Elective self adjusting Blue Tooth Espresso Grinder
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With super smart Italian styling our new high performance La Cimbali Elective touch screen coffee grinder–doser has a host of innovative barista friendly features which create a consistent grind experience for maximum freshness, taste and aroma.
Red dot titanium burrs for extra long life
The adjustaple auto tamp option puts you in total control shot after shot.
Much of the magic is invisible to the naked eye. For example, the ventilation system keeps the temperature of the grinder, beans and coffee at a constant to ensure an uncompromising quality even through busy periods.
A perfect partner to the La Cimbali M100 traditional espresso machine as part of the integrated Barista Drive System, the Elective features Bluetooth connectivity which also makes it the grinder of choice for use with PGS enabled M110, M39, M34 & M26 machines. Can be used with or with out blue tooth self adjusting. Designed for new wave light, medium and medium dark coffee.
“Any professional barista will know that if you start out with poor quality grinds then you are never going to deliver great tasting espresso however good the coffee machine is that you are using. ” said Daniel Clarke, managing director Cimbali UK.
“At a time when operators are under increasing pressure to deliver to a consistent standard, investing in a quality grinder such as our new Elective has never been more important.”
This Self adjusting blue tooth grinder wil keep your shot times in your coffees sweet spot. Your customers will know they can enjoy their favored espresso shot after shot, day after day, while keeping your staff fixed on great customer service.
As the Beverage Standards Association (BSA) reveals that in recent ‘mystery shopper’ audits, 54% of operators failed to meet acceptable coffee quality standards, Ranald Paterson, honorary president of the BSA, welcomes the technological advances that manufacturers such as Cimbali are making in order to drive up (in cup quality).
Why blue tooth grinders are becoming more popular
Over half those assessed failed on the above criteria alone, with 47% due to under extraction whilst over extraction accounted for 7% of those who didn’t reach the desired BSA standards.
Daniel Clarke, business development manager for Cimbali who carried out some of the assessments on behalf of the BSA, said: “Some operators find the management of the grinder problematic and the issue is compounded by staff who are inexperienced and do not know how or when adjustments need to be made
"The result can be coffee that it is either under extracted and very weak or over extracted and bitter. The issue is customers don’t usually complain about poor quality coffee they just don’t come back for more.”
According to the data, over 20% of operators were extracting at between 8-13 seconds, a significant shortfall from the BSA’s recommended extraction time of 20-30 seconds. “At the extreme, we experienced sites with extraction times as low as 7 seconds”, said Paterson.
The assessments were conducted on self-nominated premises and the critical criteria on which the analysis of small espresso coffee was based is as follows: Required liquid volume:- 25-30ml, including good crema; Acceptable extraction time:- 20-3 secs; Temperature of drink:- 65°C best, 63-67°C acceptable.
“Training will help improve standards by filling knowledge and skill gaps. Operators also need to work with suppliers and draw on their expertise to help get the best from their coffee, equipment, milk, water etc.
“Additionally, we welcome the technological advances that manufacturers like Cimbali are making, for example with their new Perfect Grinding System, in order to drive up in cup quality.”
LaCimbali’ s PGS grinder works with the listed models M100, M39, M34 and Faema E71, Emblema & Teorema coffee machines. Effectively they ‘talk to each other’, adjusting the grind through the working day to guarantee a consistent in cup quality. “It doesn’t matter if the staff are completely new that day, the ‘fail safe’ technology will still deliver that perfect espresso according to the pre-set parameters," explained Clarke.
The assessments were conducted on self-nominated premises and the critical criteria on which the analysis of small espresso coffee was based is as follows: Required liquid volume:- 25-30ml, including good crema; Acceptable extraction time:- 20-30 secs; Temperature of drink:- 65°C best, 63-67°C acceptable
Micrometric screw adjustment of grind setting.
Display also showing the already grinded doses’ counter.
Die-cast polished aluminum- Silver finish.
Production per Hr. 28 Lb.
GS (Perfect Grinding System)
Grinding burrs diameter (mm) 64
Output / s (g - these data refer to grinding for an Italian 4 espresso coffee)
Hopper capacity (kg) 1.6
.Width (mm) 220 Depth (mm) 442 Height (mm) 620
Before finalizing your purchase, please call toll free 866 711 3456 or 973-687 5090 to allow us the opportunity to make sure you have selected the machine and options that best meet your needs and budget