1. A scale with numbered cursors for multi-users
(unless you use our Espresso
PRESS where the pressure of packing is perfectly uniform from cup
to cup)
2. A porta-filter holder. Free
up the barista while it grinds.
3.
Multiple dosing hoppers. These hoppers have
a variable volumetric delivery bar. Pull the red handle forward and
a premeasured volumetric
dose of beans goes down the chute into the top funnel. One hopper,
or one on either side. Two
hoppers for two coffees. The
volumetric dose is determined by bushings inserted into the hole in the delivery
bar as seen in the Flash slideshow below. Bushings
are available for a wide range of doses. See BUSHING
SIZES. The
advantage of this design over conventional hoppers, is that the beans do
NOT sit on top of the burrs allowing partially ground beans to go stale.
Volumetric dosing is relatively imprecise and will vary by several tenths
of a gram
from one dose to the next. The only way
to get perfectly repeatable dosing is to over-dose and strike off the excess
in the classical manner. Any other process may
have some repeatability errors due to the volumetric dosing or some momentarily
retained grounds.
see
what some owners say about the Versalab Grinder... or
the Home-Barista.com review!
______________________________
All
other grinders first mix the present grind with the last grind, old
grounds, and even ancient grounds. Then they mash the stuff all together
making
a rather oily mess. No wonder espresso is never quite as nice as
the smell of the beans. The
volume of old grounds that remain in most popular professional grinders
will surprise you. The previous coffee,
stale, past stale, really old stuff back to when the machine was
last cleaned, will dull the flavor of pours continuously. Off flavored
beans,
unhappy roasts profiles, will flavor pours for an afternoon. Just
outside the burrs in conventional machines, the fresh grounds
are clumped together, and joggled along interspersed with the old
residue, to finally fall clumped into the doser. Then in the doser,
they are
further bashed together falling clumped into the portafilter. What
a way to treat
espresso! The
Versalab Grinder completely avoids these issues.
One dose of beans goes into the top funnel,
and one dose of ground espresso falls nicely into the
portafilter. The coffee particles are so much more
fluffy that they even take up more space,
before packing,
than the conventional bruised and bashed brew.
Specifications
Weight 37 lbs
8” deep – not including the power cord
13” high
6” wide
3.4” (a little more than 3 3/8") clearance under the bottom
funnel
The standard 1 kilo hopper adds 5 1/2" per side. Total height becomes 25 3/4", depth becomes 12 1/2".
The medium 1 lb. hopper makes the machine 22 5/8" tall.
The short 1/2 lb. hopper makes the machine 20 1/5" + tall..
Requires 1A @ 120 VAC or proportional current at other voltages. The grinder
can be adjusted to operate from 107 to 240 VAC. We need to know what voltage
it will see.
Uses conical burrs and flat burrs. The conical set, made by Versalab,
breaks the beans into small chunks that can then enter the 68 mm. gentle
flat burrs. The long grind path and slow 500 rpm. burr speed provides
great flavor. The flat burrs are commercially available.
Grind adjustment is continuous by rotating the top funnel. A lock is provided
and must be used when grinding.
The grinder operates quite quietly.

"Received
the grinder on Thursday. It is fantastic, and lives up to the
expectation and reputation.
Thanks so much." Mike S, Dallas TX
_____________________________________
Grinder $1985
Dosing
$375 each (med. & short hoppers are $420)
left and right available - bushings
sold separately - see BUSHING
SIZES
Portafilter
Holder $185
retrofittable
to all grinders
all plus shipping
-
These
products are built to order. Once placed, your order cannot be
cancelled. We guarantee
we will take care of any defects or problems.
International customers are responsible for the
costs of their country's customs duties and taxes
Call
Laura at Versalab 970.622.0240
email her
Warranty 1 year


