Grinder for pourovers - Barista Exchange2024-03-29T00:50:48Zhttps://www.baristaexchange.com/forum/topics/grinder-for-pourovers?feed=yes&xn_auth=noWe were afraid to go "Flavorl…tag:www.baristaexchange.com,2009-08-22:1688216:Comment:5994462009-08-22T21:58:34.647ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
We were afraid to go "Flavorless" when we first opened as well, but haven't regretted the move at all since. If your demographic is full of shops offering flavored coffee, it doesn't mean that you have to do what they do in order to survive, it means that you have found a really easy way to be better than them. Think about it...<br />
<br />
-bry
We were afraid to go "Flavorless" when we first opened as well, but haven't regretted the move at all since. If your demographic is full of shops offering flavored coffee, it doesn't mean that you have to do what they do in order to survive, it means that you have found a really easy way to be better than them. Think about it...<br />
<br />
-bry Barbara Adams said:We are ope…tag:www.baristaexchange.com,2009-08-22:1688216:Comment:5990182009-08-22T03:53:39.285ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<cite>Barbara Adams said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598928&x=1#1688216Comment598934"><div>We are opening in a few weeks. Somehow I am trying to free myself out of what is customary down here. Somehow I thought I am supposed to offer flavored coffee. But then again, if we offer quality cup, no one will even miss their perfumes...<br></br><br></br></div>
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IMO (and yes it's my coffee…
<cite>Barbara Adams said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598928&x=1#1688216Comment598934"><div>We are opening in a few weeks. Somehow I am trying to free myself out of what is customary down here. Somehow I thought I am supposed to offer flavored coffee. But then again, if we offer quality cup, no one will even miss their perfumes...<br/><br/></div>
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IMO (and yes it's my coffee snob opinion:-) the best way to offer "flavored" coffee is to offer a coffee menu of SO's for your pour over station that not only focus on quality but distinctly different taste profile coffees. Let the wide ranging natural flavors of coffee speak for themselves. IIRC I'm currently offering 12 different coffees brewed on demand. Fun and educational to include coffees like a DP and a WP from the same region or even farm/co-op etc. For instance my current pour over coffee menu includes both washed and dry processed Sidamo's, both great coffees yet very different in the cup of course. Barbara
I like the idea of a…tag:www.baristaexchange.com,2009-08-22:1688216:Comment:5989442009-08-22T00:59:05.764ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Barbara<br />
<br />
I like the idea of a pour over bar as well! Have you found any links or sites that talk about this subject?<br />
<br />
I know if you search BE there are a few pictures, We are 6-12 months away from opening and are looking at all our options, & flavored coffee will not be one of them for sure.<br />
<br />
Good luck with your opening :) !!!!!
Barbara<br />
<br />
I like the idea of a pour over bar as well! Have you found any links or sites that talk about this subject?<br />
<br />
I know if you search BE there are a few pictures, We are 6-12 months away from opening and are looking at all our options, & flavored coffee will not be one of them for sure.<br />
<br />
Good luck with your opening :) !!!!! We are opening in a few weeks…tag:www.baristaexchange.com,2009-08-22:1688216:Comment:5989342009-08-22T00:43:19.375ZBarbara Adamshttps://www.baristaexchange.com/profile/BarbaraAdams
We are opening in a few weeks. Somehow I am trying to free myself out of what is customary down here. Somehow I thought I am supposed to offer flavored coffee. But then again, if we offer quality cup, no one will even miss their perfumes...<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598928&x=1#1688216Comment598928"><div>Are you already open and offering flavored coffee or not yet…</div>
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We are opening in a few weeks. Somehow I am trying to free myself out of what is customary down here. Somehow I thought I am supposed to offer flavored coffee. But then again, if we offer quality cup, no one will even miss their perfumes...<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598928&x=1#1688216Comment598928"><div>Are you already open and offering flavored coffee or not yet open and thinking you want to? The reason I ask is just that if you want to really focus on quality, offering flavored coffee kind of defeats the purpose. Also it adds to your start-up costs, because as mike said, you'll need additional equipment (in this case an additional bulk grinder just for flavored). Also, you will have to have just one filter dedicated to flavored coffee. You will not be able to "just rinse" the cone and have it be okay, the cone <i>will</i> absorb flavors. So if you get a 4 cup station, you might do two cones for flavored and 2 for non, but if you get 3 orders for flavored, you have somebody waiting, same thing with the variables switched. You don't not want flavored coffee traveling where non-flavored coffee does and the other way around.<br/> <br/>
