continued from page 37
Simonelli. "So even though it
was clumping out each time
they pressed the button, a lot
of that coffee had been preground and was being stored in
a chamber." Many manufacturers, including Nuova Simonelli,
now make doserless grinders
that aim to do away with that
channel of stale coffee and
grind fresh beans into the portafilter each time.
C O U RT ES Y O F 1 ST- L I NE EQ UIPM E N T
FROM THE GROUNDS UP
DOSER
HEATING UP
COURTE SY OF NUOVA SI MO NEL LI
COU RTES Y OF 1 ST-LI NE EQU IPM E NT
Another important issue
with grinders is their temperature: As Schloss at Gypsy
Donut and Espresso Bar has
witnessed, during high-volume
times when consecutive shots
are being pulled, the grinder
will heat up. "What you're
effectively doing then is starting to cook the coffee inside
DOSERLESS
the grinder, and that's something you don't want," says
Schloss. "It might not affect
the shot you're pouring, but if
the coffee sits on the burrs for
a while, the next shot might
not taste as good." He adds
that he chose the powerful
Mazzer models because they
have temperature-control fans
inside that kick on when the
machine starts to heat up, preserving the taste of the coffee
and ensuring consistent results
from shot to shot.
But the temperature concerns with grinders is not
relegated to overheating.
Bresciani at Nuova Simonelli
says a grinder will also perform differently when it's first
turned on. "We discovered
that how quickly burrs will cut
coffee changes if the burrs are
cold versus hot," he says. "It
NUOVA SIMONELLI'S MYTHOS ONE
presents a problem for consistency because, for example, you may program a doserless grinder to activate for five
seconds. But five seconds on a cold grinder and five seconds on a hot grinder will give
you two different doses."
38
Fresh Cup Magazine | freshcup.com