Appalling waste and shocking lack of skill. A home barista would nail this 3 shots in, just by being more patient, careful and way more deliberate. This is just some dude wasting coffee by aimlessly going back and forth on a grinder.
my brother if i was a cafe owner & saw my barista was wasting so much coffee i would have a heart attack lmao also would recommend going from finest to coarse for less waste & faster dial-in. much love
Sick video I knew I recognized you your other video. My name is Hector I work at the social now I’m working at the Mad Lab with Trevor and Madi. Take it easy bro great stuff.
This video was very eductational to new barista's because it demonstrates a few common mistakes. Mainly turning the dail the wrong way, losing track of steps/starting too course and overshooting the target. I don't blame you for making them, they are very common, especially with this stype of grinder. It shows the process is often frustrating and confusing. In the end you got there and thats what counts.
Thank you! I would say I’m pretty experienced but as I mention this grinder doesn’t get used much and is old, and also has had so many different coffees from different roasters in it.
We would run the grinder while making finer grinder adjustments, to minimize the amount of grounds we had to purge. We'd only have to burn half our dose to purge out the previous grind size. We also tasted every shot we pulled while calibrating, especially with new coffees. We would not swallow all the sips we tasted, but we'd at least taste each shot. We were always surprised when an extra long shot turned out to be the grind size for our brew recipe. Thanks for the video of working with a new coffee.
In my experience for a small adjustment no - the burrs catch up just fine. I’d recommend engaging a dose then making an adjustment if you’re making bigger jumps.
@@caffeineicide i always shut my hopper and start the grinder when making bigger jumps, because the beans coming out while making the adjustment will tourn out unusable for my extraction either way. also a thing i do is: looking at the grounds size/texture every few seconds. saves time and effort, because you won‘t be standing there and putting 100 grams of beans straight to the trash. i do my first shot after 3-4 short „pulls“ from the grinder and i grind on demand. (i am not triggered, just poor haha)
Yeah newer grinders are slowly getting better at reducing waste - hence the new technology of using lasers to measure burr distance. And yes! Plenty of waste unfortunately this grinder is not of the best quality but also this was a training setting. When I am behind the bar during a shift I would have served all of these shots in drinks.
This is one situation on camera where the waste was very mindful and consolidated. Imaging the waste in the industry as a whole with baristas who don’t understand how to dial. 😮
Appalling waste and shocking lack of skill. A home barista would nail this 3 shots in, just by being more patient, careful and way more deliberate. This is just some dude wasting coffee by aimlessly going back and forth on a grinder.
my brother if i was a cafe owner & saw my barista was wasting so much coffee i would have a heart attack lmao
also would recommend going from finest to coarse for less waste & faster dial-in. much love
Thats how you purge the grinder.. If you were a cafe owner probably your coffee would suck.
@@TrapRAMso mature😂
Definitely feel you on the waste. This was a one-off training shift and this is not how I operate my bar daily.
Sick video I knew I recognized you your other video. My name is Hector I work at the social now I’m working at the Mad Lab with Trevor and Madi. Take it easy bro great stuff.
Will you be doing barista POVs during service? Would love to see the workflow! ❤
This video was very eductational to new barista's because it demonstrates a few common mistakes. Mainly turning the dail the wrong way, losing track of steps/starting too course and overshooting the target. I don't blame you for making them, they are very common, especially with this stype of grinder. It shows the process is often frustrating and confusing. In the end you got there and thats what counts.
Thank you! I would say I’m pretty experienced but as I mention this grinder doesn’t get used much and is old, and also has had so many different coffees from different roasters in it.
We would run the grinder while making finer grinder adjustments, to minimize the amount of grounds we had to purge. We'd only have to burn half our dose to purge out the previous grind size. We also tasted every shot we pulled while calibrating, especially with new coffees. We would not swallow all the sips we tasted, but we'd at least taste each shot. We were always surprised when an extra long shot turned out to be the grind size for our brew recipe. Thanks for the video of working with a new coffee.
😮
Someone STOP him before I start crying
Make tea, for God's sake !
is it okay for the grinder to be turned finer when no beans are put through it?
In my experience for a small adjustment no - the burrs catch up just fine. I’d recommend engaging a dose then making an adjustment if you’re making bigger jumps.
@@caffeineicide i always shut my hopper and start the grinder when making bigger jumps, because the beans coming out while making the adjustment will tourn out unusable for my extraction either way. also a thing i do is: looking at the grounds size/texture every few seconds. saves time and effort, because you won‘t be standing there and putting 100 grams of beans straight to the trash. i do my first shot after 3-4 short „pulls“ from the grinder and i grind on demand. (i am not triggered, just poor haha)
For consistency, making finer grind size adjustments should be made while the grinder is running, and what @FDothat does with hopper gate is great.
Am I the only one who is getting angry at the waste?
You can test if the grind size is perfect by removing a scoop from the overweight one. Save some beans😂
What roast was ittt ?
mad lab natural colombia medium roast
amount of beans wasted is insane. Also the beans are old. The crema is non existent.
which grinder are u using?
This is an older model of the F64 by Fiorenzato.
Wow, so much coffee wasted!!! 😢😢😢
There HAS to be a way of doing it and lose less coffee...
Newer grinders come with digital measuring of nanometers of space between blades so you can pre-program it according to the coffee...
Yeah newer grinders are slowly getting better at reducing waste - hence the new technology of using lasers to measure burr distance. And yes! Plenty of waste unfortunately this grinder is not of the best quality but also this was a training setting. When I am behind the bar during a shift I would have served all of these shots in drinks.
yeah just throw everything away for no reason
If I was in service these shots would have been used for drinks but this was closed training.
what a waste...
This is one situation on camera where the waste was very mindful and consolidated. Imaging the waste in the industry as a whole with baristas who don’t understand how to dial. 😮
@@caffeineicidewith experience u should waste less than that..