{"id":4254,"date":"2020-04-02T08:47:46","date_gmt":"2020-04-02T06:47:46","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=4254"},"modified":"2022-06-23T21:26:47","modified_gmt":"2022-06-23T19:26:47","slug":"how-to-choose-a-grinder-for-a-coffee-shop","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.com\/blog\/2020\/04\/02\/how-to-choose-a-grinder-for-a-coffee-shop\/","title":{"rendered":"How to choose a grinder for a coffee shop?"},"content":{"rendered":"\n

This may come as a surprise, but it is a grinder, not an espresso machine that is the most important appliance in a coffee shop. The quality of each espresso or drip coffee served by you depends on how good and quickly you can grind. What sets a good grinder apart from a poor one?<\/strong><\/p>\n\n\n\n

Burrs\nare the key!<\/strong><\/strong><\/h2>\n\n\n\n

If the grinder is the most important\ndevice for preparing coffee, the burrs are its most important element. They are\nresponsible for breaking coffee into small particles. Their shape, size and\ndurability determine the grind quality and thus the flavour of the brew. They\nare an element that wears out and should be exchanged at regular intervals. When\nchoosing, what should you bear in mind?<\/p>\n\n\n\n

Flat or conical burrs?<\/strong> Actually, this is not so important and there is no clear-cut evidence that one type of burrs is better than the other. It is worthwhile mentioning that in the case of constructions with conical burrs, there is a risk of damaging the motor shaft, which in turn destroys the whole device. This can happen when, for example, together with coffee beans, a pebble gets into the grinder. Of course, flat burr grinders won\u2019t come out of this undamaged either, but, as far as they are concerned, the risk of destroying the motor is smaller.<\/p>\n\n\n

\n
\"\"
Flat and conical burrs. They look different, but there are no marked differences between them when it comes to the coffee flavour. <\/em> <\/figcaption><\/figure><\/div>\n\n\n

Size matters <\/strong>– in general, the bigger the burrs, the better. As their diameter grows, so does the speed of grinding and the risk of overheating coffee, which can happen as a consequence of heavy loads and fine grinding, decreases. Besides, large burr grinders usually come with stronger and more robust motors, and their geometry allows them to achieve greater precision in grinding. The minimum burr diameter for an industrial espresso grinder should be 65 mm.  <\/p>\n\n\n

\n
\"\"
Really BIG burrs with a 98 mm diameter from the Mahlkonig EK43 grinder. Thanks to them, coffee is ground very quickly and thoroughly, producing an extraordinary quality in the cup.<\/em> <\/figcaption><\/figure><\/div>\n\n\n

Burrs wear out and should be exchanged depending on their wear rate and materials they are made from. Some burrs are coated with Titanium, which doubles or even triples their lifespan. When choosing a grinder, it is worthwhile <\/p>\n\n\n\n

Application: espresso or drip\ncoffee? <\/strong>Those two brewing methods require two completely\ndifferent grind sizes and thus burrs with different characteristics. Therefore,\nan espresso grinder won\u2019t necessarily produce a delicious pour-over coffee,\nwhereas a grinder for dripper or Chemex may not even be able to grind fine\nenough for espresso. This is why you need to identify your needs right at the\nbeginning – espresso grinders are usually more expensive, because they require\na high precision of grinding and a higher lifespan of the elements, which makes\nthem withstand intensive use in a catering business. There are appliances on\nthe market that can grind well both for espresso and pour-over methods. Such\nappliances are, among others:<\/p>\n\n\n\n

  1. the Baratza Sette 270<\/a><\/li>
  2. the Eureka Atom Pro<\/a><\/li>
  3. the Mahlkonig EK43<\/a><\/li><\/ol>\n\n\n\n

    Of course, none of these devices belongs to the cheapest ones within their class, but they are universal and offer you a high quality of grinding for every brewing method.<\/p>\n\n\n

    \n
    \"\"\/
    the Baratza Sette 270<\/a> <\/figcaption><\/figure><\/div>\n\n\n

    Stepless\nadjustment of grind sizes<\/strong> – particularly important when it\ncomes to espresso. Thanks to this system (which is present in most professional\ngrinders), it is possible to adjust the grind size very accurately. The best\nmodels on the market additionally provide you with a convenient and easy to use\nregulation system based on a worm drive<\/strong>. <\/strong>Thanks to it,\nyou can adjust the grinder without any effort and quickly change the grind\nsettings.<\/p>\n\n\n\n

    Dosage\nprogramming and doserless construction <\/strong>– every\nmodern espresso grinder should have those two traits. They can save you a lot\nof time and money, since coffee is ground evenly and in a repeatable way every\ntime, and, moreover, it goes directly into the portafilter. This solution also\nhelps you to keep ground coffee as fresh as possible and achieve a repeatable\nespresso extraction.<\/p>\n\n\n\n

    Easy access\nto burrs<\/strong> – the grinder has to be cleaned, just like an espresso machine\nor an oven. The more often and the more thoroughly you do it, especially if you\nuse dark roast coffee, the better, both for the coffee flavour and for the\ncondition of the grinder. An ideal construction is the one letting you take out\nthe burrs without having to calibrate the device anew afterwards. All Eureka or\nBaratza grinders are equipped with this system. It lets you clean the inside of\nthe grinder or change the burrs in a matter of minutes, whereas with other\nconstructions, doing the same thing takes at least an hour.<\/p>\n\n\n\n

