The "best" grinder depends entirely on your café's volume and coffee program. For most specialty cafés, a 2-group espresso machine is best paired with a workhorse on-demand grinder like a Mazzer Super Jolly or Major. High-volume shops often choose faster grinders like the Mahlkönig E80 or Mythos. The key is to match the grinder's capabilities to your busiest hour.

While technically possible, it is highly inefficient and not recommended for a commercial workflow. Switching between coffees requires recalibrating the grind setting, which wastes time and coffee. Nearly all cafés use a primary grinder for their main espresso and a second, often smaller, grinder dedicated solely to decaf.

Burrs are a consumable part and need to be replaced to maintain grind quality. The lifespan depends on the burr size and material, but a general rule of thumb is to replace standard steel burrs after grinding 800-1,500 lbs of coffee. Worn-out burrs will produce an inconsistent grind and make it difficult to dial in your espresso.