The M3 pioneered many improvements in grinder design. Some of these ideas can now be seen in one form or another on other grinders. Our design philosophy was to treat the beans carefully, keep them out of harm’s way and leave nothing to go stale.  This required a number of new techniques to be developed.

 

The most important is the straight through grind path.  The beans enter the top of the grind chamber in a single dose and fall out the bottom of the chamber into the portafilter.  Virtually no grounds are retained, and they fall out of the chamber without being clumped.  Not only does this arrangement evenly distribute the grounds in the portafilter, it also provides an unusual fluffy, non-oily grind which preserves the clean freshness unique to this grinder. 

 

The use of both conical and flat burrs provides a very long – therefore gradual – grinding process, made even more gentle by the 500 rpm burr speed popularized by the M3. This careful treatment eliminates the off flavors from coffee being overheated by an abrupt and overly fast grind.

 

The grinding chamber is far removed from heat producing parts of the grinding drive system.

 

In order to maintain all these ideals, something different had to be done to facilitate rapid coffee shop order filling.  The dosing hopper arrangement allows beans to be dropped into the grind chamber only when needed, thus avoiding partially ground beans sitting in the grind chamber and going stale.

 

The volume of beans delivered to the grind chamber is never varying.

 

This is the PRESS -- the way to accurately, repeatably compress espresso grounds, time after time. Ensures consistent pours. Eliminates costly training time and repetitive motion health issues.

 

Doesn't matter who's doing it – once the pressure is set to the desired amount, it will deliver exactly that same pressure, every time.

 

Dose the portafilter, move it over to the PRESS, flip the switch and the piston will compress the grounds to whatever force you have set.

Polish the top of the puck by rotating the portafilter handle side to side.

    VERSALAB HOME    ABOUT VERSALAB    GRINDER DETAILS     

CALL 505.771.9177 or EMAIL

to BUY or for more INFORMATION

Since 2005 the Versalab M3 has gained a worldwide reputation with customers for producing exquisite unmatched flavor in the cup - whether for their coffee shop or in their home.  Our exclusive careful treatment of the coffee from the hopper to the portafilter preserves and reveals the true essence of the beans and roast.

In order to maintain all these ideals, something different had to be done to facilitate rapid coffee shop order filling.  The dosing hopper arrangement allows beans to be dropped into the grind chamber only when needed, thus avoiding partially ground beans sitting in the grind chamber and going stale.

 

The volume of beans delivered to the grind chamber is never varying.

This is the PRESS -- the way to accurately, repeatably compress espresso grounds, time after time. Ensures consistent pours. Eliminates costly training time and repetitive motion health issues.

 

Doesn't matter who's doing it – once the pressure is set to the desired amount, it will deliver exactly that same pressure, every time.

 

Dose the portafilter, move it over to the PRESS, flip the switch and the piston will compress the grounds to whatever force you have set.

Polish the top of the puck by rotating the portafilter handle side to side.

 

 The M3 pioneered many improvements in grinder design. Some of these ideas can now be seen in one form or another on other grinders. Our design philosophy was to treat the beans carefully, keep them out of harm’s way and leave nothing to go stale.  This required a number of new techniques to be developed.

 

The most important is the straight through grind path.  The beans enter the top of the grind chamber in a single dose and fall out the bottom of the chamber into the portafilter.  Virtually no grounds are retained, and they fall out of the chamber without being clumped.  Not only does this arrangement evenly distribute the grounds in the portafilter, it also provides an unusual fluffy, non-oily grind which preserves the clean freshness unique to this grinder. 

The use of both conical and flat burrs provides a very long – therefore gradual – grinding process, made even more gentle by the 500 rpm burr speed popularized by the M3. This careful treatment eliminates the off flavors from coffee being overheated by an abrupt and overly fast grind.

 The grinding chamber is far removed from heat producing parts of the grinding drive system.

 In order to maintain all these ideals, something different had to be done to facilitate rapid coffee shop order filling.  The dosing hopper arrangement allows beans to be dropped into the grind chamber only when needed, thus avoiding partially ground beans sitting in the grind chamber and going stale.

 The volume of beans delivered to the grind chamber is never varying.

This is the PRESS -- the way to accurately, repeatably compress espresso grounds, time after time. Ensures consistent pours. Eliminates costly training time and repetitive motion health issues.

 

Doesn't matter who's doing it – once the pressure is set to the desired amount, it will deliver exactly that same pressure, every time.

 

Dose the portafilter, move it over to the PRESS, flip the switch and the piston will compress the grounds to whatever force you have set.

Polish the top of the puck by rotating the portafilter handle side to side.