K, thanks for posting. Unfortunately, I don't have the time to read all through this blog. Or to be honest I just can't stomach nerdy stuff after 12hrs of working with nerdy stuff. What I will say is that as an owner of the all the above grinders and a whole bunch more kit, here is the practical real world experience. R120 - a fast deli grinder. Makes absolute rubbish espresso grounds and for this reason I refuse to use it for grinding espresso for my customer orders (note: - we grind around 40 - 60kg a day for customer orders). I ended up buying an R80 as well as a bank of EK43's for espresso grinding. The R120 does a good job for all other non-espresso duty. In fact, I don't even use it for stovetop because I don't like the resultant particles. Drip, perc or plunger and it's great. The R120 is an entirely different beast to the Ek43 - different burrs and different design of the ways in which coffee enters and exits. The only similarities they share are relative speed and deli bag formats. There is a prevailing misconception that afflicts far too many coffee enthusiasts, namely the belief that big and expensive grinders must produce superior ground particles. Speed is actually detrimental to grind quality. I have produced far more God shots on Mazzer Kony compared to Mazzer Robur. The testers would have been better off comparing the R80 rather than the R120 as it's a different rate, geometry, etc that's more suitable to grinding for espresso. The r120 grinds too fast for espresso. Anyway, that's my 2-Bob's worth from a decade involving lots of practical, real-world grinding....every day..............of course, all my comments above are made in absence of reading the nerdy stuff.....as I often find that nerdy stuff does not always reflect what happens in the real world.
