Coffee is a staple all over the world. From numerous coffee shops to several offices of multiple companies in every city, coffee machines and coffee grinders can be sure to be found simply because people enjoy their regular cuppa.

Commercial coffee grinders are a staple in coffee shops and cafes, proving to find their way even to people’s homes. Yes, they do require regular maintenance to keep it clean, as well as adjustment daily to produce consistent espresso; however, they are an extremely vital piece of equipment, integral to making a stellar cup of coffee.

In a cafe or coffee shop, you sometimes need a heavyweight grinder that runs all day without wearing out. Let us discuss the individual parts of a commercial coffee grinder:

  • Body 

The body of the grinder makes the grinder heavy. Essentially, it houses a large electric motor that weighs over 30 pounds—it is vital to have a large motor that can produce greater torque at relatively low speed—allowing it to grind the beans without overheating them. This is vital because heat will cause some of the flavour to dissipate, and excessive heat gives the coffee a scorched or overly bitter taste.

It is also important to have a relatively large motor that can run all day without overheating, allowing it to cope with the drastically increased number of orders and usage.

  • Loading Bay, Doser, and Tamper

Most commercial coffee grinders have a loading bay. This is a protruding adapter that holds the group handle to enable easy loading. First, the group handle (holding the clean filter basket) goes into the loading bay, after which it then pulls the doser lever.

Generally, coffee grinders are built for home usage and can either come with a built-in doser or can come doserless as well. Those meant for an espresso bar, or a coffee shop will use many doses throughout the day. Therefore, these commercial coffee grinders usually have a doser function.

Above this particular loading bay, most commercial coffee grinders have a built-in tamper. This is connected to the disk facing downwards. Once you put the right dosage of coffee grounds into the filter basket, you can then push this group handle up into this disk to compact the coffee.

  • Chamber

The chamber is near the top of the body. It lies below the grinding mechanism and holds the ground coffee. This dosing mechanism at the bottom of the chamber basically rotates a cylindrical disk with six triangular dosing compartments in it. Therefore, pulling the dosing lever causes the dosing disk to rotate one-sixth of a revolution, discharging the coffee grounds into one of the six dosing compartments from where it finds its way to the loading bay.

  • The Collar

The collar controls the distance between the grinding wheels and the granularity of the grind—adjusting the grind is vital to the quality of the espresso extraction. Professional baristas take 15 minutes to adjust the grinder and calibrate the espresso shot to the grind before pulling the shots that are to be judged.

  • The Hopper and Gate

The hopper acts as the container that holds the coffee beans that are to be ground. In commercial coffee grinders, the hoppers will hold a few pounds of beans at any time—it sits right on top of the coffee grinder.

This means that the base of the hopper fits into the collar, allowing gravity to let the resulting beans in the hopper fall into the grinding mechanism. Therefore, it is vital to shut the gate before taking the hopper off of the grinder, which might adjust the collar.