    Grind speed<\/strong>\n– this parameter has been mentioned earlier in the context of burr size. Of\ncourse, the quicker the grinder grinds, the better. The finer we grind, the\nmore time the grinder needs to grind the same amount of coffee. For espresso,\nthe acceptable grind time for catering purposes is under 7 seconds for 15 grams\nof coffee. Top devices need slightly over 3 seconds for this task. <\/p>\n\n\n\n

    Cooling the\nburrs<\/strong> – as they are subject to heavy loads and a high grind speed,\ngrinders for espresso should have this type of amenity. It lets you keep an\neven grind and a low temperature of ground coffee even in the most heated\nmoments.<\/p>\n\n\n\n

    \n Name\n <\/td>\n Application\n <\/td>\n Burrs\n <\/td>\n Adjustment\n <\/td>\n Grind speed for 15 g (espresso)\n <\/td>\n Use and efficiency\n <\/td>\n Easy cleaning\n <\/td>\n Quietness \n <\/td><\/tr>
    Baratza Sette 270<\/a> <\/td>\n Universal\n <\/td>\n Conical, 40 mm\n <\/td>\n Stepless\n <\/td>\n Around 6 s\n <\/td>\n Home\/Office\/Small catering business\n  (Under 1 kg\n per day)\n <\/td>\n YES\n <\/td>\n NO\n <\/td><\/tr>
    Baratza Virtuoso<\/a> <\/td>\n pour-over\n <\/td>\n Conical, 40 mm\n <\/td>\n Stepped, 40 grind settings\n <\/td>\n n\/a\n <\/td>\n Pour-over coffees are a bonus\n <\/td>\n YES\n <\/td>\n NO\n <\/td><\/tr>
    Eureka Mignon Specialita<\/a> <\/td>\n Espresso\n <\/td>\n Flat, 55 mm\n <\/td>\n Stepless, worm drive\n <\/td>\n Around 6 s\n <\/td>\n Restaurants, offices,
    \n additionally, an \n espresso blend (up to 1 kg per day)\n <\/td>    		\n YES\n <\/td>\n YES\n <\/td><\/tr>
    Eureka Olympus 75 AP<\/a> <\/td>\n Espresso\n <\/td>\n Flat, 75 mm\n <\/td>\n Infinite worm gear\n <\/td>\n Around 3 s\n <\/td>\n High-volume coffee shop\n  (10+ kg per\n day)\n <\/td>\n YES\n <\/td>\n NO\n <\/td><\/tr>
    Eureka Atom Pro <\/a><\/td>\n Universal\n <\/td>\n Flat, 75 mm\n <\/td>\n Infinite worm gear\n <\/td>\n Around 3 s\n <\/td>\n High-volume coffee shop \n (Under 5 kg per day)\n <\/td>\n YES\n <\/td>\n YES\n <\/td><\/tr>
    Eureka Zenith 65E<\/a> <\/td>\n Espresso\n <\/td>\n Flat, 65 mm\n <\/td>\n Infinite worm gear\n <\/td>\n Around 5.5 s\n <\/td>\n Medium-volume coffee shop \n (2-3 kg per day)\n <\/td>\n YES\n <\/td>\n NO\n <\/td><\/tr>
    Eureka Atom Specialty 65E<\/a> <\/td>\n Espresso\n <\/td>\n Flat, 65 mm\n <\/td>\n Infinite worm gear\n <\/td>\n Around 5.5 s\n <\/td>\n Medium-volume coffee shop \n (2-3 kg per day)\n <\/td>\n YES\n <\/td>\n YES\n <\/td><\/tr>
    Mahlkonig EK43<\/a> <\/td>\n Universal\n <\/td><\/td>\n Stepless\n <\/td>\n Around 2 s\n <\/td>\n High-volume coffee shop (unlimited)\n <\/td>\n YES\n <\/td>\n NO\n <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Additional\namenities – small features making life easier such as, for example, adjustable\nportafilter holder, regulation and illumination of the dispensing nozzle,\nsound-proofing, availability of the burrs coated with Titanium or other\nmaterials increasing their lifespan, as well as the most innovative gadgets\nlike a built-in scale or option to adjust rotations.<\/p>\n\n\n\n

    All those elements add to the final image of a grinder. To help\nyou decide, use the table below.<\/p>\n\n\n\n

    Grinders\nfor espresso<\/strong><\/strong><\/h2>\n\n\n\n

    2,000\n\u2013 3,500 zl<\/strong><\/strong><\/h3>\n\n\n\n

    For homes, offices or as an additional grinder, the Eureka Mignon Specialita<\/strong><\/a> will be a good choice. It is a small, quiet, very sturdy grinder that lets you achieve a very good quality of espresso. However, its efficiency is limited, so if you use more than 1 kg of coffee per day, the Zenith 65E<\/strong><\/a> – younger brother of the Olympus, designed for a more intensive work – will be a better choice for you.<\/p>\n\n\n

