Commercial Coffee Grinder Machine Supplier

Brandon: Grinders… First let me just start off by saying… Kaylee… I am so excited to finally have another person on video with me.
Kaylee:
Brandon: Kaylee has literally been ignoring me for about two years now, so I actually getting her on a video is…
Kaylee:
Brandon: Yeah… yeah. We work right next door to each other, but…
Kaylee:
Brandon: So let’s talk grinders. What do we want to learn? What do you want to know?
Kaylee:
Brandon: Twenty to fifty drinks a day… sure.
Kaylee:
Brandon: Perfect.
Kaylee:
Brandon: Appia… yeah something like that…Yeah… you know that’s a great question. So this is a common question we get in commercial all the time… right. “I’m going to buy… I’m doing fifty drinks a day. What do I need? Do I need a three thousand dollar grinder? Or a two hundred dollar grinder?” And there is somewhat of easy answers to that. So ideally you’re looking at something like the Mazzer Mini, which is about a fifty eight millimeter burr set grinder. This grinder is perfect for doing that twenty… thirty… fifty drinks a day.
Kaylee:
Brandon: That doesn’t necessarily mean you can’t use something like this one here.
Kaylee:
Brandon: Exactly. So these are your sixty four… sixty five millimeter burr set grinders. In this class you’re looking at… like the Zenith, the Nuova Simonelli MDX, the Mazzer Super Jolly… they’re all sixty four… sixty five millimeter burr sets… the Rancilio Kryo. Those are great for that hundred and twenty… hundred and fifty… two hundred drinks a day…
Kaylee:
Brandon: Yeah… yeah… someone using a two-group machine…
Kaylee:
Brandon: If we are in a one-group though… you know… if we are trying to save a little bit of money… not spend a thousand… fifteen hundred bucks on a machine like this, you can come down to a machine like this… it can be perfect for you. The big difference in your sizes is how long it’s going to take to get a shot. So…
Kaylee:
Brandon: Yeah. That’s in the burr size… right. If it’s a smaller burr set… fifty eight millimeters… it can only process so much.
Kaylee:
Brandon: So here… it’s going to take me probably eight to ten seconds to actually get a double shot of espresso… here it’s going to take me six seconds.
Kaylee:
Brandon: Exactly.
Kaylee:
Brandon: Exactly. So now we move into… like you were talking about a bigger coffee shop right…
Kaylee:
Brandon: Rancilio Classe Seven… Nuova Simonelli Appia… something along those lines…
Kaylee:
Brandon: We are looking at wanting to… your minimum has to be a sixty four… sixty four and sixty five millimeters are basically the same grinders…
Kaylee:
Brandon: So it has to be here. You cannot use this at a coffee shop that’s doing a hundred and fifty drinks a day. It just slows you down way too much.
Kaylee:
Brandon: You would have a really long line. If you are in…
Kaylee:
Brandon: If you’re in… you know… some place where it’ okay to be a little bit slow… it’s just… you get your drink when you get your drink… I’m not naming states here… that’s… that would be fine… but yeah…
Kaylee:
Brandon: We got to get into the entry level on a… if you’re using a two-group machine it’s a sixty four millimeter burr set grinder.
Kaylee:
Brandon: Okay. So something like this here is… this one here would probably do two hundred drinks a day…
Kaylee:
Brandon: You could even use it… maybe a step up… right. Let’s say we have a higher volume…
Kaylee:
Brandon: Machine… What? A really Classe Nine… something like that…
Kaylee:
Brandon: You could use this… more so though if it’s doing two hundred drinks a day.
Kaylee:
Brandon: That’s really were you want to do it.
Kaylee:
Brandon: Yeah…
Kaylee:
Brandon: Daily really is a weird number. So normally we say fifty drinks a day… right…
Kaylee:
Brandon: Well if you’re…
Kaylee:
Brandon: Yeah. If you’re a coffee shop or like you said… what? Bakery?
Kaylee:
Brandon: They’re open from six AM till noon…
Kaylee:
Brandon: Six AM till one. You are going to be doing fifty drinks in that time frame…
Kaylee:
Brandon: And that’s really against the limit.
Kaylee:
Brandon: If I am a… maybe a bar that’s… or a restaurant that’s open from seven AM until nine PM, that fifty drinks is going to be stretched… you know…
Kaylee:
Brandon: Out… more… probably could do seventy five…
Kaylee:
Brandon: Make sense?
Kaylee:
Brandon: Correct…
Kaylee:
Brandon: It doesn’t so much play into the number of drinks… it is…
Kaylee:
Brandon: There’s a couple of reasons. There’s convenience… some people don’t want to have to do this all day long. But I do it. It’s fun. Yeah! Some people just…
Kaylee:
Brandon: Yeah… just all day long… hurts the arms. Some people just want to be able to put it in here and have it just electronically dose out…
Kaylee:
Brandon: Okay. There’s other reasons… this one tends to be favoured by people that are doing a little bit lower volume, because… and this one… I’m going to grind it in fill the chamber…
Kaylee:
Brandon: If I don’t stop at exactly where it needs to, I got to throw away espresso.
Kaylee:
Brandon: That’s pure cost… nobody wants to do it. These though… especially the doser versions… these benefit if you are trying to be a shop that’s maybe a little higher volume, but trying to use this grinder. So let’s just… for example… I need to make five drinks in a row…
Kaylee:
Brandon: Normally you would want to sixty four millimeter burr set. This I could let it just run…
Kaylee:
Brandon: Yep… fill it up… and then I can just do five back to back. So on the slower grinders…
Kaylee:
Brandon: Ones that take eight… ten seconds… that’s where doser really comes in the play.
