Dead Mahlkonig Peak grinder – bad caps? bad motor?

Dead Mahlkonig Peak grinder – bad caps? bad motor?

Joven and Atucún Join Forces to Empower Young Farmers

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Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


The Potential of Augmented Reality Technology for the Coffee Industry

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Pick Your Pourover: Comparing and Contrasting the Most Popular Models

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Dead Mahlkonig Peak grinder – bad caps? bad motor?

Book Review: From Nerd to Pro, by Patrik Rolf

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Cup of Excellence to Offer El Salvador Immersion Program

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Ukraine’s Soloway Coffee Opens First US Shop in Chicago

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]

Dead Mahlkonig Peak grinder – bad caps? bad motor?

Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

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Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

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An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

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Dead Mahlkonig Peak grinder – bad caps? bad motor?

Dead Mahlkonig Peak grinder – bad caps? bad motor?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Dead Mahlkonig Peak grinder – bad caps? bad motor?

The other day I found a Mahlkonig Peak in front of an office building, ready to go out with the curbside trash. (If you've never had this experience, I strongly recommend it.) I took it home, found that the motor didn't run. Took it apart, cleaned everything, put it back together. Motor still doesn't run.

When I hit the switch, the display and fans turn on. All three control buttons seem responsive. When I hit the center button, the grind weight on the display counts down from the preset number, or counts up from zero when I've got it set to manual mode.

The motor doesn't seem jammed, I can spin it smoothly with my hands. There's no burning electronics smell when I try to run the thing. Didn't notice any scorch marks when I had it apart. Is this maybe an issue with one of the big capacitors? I've never worked on a coffee grinder, I'd be grateful for any tips on how to troubleshoot.

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Dead Mahlkonig Peak grinder – bad caps? bad motor?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Dead Mahlkonig Peak grinder – bad caps? bad motor?

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