Coffee Grinder

Dialling in is taught as one person adjusting one grinder until the shot tastes right. A café needs a procedure: who dials in, when, how many shots, what is recorded, and when nobody touches the grinder. A three-shot method with the dose check that timed grinders need, and the rules that keep three baristas on one setting.

Turkish and Arabic coffee is ground to a powder below 100 microns — finer than any espresso grinder reaches — and grinding that fine generates heat fast. The three questions that decide a commercial Turkish grinder: how fine it goes, how long it can run before heat damages the coffee, and how many kilos an hour it delivers, with an industrial mill in our range priced for shops and small roasteries.

Stepless adjustment gives finer control and stepped adjustment gives a setting you can return to — the guides agree on that much. What they miss is the café: several baristas, several shifts, daily re-dialling and worn burrs. How each mechanism behaves under those conditions, how to record a setting on a stepless collar, and how to re-zero after a burr change.

Grinder speed changes particle size, fines, dose accuracy and heat — but not in the direction most guides claim. What the published tests show, four levers that control heat on a café grinder, and why a grinder rated at 50 Hz runs faster on a 60 Hz supply.

Burr diameter is the first number on a commercial grinder’s spec sheet and the most misread. What 64, 75 and 83 mm flat burrs actually change — speed, heat, motor — a peak-hour calculation that sizes the grinder from your own numbers, and where our 60–74 mm range fits.

Grind-by-weight grinders dose to a tenth of a gram; timed grinders drift with hopper level, bean density and grind changes. What the measured difference is, how to run a timed grinder to nearly the same consistency, and the volume at which a gravimetric grinder pays.

The count follows the menu, not the volume. When a second espresso grinder pays for itself, why decaf should not share, what a filter grinder is for, and how to spec each one.

A grinder is a motor, so frequency matters as much as voltage. Supply standards by region, what 50 vs 60 Hz does to burr speed, what dual-voltage models solve and what a transformer cannot.

A doser grinds ahead and dispenses by lever; an on-demand grinder grinds into the portafilter per shot. What each does to speed, freshness, waste and cleaning, and which bars still benefit from a doser.

A grinder cleaning schedule set by kilograms ground, not just days. What to clean daily, weekly and monthly, why the hopper matters most, and what neglect does to burrs and grind size.