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You would not believe how difficult this concept is to get across.
My go-to is comparing the gap between the burrs to a pipe. Larger pipe, larger flow-rate. Coarser grind settings, larger flow-rate.
mmccarthy-
I’ve got various analogies but the majority of my wholesale accounts are food-centred cafes, bars and restaurants, not many speciality cafes where the primary motivation is coffee quality. I get them dialling in correctly by the end of training but visit a week later and it’s all been for nothing. If they’re dialling in at all they’ll just be adjusting the timer or the grind collar, whichever is more convenient and the flavour is all out of whack. Add in that most of them don’t give a shit about staff retention and it’s an impossible situation all-round. This technology would solve a lot of this problem but the places that need it most are the least likely to spend £2k on a grinder when they can get a basic one for £800, and they certainly won’t upgrade when they’ve already made an investment.
Stevethecoffee
Looks good that. Probably no espresso setting as there doesn’t look like much provision for motor or burr cooling so it might not give back to back consistency for espresso. I like the aesthetic though, very Braun.
I’ve got a preorder in for the new Mahlkonig grind-by-weight machine for the shop. Tell it you want 18g and the load cell and clever software make sure you get it, even if you bash the counter or knock the machine during grinding. Should save a few minutes and several shots dialling in every morning as all you need to adjust is grind setting.
I just wish my wholesale accounts would see the value in the consistency it allows, it could save hours of explaining that their espresso is not running correctly because they need to change the timer AND the fineness together on a regular on-demand grinder. You would not believe how difficult this concept is to get across.