Kaylee:
Brandon: You can… this one does come electronic… it also comes in a doser… just as almost all of your sixty four… sixty five millimeter burr sets are going to come in electronic or doser version…
Kaylee:
Brandon: Electronic is usually the more.
Kaylee:
Brandon: Exactly.
Kaylee:
Brandon: Exactly.
Kaylee:
Brandon: Oh… larger.
Kaylee:
Brandon: Well we got to move into something a little bit bigger than these.
Kaylee:
Brandon: So then Kaylee we would actually move into bigger grinders.
Kaylee:
Brandon: Yes… yes… exactly like that. There’s always a theme music when you turn this on… you know… that you’ll have that come through.
Kaylee:
Brandon: It will be Kaylee’s voice actually singing to you…
Kaylee:
Brandon: There is an upcharge for that feature.
Kaylee:
Brandon: Yeah…
Kaylee:
Brandon: Yeah…
Kaylee:
Brandon: So we got to get into bigger burr sets. So this is a Mazzer Major. It is an… I believe in eighty three millimeter burr set grinder… it’s much bigger burrs…
Kaylee:
Brandon: We have to do it for a couple reasons. One… again its speed… right. I need to be able to get doses out faster if I’m doing three hundred drinks a day.
Kaylee:
Brandon: The other is just heat… the bigger it is, the less heat that is going to be affected by it…
Kaylee:
Brandon: So it would just keep getting bigger and bigger, and that helps. So you’re moving to something like this. This one here is actually a conical burr set grinder as well…
Kaylee:
Brandon: Because this eighty three millimeters is about the top end of your flapper grinders. After that we move into a conical grinder as we go up the chain.
Kaylee:
Brandon: Yeah… it’s… There’s probably a couple reasons. So… conical burr sets tend to be faster.
Kaylee:
Brandon: You can probably watch some of our videos where we have the differences of these… but a flapper grinder… easy way to describe it… is that it’s going to actually take the bean, and it’s going to throw it. So it’s going to crush it, cut it, and throw it. It works on centrifugal force.
Kaylee:
Brandon: Okay. Hey… it’s going to… just throw it out there. The conical burr sets are different, in the sense that they’re big cones, and so it’s a purely gravity fed…
Kaylee:
Brandon: So as it goes down, I’m grinding on all sides at the same time… so I can actually dose out much quicker. When I go from this into say like a Mazzer Kony, or even a Mazzer Robur… which is a very expensive grinder, the Mazzer Robur can dose out your fourteen and nineteen grams in like three seconds!
Kaylee:
Brandon: It’s just a fast! You know… even here it’s quick, but you’re looking at five to six…
Kaylee:
Brandon: On something like this, but you get into this one here… this would dose in about five seconds… Kony will do it in about four… four and a half…as Mazzer Robur… it’s going to do it in like three seconds. It’s just super-fast …
Kaylee:
Brandon: Super consistent… because again we are not having to crush and throw things anymore…
Kaylee:
Brandon: Now we are actually cutting them…
Kaylee:
Brandon: On all sides.
Kaylee:
Brandon: Exactly. So people move into the conical burr sets for two reasons… again speed. The other is if we are a really high end coffee shop.
Kaylee:
Brandon: You see a lot of these new third wave coffee shops doing single origin espressos… those really need conical burr sets. Flappers are almost effectively hell for you.
Kaylee:
Brandon: It’s consistency. So…
Kaylee:
Brandon: Yeah. These here again… crushing, grinding, throwing… it’s really hard to have every single micro-particle consistent…
Kaylee:
Brandon: This one is a little more controlled. The only real variable on these is your gravity.
Kaylee:
Brandon: So this one… if I have beans up to here… is going to do a lot better job than if I were to do it here.
Kaylee:
Brandon: They are going to start bouncing around.
Kaylee:
Brandon: Yep. So basically your high volume shops… again you can probably use one of the smaller ones we were just talking about… your sixty four or sixty five…
Kaylee:
Brandon: At some point though it’s going to be too big… in other words… it’s going to be too small. We got to get into either a big flapper grinder or a conical grinder…
Kaylee:
Brandon: Or a conical grinder. What… what did you see?
Kaylee:
Brandon: Yeah… they’re like the size of your fist… if you just… there you go.
Kaylee:
Brandon: That would probably hurt though. I wouldn’t recommend doing that.
Kaylee:
Brandon: Other than that, that is kind of your range of grinders…
Kaylee:
Brandon: It doesn’t really matter what brand it is… you know… again we are talking fifty eight millimeter flats… sixty four… sixty five flats…
Kaylee:
Brandon: Eighty three… on into your conical ones which have a different numbering scheme…
Kaylee:
Brandon: But that’s kind of your progression of what you are going to need.
Kaylee:
Brandon: Yep… yep… If I had to be honest with you… personal preference… I have seen people with a three thousand dollar grinder and a three thousand dollar Espresso machine… one group… like you don’t need it, but they just want it! They are like that.
Kaylee:
Brandon: Who is ‘‘they’’? Is this is Kaylee? This is what Kaylee says?
Kaylee:
Brandon: She is the “they”!
Kaylee:
Brandon: If you want to learn more about these, you can check out our cafe section under the grinders tab, and you’ll see everything from your small to your big and… right at