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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!

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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.