Two of our cafes have an EK43 grinder on the bench, and we will be getting one for a third location.
However, we noticed that the owners of the 2 current cafes are not really using the EK43 but rather just using their normal Mythos 1 grinders.
When I ask them why they are not using the EK43, they say because no many people order filter coffee, but then I ask why they are not using it for their single origin espressos… and their answer is: the system of pre-weighting, grinding, using the funnel, distributing, etc… is way to slow when they have 10 Lattes to make as well.
I’m suggesting the get the Volumetric dosing tool for the EK, but it’s quite a big investment for them.
Can you guys share how your workflow is with the EK43 when 70-80% of your coffees are white coffees? in a 1 barista makes all coffees shop.
I’d love to hear how you make the most out of your EKs!
Hope my question is clear