하이엔드 드립용 핸드밀 소개 – Hausgrind by Knock Part II

Knock 사의 HausGrind는 제가 직접 사용하고 있지는 않으니, 회사의 제품 소개 페이지를 간단히 번역해 알려드립니다

(중요한 부분들만 일부 번역하겠습니다.  그럼에도 대충 한 거라 오역이 있을 수 있으니 많은 지적 부탁드립니다. ^^;).

38mm conical tool steel burrs, they come packaged to us with a manufacturer’s rating of a  650kg lifetime. at 17g an espresso that’s over 38,000 shots, or roughly 4 shots a day for 25 years: testing of these parameters is ongoing and we (or our descendents) will report back on completion. your milage may vary. how many caraffes of french press that is we are unable to contemplate. performance wise, these same burrs are being talked about in the hausgrind as performing at a level far above their ability as achieved in their original electric grinder casings – simply put they work better here than they were ever intended to originally.

38mm 코니컬 스틸 버를 사용합니다(주: 리도 1의 버와 동일한 버입니다). 제조사의 설명에 따르면 650kg의 원두를 갈아낼 수 있다고 합니다. 17g 에스프레소 샷 기준으로 38,000번, 매일 4번 마실 경우 25년간 쓸 수 있다고 합니다. 아직 이렇게 실제 사용해 본 사람이 없으니, 실제 그런지는 아직 알 수 없다고..

the outer pit burr portion is  set into the massive stainless steel central burr carrier machined specifically to fit, such that any attempt by man or bean to shunt the burrs out of alignment would be shrugged of with disdain. locked into that midsection is a 4mm thick laser cut stainless steel bearing brace which allows the drive shaft to run on flanged thrust bearings just a few mm above the grinding action – these are then co-machined to centre so that the inner burr cone is set in permanent lateral alignment with the outer burr. vertical alignment is maintained by means of a strong spring constantly maintaining tension preload against the two stainless steel braces and a combination of other elements that ensure your dialled in grind setting remains constant and your grind particals are equally consistent.

travelling up the shaft a touch you will find a sweeper arm just above the bearings that continuously stirrs and agitates the beans to ensure no nasty dead spots in the grinding action, especially when tackling such monsters as the elephant bean varietal, maragogype. The custom made 316 shaft then meets an even larger set of thrust bearings mounted in the top bearing brace, and is capped off with our distinctive knurled grind setting dial.

and while were talking balls, there are two sets of cartridge bearings sitting inside the handle knob. and that’s to add to the two sets of thrust bearings in the mech. all this makes the hausgrind turn smoothly, but more importantly distributes loads evenly so that there should be no alignment deviation over time as there might have been with a bushing. the mech bearings are standard industrial sizes and press fitted – nothing locked in or proprietory here so they will be available and replaceable years down the line if needed. and the same is true for the rubber washer seals that keep the dial in place and secure the pushfit base cup, all industrial standard sizes, easily sourced.

일단 핸들 노브 안에 한쌍의 베어링이 있습니다. 그라인더 내부에는 2셋의 베어링이 더 있는데, 이 베어링 들 덕에 그라인딩이 부드럽고, 또 힘이 골고루 분산되어 들어간다는 점을 설명하고 있습니다. 표준 사이즈의 부품들을 사용해서 어디서건 부품을 구할 수 있는 점도 장점이라고 합니다. 분쇄도 조절용 다이얼이 움직이지 않도록 고정해주는 고무 와셔 씰도 표준 사이즈라고 하네요.

for some reason the simplicity of this at first bamboozled people who couldn’t quite seem to believe that it could really  be that easy. personally we wanted to see what the grind settings were without any comedy dismantling of the whole grinder or mucking about with coffee encrusted wingnuts or levers. So we decided to get it right up top where we could see it and make it easy to tune in – welcome to the knock o’clock dial.

the knurled adjustment knob carries a bespoke, hand-made black enamel clock face which allows simple stepless referencing of the right dial setting for your desired brew method. when starting with  locked burrs at zero “o’clock” you simply turn the dial clockwise to increase the coarseness of the grind as the clock face numbers rise – turkish starts at around 3 or 4 depending on your roast, espresso between 5 and 8, aeropress begins around 9 and so on out through various drip and steeping brews with french press achieved in a little over 1 and a half turns of the dial. turn it back toward zero and you take the grinds ever finer – no locking collars, no clunky step changes, no awkward pins, just smooth and stepless infinitely adjustable tuning of your grinds.

