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Page 22 www.beveragestandardsassociation.co.uk
MARCH. 2021 | VOL. 15
With on demand, for an extra few tiny Grind by weight is
seconds, each and every coffee is made with an amazing
enhanced ingredients that carry the breakthrough in
freshness, flavour and potential for coffee grinding
excellence. technology. Check
however the
2.Grind by time, or weight? accuracy of load
Often you may wonder why despite your cells as some
attention to the coffee grind settings that grinders may be
one espresso can present and taste slightly accurate to 0.5g,
different from another, despite following the others down to
same polished barista routine. How can this 0.1g
happen? Well, as the environmental
conditions in the coffee shop change 3.Temperature control:
throughout the day (think of a cold morning We know that given the significant oily
in the shop and then warmer conditions component of coffee, that it is very
once heating is on and equipment like sensitive to temperature variation. Heat,
ovens are throwing out more heat and which can be generated by the
moisture), skilled baristas may change the blades/burrs in a coffee grinder, can affect
grind slightly to adapt to the conditions. the aromatic bouquet of the coffee and
However, every time you adjust the coffee limit its flavour potential. The wisest thing
grain (grind) size, you must also by default to do is to choose a coffee grinder that
change the grinding time. Now if you see manages as much as possible to keep the
baristas use scales when measuring doses, heat under control. Look for a ventilation
then they are observing this process system that effectively does not allow any
correctly and consistency is likely. In many heat to interfere with the delicate coffee
situations however, this does not happen, and maintains the critical optimal
and whilst grind changes, so do doses and temperature range through all peaks and
the quality of output goes downwards troughs of trade throughout the day.
resulting in poor standards. As ‘time’ led 4. Cleaning:
grinders rely on loose guestimates to deliver We know that if the required cleaning of a
the correct amount of coffee, their coffee grinder, to remove old oils that
performance is limited. If you want precision oxidize and become rancid in flavour, is
and perfection, you must work with grind by difficult, then it is the first thing staff will
weight where a true built-in load cell, fail to do regularly. When cleaning fails to
measures and delivers with accuracy each occur, these rancid oils will end up in the
and every coffee you prepare. To ensure next dose and the one after that, slowly
perfect performance your recipe must be subtly destroying coffee quality and
consistent and spot on. customer experience.
