Many bars spend their budget on the espresso machine, then pair it with a mediocre grinder. The result: inconsistent shots even with a perfect machine. In reality, the grinder shapes flavour more than the machine — because grind distribution and uniformity govern extraction.
Flat vs conical burrs
The two burr types have different characters, and neither is absolutely “better”:
- Flat burr: very uniform particles, clarity and complexity stand out — a specialty & filter favourite.
- Conical burr: turns slower, minimal heat, thicker body — classic for espresso blends.
Dosing: doser, on-demand, or single-dose
A classic doser is fast for a busy bar; on-demand (grind-by-time or by-weight) reduces waste and is more precise; single-dose is ideal for bars that switch beans often or for competition. Choose by workflow, not just trend.
Why Mazzer is the standard
Mazzer has made grinders in Venice since 1948. Its Super Jolly may be the most-used commercial grinder in coffee history — precision burrs, a near-indestructible motor, and benchmark consistency. For the highest volumes there's the Robur and Kony; for precision single-dosing, the ZM.