Hi! Great video as always. Would you consider making a video of all the equipment you use, from the big stuff such as grinders and machines to all the little ones such as scales? Basically a complete inventory and estimated costs. Would be very informative for people that are considering opening up a specialty coffee shop.
Doubt it, they offer this as a service, so doubt they'll do it for free for you. You can easily go to a site and add things into a cart. If you need this help, maybe a business isn't for you.
@@74_pelicans I'm not saying it's specifically for me because I want to open a coffee shop. It's interesting to see for a consumer what goes into a specialty coffee shop, for reasons such as understanding why it's more expensive than the next door neighbour. The vast majority doesn't understand specialty coffee and why it's expensive.
Thanks for this great video! Just wondering if you have an alternative to this mazzer zm? Maybe one on the lower price scale but does a similar job? Like also grinding 250g at once?
There are many, like the niche, varia, all ground all under the $2k mark. More for home volumes. Other commercial models would be the ek43 or the new ek omnia
thanks for this quick answer! I am thinking about an ANFIM Pratica as main grinder and a Niche zero or similar. Do you think that's a good idea for a new small coffee shop, maybe running 50 to 100 coffee per day? @@ArtistiCoffeeRoasters
Hi! Great vid! I'm buying a single dose grinder for my shop. I was just wondering, with your previous Ek43, how do you dial in to go from espressos to batch brews? Did you have marks on the knob or something? Numbers written on a note? How does the change between the two methods was efficient? Thank you
Yes we had a number system that was used. The issue with the ek is if staff keep chasing a fine grind and the blades touch it will wreck the blades quicker, and you need well trained staff to be able ti dial it in
Hi there, my name is Richard, I’m a fan of your channel, please can you advise regarding your receipy, I’m using a 20g vst basket with a medium roast coffee grounds. I appreciate your reply. Regards, Richard
Single dose grinder in a cafe sounds like a necessity, your case well-made. Nice video! With your single dose grinder (Mazzer ZM-Plus), are the 4-settings enough to grind all the styles and types of coffee you offer? Can you manually adjust settings (grind, time)for those not covered by the four settings? Finally, do you use some sort of plastic-laminated 'cheat sheet' that specifies which setting (or grind conditions) are for which of all your coffee offerings? I would think such an information sheet would almost be a necessity for staff.
Whoa, whoa, whoa! Hold up! I always thought a light roast would be typically more acidic and cut through milk better than a dark roast. Is this not the case?
Perhaps you missed the point of a single dose grinder? It's not for the taste difference, it's so you can offer a range of different beans / blends to your customers without having an individual grinder for each. We use an Anfim SP2 with the hopper loaded with our main blend for the bulk of the coffee we serve and then we use the Mazzer to single dose other options like decaf, single origin or our other blends :) This means we are able to offer a range of coffee options using just 2 grinders rather than a bank or 4 or 5 grinders.
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One of the clearest and informative coffee related videos I’ve seen in a long time. Well done!
Very interesting video once again. As someone who would like to open a small café in the future, all your tips and avice are very useful. Thank you!
Thank you. Glad it’s helpful
do you have any tips for small commercial use tools with limited budget? says USD 3k budget, any recommendation? Thanks for your informative video
Hi! Great video as always. Would you consider making a video of all the equipment you use, from the big stuff such as grinders and machines to all the little ones such as scales? Basically a complete inventory and estimated costs. Would be very informative for people that are considering opening up a specialty coffee shop.
Doubt it, they offer this as a service, so doubt they'll do it for free for you. You can easily go to a site and add things into a cart. If you need this help, maybe a business isn't for you.
Thanks for the idea! We will look at it
@@74_pelicans I'm not saying it's specifically for me because I want to open a coffee shop. It's interesting to see for a consumer what goes into a specialty coffee shop, for reasons such as understanding why it's more expensive than the next door neighbour. The vast majority doesn't understand specialty coffee and why it's expensive.
Great video I plan to buy ZM Plus to replace a bulk coffee grinder. I have a question. Can i use it for grind 5 pound bag for Cold brew?
Yes you can! It’s a deli grinder at heart
Thanks for this great video! Just wondering if you have an alternative to this mazzer zm? Maybe one on the lower price scale but does a similar job? Like also grinding 250g at once?
There are many, like the niche, varia, all ground all under the $2k mark. More for home volumes. Other commercial models would be the ek43 or the new ek omnia
thanks for this quick answer! I am thinking about an ANFIM Pratica as main grinder and a Niche zero or similar. Do you think that's a good idea for a new small coffee shop, maybe running 50 to 100 coffee per day?
@@ArtistiCoffeeRoasters
Hi! Great vid! I'm buying a single dose grinder for my shop. I was just wondering, with your previous Ek43, how do you dial in to go from espressos to batch brews? Did you have marks on the knob or something? Numbers written on a note? How does the change between the two methods was efficient?
Thank you
Yes we had a number system that was used. The issue with the ek is if staff keep chasing a fine grind and the blades touch it will wreck the blades quicker, and you need well trained staff to be able ti dial it in
Would you still recommend the Mazzer after mahlkoenig released the EK Omnia?
Hi there, my name is Richard, I’m a fan of your channel, please can you advise regarding your receipy, I’m using a 20g vst basket with a medium roast coffee grounds.
I appreciate your reply.
Regards,
Richard
1:2 for a normale 20g dose, 40g yield in 30 seconds should be a good start
Insightful and a great video.❤
Single dose grinder in a cafe sounds like a necessity, your case well-made. Nice video!
With your single dose grinder (Mazzer ZM-Plus), are the 4-settings enough to grind all the styles and types of coffee you offer? Can you manually adjust settings (grind, time)for those not covered by the four settings?
Finally, do you use some sort of plastic-laminated 'cheat sheet' that specifies which setting (or grind conditions) are for which of all your coffee offerings? I would think such an information sheet would almost be a necessity for staff.
Yes you can make a change on the fly easy, yes we have a cheat sheet, and we assess our different blends 3 times per day.
@@ArtistiCoffeeRoasters That's way better than I'd imagined - a lot of work and a nice system. 👍
Love your videos and loving your Geisha this month!
Yay! Thank you for the feedback
The ZM is a beats! i really like its looks and massive size
it's very handy for multiple staff to repeat a grind, we are happy with them
Whoa, whoa, whoa! Hold up! I always thought a light roast would be typically more acidic and cut through milk better than a dark roast. Is this not the case?
The acid will but the intensity will be lacking. It’s will be milky
Why not have every order single dose? What’s the added time per coffee?
We used to do this, however on a main bean it’s 50-60 per hour and a lot of pre weighing required
👏👏👏
99.9% of customers won,t taste the difference of singledosing.
Perhaps you missed the point of a single dose grinder? It's not for the taste difference, it's so you can offer a range of different beans / blends to your customers without having an individual grinder for each. We use an Anfim SP2 with the hopper loaded with our main blend for the bulk of the coffee we serve and then we use the Mazzer to single dose other options like decaf, single origin or our other blends :) This means we are able to offer a range of coffee options using just 2 grinders rather than a bank or 4 or 5 grinders.
He who sold the shovel, made the most in the gold rush. Don't believe everything published on youtube
Again, man you really spent some time watching all of our videos and then writing bad comments. Is everything ok? Do you want to talk about it?
@@ArtistiCoffeeRoasters Given I've got the most liked comment, it perhaps suggests something. Is there only one way to learn coffee?