Barista Group Founder Joe Chalhoub discusses how grind-by-wright grinders like the Markibar Izaga W have helped streamline café operations since the end of the pandemic.
If you stood behind any espresso bar after the COVID-19 pandemic, you saw it: cafés were packed again, hospitality was roaring back, and the scramble was on for skilled hands behind every coffee machine. The industry was hungry for any innovation that would save time, streamline workflow, and guarantee the consistent quality customers expect.
Recognising Opportunity in Crisis
As someone deeply embedded in this world, I saw two critical trends collide. On one hand, cafés simply couldn’t hire enough skilled staff to meet demand. On the other, traditional specialty coffee preparation using precise dosing with scales and cups, remained essential, but was suddenly a cumbersome bottleneck when every second on the counter counted.
The Markibar Izaga W “grind by weight” grinder is a machine that, in my opinion, was built for exactly this moment. The technology made it possible to grind coffee directly into the portafilter with unprecedented accuracy, eliminating the need for scales and dosing cups. It delivered not just speed, but consistency and quality, all at once.
Believing in its potential, I made the call to import the first Markibar Izaga W units directly after pandemic restrictions eased. It was a leap of faith, but I was convinced: this grinder would transform espresso preparation in Australia.
We introduced it to local cafés and roasters. The response was instant.
Endorsed by Australia’s Best
Campos Coffee, always known for their dedication to quality and innovation, was among the first to see what the Izaga W could do. Their baristas saw shot times and workflow improve, and customers tasted the difference in every cup. It wasn’t long before other respected names followed – Allpress Espresso, Toby’s Estate, Coffee Supreme, and many others – all now use the Markibar Izaga W grinder.
Beyond the endorsements, the most profound impact has been on café culture itself. The grinder enabled teams of newer, less experienced staff to maintain specialty standards without sacrificing efficiency. Baristas now focus more on customer experience and less on finicky weighing and dosing procedures.
Looking Ahead
In less than two years, the Izaga W has become a mainstay in top-tier cafés across Australia, helping them thrive amid staff shortages and post-pandemic pressures. For me, importing this innovative grinder wasn’t just about business. It was about helping shape the future of Australian specialty coffee—one consistent, perfectly dosed shot at a time.
Article written by Joe Chalhoub, Founder of Barista Group with more than 20 years of experience in the global coffee industry.
