Ive been having a recurring conversation lately that Im sure will spark good debate/discussion here.
When Bassett won the WBC in 2003 it sparked the whole up dosing revolution. A lot of barista jumped on board and in the last 6 years it has become very common amongst specialty coffee folk to utilize this technique. Over the past year or more I have noticed barista experimenting with down dosing and when Scotty released his dosing tools the idea started developing at a higher rate. At Pioneer we down (regular) dose for our blends and only really up dose for certain origins.
What a lot of people have not thought about is the grinder and its role in this scenario. The popularity of conical burr grinders started gaining momentum around the time that up dosing did. Bassett developed the up dosing technique around the conical burr grinder. So now that a lot of barista are down dosing again, do we need to look at big flat burr grinders? I was talking to Sal from ECA yesterday and he had some interesting thoughts on this. They are looking to bring in some 84mm Flat blade grinders with ceramic blades from anfim, which is mazzer major burr size. We are about to start playing with our Malkhoning flat burr deli grinder with our espresso machine to see what happens.
Has anyone done any experimentation on this? I can see this becoming a hot topic...
When Bassett won the WBC in 2003 it sparked the whole up dosing revolution. A lot of barista jumped on board and in the last 6 years it has become very common amongst specialty coffee folk to utilize this technique. Over the past year or more I have noticed barista experimenting with down dosing and when Scotty released his dosing tools the idea started developing at a higher rate. At Pioneer we down (regular) dose for our blends and only really up dose for certain origins.
What a lot of people have not thought about is the grinder and its role in this scenario. The popularity of conical burr grinders started gaining momentum around the time that up dosing did. Bassett developed the up dosing technique around the conical burr grinder. So now that a lot of barista are down dosing again, do we need to look at big flat burr grinders? I was talking to Sal from ECA yesterday and he had some interesting thoughts on this. They are looking to bring in some 84mm Flat blade grinders with ceramic blades from anfim, which is mazzer major burr size. We are about to start playing with our Malkhoning flat burr deli grinder with our espresso machine to see what happens.
Has anyone done any experimentation on this? I can see this becoming a hot topic...
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