Barista Magazine

JUN-JUL 2019

Serving People Serving Coffee Since 2005

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29 www.baristamagazine.com world who have been willing to take a chance on this little company called Baratza." While Baratza has had lasting success cre- ating grinders that cater to the home market, the company's machines have also found their way into the café environment, particularly for shops offering pourover programs. Kyra says the Forté BG is the most common Baratza model found in cafés: "The small footprint, multifunction touch screen, sturdy grind-size adjustments, high daily capacity (5 pounds per day), and grind-by-weight functionality have made it a great model for brew bars," she says. Refl ecting on their 20 years in business, Kyle and Kyra say they believe one of Baratza's keys to success has been its ability to build products that last. "We feel what makes us unique is our intentional approach to grinder design and sup- port," Kyle says. "We are proud to build grinders that give value for the long haul. We do not build them for planned obsolescence and overfl ow- ing the landfi ll." If users do happen to run into issues with Baratza grinders, the company goes to lengths to make the repair process easy and affordable. "We make our parts available on our website, along with detailed PDFs and videos for how to make repairs yourself," Kyra says. "We also offer a repair program for those people who don't feel comfortable making their own repairs." While Baratza has prioritized treating its customers—as well as its workforce—with compassion and care, the company has given the same treatment to the industry. Kyra says that because baristas and others on coffee's front lines are often steering home-coffee enthusiasts toward Baratza grinders, the company makes it a priority to support them. "They are our unsung heroes—people we don't often know about or cannot touch individually," Kyra says. "To give back to this community that supports us, we provide sponsorship for almost every request that comes across our email—TNTs, café openings, fundraisers, out- reach, SCA competitions, and more." As the company looks toward the future, Kyle says one of Baratza's main areas of focus will be on sustainability, continuing to ensure the company is less wasteful and more mindful in how it builds, supports, and services its prod- ucts. "We're looking at every aspect of what we do, from manufacturing to our own internal operations," he says. "We have some pretty creative people on our team who are passionate and energized to minimize our impact on the environment." With 20 years now behind them, Kyle and Kyra are excited to continue creating prod- ucts for specialty coffee and to keep bringing people together through coffee—the mission, in fact, that inspired the company's moniker. "The name Baratza is derived from a Swahili name that means 'a place where people gather to drink coffee and tea,'" Kyra says. "Twenty years after picking that name, we are most excited about the part Baratza grinders play in unlocking the fl avors for people on their coffee journey that connects people from the produc- ers to the cup." —Chris Ryan Baratza has come a long way in grinder innovation over its 20 years: Pictured at le is the Maestro Classic from 2006—not the fi rst iteration though. That would be the Solis Maestro. And at right, the company's most recent superstar, the Se e 270Wi represents Baratza's advancement and design style impeccably.

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