Hey guys,
Does anyone have any advice for using a dosing grinder (Mazzer SJ/Robur, can't recall which) in a relatively low-volume commercial setting?
I've been using one at a local cafe and I'm finding it hard to efficiently grind/dose a single coffee.
Is it just a matter of grinding enough coffee to cover the rotor and leaving it to sit between shots? I've tried the whole turn-on/rack-rack-rack/turn-off thing you see pros doing but all that seems to result in for me is moving the coffee around one full revolution before the segments of the rotor with coffee in them hit the exit chute...
Does anyone have any advice for using a dosing grinder (Mazzer SJ/Robur, can't recall which) in a relatively low-volume commercial setting?
I've been using one at a local cafe and I'm finding it hard to efficiently grind/dose a single coffee.
Is it just a matter of grinding enough coffee to cover the rotor and leaving it to sit between shots? I've tried the whole turn-on/rack-rack-rack/turn-off thing you see pros doing but all that seems to result in for me is moving the coffee around one full revolution before the segments of the rotor with coffee in them hit the exit chute...

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