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dartagnon
Senior Member
dartagnon
Joined: 16 Dec 2011
Posts: 1
Location: Toronto
Expertise: Pro Barista

Drip: Aeropress, Chemex
Posted Sat Apr 20, 2013, 2:04am
Subject: espresso bean waste / wastage in a cafe
 

Wondering if fellow cafe managers/owners/workers can give me an idea of how much waste they experience in a real cafe environment or how much they think is suitable. I'm thinking pounds/kg ordered and received to the cafe/shop converted to grams * avg mass of shot pulled = theoretical amount of shots possible compared to total espresso based sales or as a % of espresso based sales

thanks

go spro
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,943
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Sat Apr 20, 2013, 7:54am
Subject: Re: espresso bean waste / wastage in a cafe
 

I don't have a business but a lot would depend on how much you let your barista to adjust. Some shops do not allow any adjustment from the staff. I have a grinder that came from a shop with a sticker on it that did not allow adjustments to the grind under penalty of death (I'm sure if was a joke but just barely as the adjustment much was frozen with coffee oils. :-O

Then if you give your staff authority for the quality, you will use more coffee as you will have more sink shots for adjustments so really a lot of the use pattern is up to you.

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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myallawala
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myallawala
Joined: 25 Dec 2012
Posts: 86
Location: San Antonio, TX
Expertise: I live coffee

Espresso: Crossland CC1
Grinder: Mazzer Major & Baratza Vario
Vac Pot: Yama Burner
Drip: Hario V60 & Chemex
Roaster: Behmor 1600
Posted Tue Apr 30, 2013, 8:13pm
Subject: Re: espresso bean waste / wastage in a cafe
 

I'm no cafe owner, but when I day-dream, I think about this a lot. I have seen many cafes and videos where the technique varies so widely. I have seen Espresso Vivace's David grind over the top of a basket and knock what looks like 5g of coffee off. On the other hand, the two cafes I swing by here in town use Roburs with timers and have 0g waste. I haven't tried Espresso Vivace's coffee but I've heard it's excellent and it certainly looks good and the stuff here in town is pretty rockin'.

From my own experience at home I just don't understand how cafes get away with overfilling a basket and knocking the excess. It has to be the case that they are always +/- 1g of their target and how this doesn't dramatically change each shot like it does mine is beyond me, other than them just trying again or serving that drink. I think I would add a timer if the grinder didn't already have one to atleast be within +/- .5g of my target or basket amount.

I was watching Metropolis's training guide when the owner pointed out that in a cafe that wasting even 1oz of milk per drink over a 500 drink day amounts to really hundreds, even thousands of dollars of waste. I imagine at profits reaching really tight margins in some cafes, that ounce of milk or gram of coffee makes a BIG deal.

Just my thoughts.
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myallawala
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myallawala
Joined: 25 Dec 2012
Posts: 86
Location: San Antonio, TX
Expertise: I live coffee

Espresso: Crossland CC1
Grinder: Mazzer Major & Baratza Vario
Vac Pot: Yama Burner
Drip: Hario V60 & Chemex
Roaster: Behmor 1600
Posted Thu May 23, 2013, 8:22pm
Subject: Re: espresso bean waste / wastage in a cafe
 

myallawala Said:

I'm no cafe owner, but when I day-dream, I think about this a lot. I have seen many cafes and videos where the technique varies so widely. I have seen Espresso Vivace's David grind over the top of a basket and knock what looks like 5g of coffee off. On the other hand, the two cafes I swing by here in town use Roburs with timers and have 0g waste. I haven't tried Espresso Vivace's coffee but I've heard it's excellent and it certainly looks good and the stuff here in town is pretty rockin'.

From my own experience at home I just don't understand how cafes get away with overfilling a basket and knocking the excess. It has to be the case that they are always +/- 1g of their target and how this doesn't dramatically change each shot like it does mine is beyond me, other than them just trying again or serving that drink. I think I would add a timer if the grinder didn't already have one to atleast be within +/- .5g of my target or basket amount.

I was watching Metropolis's training guide when the owner pointed out that in a cafe that wasting even 1oz of milk per drink over a 500 drink day amounts to really hundreds, even thousands of dollars of waste. I imagine at profits reaching really tight margins in some cafes, that ounce of milk or gram of coffee makes a BIG deal.

Just my thoughts.

Posted April 30, 2013 link

I wrote this not too long ago and have since read quite a bit on the robur. Turns out there is quite a lot of waste so I take it back. Another cafe in town uses the Malkonig double vario and I have a feeling they do better on wastage than the other two!
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MatP
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Joined: 1 Mar 2013
Posts: 42
Location: Southern California
Expertise: I like coffee

Espresso: Gaggia Classic
Grinder: Macap MXP
Roaster: Behmor 1600
Posted Fri May 24, 2013, 8:18am
Subject: Re: espresso bean waste / wastage in a cafe
 

I've noticed that when using a grinder with doser, some baristas will put the excess of coffee back in the doser.
Indeed it would be interesting to get feedbacks from a business owner :-)
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Dang
Senior Member


Joined: 31 May 2013
Posts: 3
Location: Munich
Expertise: Just starting

Posted Fri May 31, 2013, 12:50am
Subject: Re: espresso bean waste / wastage in a cafe
 

dartagnon Said:

Wondering if fellow cafe managers/owners/workers can give me an idea of how much waste they experience in a real cafe environment or how much they think is suitable. I'm thinking pounds/kg ordered and received to the cafe/shop converted to grams * avg mass of shot pulled = theoretical amount of shots possible compared to total espresso based sales or as a % of espresso based sales

thanks

go spro

Posted April 20, 2013 link

The barista's world ist really interesting fpr me. It's a waste of time to think about it.
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EndTwo
Senior Member


Joined: 13 Mar 2013
Posts: 89
Location: Denmark
Expertise: I like coffee

Espresso: Apscaso uno steel prof
Grinder: Mazzer Major DR + Mahlkönig...
Drip: french press, ceramic v60...
Roaster: skillet
Posted Wed Jun 5, 2013, 9:10am
Subject: Re: espresso bean waste / wastage in a cafe
 

Dang Said:

The barista's world ist really interesting fpr me. It's a waste of time to think about it.

Posted May 31, 2013 link

Are you trolling? Why even bother to answer, if the subject is of no interest for you?!
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