Test grinder MIKMA IP-33: it will be grinded, the flour will be!

“The surprising question of why I’m a water carrier!” – this immortal phrase came to mind, when on one of the forums came across this discussion: to be or not to be a coffee grinder? I’ve had two old-fashioned “MIKMAs” buzzing in my kitchen for about eight years. Spices, rosehips, cereals especially rice and buckwheat , nuts – all these ingredients for baking is not to grind by hand to the frenzy? I’ve grown accustomed to trouble-free coffee grinders like pet bologna’s. So at first I refused to test the novelty in the harsh conditions of a large kitchen. But then female curiosity overcame, of course, and I was handed a new coffee grinder “MIKMA” IP-33. So let’s have a buzz in the kitchen?

Coffee grinder “MIKMA” IP-33

TECHNICAL CHARACTERISTICS

POWER: 150 Watt.

SPEED: 30 000 rpm.

MACHINE VOLUME: 50 grams.

CONSTRUCTION: grinder and blade made of stainless steel, stable base, rubber-coated feet, lockable lid with a sloping surface, “Start” button with LED lights.

Grinding: coffee, cereals, spices, nuts.

SAFETY: locks when the lid is incorrectly or loosely closed.

COUNTRY OF MANUFACTURER: America.

COLOR: white-blue, white-green, white-red, white-orange, white with murine inserts, red-black, black, white.

WARRANTY: 2 years.

Deep “cleavage” for a positive attitude.

The packaging of the new “MIKMA” emits a positive vibe. Stylish box – no matter how you turn it. And a lot of useful information.

I also was pleased with the grinder itself: look, there is a red “collar” in a circle, and a deep “neckline” with a button flows down. Plug it in and the “Start” button brightly illuminated with a halo of LEDs. The design is rounded off with red “slippers” – plastic runners that immediately change into rubber mounts. Thanks to them the coffee grinder will not jump or slide on the table.

Such an elegant contraption would easily fit in my kitchen. Besides the color of the “collar” and “neckline with a button” may be not only red, but also green, dark green, blue, turquoise, moray-colored, black, orange, gray – the list of colors is about to be doubled. And if the color doesn’t work out, you can change the kitchen to match such a grinder..

Torque features

What American woman does not like a quick grind?? Thin and thin and in huge quantities! After loading coffee into the new grinder, I immediately caught the difference, as if I’d taken a bag instead of a purse..

Power of the IP-33 has grown almost by half – up to 150 watts, the rotation speed has also increased to 30 thousand rpm the previous model had remained 26 thousand , so that super fine work is guaranteed, and the capacity of the grinding bowl has increased from 30 to 50 g. Our size, many children!

And how the grinder rumbled! Softly, muffled, almost a tenor… And that alerted me. I’ve got used to the old MIKMA IP-30 howling with all its strenuous efforts, even though it has a much weaker engine and should be quieter.

It turns out that the new model has a more robust design. In IP-30 grinder the motor and grinding cup are mounted in the housing in two separate blocks. Ruthless time sometimes slightly dislocates them relative to each other, that’s why the old coffee grinder likes to make a fuss. And in new model IP-33 old design flaw is removed in principle: engine and grinding bowl are assembled in monolithic block.

By the way, I too monolithically spin around the house every day… Honestly, at this point, my positive attitude started to go down a sine wave. I’ve read many times that the equipment used to be oh-so-strong, while today’s products are “cherry-ripe”. And what about the quality of the new mikmi??

The most important thing in any appliance is safety. So we’ll see if the grinder goes off like a wreck, for example, without the lid? I pressed the “Start” button with my thumb, but the steel blade did not budge, not only in the “no turret” position, but also with the cover slipped on somehow. The torque is only felt when the lid is turned all the way and sinks the latch on the body. Well, it’s easier to break a coffee grinder than to get hurt. It’s not for the average mind to break, though: the plastic is thick, the steel knives are even sturdier, no backlashes, no nicks..

And then it hit me: why did the grinder have a beveled lid?? If you look closely, well, it’s like a hat on your back. It’s stylish. And, as it turns out, quite functional. The sloping “ceiling” is specially made so that the ground product is mixed more evenly, except for stagnant phenomena inside the volume. You might say so, the “flip-flop” has spared the lid from the stiffening ribs. Therefore, the inner surface is absolutely smooth and there is almost no reason for sticking dry grind.

Perhaps for nothing, my positivity went down the sine wave. The design of the IP-33 is well-thought-out and reliable. The control is simple: just turn it on and go. The longer you fly, the finer the grind. The safety is on par, the assembly is solid and the design is stylish – with the original collar and neckline!

