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Reviews (6)
11 October 2016
Great grind with very inconsistent volume
The burr grind is a pleasure to drink. Smooth and tasty coffee. The quantity of each grind is determined by the amount of time given for the grind. I use the 20 sec time for maximum amount and sometimes it gives me exactly 1.8oz for a 6 cup pot (which is what I want), sometimes it gives me 1oz. Given the manual recommends waiting 5 minutes between grinds, this can be problematic. I solve it by grinding before boiling the water, then grinding more if needed when the water is ready.
Hopefully it will work longer then the Bodum Automatic Pour Over that quit the very day this came (after 6 months of use.)
24 October 2015
Quite, form factor to high
Quiet as advertised, much more then the GPT50. Mine sits in the recommended Glyph rack tray with a GPT50, and is a bit higher then the GPT50. The extra height DOES NOT ALLOW ANYTHING TO BE RACKED ABOVE IT. Design engineer should be fired.
13 February 2019
Great Build Quality, Not That Great For Sheeting Laminated and Pie Dough
What I do: whole sale pastries, pies, scones, cakes, etc for coffeeshops
My background: country baker; no baking school or professional baking experience other then my business; degree in photographic process control. ;0). Yeah, I know how heat and time works and a little about chemistry.
My goal with sheeter: time savings and portion consistency in laminated and pie dough production
The Good: worked great for rolled puff and brioche based pastries (cinnamon rolls, bobka) and I imagine anything with a high butter content - rolled cookies, ginger bread, fondant, etc.
The OK: rolled pie dough (1/2 butter, 1/2 Crisco; fat about 55% bakers percentage). If your filling a lot of pie tins, you can work out a system that is marginally faster then rolling by hand. I've been rolling pie a long time, so I'm pretty fast.
The Trouble: any yeast dough with potentially high gluten/extensibility. The gluten builds up fast as you attempt to roll it thinner and thinner in a dough with protein percentages of AP or higher (11%+). I mostly use King Arthur AP. For laminated doughs like croissants, it was impossible to get a decent roll with AP flour on this sheeter with out the dough becoming over worked and tough. Pizza yeast dough with Tipo 00 - forget it - throw by hand. For laminated doughs, I have tried utilizing pastry flour (Bobs Red Mill - about 8% protein, 45% butter as a bakers percentage n my laminated doughs) and this looks more promising. There's a few considerations if making laminated doughs: try not to develop gluten to much in the initial bulk dough (I use a 10qt Hobart for 3 mins on 2), let it bulk rise, then portion it out into containers that will give you a rectangle to start with for sheeting and refrigerate over those overnight (I use sourdough for fermentation.) If you do the right quantity, you'll have the prefect amount to make a 14x18 sheet trimmed. You'll want to do the initial roll by hand as if you use the sheeter to many times, the gluten starts to overdevelop and it becomes hard to roll to size. And honestly, you can roll faster by hand, just not as consistently. So after pulling my dough /butter block from the fridge, I can get three quick rolls/turns and the final roll before I refrigerate again prior to the final cut. With some practice, waste is minimal. The downside of the pastry flour is the oven rise is not quite as sturdy and the sheet sizes are sort of small (a little less than half 14" x 18" compared to rolling it by hand - 18"x32"). Any larger with laminated doughs through the sheeter and you just get to much waste on the edges.
Conclusion: since I bought this sheeter mostly for doing laminated doughs more quickly and consistently, I'm not currently finding it a worthy investment, but I'm still working through some ideas on how to make it work for me. However the build quality is excellent. I made some spacers out of PVC to quickly dial in where I want the rollers to be. Careful trying to roll to thin to quickly as it just won't do it. Also be careful with over developing the gluten by rolling to much. You got to find the sweet spot.