Head over to God Shot to read Malachi's thoughts about today's espresso grinders and how they can be improved.
I found this paragraph particularly interesting :
"With any of the grinders used in the booth (and the other two top tier options out there) the coffee is coming out of the grinder hot to the touch after less than 30 minutes of use. Not warm, but hot. Obviously, this not only compromises the resulting coffee but also creates terrible grind and extraction problems.". 4/22/2005 10:48:00 PM
