This Self adjusting blue tooth grinder will help keep your shot times in your shelf stable 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. Can be used with or with out blue tooth self adjusting. Designed for medium and medium dark shelf stable coffee when in blue tooth mode 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, M26 and Faema E71, E71e, 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.
Titanium coated Burrs
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
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