How to Manage Daily Coffee Grinder Adjustments (an Essential Barista Skill)
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- Опубликовано: 10 фев 2025
- In this video, we’re diving into one of the most crucial aspects of running a successful cafe-making grind adjustments to your coffee grinder. Whether you're just opening up the espresso bar for the day or maintaining perfect shots throughout a busy shift, understanding how to adjust your grind is key to delivering consistently great-tasting coffee, no matter the weather or who's on the machine.
We'll break down why grind adjustments are essential for flavor and consistency. We'll discuss our tried-and-tested process for dialing in, ensuring that every cup served meets the highest standards of taste. From setting up your morning routine to adjusting for environmental changes throughout the day, you’ll learn how to keep your espresso shots on point, creating a flawless coffee experience for your customers every time. So, stick around to learn how making regular grind adjustments can impact the success of your cafe.
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If you're located in Australia and think your cafe could do with some help when it comes to training your baristas and improving your business then get in touch: artisti.com.au/pages/wholesale-coffee
Wow, tuning-up three times a day! That's what I call professionalism
All straight to the point! Thank you
Thanks 🙏🏻
Great work Jimmy
Love ya work 💪
Where can we find the record sheet that you mention can be downloaded ???
Thanks 👍
Good luck. I guess they don't want to share it.
Love this and I'm a home batista only but like to impress friends with great coffee so I really appreciate the videos. Latte art is my current pain, but without good tasting coffee doesn't matter how good it looks. Wish I was in Australia I'd pop in😊
Fantastic video Jimmy, I always wondered how you kept on top of great coffee all day long, yes great to know how it is done.
Kind regards to you all from a freezing cold Scotland.
Johnny
P.S. ….. minus 9 this morning! As we say in Scotland, it’s Baltic oot there. 😂😂👋👋👋
Very good video. i live in Italy and every morning I change a little the grind size for my marzocco and Niche grinder...but for my family and the coffee and cappuccino are so good that I don't find a coffe bar in italy that do something like my home coffee. If you would me a little more near Italy 😅 I'would be curious to taste your that I'm sure that it is stellar...😉
I don't see the downloadable link for the sheet
It’s now in the description of this video.
@@ArtistiCoffeeRoastersif it is, I can’t find it. It doesn’t seem to be there. Can you check?
I really enjoy your video
Is there an app that you suggest to keep track of every single shot of espresso?
I’m a hime Barista and always try ti impress my friends when they come over!
I have a Lelit Bianca V3 paired with an Eureka Mignon XL
Keep up the great video coming
Good report in The Australian yesterday explaining how many cafes are failing and how owners are saying a cup of coffee needs to be $12😢
This is BS. Cafes are having a harder time than ever but the coffee only needs to go up by $1 to make a world of difference.
How do you recommend grinding High Voltage Coffee beans?
Great to know! However, if your in an enclosed cafe (indoor), relatively...humidity and temperature is maintained the same throughout the day wouldnt it? Or maybe not since the door be open and whatnot with the flow of customers ha! This is a good practise for a great quality check. Thanks!
Barometric pressure changes inside or outside.
My coffee bar is in the North of England and we are having extreme minus degree weather atm. My dialling in on a morning can be a pain because of the moisture through the night and freezing temperature but it's just part and parcel of maintaining your recipe. I could never serve anyone a 'crap' coffee, so it's tweaked until it's right 👌
Can you change your does if your expresso is over or under extraction?
Yes, but we’d prefer to work on grind first. Low or high dose changes other things like body and basket pressure
Hi from Dublin IRELAND. Could you please share the ‘dial in’ sheet? Cheers.
In the description 👍🏻
When you talk about consistency, you forgot to mention that tamping pressure can also change your results. By having an automatic tamper you are eliminating that variable in your puck prep.
100% thanks
Does your cafe weigh every shot or only when dialling in ?
Depends on the machine they're using. Some have built in scales that can be used to end the shot and most have programmable shot times. It's very uncommon for a cafe to use a standalone scale for regular orders outside of dialing in.