GHGBS presents: Meet the Founder of Bentwood

We invited Manuel, the founder of Bentwood, to come to our warehouse and give a talk about what inspired him to create the beautiful and taste-focused Vertical 63 grinder. We invited coffee competitors, coffee roasters & coffee techs to join the party and sit in the audience. Manuel's talk touches on what makes the Vertical 63 unique, how it is best utilized in a cafe, how international coffee competitors have embraced the grinder, how he came up with the name, and much more! Hope you learn something, and hope you enjoy!

Time Stamps:
0:00 Welcome
1:35 Bentwood Launch
2:16 Founding Principles
3:15 Intended Versatility
3:52 Research and Development
4:56 Adjusting in Microns
5:12 Embraced by International Competitors
6:06 Internal Components
6:40 Comes Aligned from Factory
7:48 Laser Analysis at the University of Zurich
8:35 Use Case Examples
9:55 Best Practices in a Competition Setting
10:10 Dialing in Tips
11:08 Particle Size Distribution
11:37 Taste Characteristics
12:00 Dialing in Espresso
12:23 Sharing Recipes
14:00 Embraced all Over the World
14:30 Focus on Taste
15:35 Uniquely Clean Dosing
15:55 Spout R&D
17:22 NSF Certification
18:23 Screwless Burrs
18:53 Basic Operation
20:46 Motor Speed
21:39 Q&A With Audience Begins
22:35 Grinding Retail Bags
23:35 Why Screwless Burrs?
24:30 Why 63mm Burrs?
26:02 Best Practices for Single Dosing Espresso
26:54 Notes on Retention in General
27:44 Portafilter Rest By R.B. Crafts
29:25 Benefits of Low Retention
32:03 More on Low Retention
34:45 Filter Coffee Retention
35:40 Notes on the Micron Measurement
38:27 Smooth Movement of Adjustment Wheel
39:35 Calibration
41:08 Recommended Cleaning Routine
43:43 Notes on Coffee Grinder Innovation
47:13 Temperature Stability and Particle Size
50:00 Volume Per Day
51:23 Using the Software
53:29 Did you Consider Sensors?
54:54 Research and Development
56:17 Why is the NSF Cert Important?
58:42 Starting the Grinder Under a Load
59:56 Where did the Name Bentwood Come From?

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