Planning on upgrading equipment in May, and am deciding on a new set of grinders and looking for opinions. So what do you guys think and why?

Mazzer Robur E? Mazzer Royal E? Anfim Super Caimano? Other?

For info we go through ~30 pounds of espresso in 5 days
open monday to friday 6:30am to 4:30 pm
he have a line for about 4 of those hours and then its steady but no line the rest of the day.
looking for grinder to compliment La Marzocco Linea Paddle Group PID (also planning on purchasing this machine)

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At 30 lbs a week you should be fine with a Super Jolly, use the extra money for marketing.
My store is inside a business plaza, so I am not too worried about marketing to people outside the plaza. Instead, I would rather offer them the highest quality product possible, which will in turn do my marketing for me. Which brings me back to the question of which grinder should I consider out of the big burr grinders? i currently have a super jolly I use to cater with and a k30.
So 6#/ day mostly used in 4 hours. I say you will see a definate difference in quality between the SJ and a Robur.


I haven't used a Royale, but the Robur is far superior to a Super Camino. The timer is more adjustable on the robur. the robur has conical burrs, the camino has flat burrs. And you don't have to use a dosing lever on the E model, just a quick mod, and all you have to do is set the PF in the forks and press go.
The Robur is an awesome piece, but the real benefit is the slower turning speed of the conical burr grinders is in high volume shops, where the grinder is running all the time the slower speed keeps the burrs cooler and keeps them from baking/changing the coffee as it is ground.

Offer the best quality by sourcing the best quality coffee and milk you can find. Find a local roaster that will work with you and help you serve the very best coffee you can. Don't be a Gear Queer, when you are doing 30# a day then upgrade.
At an average rate at a pound and hour...any of them would be awesome. I would lean slight favor of the Mazzers for their step-less adjustment collar and multi dose options (two plus a manual option). The Anfim does a super clean job with dosing so waste will be reduced but noise increased with the dosing lever. Conical burr grinders produce more fines so if you are updosing you will need to clean your screens more often. Really it comes down to little more than small details. They are all awesome and will make awesome coffee. But putting a Linea Paddle and a sweet grinder on bar does not mean good coffee is going to be produced. Honestly I have had better shots out of a Maz Mini and a PID Silvia than some decked out shops in Seattle. Buy what is right for you and your shop.
there is a new Eureka / Simonelli that is like an Anfim but with a stepless adjustment. They are still working on the timer but the grinder and doser is solid. The big advantage of the Eureka system is that you can change, clean, or remove an obstruction in 1 minute flat without unwinding the color and risk cross threading. The burr set is 75 mm titanium as anfim is. There is also a new low speed motor rated at 800 rpm. Many grinders are rated at 50 cycles in Europe then they bring them here at 60 cycles and they spin 30% faster which is not good.
thanks for the info. true that about good coffee is 1st and foremost. I get very frustrated at my astoria k30 from the heavy clumping, waste, and price tag i paid for it. my super jolly with a not so new burr set pulls more consistent shots, half the waste, and more than half the price. I just had to fight with the collar on the super jolly after giving it a good cleaning the other day, those collars refuse to be threaded wrong! i guess thats a good thing though... thanks for the input people!
I think that, in spite of your quest for higher volume output, you might want to put more weight on the consideration of actual quality if you are going to spend the money anyhow. Of course this is all my opinion and not my money either, but I have worked with Anfims, SJ's, Compak K10's and Roburs and believe that any grinder in the Super Jolly range simply produces inferior grinding results. Because of the burr speed of both the Super Jolly and the Anfim ( I know people will berate me, but 700 rpm's is 700 rpm's) creates at least a reasonable amount of heat and extends grind time by anywhere from 3-5 seconds. This also means motor heat. Roburs and K10s produce cool coffee that has not been affected by burr speed and they both do it in a sizeably shorter time. You might notice upon using a conical that some of the finicky notes or problems with souring disappear when you are grinding cool.
Brian's comment about getting better coffee out of a Mini Mazzer and a Portable "Home Machine" rings true with me. The espresso guild has one of the best collections of serious pro-sumer machines in the country and I have owned over 30 machines over the past years, so I am around lots of "hardware solutions". We have currently used the Amfins and the Mythos grinders along with the Mazzer line and they all have their "worthy place" in the world of bean grinding. I appreciate the dedication of the research geeks and it is wonderful now that the old geeks are accepting the more automated grinding strategies along with conventional manual grinding solutions. Having a better sense of history in the industry might create more widespread "humility" about where quality in the cup emerges... It is from the barista -hand and the tool working with mindfulness and skill, and the farmer and roaster and the machine design and service technicians all doing their part.
I do appreciate the concern that people have brought up about heat and this is in part true. But consider this. Run a Robur at full capacity for a half hour to an hour which a high volume show would see periodically and see how hot the burrs get. True they take longer to heat up but as physics will tell you this means they also take longer to cool down. For this reason I have now been a big advocate of conical grinders for high quality shops, lab, and comp use and think that big flat burrs have some merit when dealing with high capacity shops. Just something to think about. Also a 110v major versus a 110v robur is actually faster.

Chris DeMarse said:
I think that, in spite of your quest for higher volume output, you might want to put more weight on the consideration of actual quality if you are going to spend the money anyhow. Of course this is all my opinion and not my money either, but I have worked with Anfims, SJ's, Compak K10's and Roburs and believe that any grinder in the Super Jolly range simply produces inferior grinding results. Because of the burr speed of both the Super Jolly and the Anfim ( I know people will berate me, but 700 rpm's is 700 rpm's) creates at least a reasonable amount of heat and extends grind time by anywhere from 3-5 seconds. This also means motor heat. Roburs and K10s produce cool coffee that has not been affected by burr speed and they both do it in a sizeably shorter time. You might notice upon using a conical that some of the finicky notes or problems with souring disappear when you are grinding cool.
Major over SJ. Faster, zero clumping (compared to SJ's has a tiny bit) Just for the speed it's worth it. Major is 4.5 seconds for a double and the SJ is up around 11 (from what I remember) Do not have experience with the others mentioned. Even for high volume place a Super Jolly is usually enough for decaf - though it clumps far to much for our specific decaf esp. blend so I use a Rossi RR45.

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