thanks, love the series! How often would you clean the grinder and what do you do with beans in the grinder at the end of work? Grind it all out till emtpy`?
I like our clients to empty the beans into an airtight container at the end of each day. The hopper should the be cleaned with warm soapy water and let to air dry. Never use abrasives or put in the dishwasher. The last few beans in the burr chamber can be left and ground out for your warm up shots at the beginning of next shift. I only recommend cleaning the burr chamber on a grinder service/burr replacement. Depending on the commercial grinder and type of burrs you use, this should be done every 400kg - 2500kg of service.
Thanks! My question was in fact aimed at the beans in the chamber. Do you not get different results when dialing in the grind settings with old beans which were left in the grind chamber? We have a Mazzer SuperJolly and the chamber holds about 2 double shots of beans which we use for our own first coffees in the morning. Since we are a mobile outdoor Café the grind settings vary a fair amount from week to week. So I am not sure if the age of the beans or simply temperature / moisture differences cause these changes.
Great video! Very well explained.
I like your video 😘
thanks, love the series! How often would you clean the grinder and what do you do with beans in the grinder at the end of work? Grind it all out till emtpy`?
I like our clients to empty the beans into an airtight container at the end of each day. The hopper should the be cleaned with warm soapy water and let to air dry. Never use abrasives or put in the dishwasher. The last few beans in the burr chamber can be left and ground out for your warm up shots at the beginning of next shift. I only recommend cleaning the burr chamber on a grinder service/burr replacement. Depending on the commercial grinder and type of burrs you use, this should be done every 400kg - 2500kg of service.
Thanks! My question was in fact aimed at the beans in the chamber. Do you not get different results when dialing in the grind settings with old beans which were left in the grind chamber? We have a Mazzer SuperJolly and the chamber holds about 2 double shots of beans which we use for our own first coffees in the morning. Since we are a mobile outdoor Café the grind settings vary a fair amount from week to week. So I am not sure if the age of the beans or simply temperature / moisture differences cause these changes.
Thank you, guys!
Hi, how do you know how many groups you will need when opening a coffee shop? Where do you purchase your commercial espresso machine?
Hi we can help you with all of that, send us an email with you details to info@honeybirdcoffee.com.au. Ryan
obrigado