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SECOND STEP: COFFEE GRINDER

An important step forward in quality.

It’s the first product transformation tool available for the bartender: from the grains to the powder. Its importance is essential in order to obtain a good cup of espresso coffee. 

The grinders don’t last very long and it is advised to replace them after the grinding of 350/400kg of coffee in case of flat ones and 600/800kg for the cone shaped ones.
Showing the consumer a transparent and well cleaned bell-glass indicates a bartender’s high skill. It underlines the blending coffee quality: the periodical cleaning of the bell-glass and of the dispenser is a mandatory routine.


Check your grinding:

mac_corr1

Correct grinding

 mac_gro1

Coarse grinding

 mac_fin1

Fine grinding