How to choose a professional espresso grinder?

IS THE COFFEE MACHINE OR THE GRINDER MORE IMPORTANT?

The right coarseness of the ground coffee has a huge impact on how your final coffee will taste. Even the best selection of coffee won't taste good if you grind it wrong.

You know that the coarseness of the grind also affects thefinal taste of yourespresso. Remember that you should grind the coffee just before you use it. After half an hour, once the coffee is ground, it starts to lose its freshness, aromas and the resulting flavours start to lose their intensity.

As you probably understand, the choice of your coffee grinder will be one of the very important decisions. We can almost say that choosing the right grinder is more important thanchoosing a coffee machine.

WHAT TO LOOK FOR WHEN CHOOSING A PROFESSIONAL GRINDER?

THE GRINDING STONES

There are two types of grinding stones; flat and conical. For a café, it is better to get a grinder with larger diameter grinding stones. The larger the stones, the better the result. Larger stones can handle more traffic as they do not heat up as much and have a more constant grinding result.

Stones that are 50mm are recommended for 1kg of coffee per day, 65mm for 9kg of coffee per day and 75mm for 13kg of coffee.

The speed of the grinding stones is approximately 900 - 1400/min. After grinding about 300 kg of coffee the grinding quality decreases. It is necessary to pay attention to this fact and change the stones regularly.

GRINDING VOLUME

When choosing a grinder, also pay attention to its noise level. A very noisy grinder can disturb not only you but also your customers. Most grinders have special dampers that insulate the whole machine against noise and vibration.

GRINDING SPEED

If your café is constantly bustling and you have long queues for coffee, you need a grinder that grinds as fast as possible. It's also important that the grinder doesn't overheat with constant use. Therefore, when choosing a grinder, focus on how quickly and for how long it can grind the coffee.

THE DISPLAY ON THE GRINDER

You will appreciate the grinder if it has an LCD display that you can use to select certain parameters for grinding the coffee. For example, whether you want to grind coffee for a single or double burner.

COOLING OPTION

An advantage of some grinders is the so-called clima technology. This technology keeps the temperature inside the grinder stable. This technology keeps the results consistent and there is no need to adjust the grinder's settings several times a day. As a result, the coffee does not lose its aroma and so there is a full consistency of flavour and aroma in every batch of ground coffee. Clima technology also reduces coffee wastage.

PROFESSIONAL GRINDERS

There are plenty of professional grinders in the world that you can use in your business. Professional grinders have two basic divisions. Grinders with a dispenser and grind on demand or "fresh" grinders. However, grinders with a dispenser are gradually being phased out, as pre-ground coffee can sit in the dispenser for several hours. This changes the whole texture and the resulting taste of the coffee. We definitely recommendyou get a grind on demand grinder.

GRIND ON DEMAND - "FRESH" GRINDERS

These "fresh" grinders grind one or two batches of coffee directly into the lever. This makes the coffee freshly ground and the result all the better. Grind on demand grinders work on the principle that you set a time for the grinder to grind a certain amount of coffee.

Unfortunately, you need to constantly check the grinder to make sure it has weighed the amount of coffee you want correctly. If you want to serve the perfect espresso, it's best to keep a scale handy and check each batch.

The most important thing is not to worry about the grinder. Buy cheaper coffee to start with and keep trying until you're completely satisfied with your results. Make one coffee after another, because practice makes perfect.

TWO GRINDERS IN THE CAFÉ = TWO COFFEES TO CHOOSE FROM

At the same time, when you walk into a café that offers a selection of coffee, it's almost a given to have two different types of coffee on the menu. One should always be rather sweet. For example ,Brazilis a popular choice for people who don't like acidity in their coffee.

On the other hand, you will get people who are looking for floral, fruity flavours with more acidity in their coffee, and Brazil or Columbia just won't satisfy them. So the second grinder is usually a more acidic type of coffee, such as Keyna, Rwanda or coffee from Ethiopia.

You will see that customers appreciate this variable offer. In more and more cafés and espresso bars, it is customary to change the coffee on the grinder every few days. Customers look forward to more variations and will visit you more often.