하우스그라인드의 설계중 가장 혁신적인 부분이 바로 이부분이 아닐까 싶습니다. 리뷰에도 이에 대한 칭찬이 많은 편입니다.

완전히 꽉 잠겨있는 0의 위치에서 출발해 터키쉬용 3~4, 에스프레소용 5~8, 에어로프레스용은 9로부터 출발하며 이후 드립, 침지식, 프렌치 프레스 등은 1바퀴~1바퀴 반 정도의 영역을 사용하시면 됩니다.

the shedman have come up trumps again hitting the mark with beautiful close fitting precision, in beech and walnut as standard – both have a history of stability in different applications, walnut in gunsmithing and cabinet making, and beech in all manner of domestic and manufacturing tools including traditional block planes, where its dimensional stability (expanding and contracting equally with and across the grain) was a significant contributor to a quality plane. thanks dad – knew that nugget would come in handy some day.

기본 재질은 Walnut(호두 나무), beech(너도밤나무)를 사용하고 있습니다.

 <<참고할 리뷰>>

 비교적 자세한 리뷰들이 많은 곳은 아래에 있으니 참고하시면 됩니다.

1. 미국 홈바리스타 리뷰

2. 영국 커피포럼 리뷰

질문:

To be a little more specific, I’m keen to hear about:

Maintenance: Have you cleaned it? If so how did you find the process?

Fit and finish: My experience has been only with the prototype which was impressive, even though it was a test bed for ideas and revision.

Grind quality: Have you used it through the entire range of filter grinds? Impressed?

Stability of adjustment: Does it hold fast? Have you had any instances of adjustment wander or slipping?

Wood movement: Has the fit of the lower chamber changed since you received the grinder? I’m interested from a wood workers point of view. The Walnut should be stable but humidity or lack thereof may change the resistance between the burr carrier and O-ring. I know that the climate between Edinburgh and Chez Slim probably isn’t (much) different but houses vary greatly.

Zero: Has it moved? How is the break-in going? Has the grinding experience changed?

답변:

Any other observations would be good and other owners should chime in too!

Maintenance: is very easy. The entire top burr and shaft thing can drop down from the brace by unscrewing the adjust dial all the way without resting a sweeper arm on part of the brace (probably sounds complicated but when you actually see inside you’ll understand exactly). Peter includes a nice little brush to clean things.

유지보수: 아주 쉽다! 나사를 풀면 대충 다 분해 되고, 동봉된 브러쉬를 이용하면 된다네요.

Fit and finish: The wood is absolutely beautiful but you need to expect at least some natural blemish in the wood, just a feature sometimes. The metal parts look brilliant as well. I wouldn’t personally get a metal bottom though. Peter also includes a few extra rubber washer for the grind cup thing just in case it wears down over time.

완성도: 참 멋지지만, 나무를 사용하다 보니 나무 자체가 가진 패임은 있을 수 있다. 메탈 부품들도 잘 만들어졌다

Grind quality: I’ve done mostly v60 and a few cafeterias and just impressed impressed impressed all the way.

분쇄 품질: v60(하리오) 를 주로 사용하는데 항상 마음에 들었다.

Stability of adjustment: this is a very very slight concern of mine, even with the rubber washer in place below the nut there is a tidy bit of slip of settings (maybe half a setting from one whole number to another). I’m not sure about other hausgrind owners but in the end it isn’t a big deal and I’m pretty sure it stays in place while grinding. The slip is only noticeable when gently twisting dial with fingers.

조절의 안정성: 다이얼로 고정해 두어도 살짝씩 변하는 거 같은데, 다른 사용자들은 어떤지 모르겠다.

Wood movement: No change in wood fitting. Its a very tight and reassuring fit.

나무 부분의 변성(주: 나무 부품과 메탈 부품이 섞여 있는데다 나무는 사실 습도 등에 영향을 받아 변형이 일어날 수 있으니 괜찮냐는 말): 문제 없다네요.

Zero: can’t answer this one as I lost all my grind reference points when accidentally fitting new enamel dial in the wrong alignment!

영점: 그라인더를 사용하면서 영점이 옮겨가는 것을 느꼈는지 질문했는데, 이 질문은 실제로 보통 그라인더를 사용하게 되면 조금씩 영점이 변하는게 자연스러운 것이라 (grind-in) 묻는 듯 합니다. 리도의 경우도 이 과정이 지나고 나면, 그라인딩이 좀더 쉬워지고 빨라질 거라고 매뉴얼에도 명시하고 있습니다. 새걸로 바꿔버려서 모르겠다는 답변이네요.