Holy cow you guys just threw a bunch of terminology at me....I am taking, hopefully, a barista seminar/class in October to learn what in the world I'm doing, so please have patience with me, but I have some questions...I'm assuming a lever espresso machine is a manual machine, not automatic, hence the steeper learning curve? If that's the case, it's intimidating, however, the easier to fix the better since in Russia, parts will be expensive and hard to come by and warranties mean nothing..meaning, I'll have to fix it myself and get all the parts from outside Russia....so that would be great.
Second, the prices on the grinders that Milo sent me looked good. At the moment I don't have a budget. I am researching to find out how much everything will cost, so I know what target to shoot for for fundraising and what not. So anything helps.
All that to say that this cafe may not get a lot of business at first, but it should pick up within a couple months. We already have a lcoation and are looking at about 1000 square feet for the kitchen, roasting area and seating area...so, nothing huge. so, here are a couple more questions: I am assuming I need two grinders-one for espresso and one for drip coffee? If that is the case, would a 1 pound grinder, like the Santos or Simonelli be able to keep up with a small cafe like that?
Sorry for all the questions, but man you guys have experience and you know what you're talking about...thanks for teaching!