Choosing a Grinder and Accessories for Your Coffee Shop

We’ve already figured out how to choose the perfect espresso machine for a coffee shop (or office). We’ve tackled boilers, pumps, temperature control, and even the scary word leasing. But what else do you need? Let’s dive in!

We’ve said it before: the espresso machine is the heart of a coffee shop — but it won’t function without its artery: the grinder. This piece of equipment controls grind size and particle consistency, which, as you’ve probably noticed, affects pretty much everything when it comes to coffee taste and quality.

What kinds of grinders are out there? Can you just get one from IKEA?
We’ll explain! But spoiler: you won’t love the answer.

Let’s start with the basics: there are grinders for espresso and grinders for filter coffee. Ideally, you should have separate grinders for each. And it’s best not to skimp here — as we’ve already mentioned, grinder quality has a huge impact on the quality of your brew.

Choosing Your Burrs

Let’s begin with shape. There are only two options: conical and flat burrs.

Conical burrs crush the beans rather than cutting them. This results in a slightly less uniform grind.

Flat burrs, on the other hand, produce a very consistent grind. That’s why you’ll mostly find them in specialty coffee shops — they’re simply more common. Conical burrs are typically found in manual grinders and a few professional models like some from Mazzer.

Flat burrs can also be oriented differently:

• Horizontal placement is usually found in espresso grinders.

• Vertical placement is more common in filter coffee grinders. It’s very convenient when you need to frequently switch grind settings and coffees — which is typical for filter brewing.

Once you’ve chosen the shape, it’s time to pick the material. Burrs come in ceramic or steel.

Ceramic burrs dull slowly, but they’re quite brittle — a foreign object can break them easily, and they tend to generate more coffee dust. That’s why we recommend steel burrs — they last longer and give better grind quality.

Fun Fact!
To increase durability, burrs can be coated with titanium or tungsten carbide. These cost more upfront but last significantly longer — while regular steel burrs need replacing after about 500–1000 kg of coffee, coated ones last up to three times as long.

Hopper or No Hopper?
Espresso grinders typically come in two types: direct grind and grinders with ground coffee hoppers.

Direct grind models are great because they grind directly into the portafilter — meaning less mess, less waste, and simpler workflow for baristas.

Some models even come with extras — like the Mahlkönig E65S, which we use. It has a built-in scale, so you don’t need a separate weighing device. Super precise! The only downside? Some models can be a bit slow — though ours grinds a shot in about 4–5 seconds.

Grinders with ground coffee hoppers are better suited for high-volume operations. You grind in advance and keep going non-stop. But coffee sitting in the hopper oxidizes, loses oils, and results in inconsistent brews. That’s why you rarely see them in specialty shops nowadays.

Overheating Protection

Stabilizing burr temperature is crucial — it impacts grind size, cup flavor, and consistency.

Cooling can be achieved via motor or burr coolers. Heating is also an option — helpful for stabilizing the grinder at the start of a shift or after a long break.

Our recommendation: choose a grinder with both heating and cooling functions for maximum consistency.

Grind Adjustment Type

There are two main types:

• Micrometric adjustment: more precise, ideal for espresso.

• Stepped adjustment: fine for filter coffee, where the grind is coarser and exactness isn’t as critical.

In our café (which we hope is your favorite 😅), we use the Mahlkönig EK43 (see photo above). It’s one of the best filter coffee grinders and a staple in many specialty coffee shops. And yes, you can lease a grinder from us too — not just an espresso machine.

What’s More Important — a Good Espresso Machine or a Good Grinder?

Believe it or not, proper grinding affects espresso quality more than anything else. So if your budget is tight, we suggest spending more on a high-quality grinder, even if that means a simpler espresso machine. For specialty coffee shops, we recommend at least 2–3 grinders of top quality.

Wait, That’s Everything?
Of course not! Another essential part of a coffee shop setup is water preparation.

Water Filtration

We recommend having two filters:

• One for the espresso machine

• Another for drinking/filter coffee/tea water

Ideally, use professional-grade filters like Brita or BWT. The gold standard is reverse osmosis with mineral blending, where you can adjust pH and TDS for different brewing methods.

Your filter setup depends on your local water quality. Get your water tested for pH and TDS before choosing equipment. But even without lab testing, two good filters are a must.

Okay, We’ve Covered the Big Stuff. What Else Do You Need?

Good news — what’s left are just the accessories! But if you’re aiming to open a specialty café, the list is… quite long:

• Milk pitchers

• Espresso tampers

• Tamping mats

• Filter coffee tools — from V60 drippers and AeroPress to Chemex and batch brewers

If you’re opening a more traditional café, you can get by with just pitchers, a tamper, and a mat.

Bonus Tip!

We’ve talked about a million important things, but the most important one is your barista’s skill and professionalism.

No machine can replace a great human. If your barista isn’t trained, isn’t supported, or doesn’t feel appreciated, your drinks — no matter how expensive your gear — will likely fall flat.

Let’s Recap:

Opening a coffee shop is neither simple nor cheap.
But if you’re ready to take the leap — congrats! No two days will ever be the same 😂

Seriously though, here’s what we learned today:

1. Flat burrs are great for both espresso and filter, but go vertical for filter grinders.

2. Steel burrs last longer.

3. Don’t cheap out on your espresso grinder — get a good one with direct grinding.

4. Get a grinder with a burr cooler (and ideally, a heater too) — it improves cup quality.

5. For espresso: micrometric grind adjustment. For filter: stepped is fine.

6. Shocking but true: the grinder matters more than the espresso machine.

7. In a perfect world, water testing should be done pre-opening. In all worlds, you need at least two filters.

8. Specialty cafés need tons of accessories. Regular cafés can survive with just the basics.

9. Even the best equipment is useless without a skilled, cared-for barista who can tell a Kenya from a Brazil by taste.

Thanks for reading — and may all your coffee be delicious ✨
This post was created with the help of our head barista Lisa — straight from the source :)