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Thread: Second Grinder

  1. #1
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    Second Grinder

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi people,

    I've recently jumped in and started a coffee shop(opening after chrissy). It's attached to a pottery school and honestly, I know a bit more about pottery than coffee(we have great hand made cups!)
    I've picked up a nice coffee machine and grinder(Compak K8) through Silverchef but would like a second grinder so I can offer specialty blends or single origins.

    My question is, what is a good grinder that I could have in the shop that isn't the main grinder, but could change through different beans easily? My roasters offer a few different blends and single origins and I'd like to offer these to my customers.
    I've had a look around and thought the Compak K3 could be a good option. Reasonably cheap and would match my K8 in design.. But I'm not sure how single dosing on this kind of machine would work. Would it need to purge much between beans causing lots of wastage?

    I'm hiring a bonafide barista for when the shop opens, but I thought I'd ask the brains trust here for some advice first..

    GuyJam

  2. #2
    Senior Member
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    Plenty of cafes using the Niche for this style of small volume work.

  3. #3
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    Quote Originally Posted by Caffeinator View Post
    Plenty of cafes using the Niche for this style of small volume work.
    G'day GuyJam, Caffeinator

    Until recently I would have said a Mazzer Major (best cafe grinder I know of). Nowadays I would get a niche (or 2 for the same money). Mainly because the Niche is set up to change coffees "shot to shot". That means you can have 3 or 4 different coffees on the go without a grinder for each of them. Also, not having (or needing) a doser means that stale grounds in the grinder are not an issue.

    I hope your cafe is a success.


    TampIt

  4. #4
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    The Mazzer Major I have seen on Gumtree this week for $1100 brand new.

  5. #5
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    My reading of the OP question leaves too many facts unstated and open to self interpretation.

    My thoughts are if a new cafe is going to run a number of SO or Blend(s) options on the menu side by side with its house blend -
    Why run a K8 -8 an 3mm flat blade grinder for the std house blend, but then
    Offer the cafe's 'signature' SO / Blends which rotate on and off the menu based on quality / availability, or other 'marketing' factors,
    And running these beans thru a 63mm (Niche) Conical? Or as OP suggested a Compak F3, which is 58mm flat blade non commercial grinder.

    And how does the barista maintain an even work flow on a single dosing Niche ?
    Weigh each dose in? Weight for grinds out into a dosing cup...
    The Niche grinder has a design criteria that was focused on low volume in home usage. Also to me there's no guarantee at this stage of its life that it can endure the life cycle necessary in a commercial setting. Not to mention ....Nil cooling of its internals.

    To me the workflow process with this combo of grinders onsite would be a challenge.

    But then I'm even asking why in this situation is a new site being pointed towards a grinder design thats been on the market now for 15+years, is holding grounds of say 70 - 100g sitting in a doser for 20 -30 minutes before use.
    And that the design criteria for the K8 was never even considered / required to match up to a dosing accuracy to within 0.x g (of a gram).

    A more consistent match (in grinders) would have been if staying with Compaks ...
    EOD F8 as main grinder and the same for speciality roasts
    = consistency in the site recipe / shot setup for the barista, as well as the results out output in shot yield, % of extraction from the espresso machine deployed.

    And maybe an EOD F6 for Decafe.
    Dimal likes this.

  6. #6
    Junior Member
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    May 2019
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    In term of the flavour and mouthfeel I would recommend Anfim grinder

  7. #7
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    Sep 2019
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    Hi EspressoAdventurer,

    The more I read, the more I realise how much more technical information there is for me to learn on this.
    I have a few questions..

    But then I'm even asking why in this situation is a new site being pointed towards a grinder design thats been on the market now for 15+years, is holding grounds of say 70 - 100g sitting in a doser for 20 -30 minutes before use.
    Are you saying that my F8(sorry, i said K8 in the original post) retains about 70 - 100gms of grinds in there between each grind? So each time I adjust the grinder I'd need to purge up to 100gms?

    EOD F8 as main grinder and the same for speciality roasts
    So you're suggesting I should buy more F8s for the other blends and SOs?

    I do like the concept of staying with the compak to keep consistency. Probably make everything easier for the baristas as well.

    Guy



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