Philos

Mazzer has a very clear idea of what ergonomics means and during the product development process of a complex high precision product there are multiple trade-offs to solve. Philos’ objectives:

• Easy to open grinding chamber with no tools in order to facilitate the cleaning operations.
• Cleanable from the front with no loss of adjustment position. In a commercial environment, cleaning the chamber is a daily operation, this has to be rapidly feasible with no hassle.
• Adjustment mechanism protected from dust or coffee powder, and designed to stay smooth and easy to turn for years to come.
• Minimum plays in the grinding chamber and controllability of the parallelism on every single grinder on the production line.
• Adjustment fineness to be granular enough to fine tune even the most demanding baristas and the most unforgiving coffees.

All these difficult requirements led to the decision of positioning the adjustment dial on the back and to address the issue of visibility and reachability of the collar itself through magnified notches and index fonts, and an enlarged graspable surface of the dial in order to make it smoother to turn with one hand from the top, the sides and the bottom of the grinder. In the end, the adjustment dial resulted to be more handy than most other coffee grinders on the market.

Yes, you can feed the beans in the grinder without the stainless steel hopper. In this setting you can insert up to 24 g of coffee and still close the slide. A nice tip: the stainless steel hopper fits well as a funnel into the canister, so you can use it to fill the canister with beans while you are weighing the dose.

The grinder has a wide dial which covers all adjustment positions from espresso to batch brew coarseness in one round. Every notch corresponds to 6 microns of widening and is highly repeatable going coarse to fine and viceversa. You can easily switch to stepless mode if you prefer to have even more granularity of adjustment. The dial is calibrated from factory with some space between the burrs on position 0, to prevent the user from scratching the burrs or activating the motor while the burrs are in contact. Anyone can calibrate the grinder as preferred though, simply by removing and repositioning the adjustment cover.

Yes you can, as the grind setting is done on the back moving burr. Open the chamber simply by removing the front plate, which is kept in place by strong magnets, and unscrew (by hand) the long wing nuts which keep the front burr carrier in place. Grasp the burr carrier with both hands and gently pull it out: now you are in the grinding chamber of Mazzer Philos. Once you’ve cleaned the grinder, just place everything back: your grinding adjustment didn’t move from where you positioned it.

The front stainless steel plate hides the handle to remove the burr carrier, the magnetic placement for the dose finisher and the volume of the auger which drives the beans to the grinding chamber. It’s kept in place by strong magnets.

Mazzer Philos burrs are made of stainless steel, and the whole path of the coffee beans to the grinding chamber and out is moisture safe, bearings included. Mazzer Philos, though, has been carefully optimized to reduce the electrostatic charges during grinding: to do this, we highly recommend using the provided canister to collect the grounds.

Every single component which involves adjustment and grinding is controlled in tolerances both by optical and contact measuring technology after being machined. The whole factory toolings are checked multiple times a day to adjust the tooling machines to the changing climate conditions. Every Philos is then carefully checked with surface comparators during assembly and also at the end.

Mazzer Philos can be ordered choosing between 2 different sets of stainless steel burrs, both are 64 mm wide: I200D and I189D.

The design of Mazzer I200D was born with the precise intent to ensure a very narrow and unimodal distribution of the particles: they have long winded continuous sharp teeth which gradually refine the particle to the very end. The top and bottom teeth couple at precise points and the width offered during the path is so that the portioning of particles is gradual and repetitive alla around the burr. Then minor teeth on the outside convey and refine to the requested dimension. The design of Mazzer I200D is also optimized to shift the noise frequency of the grinding operation towards lower values. The result of a coffee extracted using ground particles from Philos with these burrs is an exceptionally crisp taste with bright and clear separated fruits and florals, a well balanced pleasant acidity and medium body.

Mazzer I189D burrs have the same design of the well-know worldwide appreciated burrs of Mazzer Mini. You can expect a fully bodied cup, syrupy and with mellow taste: the wider particle distribution of these burrs drive to a balanced sweet extraction, with low acidity and high body. These burrs perform best with medium to dark roasted coffees, enhancing chocolate and dried fruit notes for a more traditional Italian espresso cup.

Yes, both Mazzer Philos burrs are suitable for all extraction methods, as they were both conceived to be multipurpose. You can enjoy different styles of coffes and swap them easily.

The provided brush is intended to be used in the grinding chute to remove coffee residue.

Mazzer Philos burrs have a unique and dedicated surface finishing which makes them ready to go and stable straight from the very beginning. To initiate the grinder, just make sure you don’t use the very first 50 g of ground coffee for preparing coffee.

Mazzer Philos, when properly used, grants a negligible grounds retention. Proceed as follows: grind your dose in the canister and pull and release the chute knocker multiple times to discharge the most amount of coffee grounds. Remove the canister and, with the motor still going, insert the dose finisher in the chute to the end and rotate it clockwise and anticlockwise to clean the last grounds. Once used, the dose finisher can be placed back in its slot behind the front plate.