in the industry for marketing, such as Scott Bedbury in the 90’s, known previously for his work at Nike. Crafting an ‘affordable luxury’ image for themselves, Starbucks poured millions into promoting and maintaining this idea. However, with increased competition from McDonalds and a recession, Starbucks is forced to retreat from their luxury status. Starbucks most recent ad campaign focuses on crafting a sense of quality that isn’t offered by others:
However, with this pilot store opening up, Starbucks’ internal studies may have revealed something painful for Starbucks… perhaps that their brand is so etched into consumers minds that the expectations and ideas conjure up an upscale aloofness (rather than ‘affordable luxury’) that consumers don’t want to be a part of. Completely devoid of any Starbucks logo or name, all products will be branded “15th Ave Coffee & Tea,” even retail coffee bags. While Starbucks PR says that it’s to create a community feel, it also establishes that the Starbucks image isn’t cutting it these days. Does the removal of a brand name from its product signal that the image is so off track that the only way to resolve it is to remove it?
Store Renovation Photo by Slayer Espresso
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