Monday, April 25th, 2011
Wow, what a week it’s been! Our new weight-based grinding products, the Esatto and Vario-E were announced last Tuesday (4/19). We knew that this would cause a stir and we were right! The Twitter world has been a chorus of chatter! Our phone and email conversations just got WAY longer – everyone wants to talk about it. We’d have to say that pretty much all the feedback has been very positive, so we know for sure we’re on the right track. Sure, we have had some pushback, and that is to be expected whenever you come out with a new product. However, overall we are so impressed with the thought and debate that the industry is giving to the introduction of weight-based grinding (WBG). People are trying to figure out how it might work for them, especially in their work/cafe settings. We’ve had conversations with many coffee people who would like to try the products out, not just at SCAA, but testing it real-time in their cafes. Here’s the thinking from Kent Chappell of Thump Coffee in Bend, Oregon on how the Esatto could help provide a solution to his increasing customer demand for pour-over.
“We would use the Esatto with our pourover bar and our existing Preciso. We are currently pre-weighing little canisters of beans for the pourover. But, as the brew method is gaining in popularity, keeping track of the contents and amount in each container is becoming cumbersome. We are also wrestling with the issue of serving more than 1 size of drink, which means having different amounts pre-weighed in the same kind of canisters. We have a complicated system of marking each canister and updating a chart with the varietal, roast date and mass of its contents. This system will eventually break down as the pourover program continues to grow.
The Esatto would be a perfect fit for us, because we feature 1 premium bean on pourover at a time, and it would allow us to serve different sized cups. All we would have to keep track of is what is in the hopper. It would also allow us to skip the tedious steps of pre-weighing and charting. We would improve quality by making fewer mistakes with our manual weighing and charting system. And of course we love the Preciso for its consistency and accuracy (for this application, I believe it produces a better cup than even the Vario)
As for the quantity, we serve an average of about 80 pourover cups per day. We are currently limiting the pourover to certain time periods when we can handle the additional labor it takes to prepare a single cup. As much as our staff and customers seem to like the single cup service, it has been difficult to integrate the pourover bar into our current workflow during busy times. I see the Esatto as a potential component in streamlining that workflow.”
The Esatto will be a great solution for Kent and Thump Coffee. We’d love to hear more stories like this, come and talk to us at the SCAA this week (booth # 1825), or send us your thoughts at firstname.lastname@example.org.