Just a heads up...<br/>
<br/>
-bry</div>
</blockquote> Are you already open and offe…tag:www.baristaexchange.com,2009-08-22:1688216:Comment:5989282009-08-22T00:28:52.663ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
Are you already open and offering flavored coffee or not yet open and thinking you want to? The reason I ask is just that if you want to really focus on quality, offering flavored coffee kind of defeats the purpose. Also it adds to your start-up costs, because as mike said, you'll need additional equipment (in this case an additional bulk grinder just for flavored). Also, you will have to have just one filter dedicated to flavored coffee. You will not be able to "just rinse" the cone and have…
Are you already open and offering flavored coffee or not yet open and thinking you want to? The reason I ask is just that if you want to really focus on quality, offering flavored coffee kind of defeats the purpose. Also it adds to your start-up costs, because as mike said, you'll need additional equipment (in this case an additional bulk grinder just for flavored). Also, you will have to have just one filter dedicated to flavored coffee. You will not be able to "just rinse" the cone and have it be okay, the cone <i>will</i> absorb flavors. So if you get a 4 cup station, you might do two cones for flavored and 2 for non, but if you get 3 orders for flavored, you have somebody waiting, same thing with the variables switched. You don't not want flavored coffee traveling where non-flavored coffee does and the other way around.<br />
<br />
Just a heads up...<br />
<br />
-bry We use Bunn G for our drip st…tag:www.baristaexchange.com,2009-08-21:1688216:Comment:5983512009-08-21T14:15:11.240ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
We use Bunn G for our drip station station. We currently offer a dozen different coffees brewed to order. Have a scale next to grinder, weigh for each grind. Different weight for different size cups. If you're selling whole beans Bunn also used to grind for customer when needed.<br />
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<b>Do not use same grinder for flavored coffees!</b> We do not offer any flavored coffees so not an issue. But if you do offer flavored coffees you will need a flavored coffee dedicated grinder else all your coffees…
We use Bunn G for our drip station station. We currently offer a dozen different coffees brewed to order. Have a scale next to grinder, weigh for each grind. Different weight for different size cups. If you're selling whole beans Bunn also used to grind for customer when needed.<br />
<br />
<b>Do not use same grinder for flavored coffees!</b> We do not offer any flavored coffees so not an issue. But if you do offer flavored coffees you will need a flavored coffee dedicated grinder else all your coffees will be tainted by the flavorings.<br />
<br />
<br />
<br />
<cite>Barbara Adams said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers#1688216Comment598296"><div>So then the next question is: how many coffees do you offer? If I would have a house, a decaf, a single origin and a flavored - does it mean I have to get 4 grinders?</div>
</blockquote> My vision is the option 1. It…tag:www.baristaexchange.com,2009-08-21:1688216:Comment:5983102009-08-21T12:17:58.628ZBarbara Adamshttps://www.baristaexchange.com/profile/BarbaraAdams
My vision is the option 1. It's just such a leap for drip coffees here in South Florida. My partner is very wary of going with a drip station vs. airpots. But I really want to have a good quality coffee with least amount of waste.<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598303&x=1#1688216Comment598303"><div>Barbara, what sort of arrangement do you envision here? There are two main…</div>
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My vision is the option 1. It's just such a leap for drip coffees here in South Florida. My partner is very wary of going with a drip station vs. airpots. But I really want to have a good quality coffee with least amount of waste.<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/grinder-for-pourovers?page=1&commentId=1688216%3AComment%3A598303&x=1#1688216Comment598303"><div>Barbara, what sort of arrangement do you envision here? There are two main possibilities that immediately come to mind:<br/> <br/>
1. You get a standard (large) bulk grinder, like the ubiquitous Bunn, and either pre-portion or measure coffee as it is ordered, and toss it into the grinder hopper every time you get an order. This is the way the (admittedly few) drip bars I've seen do it.<br/>
2. You buy a couple of smaller "espresso style" grinders, only in doserless version, like a modded Mazzer Mini or SJ, Rancilio Rocky doserless, etc. This would limit how many coffees you could offer at-the-ready, since they have bean hoppers.<br/>
<br/>
Method in ATL had a bunch of little plastic containers that contained pre-measured whole-bean portions of the coffees that were on tap for the day that they would chuck in the bulk grinder as they were ordered (option 1 above). Since there was no hopper and no flavored coffees used (which in my opinion, don't belong on a drip station anyway) they used the same grinder for all coffees. There would be no limit to the number of coffees you could offer. This is what I plan to do in our bar when i figure out how to fit a drip bar into the space...<br/>
