Timeline for What are some strategies for handling the transition between different-aged beans in a coffee shop Espresso grinder?
Current License: CC BY-SA 3.0
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| when toggle format | what | by | license | comment | |
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| Aug 1, 2022 at 8:35 | answer | added | MissLizzi | timeline score: 1 | |
| Dec 11, 2017 at 21:42 | vote | accept | Jasha | ||
| Jan 22, 2017 at 12:26 | answer | added | MTSan | timeline score: 3 | |
| Jan 22, 2017 at 10:01 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Dec 23, 2016 at 9:53 | answer | added | avocado1 | timeline score: 3 | |
| Dec 19, 2016 at 17:14 | comment | added | PJNoes | Just from my own personal experience with transitioning batches of beans is to remove what can be easily removed from the hopper and blend them in with an equal quantity of the new beans. Add that back to the hopper so the older beans mixed with the new ones will get used first. Then fill the rest of the hopper with the new beans and proceed to continue to serve delicious espresso! | |
| Dec 18, 2016 at 21:31 | comment | added | MTSan | This won't help with this commercial setting, but... Normally, when you switch beans, you put a fistful of beans from the new batch on top of the old when it gets empty. Then, you just grind and throw away those grounds. Therefore, you can get rid off the aroma of the old beans. However, I cannot think of a good solution for a commercial coffee shop. Maybe someone who has practical experience may help. Good question... | |
| Dec 17, 2016 at 22:08 | review | First posts | |||
| Dec 17, 2016 at 23:01 | |||||
| Dec 17, 2016 at 22:04 | history | asked | Jasha | CC BY-SA 3.0 |