Espresso machines require a quality coffee grinder and are suitable for making espresso coffee more accurately, and therefore the blender is specially designed and professionally installed. There are also other factors: choosing the right size and speed of each model, efficiency and quality to match the espresso machine during peak hours at your cafe and restaurant.
The quality of an espresso shot is judged by a myriad of factors. Most people will judge based on the espresso machine and / or the quality of the coffee used – certainly both are important. However, the quality of the coffee grinder in preparing for a great coffee shot is equally important.
Here are some short guidelines to help you make the right decision when buying an espresso coffee grinder for your business!
What how is your cost for coffee grinding?
As with all commercial equipment, the coffee grinder requires a certificate of hygienic safety and therefore may be relatively expensive. In addition, the fact that almost all grinders are made from Europe (mainly from Italy) and the price can range from more than 10 million to about 80 million. Normally, you can pay around $ 20 million to over $ 30 million for a conventional commercial coffee grinder for conventional espresso brewing.
But before deciding on price, consider more about engine speed, blade size, blade shape, container size and quantity.
Cooling machine quality and not quality
A quantitative compartment or container is where the coffee is delivered after it has been pulverized by the automatic grinder. It keeps powdered coffee slowly on the throat of the blender and offers a shot of coffee that is available for each espresso you make. Quantitative units were invented in the 1920s and used continuously.
However, in recent years it tends to coffee purer, that is the correct method for espresso, after much study and learn around the coffee flavor is affected by time and phase temperature like. Unfortunately, using quantitative blender tend to place too much coffee powder at the same time, should take out less to use for next time. The Barista can grind coffee beans more than necessary for a drinks order, so the finished coffee will Remaining in quantitative compartment. So coffee may not be fresh anymore.
A non-quantitative coffee grinder is the answer to this problem
A non-quantitative blender, or a semi-automatic blender without a quantitative component. Coffee powder simply go straight down the coffee handle is waiting. This allows every shot of coffee to be blended from the latest ground coffee. The only disadvantage of using a non-quantitative coffee grinder is that it grinds unequally than a quantitative grinder. Powdered coffee will fall directly onto the tray surface if the handle is not placed under the blender, and even if there is a coffee handle, the coffee powder can spill over.
Some coffee grinders have a large container for powdered coffee grinded from grain, but such grinders are not recommended. Powdered coffee will quickly become old and not suitable for a quality espresso.
TYPE OF MILLING: ROOM & MODEL
There are two basic types of blades for a commercial blender: flat and conical. Both have the common edge of a serrated blade for coffee grinds that are smaller and smaller to produce a good and consistent powder, ideal for espresso coffee. Both have a fixed blade and a lower spinning blade.
– The parallel metal blade pulls the coffee beans into the blades through the centrifugal force of a fast-moving engine.
– Once the coffee beans have come up with serrations, the coffee beans will burst.
The coffee beans will be cut into smaller pieces due to the lower blade speed, which causes the coffee beans to pass through smaller and smaller saw blades to produce a finer powder.
Tipped blade shape:
– The suction power is the main force used, when the blades cut vertically at the shallow part of the corner, pulling the coffee beans down.
– The beans are ground to a very small level until the desired fineness is achieved.
– Because without centrifugal force, so tongue pyramidal coffee grinder at a slower pace, resulting in the transfer of heat to the coffee beans lower and blender will make hot coffee at the lowest level possible and cause less Change the taste of the coffee before the brew.
– Blade-shaped blades designed for use in large demand – such as Italian espresso blenders, producing thousands of coffee shots a day. At crowded cafés, blades can make the finished coffee too hot to create a homogeneous espresso. Both of these tongues, however, produce the same size of coffee powder, and the flat blade increases the coffee temperature by more than 20 ° C compared to room temperature when used for too many hours.