The New Standard in Precision Grinding Quality espresso begins with the grind. The Mythos MYG75 represents the latest evolution from Victoria Arduino, a brand synonymous with competitive-level coffee preparation. This model integrates 75mm burrs with sophisticated gravimetric technology, aiming to solve the consistency issues that plague even the most skilled baristas during peak service hours. By focusing on temperature stability and dosing accuracy, it moves beyond being a mere tool to becoming a centerpiece of the modern coffee bar. Refined Workflow and Thermal Control Thermal stability dictates flavor profile. The MYG75 introduces a controllable heating element that maintains specific temperatures, ranging from 20 to 30 degrees Celsius. This prevents the bitter extraction common in older models like the Mythos One when they overheat during rushes. The hopper design also sees a significant improvement; its steeper angle ensures beans feed into the burrs without manual intervention, even as the supply runs low. These adjustments reflect a deep respect for the ingredient, ensuring that a delicate washed Ethiopia Shala maintains its floral and fruity integrity from the first shot to the hundredth. Gravimetric Dosing and Maintenance The most impressive leap forward is the gravimetric system. In a live field test at Hodne Nekde, the grinder delivered 18 out of 20 doses within a staggering 0.2 to 0.3-gram accuracy range. This eliminates the need for external scales, streamlining the workflow. Maintenance, often the bane of a barista's existence, is simplified through a two-screw access system and a redesigned clump crusher. The ability to view the exact micron distance between burrs on the touchscreen allows for surgical adjustments, drastically reducing waste during the dialing-in process. Critical Assessment and Verdict No piece of equipment is without flaw. The aluminum bean stopper feels surprisingly fragile compared to the otherwise robust build, bending under minimal pressure. However, this is a minor grievance. When weighed against the superior flavor clarity and the efficiency of the micron-level display, the MYG75 stands as a triumph of engineering. For cafes prioritizing high-volume quality, it is an essential investment in the craft.
Alan Jarrar
People
Jan 2021 • 2 videos
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Oct 2021 • 1 videos
High activity month for Alan Jarrar. European Coffee Trip among the most active voices, with 1 videos across 1 sources.
Dec 2021 • 1 videos
High activity month for Alan Jarrar. European Coffee Trip among the most active voices, with 1 videos across 1 sources.
Dec 2022 • 1 videos
High activity month for Alan Jarrar. European Coffee Trip among the most active voices, with 1 videos across 1 sources.
Mar 2023 • 1 videos
High activity month for Alan Jarrar. European Coffee Trip among the most active voices, with 1 videos across 1 sources.
European Coffee Trip showcases Alan Jarrar across 6 mentions as a seasoned technical expert, featuring him in "5 Barista Hacks For Better Latte Art" and a field test for the "New Mythos MYG75 Espresso Grinder" to validate high-end equipment performance.
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Beyond the Latte Art Many coffee enthusiasts view the barista as a specialized artist, someone who simply crafts delicate foam hearts and pulls rich espresso shots. While technique is vital, the reality of the profession involves a grueling balance of speed, sanitation, and logistics. Alan Jarrar, a seasoned professional at SKØG in Brno, reveals that actual coffee preparation often accounts for only half of the daily workload. The rest is a frantic, necessary dance of maintenance and service. The Precision of the Pre-Opening Routine A shift begins long before the first customer enters. It starts in the quiet dark, where the technical calibration of equipment takes center stage. A barista must "dial in" the coffee, a process of adjusting grind size and water temperature to ensure the espresso hits a precise flavor profile—velvety, balanced, and clean. This phase demands a heightened sensory focus, as the quality of every cup served throughout the day depends on these initial adjustments. The Hierarchy of Tasks Sanitation is the silent backbone of any specialty coffee shop. In a high-volume environment, the dishwasher is arguably more critical than the espresso machine. Grinders, baskets, and shower screens require constant attention to prevent old oils from tainting fresh extractions. A professional maintains a strict 40-minute rotation for cleaning group heads, ensuring the clarity of the espresso never falters even during peak rush. Orchestrating the Workflow Efficiency behind the bar requires a strategic manipulation of orders. A skilled barista doesn't always work chronologically; they modulate the queue to maximize flow. This might mean prioritizing quick espresso shots over a complex V60 pour-over to keep the line moving. It's a mental game of chess played under the pressure of a ticking clock and a crowded room. The Emotional Labor of Service Despite the physical toll and the constant hum of machinery, the final 15 percent of the job is the most crucial: human connection. A barista must remain a welcoming presence, managing the atmosphere of the room while simultaneously monitoring inventory and polishing glassware. It is a role of high endurance that demands both a refined palate and a tireless spirit.
Jan 11, 2021