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Under Different Rotation Speed but Con- concentration change of both categories of beans was
sistent Extraction Conditions within 0.05%, implying the rotation speed leaves a
negligible impact on the concentration. However, the
BAG-E6 comes with 11 gears of speed (marking flavors were presented differently. In this test, the
from Level 5 to 15). We selected the 5 (500RPM), 10 flavors of both beans were weak at Level 5, while the
(1000RPM), and 15 (1500RPM) for testing. other two levels offered a more pleasing performance.
We began with cupping. According to SCA’s cup- At Level 10, the light-roasted Ethiopian Sidamo 74518
ping guidelines, we used the American Standard 20- for pour-over showed the most outstanding perfor-
mesh screen to define the grind level equivalent to a mance. After simulated brewing by Smart Pour-over
70-75% passing rate. A concentration meter was also Coffee Machine Barsetto O2, the bean was translated
used to assist the cupping process. We found that the into sweet coffee with a clear, clean and bright flavor.

Cupping (at 11:200)
NEXT LEVEL Coffee Bean Level 5 (500RPM) Level 10 (1000RPM) Level 15 (1500RPM)

Light-roasted Concentration Concentration Concentration
1.38%
1.41%
1.39%
Ethiopian Most varied difference, Better balance of
Grinding with BAG-E6 Sidamo74518 for with a plant-like sweetness and acidity, Richer and smoother
flavor with
pour-over raw flavor, as if it with prominent citrus a brighter texture
was underdeveloped and tea notes
Concentration Concentration Concentration
1.32% 1.33%
Medium-roasted 1.34%
Geisha blend Relatively weak, Generally rich and Highlighted plum-like
for espresso no clear acidity, balanced, able to acidity based
difficult to present sense bright flavors such on rich flavor
supposedly rich flavor as flowers and grapes

The next test was for espresso. For each round of Level 5 and 10 was slightly larger compared to between
P rone to making their own sip, coffee lov- Technical Advisor from BRITA for providing guidance. this section, we started with the Level 10, and then com- Level 10 and 15, meaning the slower the rotation speed,
pared the performance with the higher and lower rotation
the weaker the flavor would become, and vice versa. A
This test review was conducted in collaboration with
ers have been more inclined to profes-
speed close to Level 15 seems to be more suitable for the
speeds. We found that the espresso extraction showed a
sional machines, in hope of free control
validity period of certification.
over more parameters. As the prelude to a Q Grader and the related qualification is within the similar rule to the cupping. The difference between tested medium-roasted espresso geisha blending.
extraction, grinding is a key step to reduce errors. If
you are looking for a coffee grinder, why not take a Change Burr and Rotation Speed for A Espresso (Light-roasted at 18:45; medium-roasted at 18:40)
look at Barsetto BAG-E6 Professional Flat Blade Coffee Difference in Coffee
Grinder, which is specially designed for coffee lovers? Coffee Bean Level 5 (500RPM) Level 10 (1000RPM) Level 15 (1500RPM)
After three years of refinement, it has been made At the 13-section scale, the grinder offers 65
compatible with both home and commercial applica- grinding levels, each occupying 5° to reach an adjust- Slow flow, prominent
tion scenarios. Whether for espresso or pour-over ment range as high as a 325° rotation. By virtue of the Light-roasted flavor of flowers and fruit,
coffee, rich layers will be expressed based on the extensiveness, BAG-E6 can comprehensively satisfy Ethiopian GUJI SOE generally sour,
for espresso
well-kept original flavor. the demands of espresso, pour-over coffee, French- lingering bitterness
How is the actual performance of this industry-ac- press and other extraction methods, while better con-
knowledged coffee grinder? We invited a coffee expert trolling the flavor performance of the final sip. Obvious flavor, Fast flow, charming
to provide professional technical support, so as to We prepared coffee beans for pour-over and Medium-roasted Fast flow, falling appropriate acidity flavor of flowers
explore the diverse ways to play with BAG-E6. espresso with different roasting degrees, and tested Geisha blend pressure at and sweetness, and fruit, bright
The following is the test review. Thanks to Chub- extraction under different rotation speeds and blades for espresso the later part, too sour lingering bitterness and fresh texture
by Roaster Simon (@䗎胱涸捷揬䋗), the Commercial in three ways –cupping, pour-over and espresso.

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