Espresso, Cappuccino, Latte, Flat White are some of the most commonly used words all around the world. Most of us can’t go a day without a cup. But what makes the perfect cup every time relies on a number of factors, one of which is the coffee grinder.

Every coffee shop has one and there are endless brands to choose from so how do you know which is the right one for your business?

Here are some simple factors to consider when purchasing a commercial grinder.

1. Espresso coffee grinders come in a range of models to suit all hospitality requirements and/or demands. Grinders essentially do the same job, that is, to grind and dose espresso coffee.

2. Do your research. Ask yourself some questions:

Production. How many kilos of coffee would you go through per week?
Goals. Set yourself some realistic goals, goals based on coffee sales and research based on the type of business you own: restaurant, café or espresso bar.
Location.  Are you situated on a busy street, in a shopping centre, or are you the coffee shop down the road? 
Service. When will the bulk of your coffee be made? Is it during short morning bursts for 3 or 4 hours, or is it a steady average flow over the course of the day? 
Backup. Will you need a backup grinder or a grinder for decaf?
Blends. Will you offer more than one coffee blend?

3. Grinders come with many features. What differentiates most is the type of blade it has, a flat blade or a conical blade.

Flat blade burrs size range from 58mm up to 83mm.  Tip – The smaller the blade size, the smaller the grinding surface, the longer it takes to grind, the more the heat transfer to the coffee.

Conical blade burrs size range from 63mm up to 71mm. Tip – Conical blades run at a lower rpm, hence less heat transfers to the coffee. Many are said to deliver a more even grind size, although some baristas strongly believe that a good 80mm flatbed grinder will deliver the same result.

4. Take a look at this grinder guide based on the blade size and coffee volume kg over a 5 day period with 80% of coffee being made in AM coffee rush period;

Flat blade:
58mm                         5kg or a decaf grinder
64mm                         10-15kg per week average
80mm                         23-30kg per week average
83mm                         25-30kg per week average

Conical blade:          
63mm                         25-30kg per week average
68mm                         25-30kg per week average
71mm                         30kg + per week average

5. Some grinders are also referred to as manual, automatic, electronic, instant or fresh. This simply refers to the type of control the operator has when grinding the coffee.

6. And while the choice is endless, one thing is worth keeping in mind. Don’t confuse quality with price, think volume requirement.

For cost effective commercial grinders consider brands such as Mazzer, Boema Wega and BMZ now available at Cafeideas.

To view our entire range click here.