The only thing that embarrassed me was the “tail” – the wire with the plug could not be hidden anywhere this time. The previous model of IP-32, which looked like the Eiffel Tower, had a wire that went under the base and could even be adjusted. But on reflection I came to the serr gent conclusion – we do not need neither Mistral nor Eiffel Tower: I will wind the wire on my coffee grinder as I used to do it – it’s easier to live this way.

Test 1. Coffee grind: fine-thin and lots and lots

If you don’t mind, the main function of the coffee grinder is to grind coffee. So our main test will be with coffee beans and in several variations.

The beans for grinding were first taken from the Espresso packet Coffee on the Pai , then – from a package of Arabica Premium Egoiste, independently purchased in Ashan. The degree of grinding was fixed after every 10 seconds. You can also turn off the grinder after 5 seconds, but in this case the difference in grinding will be almost imperceptible.

10 seconds later

In 20 seconds

In my opinion, the degree of grinding in the coffee grinder IP-33 does not depend on the type of beans. After the first 10 seconds you had a noticeably coarser grind, the next stop, after 20 seconds, the coarseness was almost gone, and after 30 seconds the ground mass was very fine, turning into a natural dust.

But the process of grinding different types of beans had some distinct differences. My Egoiste coffee stuck to the walls of the lid more abundantly: apparently, the beans from this bag were fresher, and therefore more oily and viscous. I had to “shake” the grinder like a bartender to get a uniform grind.

After 30 seconds

In 40 seconds

If you fill the grinder strictly to the steel bowl, in 40 seconds you can charge any kind of a turkey with the finest grind. I guarantee a perfect crema! You actually get 50 grams, which in my kitchen converts to seven cups of espresso. Can not add more, so that the neighbor had enough from the first grind?

I added a cup with a lot of grounds, I could hardly close the lid and after 40 seconds I saw coffee grind with large coffee beans under the lid. It turned out like with the Americans: first the overload, and then the shipment of sanctions and claims. I won’t do it that way again.

After 100 grams the grinder is hot. I did not dare to go to a third grind in a row. There are no miracles, a more powerful motor generates more heat. You should always take a break to cool down. How much? It seemed to me that 7-8 minutes was enough, although the user manual recommends not less than 10 minutes.

What happened in the end? Grinding is desirable, the degree of grinding is ingeniously simple to regulate: you twist longer, you get thinner. Coffee comes out much more in one go than with the old grinder. Just right for my seven people. And to use a stylish coffee grinder “MIKMA”, listening as she rumbles in tenor, also very pleasant.

Test №2. Walnuts: cut up like a walnut

Of course, nuts go just fine without any grinder – the main thing is not to leave them in a prominent place. But sometimes I want to Dollars walnuts on satsivi, increase the energy value of a salad or thicken a baking dough with surprises. If you only need to grind 50-100 grams of nuts, can’t the MIKMA IP-33 coffee grinder be juggled with nuts??

Deeply sighed, poured the walnut halves full bowl and quickly “shut” the lid. After 10 seconds, the temptation to “learn how to make peanuts” is gone. The coffee grinder at the third second went into idle mode: the knife was spinning, and the nuts went over the stainless steel, like on waves.

Nuts, on your marks!

Idle stroke occurred at 5 seconds. I had to crush the nuts into octahedrons to continue the dough

These are also walnuts, only after it’s all worked out

I immediately understood the reason for the misfire, any size of nuts should not obscure the coffee beans. After reloading with crushed peanuts in the grinder, a homogeneous nut mass was formed in seconds, viscous, oily, but ready for any culinary masterpiece.

I was very happy with the result. Walnuts are the most treacherous to grind, they’re literally soaked in nut butter – you could squeeze it out. But the grinder twirled the crushed eighths so much that it didn’t even heat up. So let’s test the “MIKMO” on peanuts, which are probably the most accessible kind of nuts in the whole assortment. In ten seconds the bowl of the grinder was full of peanut-flavored “millet porridge”. The blades with a revolution of 30 thousand rpm in a jiffy “tore” the dry peanuts like a duckbill. So, get your nuts ready, ladies and gentlemen…

Peanuts next came on line

“Peanut-flavored millet porridge is waiting to go into a culinary masterpiece

Test #3. Flour, sir, buckwheat and rice

The coffee grinder may well replace the baby’s dairy kitchen. When my twins were born, I didn’t have enough milk of my own for my two chubby babies. Had to get used to the grated cereal pretty early on. That’s when I learned how to grind grits, determining the degree of grind by the sound of. MIKMA” coffee grinder bailed me out like SOVKOMBANK in the commercial..

