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Coffee grind....domestic vs commercial espresso machines
Wasn't sure where to post this question.....
At home I have my Sunbeam EM6910 (recently repaired thanks to AM) and matching grinder.
At work they have bought us an Expobar machine to play with (I'm not sure of the model, but it looks like the G10).........no grinder though, so we have to bring in our own supplies.
My question is re coffee grinding.....how different is the grind for home vs commercial machines?
I've got my grind nicely sorted for home, but just can't get it right for the work one. I don't get a lot of time to "play" with the work one, but I was wondering if there were any general rules of thumb, ie do commercial machines generally run on a much finer or coarser grind than home machines?
Or is there no answer to this question, and it's just trial and error?
Any comments or advice much appreciated....we don't get many work benefits, so I want to make the most of this one!
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