Full Circle Grinder Cleaner
Overview
The Full Circle Grinder Cleaner is a powerfully effective and environmentally friendly cleaning solution for your coffee or espresso grinder. Similar to Urnex's Grindz, the Full Circle grinder cleaning tablets were created by Urnex and are phosphate free with all ingredients being renewable, sustainable, and naturally occuring. Every jar is made from recycled packaging with a digitally printed label.
Details:
- Simple to use, just as easy as easy grinding beans
- Effectively removes stale coffee grounds and residue as well as coffee odors from the grinding burrs.
- Designed for use with burr grinders
- Every ingredient is edible, but we recommend snacking on something that can't be used to clean your grinder.
- Full formula is proprietary; contains grains and cereals (including wheat products), and pharmaceutical grade binders.
- Includes: 215 grams of coffee bean shaped tablets
Instructions:
For use on Coffee and Espresso Grinders:
- Empty coffee from grinder.
- Add one Full Circle Grinder Cleaner, use 1 capful (35-40g) for espresso grinders or 2 caps full (70-80g) for shop coffee grinders.
- Adjust grinder to medium setting and start the grinder.
- To purge residual dust, repeat Step 3 above with an equivalent amount of coffee (~35grams).
- Repeat if desired.
Note:Dust may develop during grinding and is harmless. Wipe particulates from hopper, spout, and doser. Keep container tightly closed and dry.
Brand

- 4/29 - Boston Translation or:...
- 4/9 - SCAA 2013: Boston-bound...
- 3/27 - Save Big with Bobby...
- 3/13 - 5 Smashing Coffee Beers...
- 2/15 - Latte Heart Winner...
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(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
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It can be difficult in the world of specialty coffee to find a brewer that not only looks fantastic but also produces a fantastic product. Eva Solo has done an exceptional job of combining both elements into the Cafe Solo. The Solo seems a little strange upon first glance for the very reason that it may be the first coffee brewer of its kind: one that is clothed. The designers at Eva Solo had the ingenious idea of using the same material that keeps divers warm (neoprene) and wrapping it around the glass carafe... thus keeping the coffee hot during the 4 minute brewing period.
Not only are its looks something to take seriously, but the Solo's coffee is not to be underestimated. Because of its use of "total immersion" brewing (similar to that of a french press), the grounds are evenly and completely submersed in water. This provides extraction that is difficult to achieve by other methods of brewing. It is advisable, however, that once the 4 minutes of extraction is complete, the coffee should be immediately served or transferred into a thermal pot (we recommend one of the Zojirushi carafes). This will prevent over-extraction from taking place which results in a bitter tasting coffee.
The Cafe Solo is unquestionably a unique and exceptional specialty coffee manual brewer. Because of its simple usability and superior design, the Cafe Solo is a force to be reckoned with in the specialty coffee world. -
Few advancements in espresso machine technology over the past fifty years could be called revolutionary. The latest advancement featured in La Marzocco's Strada Electronic Paddle (EP) is one that has earned that title. Pressure profiling was first introduced into the mass market in 2009 by the Slayer Espresso Machine. The La Marzocco Strada takes this new technology to the next level by allowing the barista to save up to four pressure profiles at any given time. Along with the ability to save profiles, each group has a digital display that shows the temperature (±0.1°C), shot time, and current bars of pressure (±.1 Bar). The Strada perfectly combines the durability and workmanship of La Marzocco with the technology of the future.




