Lately I read all these blogs extolling the virtues of single dosing.  Why? I will not attempt tp defend full hopper dosing in this blog since it needs no defending.  Go to your favorite coffee shop and point to a bag of beans they roast and sell that is not - repeat is not - the coffee being used for espresso.  Wait patiently for the barista to change out the coffee in the grinder and exchange the beans in the hopper for your selection. Be very patient - this might take several days in a slower cafe.

Point is they do not single dose.  They load the hopper, dial in the blend, and pull shot after shot till the beans are gone - as in there are no more beans like it in the building.  See folks, hoppers can be refilled with the same beans!  They usually are in fact.  Why mess with what is pulling fine and tastes right? This is a fact of life in most espresso cafe's I see. Most cafes, unlike the typical coffee geek's kitchen, only have one espresso grinder! Can you believe that? Three groups but only one grinder - what is up with that?

Simply put, changing espresso for every shot is something only a home enthusiast would attempt or even appreciate.  Ask the cafe owner why he doesn't offer 4 blends - he will say if they don't like my coffee why are they here in the first place?  They expect a compact of trust that they can use their beans, grinder, and machine to create an enjoyable shot - if not they will gladly bury it in milk, sugar, or ice if necessary to keep your money.  Most times the shot will be right and tight. 

Most home baristas do not control the feel an flow of the machine like someone pulling 30 shots in two hours vs. pulling 30 shots over a week so we tend to measure twice and cut once while arguing more about the ruler than the quality of the cut - or cup. 

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Comments

Submitted by jbviau on
Eric, I thought all of the single-dosing talk before was re: home use anyway.

Submitted by wakeknot on
one of the main reasons they only use one blend is that they are under time constraints that we aren't under at home. If I take 4 minutes to pull a shot of espresso at home that is fine, but if you average 4 minutes per shot at a busy cafe you will not stay on the job long. If you change out the beans you also need to change the grind setting and the waste in coffee would seriously affect their bottom line, too, compared to sticking with a single blend, whereas at home if I waste a shot a day it isn't a huge financial hit, unlike hundreds dialing in the 3 blends they were offering at a cafe, so I agree that single dosing makes no sense at a cafe, but part of that is because some of its advantages at home are not advantages at the cafe. (Also they can go through a hopper of beans while it is at its peak unlike home users).

Submitted by EricBNC on
<br>well, you are more than likely right jbviau, the third wave is not into single dosing yet - down the road this might be a thing that separates the 4th wave from the third wave - are they ready to top the home experience?

Submitted by EricBNC on
<br>Is food for thought - look at the current state of cutting edge cafes - they are all about variety - the next level will be full hoppers of SO's - Full SJ, K10, or K30 hoppers - 5 or 10 of them like airpots ready to go with whatever hits you - dialing in will be something accounted for by an algorithm like the way a PID eliminates temp surfing. The Swift and K60 are leading the move.

Submitted by donnedonne on
i'm a little spoiled...neighborhood shop pulls a decaf, S.O. and blend on three diff grinders.

Submitted by EricBNC on
<br>you are exposed to better than most - our best has two - one for decaf and one for regular - mazzer SJ's...

A lot of shops around here also pull 2 or three different types if you go to the right places. But typically the third one is on a smaller grinder something a little less expensive, so it might not be ground as nice as the other two.

Submitted by EricBNC on
<br>Around here I see one grinder and maybe two if the place is very busy - I am not in a very espresso forward environment like you - a choice of 3 blends is nice!

Full of Beans

| by

Lately I read all these blogs extolling the virtues of single dosing.  Why? I will not attempt tp defend full hopper dosing in this blog since it needs no defending.  Go to your favorite coffee shop and point to a bag of beans they roast and sell that is not - repeat is not - the coffee being used for espresso.  Wait patiently for the barista to change out the coffee in the grinder and exchange the beans in the hopper for your selection. Be very patient - this might take several days in a slower cafe.

Point is they do not single dose.  They load the hopper, dial in the blend, and pull shot after shot till the beans are gone - as in there are no more beans like it in the building.  See folks, hoppers can be refilled with the same beans!  They usually are in fact.  Why mess with what is pulling fine and tastes right? This is a fact of life in most espresso cafe's I see. Most cafes, unlike the typical coffee geek's kitchen, only have one espresso grinder! Can you believe that? Three groups but only one grinder - what is up with that?

Simply put, changing espresso for every shot is something only a home enthusiast would attempt or even appreciate.  Ask the cafe owner why he doesn't offer 4 blends - he will say if they don't like my coffee why are they here in the first place?  They expect a compact of trust that they can use their beans, grinder, and machine to create an enjoyable shot - if not they will gladly bury it in milk, sugar, or ice if necessary to keep your money.  Most times the shot will be right and tight. 

Most home baristas do not control the feel an flow of the machine like someone pulling 30 shots in two hours vs. pulling 30 shots over a week so we tend to measure twice and cut once while arguing more about the ruler than the quality of the cut - or cup. 

Category: BLOG

Multiple grinders

October 23, 2011 | by EricBNC


Around here I see one grinder and maybe two if the place is very busy - I am not in a very espresso forward environment like you - a choice of 3 blends is nice!

A lot of shops around here

October 21, 2011 | by intrepid510

A lot of shops around here also pull 2 or three different types if you go to the right places. But typically the third one is on a smaller grinder something a little less expensive, so it might not be ground as nice as the other two.

@broseph

September 29, 2011 | by EricBNC


you are exposed to better than most - our best has two - one for decaf and one for regular - mazzer SJ's...

i'm a little

September 29, 2011 | by donnedonne

i'm a little spoiled...neighborhood shop pulls a decaf, S.O. and blend on three diff grinders.

@Wakeknot

September 29, 2011 | by EricBNC


Is food for thought - look at the current state of cutting edge cafes - they are all about variety - the next level will be full hoppers of SO's - Full SJ, K10, or K30 hoppers - 5 or 10 of them like airpots ready to go with whatever hits you - dialing in will be something accounted for by an algorithm like the way a PID eliminates temp surfing. The Swift and K60 are leading the move.

@jbviau

September 29, 2011 | by EricBNC


well, you are more than likely right jbviau, the third wave is not into single dosing yet - down the road this might be a thing that separates the 4th wave from the third wave - are they ready to top the home experience?

true but

September 29, 2011 | by wakeknot

one of the main reasons they only use one blend is that they are under time constraints that we aren't under at home. If I take 4 minutes to pull a shot of espresso at home that is fine, but if you average 4 minutes per shot at a busy cafe you will not stay on the job long. If you change out the beans you also need to change the grind setting and the waste in coffee would seriously affect their bottom line, too, compared to sticking with a single blend, whereas at home if I waste a shot a day it isn't a huge financial hit, unlike hundreds dialing in the 3 blends they were offering at a cafe, so I agree that single dosing makes no sense at a cafe, but part of that is because some of its advantages at home are not advantages at the cafe. (Also they can go through a hopper of beans while it is at its peak unlike home users).

Well, yeah...

September 29, 2011 | by jbviau

Eric, I thought all of the single-dosing talk before was re: home use anyway.

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