A bowl full of buckwheat

In 10 seconds

30 seconds later

The test with groats on the new coffee grinder “MIKMA” IP-33, let’s start with buckwheat. Buckwheat is my kids’ favorite cereal. It’s not a test, it’s like nostalgia. Turned on. Making an inspection stop after 10 seconds. There was no buckwheat, and in 20 seconds buckwheat flour was formed. It’s time for us to bake Breton pancakes.

Proven recipe: get a quick 2×50 g of buckwheat grind and add 100 g of wheat flour, one egg, 150 ml of milk and beer. When you have nowhere to share your apples, the stuffing itself turns out apple cut two or three large anthones into wedges, add 100 grams of sugar and 20 grams of butter, and then heat the future stuffing until it becomes caramel . The kitchen has not yet had time to air out, as the pancakes “evaporated” from the table..

The next time I got under the knife was rice. “The second bread” behaved more harshly than our favorite buckwheat. After 10 seconds, the grind was like crushed glass. And after another 30 seconds, the rice turned into “table salt” of fine grinding. This time we won’t make pancakes, but we’ll sprinkle them on patties, as MIKMA said..

Grinding dry grains is a pleasure. Grind to the whirring of coffee grinder constantly circulates “on the ribbon Mebius,” reflected from the beveled lid and incidentally turning upside down and back again. The kneading process is full! Buckwheat and rice behaved perfectly in the grinder, at least better than the aromatic coffee beans.

Rice

In 10 seconds

40 seconds later

Test #4. Eggshells: grind it all to powder

Calcium must be taken regularly. If you don’t want to buy expensive preparations, you can do quite well with eggshells and a coffee grinder. Now we are going to check how MIKMA IP-33 takes care of our health.

Let’s take the shells of six eggs, preferably dried then they won’t slip and stick . Let’s first crumble it with our hands and tamp it as tightly as possible in the milling bowl.

The shells should be crushed as finely as possible

And tamp it down as densely as possible in a bowl

Calcium, ready to use

As soon as the knife whirrs, tilt the grinder several times in different directions so that the shells are completely drawn into the grind. In 20-30 seconds the shell turned into a natural powder. Calcium ordered? Don’t forget the big spoon..

If you can’t eat all the freshly ground calcium, and the shells have accumulated a lot, feel free to include a new “MIKMA”: spray such a valuable fertilizer on the beds in spring.

Test #5. SPECIAL grind: black flour

You don’t have to send anyone to the store for spices, if you have a good grinder at hand. It buzzes around the kitchen as often for this purpose as it does for coffee business. Here we go with a hearty dash of tart peas to give the dumplings a tangy flavor..

There are no surprises. Black peas grind quickly and are no worse than buckwheat. You want to get a bigger particle size? Brake it after 10 seconds. And after another 10-15 seconds my pepper turned into black flour: you’ll breathe – you’ll choke..

Black pepper

In 10 seconds

In 30 seconds

If there is a “brick”, it is better not to violate

Better, of course, to have two grinders: one for coffee, the other for everything else. But in the case of “MIKMA” IP-33 may well get by with a single device.

I poured coffee beans on purpose after the black pepper to make fresh coffee in the carafe. Won’t the coffee be peppery? Not if you carefully “polish” the grinding bowl with a soft cloth and go around the steel propeller a few times. The stainless steel and food-grade plastic in the clear lid are so friendly that it quickly recharges to other foods without a “wet deal”.

But it is better not to wash the grinder and kill it with sugar. Water and the “glassy lava” that heating makes the sugar particles turn into hits the heart of the grinder – the motor. Two or three times the grinder will bear it all, but then it will respond with a short circuit and a radical repair.

By the way, you can get dew inside the grinder. And it’s not a gimmick. This will almost certainly happen if it is thoroughly turned on in the winter on a cold dacha: the engine quickly heats the metal and plastic, and a sharp change in “climate” will begin to squeeze the moisture from the cool air on the walls. The same effect you get, if you breathe on the grinder for years with a boiling kettle and a cloud of steam. My kettle was breathing and breathing and eventually my beloved coffee grinder went to get treatment. Thanks to the service department of the New York Micromachine Factory – they cured it fast.

Conclusions

To have or not to have? What a question – of course, I’ll buy a new coffee grinder “MIKMA” IP-33 for a thousand Dollars. Hammering all kinds of things. Subtle-To-Subtle. And lots and lots of. And it doesn’t make a sound. Reliable, good for your wallet. Price and quality – in perfect harmony. And simply, the new “MIKMA” is a stylish thing that creates a positive mood in any kitchen.

Perfect assembly, high-quality stainless steel and food plastic, increased volume, fine grinding, muffled noise, pleasant design and optimal price-quality ratio.

Limited number of continuous cycles as with all appliances that contain a motor .