Comments on: Predictions for 2009 – Analysis http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/?utm_source=rss&utm_medium=rss&utm_campaign=predictions-for-2009-analysis James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Will Frith http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/#comment-97867 Will Frith Wed, 30 Dec 2009 00:51:46 +0000 http://www.jimseven.com/?p=1345#comment-97867 James, Did you get a chance to play with a Versalab M3? I haven't yet, but it's definitely piqued my interest - belt-driven, conical and flat burrs, no chute between burrs and basket, no clumps... Have a look if you haven't already, but it seems to solve a lot of issues: http://www.versalab.com/server/coffee/grindernew.html I'd be interested in hearing an opinion or two... James,

Did you get a chance to play with a Versalab M3? I haven’t yet, but it’s definitely piqued my interest – belt-driven, conical and flat burrs, no chute between burrs and basket, no clumps…

Have a look if you haven’t already, but it seems to solve a lot of issues:

http://www.versalab.com/server/coffee/grindernew.html

I’d be interested in hearing an opinion or two…

]]> By: Tom http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/#comment-97861 Tom Mon, 28 Dec 2009 21:43:20 +0000 http://www.jimseven.com/?p=1345#comment-97861 Hi James, "but this year I had hopes for so much more" Can you be a bit more specific? minimal grinds retention I believe is possible with 'open' designs, so burrs pretty much out in the open, without a huge amount of metal surrounding it. Heat build up, partially connected with grinds retention, but mainly caused by friction, solvable by minimising grinds retention and active cooling (?). Short burr-basket path also solved by an 'open' design, perhaps also by a vertical burr alignement, althought I'm not sure if it's going to work with conical burrs. Regards, dsc. Hi James,

“but this year I had hopes for so much more”

Can you be a bit more specific? minimal grinds retention I believe is possible with ‘open’ designs, so burrs pretty much out in the open, without a huge amount of metal surrounding it. Heat build up, partially connected with grinds retention, but mainly caused by friction, solvable by minimising grinds retention and active cooling (?). Short burr-basket path also solved by an ‘open’ design, perhaps also by a vertical burr alignement, althought I’m not sure if it’s going to work with conical burrs.

Regards,
dsc.

]]> By: Lori http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/#comment-97859 Lori Mon, 28 Dec 2009 16:24:42 +0000 http://www.jimseven.com/?p=1345#comment-97859 What do you think is currently the best grinder solution for a fairly busy shop offering multiple single origin coffees brewed to order (v60's, abids, or siphon)? I can see how the Varios work in restaurants but is there a similar solution for higher volume coffee shops? Right now we are using a Mahlkonig for grinding pre-dosed single origin coffees (4 or 5 offerings at a time). What do you think is currently the best grinder solution for a fairly busy shop offering multiple single origin coffees brewed to order (v60′s, abids, or siphon)? I can see how the Varios work in restaurants but is there a similar solution for higher volume coffee shops? Right now we are using a Mahlkonig for grinding pre-dosed single origin coffees (4 or 5 offerings at a time).

]]> By: James Hoffmann http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/#comment-97856 James Hoffmann Mon, 28 Dec 2009 12:39:21 +0000 http://www.jimseven.com/?p=1345#comment-97856 While I love the potential for the Vario in certain types of business (my Mum's cafe use one to do french press to order), I don't think it is a revolutionary grinder in any way. Of all the problems we face with grinders - heat build up, grinds retention, an irritating path between burrs and basket - it solves none. I do really like it, I think its well built, extremely useful but this year I had hopes for so much more. Unfortunately I suspect that it will be a home enthusiast who makes the breakthrough, who comes up with an idea that they'll hopefully patent so it does just get borrowed by manufacturers! While I love the potential for the Vario in certain types of business (my Mum’s cafe use one to do french press to order), I don’t think it is a revolutionary grinder in any way. Of all the problems we face with grinders – heat build up, grinds retention, an irritating path between burrs and basket – it solves none. I do really like it, I think its well built, extremely useful but this year I had hopes for so much more.

Unfortunately I suspect that it will be a home enthusiast who makes the breakthrough, who comes up with an idea that they’ll hopefully patent so it does just get borrowed by manufacturers!

]]> By: Mark http://www.jimseven.com/2009/12/27/predictions-for-2009-analysis/#comment-97853 Mark Mon, 28 Dec 2009 01:38:19 +0000 http://www.jimseven.com/?p=1345#comment-97853 I think the Vario is something to get mildly excited about, regarding grinders, only because of its potential scope outside of the home or dedicated coffee testing area. In my opinion, it's actually the first viable solution for pitching multiple-coffee "coffee lists" to restaurants. Instead of them droping $1.5K, $2K on a Ditting or Mahlkonig for medium or higher volume use, drop in three Varios, each carrying small quantities of high grade SOs, and the restaurant can offer a 3 coffee selection list. The one person on staff who "gets" coffee can dial in the three program buttons for 3, 4 and 8 cup presses. The staff just has to press the appropriate button on the appropriate grinder when the order comes in, dump the coffee into the press pot, pour water, stir, cover, use an auto 4min timer (bodum sells ones that sit on the plunger). Wallah, awesome coffee in a restaurant. I'm working on getting a pilot project done here in Vancouver with this very setup in February. But, that said, there's been no real advances (other than tiny steps) in espresso grinding. We still are stuck in the 1950s when it comes to these monsters. I blame Mazzer mostly, but the other companies need to get with the times. On coffee packaging - have you seen Barefoot's bags? I think the Vario is something to get mildly excited about, regarding grinders, only because of its potential scope outside of the home or dedicated coffee testing area. In my opinion, it’s actually the first viable solution for pitching multiple-coffee “coffee lists” to restaurants. Instead of them droping $1.5K, $2K on a Ditting or Mahlkonig for medium or higher volume use, drop in three Varios, each carrying small quantities of high grade SOs, and the restaurant can offer a 3 coffee selection list. The one person on staff who “gets” coffee can dial in the three program buttons for 3, 4 and 8 cup presses. The staff just has to press the appropriate button on the appropriate grinder when the order comes in, dump the coffee into the press pot, pour water, stir, cover, use an auto 4min timer (bodum sells ones that sit on the plunger). Wallah, awesome coffee in a restaurant. I’m working on getting a pilot project done here in Vancouver with this very setup in February.

But, that said, there’s been no real advances (other than tiny steps) in espresso grinding. We still are stuck in the 1950s when it comes to these monsters. I blame Mazzer mostly, but the other companies need to get with the times.

On coffee packaging – have you seen Barefoot’s bags?

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