<br/>
If you went with option 2, and used the hoppers on the grinders to store your whole bean coffee (like you do on the espresso bar) you would be limit your number of coffees offered. I suppose you could use them with re-portioned coffees and just not use the hopper but they don't operate quite as well with just a handful of coffee in them. Your proposed layout would lead you in one direction or the other.</div>
</blockquote> Barbara, what sort of arrange…tag:www.baristaexchange.com,2009-08-21:1688216:Comment:5983032009-08-21T11:45:09.505ZBradyhttps://www.baristaexchange.com/profile/Brady
Barbara, what sort of arrangement do you envision here? There are two main possibilities that immediately come to mind:<br />
<br />
1. You get a standard (large) bulk grinder, like the ubiquitous Bunn, and either pre-portion or measure coffee as it is ordered, and toss it into the grinder hopper every time you get an order. This is the way the (admittedly few) drip bars I've seen do it.<br />
2. You buy a couple of smaller "espresso style" grinders, only in doserless version, like a modded Mazzer Mini or SJ,…
Barbara, what sort of arrangement do you envision here? There are two main possibilities that immediately come to mind:<br />
<br />
1. You get a standard (large) bulk grinder, like the ubiquitous Bunn, and either pre-portion or measure coffee as it is ordered, and toss it into the grinder hopper every time you get an order. This is the way the (admittedly few) drip bars I've seen do it.<br />
2. You buy a couple of smaller "espresso style" grinders, only in doserless version, like a modded Mazzer Mini or SJ, Rancilio Rocky doserless, etc. This would limit how many coffees you could offer at-the-ready, since they have bean hoppers.<br />
<br />
Method in ATL had a bunch of little plastic containers that contained pre-measured whole-bean portions of the coffees that were on tap for the day that they would chuck in the bulk grinder as they were ordered (option 1 above). Since there was no hopper and no flavored coffees used (which in my opinion, don't belong on a drip station anyway) they used the same grinder for all coffees. There would be no limit to the number of coffees you could offer. This is what I plan to do in our bar when i figure out how to fit a drip bar into the space...<br />
<br />
If you went with option 2, and used the hoppers on the grinders to store your whole bean coffee (like you do on the espresso bar) you would be limit your number of coffees offered. I suppose you could use them with re-portioned coffees and just not use the hopper but they don't operate quite as well with just a handful of coffee in them. Your proposed layout would lead you in one direction or the other. So then the next question is:…tag:www.baristaexchange.com,2009-08-21:1688216:Comment:5982962009-08-21T11:21:07.615ZBarbara Adamshttps://www.baristaexchange.com/profile/BarbaraAdams
So then the next question is: how many coffees do you offer? If I would have a house, a decaf, a single origin and a flavored - does it mean I have to get 4 grinders?
So then the next question is: how many coffees do you offer? If I would have a house, a decaf, a single origin and a flavored - does it mean I have to get 4 grinders? I should have been a little m…tag:www.baristaexchange.com,2009-08-21:1688216:Comment:5982062009-08-21T07:30:17.908ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
I should have been a little more clear.<br />
<br />
It's easy to pick up used Bunn G series grinders and give them a thorough cleaning, replace the burrs and have a grinder that is like new. It is not easy to find used Ditting grinders because they last so long and generally only go into shops that really stick around, or cupping labs. Because of this, the price comparison is a used Bunn grinder vs. a new Ditting grinder.<br />
<br />
If you are buying new no matter what, I would definitely get a Ditting, they are…
I should have been a little more clear.<br />
<br />
It's easy to pick up used Bunn G series grinders and give them a thorough cleaning, replace the burrs and have a grinder that is like new. It is not easy to find used Ditting grinders because they last so long and generally only go into shops that really stick around, or cupping labs. Because of this, the price comparison is a used Bunn grinder vs. a new Ditting grinder.<br />
<br />
If you are buying new no matter what, I would definitely get a Ditting, they are not much more at all. If you can afford it, the Mahlkonig is a dream machine.<br />
<br />
-bry<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/comment/show?id=1688216%3AComment%3A598204&xn_out=json&firstPage=1&lastPage=1&_=1250839487586&xg_token=296016d8fcf101bf272dd099cdeb3463#1688216Comment598204"><div>Well, yeah, as a (what I thought was obvious) really common, general feeling is that Ditting makes arguably the best bulk grinders for shops. The Mahlkonig Guatemala is a fine grinder as well.<br/>
<br/>
That being said, the only grinders I have ever put into shops are Bunn "G" series grinders. Not because I prefer them over the other two, but because when push comes to shove, there generally isn't money in the budget for the higher class bulk grinders. I would rather put the money towards a higher grade espresso grinder than a high grade bulk grinder.<br/>
<br/>
-bry</div>
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