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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.
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Stevethecoffee
mmccarthy
My go-to is comparing the gap between the burrs to a pipe. Larger pipe, larger flow-rate. Coarser grind settings, larger flow-rate.