Greetings folks,

I have been lurking on this board and coffee geeks for the past week. Finally decided to register and ask for some input. I am a coffee novice. I have enjoyed coffee and tea for many years, but have only begun to understand and appreciate what great coffee is. I recently attended the SCAA Expo in Houston a few weeks ago. I was really blown away by what I've been missing all these years.

My goal is to open a specialty coffee business within the next year. I have quite a long way to go, but I'm willing to take the time and do it proper.

I'm not going to sit here and ask the, "What grinder should I buy?" question. I need some advice on how I should approach my endeavor. Currently I'm looking to practice/understand/refine single serve methods and techniques with eventually working on espresso. It is easier to get a vacuum pot, french press, moka pot, and chemex than finding and setting up a proper espresso machine. I'm also not set on where I'm settling for another month(s), so I'd rather hold off on an espresso setup.

My goal is to find a grinder(s) that allows me the ability and room to work and improve on my skills without being limited by equipment. I would like the equipment to be of good enough quality to one day use in a commercial setting. Not as lead grinders, but possibly for Decaf or a lower volume bean/grind. Something that will great to use and learn on now, and possibly be used in my business down the road.

I was thinking of going the route of purchasing a Baratza Preciso for use of my single serve and drip method. While keeping an eye out for a good deal on a used Mazzer Mini to use more specifically for espresso once I have a home machine. I feel this suits my current and future needs with wanting to not be limited by my equipment and with possibly using the equipment in a low-volume role within my future business.

Any input regarding my current grinder plan, or how you would tweak it within my situation would be greatly appreciated. I am open to other models and brands. Been back n forth with this for the past week or so.

Thank you

I would have touched on this subject sooner but I left my ten foot pole in the other room....

With the exception of your enthusiasm and specific goals, it sounds like you have assembled all the ingredients to start working on that recipe for disaster of which so many speak. Knowing something about making coffee and opening a coffee shop are two diverse things. Is there any chance of getting a job at a coffee shop for six months or so? If for no other reason it will give you some experience as to what it takes to work a coffee bar from behind the counter. When you do open your shop you will have your hands full without wondering if the people you hare have any idea as to what they are doing.

Why not get a grinder that will serve your commercial needs now? I would not recommend either of those for commercial use. Any Mazzer other than the one you mentioned will suffice.

Without knowing the clientele or location of the shop, I would say that since espresso is the basis of the beverages that most folks seem to order in shops, and since espresso is the most challenging of the tasks ahead for you, that is where you should be spending the most time.

Do you have any business experience, a business degree, or anything other than enthusiasm to help you through? I am not criticizing, but just wondering what you are bringing to the table other than the goal of opening a shop in one year and the enthusiasm to do so. Partners? Investment capital?

I'll second Randy's warning. Picking a grinder should be one of your very last decisions. Market focus and identity, budget, location, training, shop design, financing, marketing plan, coffee sourcing, etc. should all come first.

If you have no experience running a coffee shop, I strongly recommend you buy some by signing on with one of the well-regarded consultants in the business.

Don't threat, I'm not rushing into the business side of this right away. On the 26th I am heading over to Counter Culture's Beginner Espresso Lab and also going to check out Aldo Coffee's training session in Pittsburgh. I would have taken all the workshops during the Expo but I attended the lectures and spent rest of the time talking to people on the expo floor.

Currently I'm in Morgantown, WV with very little coffee culture here. Not many prospects for finding a barista position, let alone a barista position in a good shop. Currently in the search for apartment in Pittsburgh, PA where there are more opportunities to work in a quality cafe.

I don't see myself opening up a full-blown cafe my first time around. More so a kiosk or possibly a drive-thru, but most likely a kiosk.

Randy

I have worked in restaurants for the past eleven years. Worked as a server, bar tender, expeditor, and foh manager. Also had stints in IT and construction. I have 50k cash for a start up, no debt except car payment, no kids, no wife, no house. Only expenditures I have are cell, car, insurance, rent, food, and coffee. This next year is really dedicated to learning the art of coffee and the coffee business. I know without learning the first, the second isn't going to succeed.

So back to Grinders. I want something that I can learn with but not be limited by, except for my yet to be obtained skills and knowledge. To be honest, I'm not too worried about being able to use it commercially from a year from now. It's a nice thought, but it's not a truly decided factor *just a bonus*.

Go with a two grinder setup, one better suited for coarse grinds and one for espresso?
Go for a all in one grinder?
Go mid range or commercial?

I dunno bout buying commercial when I'm quite some time off from starting up my own business. Also would like to experience different commercial machines from training sessions and barista position.

First, I am glad you have some experience in the food service trades. Without knowing that right off, my post was meant as just a bit of a test since when I hear a story like yours without the background you later shared, it worries me. Not personally, but for the investment in time and cash it takes to find out that it was a mistake to get into the restaurant trade... Now:

Jay_Raz wrote:...I dunno bout buying commercial when I'm quite some time off from starting up my own business. Also would like to experience different commercial machines from training sessions and barista position.

I giggled when I read that. many of us here have commercial grinders at home with no intention of ever opening a restaurant. And as insane as it will sound to you (it still sounds a little insane to me) I have a Mazzer Kony at home. If you have been through the various threads on the many forums, you know that you have read over and over that the grinder is more important than the espresso machine. There are lots of good grinders to choose from. I like Mazzers for their parts availability, simple design, and repeatable settings. But get a commercial grinder. It will last a decade or two (or four) even in rough commercial service. And you might as well learn on what you will be using. There is a reason you see Mazzers in (dare I say) a vast majority of coffee shops.

May I ask, how are the commercial Mazzer grinders with switching between grind settings and different coffees? Do you lose more/less grams of coffee when changing settings compared to other models?

Are you a fan of Batdorf & Bronson?

If it was me I'd start with the Virtuoso instead of the Virtuoso Preciso. The Preciso adds finer adjustment for espresso which would not be needed since it is totally unsuitable for commercial espresso duties even decaf. OTOH the Virtuoso could be used in a commercial setting for single serve service, especially if paired with the new Esatto (when it comes available). If your future model for single serve includes multiple coffees at a time you'd need a Virtuoso and Esatto for each coffee offered. And it would be a sweet efficient setup.

OTOH if you'll be offering whole bean sales you'll need a bulk grinder for the occasional customer requiring you to grind their coffee. In which case look for a used Bunn G 1,2 or 3 series (preferably HD model) instead that works well for single serve duty too with the caveat the new burrs for the Bunn, needed for about any used grinder, will set you back $200 bucks but then last like a few tons ground. (IIRC and may remember incorrectly Bunn burrs rated 30,000lb which means to me 15k lb.)

Agree the Mazzer Mini is no go for commercial espresso duties. Way too slow. When you do start working on espresso I'd advise Mazzer Super Jolly or equivalent class at the minimum, Major even better. Large conical versus flat burr different debate. Overall large conicals are more consistent requiring less adjustment while flat burrs can produce a more sparkling shot but harder to keep dialed in. I would not go a Kony if intending commercial use later for same reason as Mini, grinds too slow for commercial use. Though Mini or Kony would be ok for very low volume decaf but the wait time grinding would drive me nuts! When you're jamming with a line of customers even the difference between 4-5sec grind times (Major or Robur class) versus 7-8sec Super Jolly adds up.

FWIW input based on decades serious home coffee experience and going on 4 years years turning professional roaster now with three Coffeehouses specializing in both top quality espresso and multiple single brew non espresso methods.