The Espresso Grinder:
The job of an espresso grinder is to store, grind and dose espresso. There are 2 types of grinders you will work with at the Brew – Automatic and Manual. The Grinders are technically different, but the fundamentals are the same.
TERMS: Starting at the top of the machine:
HOPPER – hold the espresso beans.
Keep it clean and free of excess oil deposits.
Also keep it full to maintain shot times
HOPPER STOPPER – Metal stopper at the bottom of the hopper.
When moved laterally, with stop the flow of beans.
This is helpful when cleaning, or to loosen stuck beans.
Use this stopper rather that hitting the sides of the machine to jostle beans free.
AUTOMATIC - GRIND KNOB – on the left of each side of the AUTOMATIC grinder.
This knob changes the width of the grinder gears inside the machine.
Rule of Thumb: One Half Turn = 3 Seconds.
The knob is clearly labeled to clarify which way to turn the knob to cure your circumstance.
MANUAL – GRIND DISC – directly below the hopper is a disk that you can turn left or right to achieve a finer or more course grind
Faster Pour = one tic mark in the direction marked “course”
Slower Pour = one tic mark in the direction marked “fine”
GRINDER HEAD / BURR – is located inside the machine where the portafilter fits. It is important to keep this area clean and free of build up.
ESPRESSO GRINDER Related Terms:
DOSING (MANUAL) – this is the method by which the barista measures the freshly ground espresso into the portafilter just before brewing. A heaping dose is dispensed, then the barista evens off the ground before using the tamper, see TAMPING.
TAMPING (MANUAL) – this is the method by which a barista packs the espresso grounds into the portafilter before inserting into the machine.
The Concept of Tamping: in general might help you understand how your grinder is working for you. To understand the concept of tamping think about how to stop a river – would you use boulders or sand bags? The answer is that you would use sand bags because the tightly compacted sand leaves little room for water to pass through.
This concept is exactly the same for espresso grounds.
· If the grind is too fine, your water will not pass through quickly; it will take a long time. Therefore you will have a long shot.
If the grind is too course, your water will pass through too fast; is will be fast. Therefore you will have a short shot
KNOCKING – this is the method by which a barista removes the wet grounds from the portafilter and into the knock box.
Automatic Espresso Grinder:
This grinder’s job is to grind and pack each shot for you.
HOW TO USE THE AUTOMATIC GRINDER
Lock the portafilter into the grinder and press either the regular or decaf button. The machine will then grind, dose and tamp your espresso for you! But you still have to remember a few things…
NEVER:
*leave the portafilter in the grinder for a prolonged period of time
*hit the portafilter on the counter top or with your hand after removing from grinder
(this loosens the espresso grounds and effects your shot times)
ALWAYS:
*rinse your portafilter before placing it in to the grinder
*keep your hoppers full
*brush out residual grounds from the in side for the grinder (the burr) at the end of each night and throughout your shift.
*brush off residual grounds from the lip of the portafilter before inserting into the group head.
Trouble Shooting:
Blinking Red Light
Anytime you get a blinking red light during or after dosing you will discard the shot and try again.
Your grinder is not receiving espresso beans.
Solution: Gently move the hopper to loosen beans.
Your portafilter has spent (wet) espresso in it
Solution: dump spent grounds. Wipe inside the grinder. Try again.
Long/Short Shots
Check list: Ask these questions BEFORE you change the grind
Is your hopper full?
Is your portafilter clean?
Are you pulling the portafilter tight enough into the espresso bar?
Are you hitting, jostling the portafiler after grinding?
Are you waiting more than 10 seconds from the end of the grinding process to starting the brew cycle?
Have you pulled 8 – 12 inconsistent shots in a row?
Changing the Grind:
Determine if you need longer or shorter shots (17 – 28 seconds). See the Concept of Tamping.
Turn the dial ONE HALF turn. This dial turn will change your shot time by 3 – 5 seconds.
Dose 3 shots of dry espresso and empty them out in to the knock box to get fresh grounds that have been adjusted. Begin brewing shots
Brew 6 – 8 shots before making the decision to change the grind any more.
If the grinder makes strange noises, etc. call a manager or supervisor.
Manual Grinder:
This grinder grinds the espresso – the barista is responsible for dosing and tamping.
HOW TO USE A MANUAL GRINDER
1. Grind the espresso
Turn the timer dial on the right, bottom of the grinder.
Only grind as much as you need for your current customers.
2. Dose the espresso
Pull the release lever to dispense a heaping dose of espresso into the portafilter
3. Tamp the espresso:
Using your finger, even off the heaping espresso in to a level surface.
Evenly place the tamper on the espresso and press hard.
The pressure you use is approximately 30 lbs of pressure.
Manual Tamp
Manual tamps follow the same principle as the automatic grinders/tamps: too hard and you will find yourself with long shots due to the compacted grounds. If you do not press hard enough, then there is too much space between the grounds and water will pass through too quickly.
NEVER:
*leave espresso grounds in the hopper over night
*hit or jostle the espresso after you are finished tamping
ALWAYS:
*time your shots
*grind as little espresso as possible
*tamp firmly and evenly
*brush off residual grounds before putting portafilter into group head
Trouble Shooting
Dry espresso is not coming out when I turn the dial
The grind is too fine or there is something lodged in the grinding gears.
Solution: Open up the gears by temporarily adjusting the grind to a more course setting.
Turn the dial. Once the item is dislodged return the dial to where you began and resume grinding.
Long/Short Shots
Check list: Ask these questions BEFORE you change the grind
Is your hopper full?
Is your portafilter clean?
Are you pulling the portafilter tight enough into the espresso bar?
Are you tamping too hard/too lightly?
Are you hitting, jostling the portafiler after grinding?
Are you waiting more than 10 seconds from the end of the grinding process to starting the brew cycle?
Have you pulled 8 – 12 inconsistent shots in a row?
