Why Allpress Espresso and Stitch Coffee recommend the Markibar Izaga W to their partners – and use it themselves.
The best testimony anyone can give when recommending a product is that they use it themselves. How can someone be persuaded to invest time and effort into something if their trusted advisor has adopted something different?
That’s the approach Founder of Stitch Coffee and Ensemble of Coffee Research Education (ECRE) Nawar Adra has taken with the Markibar Izaga W grinder from Barista Group.
Supplying partners across Australia and Asia with a focus on the company’s home Sydney market, Nawar says Stitch has found success with the gravimetric grinder.
“When we supply equipment to partners and through wholesale, I try to find technology that is here to stay for a long period of time and can really improve the efficiencies of a café,” he says.
“We use the technology we supply to people. This is not just a grinder, it’s something that’s going to help you speed up the process of grinding and make your life a whole lot easier.
“It’s super-fast, super accurate, and gives you flexibility. The serviceability is good, it grinds coffee really precisely, and it makes the coffee taste better.”
Nawar believes the Izaga W can fit the needs of customers who prioritise the look and feel of the machinery, but also those who place a greater focus on function.
“We find you tend to have two types of customers. Ones that want a grinder that looks good, and ones that really care about its impact on flavour. This grinder meets those customers in the middle,” he says.
“It’s an aesthetically pleasing grinder that is super easy to use, uncomplicated, and simple to work with. You can grind On Demand, or you can use the Instant Dose chamber. It’s not a one-way street – there are multiple ways to use it depending on how busy you are, and you will still get the same result.
“When a café is looking for speed and consistency I will give them this option, but I will also give it to people who are looking for a bit more body and sweetness in the coffee as a result of the grind – and they’re two of the most important factors to consider.”
Stitch is far from the only roaster and equipment supplier that uses the Markibar Izaga W. Technical Team Manager at Allpress Espresso Sergio Gironda turned to the grinder as part of the roaster’s changing approach to equipment when he joined the business three years ago.
“When I started at Allpress it was really looking to branch out and pick up its game with equipment in regard to consistency and automation,” says Sergio.
“I heard on the street there was a new gravimetric machine that was worth looking at. We brought one in to test in our café, and it was a no-brainer to move towards this piece of machinery because it takes all the guesswork out of grinding.”
He says cafés that have slightly shifted their workflow around the new grinder have seen huge gains in productivity because of the Instant Dose function.
“You can’t load up three handles at once because you’re going to be waiting, but if you’re working handle by handle it will absolutely keep up with you,” he says.
“We’ve got cafés running nearly 90 kilograms of coffee per week on just one of these grinders. All they had to do was change their workflow a fraction and they’ve improved their volume dramatically.
“It can always be working in the background. It’s working when you’re doing other things, and it will always have a shot ready for you. It’s a simple machine built without any frills so it’s easy to maintain, and all the sensitive components are protected so baristas can’t accidentally break it.”
Sergio says the Izaga W also helps reduce coffee waste.
“The flat burrs keep the particle size distribution nice and tight, which helps prevent that muddy flavour in the coffee. You avoid channelling and there’s a lot less waste on the bench because there isn’t a static issue that makes coffee fly everywhere,” he says.
“Not only is it saving time with the grind but it’s also saving you money with less coffee wasted between shots.
“Instant Dose allows you to stay ready to brew in peak periods, but you can switch to On Demand for slower periods so the coffee doesn’t sit there and go stale. It’s so versatile.”
For more information, visit baristagroup.com.au
This article appears in the October 2025 edition of BeanScene. Subscribe HERE.