    \n
    \"\"\/
    Eureka Zenith 65E<\/a> <\/figcaption><\/figure><\/div>\n\n\n

    The Atom Specialty 65E<\/strong><\/a> model is an alternative for the Zenith. It has a sound-proofing system and is a bit smaller than the Atom. Their efficiency and speed are at the same level.<\/p>\n\n\n\n

    Around 5,000 zl<\/strong><\/h3>\n\n\n\n

    If you are looking for a coffee shop<\/strong> espresso grinder<\/strong>, the Eureka Olympus<\/strong><\/a> will practically always be the best choice \u2013 for around 5,000 zl, it offers you an unparalleled efficiency, grind quality and all solutions facilitating work and servicing. In this price range, it is difficult to find another grinder offering that much.<\/p>\n\n\n\n

    10,000\nzl +<\/strong><\/strong><\/h3>\n\n\n\n

    For the most demanding users, the solution will be the Nuova Simonelli Mythos ONE<\/strong><\/a>. It is a renowned coffee grinder in the speciality world – it boasts 75 mm Titanium coated burrs and Clima Pro technology, which keeps the constant temperature of the burrs regardless of the load. Add to it a regulation and maintenance system we know from Eureka, as well as sound-proofing and LED lights. Those features of the Mythos not only contribute to achieving the perfect grind, but also they facilitate your work and help you make a repeatable brew in all circumstances.<\/p>\n\n\n\n

    Grinders\nfor pour-over coffee \/ alternative brewing methods<\/strong><\/strong><\/h2>\n\n\n\n

    Under\n1,000 zl<\/strong><\/strong><\/h3>\n\n\n\n

    For the start, the best choice will be the Baratza Virtuoso<\/a><\/strong> \u2013 it grinds very thoroughly, is easy to clean and sturdy. Its efficiency is somewhat limited, so if you brew more than a kg of pour-over coffee per day, you may need something bigger and more sturdy. <\/p>\n\n\n\n

    Around 5,500 zl<\/strong><\/h3>\n\n\n\n

    The Eureka Atom Pro<\/strong> \u2013\nthis grinder lets you grind quickly and thoroughly a whole lot of coffee, is\nsuitable for every brewing method, so you can use it also as an additional\nespresso grinder. It is quiet and has the Blow Up system, which facilitates\ncleaning after every grinding. This is very useful if you offer several types\nof coffees.<\/p>\n\n\n\n

    10,000\nzl +<\/strong><\/strong><\/h3>\n\n\n\n

    The king of heavyweight is the Mahlkonig EK43<\/strong><\/a> \u2013 this grinder not only has a unlimited efficiency, but also it produces a grind of incomparable quality. It is right for every brewing method and every amount of coffee. Its disadvantage, apart from the price, is also that brewing espresso in it is less convenient – you need to dose it manually every time, so we don\u2019t recommend it as a basic espresso grinder.  However, when it comes to pour-over coffee, this grinder is the object of desire of all baristas, especially in its shorter version called EK43s<\/strong><\/a>. <\/p>\n\n\n

    \n
    \"\"\/
    Mahlkonig EK43<\/a> in action! <\/figcaption><\/figure><\/div>\n\n\n

    As you can see, choosing the right grinder is neither easy nor obvious. What you need to do beforehand is identify your needs and then compare the devices in terms of their technical parameters. Each manufacturer will advertise their devices as the best ones on the market, but data don\u2019t lie, so always look for the information about the grinder\u2019s intended use, burr size and their regulation, grind speed, efficiency and how easy it is to clean it. Those key pieces of information will help you make the right choice. Good luck.<\/p>\n","protected":false},"excerpt":{"rendered":"

    This may come as a surprise, but it is a grinder, not an espresso machine that is the most important appliance in a coffee shop. The quality of each espresso or drip coffee served by you depends on how good and quickly you can grind. What sets a good grinder apart from a poor one?<\/p>\n","protected":false},"author":4,"featured_media":3934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56,59,53,61,45],"tags":[214,219,218,92,215,216,213,217,220],"class_list":{"0":"post-4254","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-accessories","8":"category-find-your-business-profile","9":"category-knowledge-base-about-products","10":"category-speciality-cafe","11":"category-uncategorized","12":"tag-automatic-grinder","13":"tag-baratza","14":"tag-burrs","15":"tag-coffee-shop","16":"tag-ek","17":"tag-eureka-en","18":"tag-grinder","19":"tag-how-to-choose-a-grinder","20":"tag-mahlkonig-2"},"acf":[],"yoast_head":"\nHow to choose a grinder for a coffee shop? - Blog B2B Coffeedesk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.coffeedesk.com\/blog\/2020\/04\/02\/how-to-choose-a-grinder-for-a-coffee-shop\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to choose a grinder for a coffee shop? - Blog B2B Coffeedesk\" \/>\n<meta property=\"og:description\" content=\"This may come as a surprise, but it is a grinder, not an espresso machine that is the most important appliance in a coffee shop. The quality of each espresso or drip coffee served by you depends on how good and quickly you can grind. 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