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S: I've been doing this all my life. I started when I was 16. I know how to be a bartender. It's second nature to me. But I had no experience opening a bar. Great, specialty coffee has complex and delicate flavours when brewed properly. As soon as the coffee has been ground it begins to stale, and all of the interesting characteristics dissipate. Grinding your coffee just before brewing will make a noticeable improvement to the flavour profile in your cup. Another benefit of using a grinder is that you can choose the grind size, which is an important variable in brewing coffee. Don’t waste your money buying an expensive electric grinder, they normally use blades as opposed to burrs, which means the grind size uniformity is way off. I recommend the simple, cheap Skerton hand grinder from Hario.” Experiment with the AeroPress A: That’s when we really get into things when the pressure is on. I think that was the most difficult for me – doing everything ourselves for a very long time. And you have to become the plumber, the electrician, the designer, the marketer, absolutely everything. You’re putting on all these different hats and juggling. A: I wanted to work in more of a creative company. And yeah, I got this interview with Sweet and Chilli. I got the job. They were really tiny then so my role was very much, like, to just come on board. One of my first projects was House of Peroni, and they wanted me to put together an all-Italian party, like there’s not enough Italians in bars. And we'd been dating for about six months or something at that point. I brought Sergio on board. And then we ended up working together. So it was just by coincidence we ended up working together in the same industry.
A 60ml shot bottle of espresso strength cold brew coffee. A single serve of speciality grade espresso. We took our concentrate to the lab and developed it to taste best when drunk neat, finely filtered it to make a smooth mouthfeel, but managing to maintain that bold and strong espresso flavour (and caffeine hit). This espresso shot will blow your mind. It is everything our brand represents condensed into one tiny and powerful hit. Sergio: No but both my parents are from Sicily. In Italy hospitality is a big thing. But the more you go south the more you get this. You know, your house is always open for people to come in. Everybody’s always sharing everything. Within each of these areas, each area has a myriad of variables, for good or bad. We’re just going to focus on grinding for now. What can you do to get the best results from grinding? Adam: I find that a lot of bars’ playlists sometimes mirror what mood the bartender is in rather than what the customer actually wants. Adam: What's the hardest challenge, apart from Covid, that you've experienced in the time of running a bar?The only consistent measure for ground coffee is weight. Once you’ve set up the desired weight for each portafilter, the grinder then replicates that weight with an accuracy of ± 0.1 grams. That’s accurate. The Grindie weighs the dose during and after grinding for accuracy and consistency. The self-learning system maintains precision over time. Automatic portafilter recognition: S: For a very long time It was just him and me. Everyone’s situations are different, but we took a very big leap – it was more of a gamble. The original cold brew started to gain some traction and we knew our customers were enjoying our best demonstration of a coffee. We won in the category “Coffee” in the Great British Food Awards, which I partly put down to the huge difference of ours being already brewed — there was no barista to mess it up! The cold brew box did quite well online and opened up the world of DTC for us.
A: And there's just a lot of planning behind the scenes that shouldn’t be taken for granted. To actually have a business that is successful and for it to run smoothly you've got to have almost an obsessive nature about attention to detail. And it can be chaotic and uncertain. We’re kind of messy, but in other ways, incredibly organised. Most people are missing their flat whites and lattes by now, so try recreating coffee shop-style steamed milk at home. While you’re making the espresso in your moka pot, heat up some milk on the hob until it reaches 65 degrees. If you don’t have a thermometer, this is basically the point at which it becomes too hot to touch (risky business). Then, pour the milk into a French press and pump the filter up and down until you’ve got enough foam to top your coffee. It works surprisingly well.” It doesn’t have to be hot The Grindie will actually connect to your coffee machine if your machine’s firmware has the ability. Your machine can “talk” to the grinder and correct any issues during extraction. 4: Grindie Solo Training Area: This led to them focusing on 4 specific areas which they believed would control the greatest quantity of variables. These 4 things are:A: I think the opening process. All the licensing, planning and the waiting game. You put through an application and wait, wait, wait. In the meantime, you’re haemorrhaging money in that, but you don’t know whether you’re gonna get it to work because there is no sort of perfect situation where you can apply for all of the right things. You have this idea that you can apply for the permissions for things and get a unit and then, once you’ve got all that secured, it sort of happens in this neat little way, but it doesn’t. There’s a lot of not knowing if it’s actually going to work out. Let’s start by introducing the Grindie Solo. Like what is it actually? The Grindie Solo is an on-demand grinder that grinds by weight, with a “double clump crusher” system and temperature control, for a consistent result in every cup. Adam: I stole this question off another drinks podcast but I really liked it: One drink you’re going to drink in any bar in the world, whether that be The Savoy or The White Horse. What is it? Ideally not a beer! Solo co-founder and head of marketing Theo Garcia said he wanted to “make great coffee more accessible”. Adam: One more of a glass half full: what’s been the biggest joy? We have talked about communities – maybe that one?
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