News articles tagged with 'machinery'
-
Pimping the grinder
The guys in our tech department are so busy out on the road that it’s hard to figure out how they have time to indulge their passion; tinkering around with machines and grinders, working R&D magic. However they manage to find the time, it’s good news for you guys out there in the cafés, who reap the rewards from their technical inventions and modifications. Their latest project is a pimped up version of the Mazzer Robur. Rich and the guys have been hard at work, altering it from a traditional doser-type grinder to a grind on demand doser, complete with variable timer.
-
Grinder purge quantity
Experienced baristas know all about purging the grinder, but our Technical Services Engineer, Graeme, takes it to a whole new level with his recent experiment looking at the difference between purging a grinder with an auger versus one without. Graeme worked in Curtin University’s Physics department for many years before joining Five Senses, where he combines his passion for coffee and his scientific know-how.
-
Popcorn Schmopcorn!
It is a commonly held belief within the coffee community that grinder hoppers should be kept full of beans to reduce the ‘popcorn effect’. The popcorn effect refers to coffee beans bouncing around in the grinder hopper before they are engaged by the grinder burrs. Apparently, if the beans are allowed to jump for joy before being ground to pulp the espresso extraction will be different when compared to an extraction from beans weighed down in the hopper.
-
Brew pressure explained
Have you ever wondered why the pressure on the brew gauge of your espresso machine changes, even when you are not extracting a shot? It’s normal for the brew gauge to indicate and move between three nominal pressures.
Follow Five Senses ...
