Tue. Oct 3rd, 2023

The next information is designed to give general informative data on the product range of commercial coffee machines which are found in the Coffee Industry today. I apologise beforehand if I’m “Teaching you just how to suck eggs.” Having been a consultant involved in the Coffee World for many years, advising clients and helping them choose the right equipment to suit their needs. Believe me when I say that there has been many individuals who have asked the question, “What’s an egg?” Facts are facts so these is my interpretation and how I advise clients.

Coffee - Wikipedia

There have been many changes in the UK’s interest in coffee in the last 10 – 15 years. The requirement for sure espresso based coffees has increased dramatically. Instant coffee out a container, or at best “Pour and Serve” filter coffee machines were the key method of providing coffee during the past thirty years. I can speak from past experiences when selling coffee machines that prepare “real bean” espresso based coffees to businesses in the foodstuff and drink sector. Nowadays those kinds of business wouldn’t consider anything less than the usual traditional Espresso machine or Bean to Cup machine. In those days, the British public really was only used to “instant” type coffee and Espresso was something foreign. Businesses didn’t see the requirement to go “foreign.”

Thankfully, all that has changed. With the evolution of the High Street big brands of Coffee Bars. The growth in Café Culture in the UK and the influence of the well known “American” food outlets. The public’s perception of Coffee has changed and be refined. 咖啡 Actually, the UK is now officially a nation of coffee drinkers. To react to this many independent businesses have moved towards more sophisticated methods of producing coffee to compete in the coffee market. From the traditional Italian style Espresso machine to the more technical Bean to Cup automatic coffee machines, it is possible to make a wide variety of good quality espresso based coffees very simply.

In 1938, Milan coffee bartender, Achille Gaggia filed a Patent for a steam-free coffee machine. Unlike its predecessors, Gaggia’s design used a revolutionary piston mechanism which forced water through the coffee grounds at high pressure. It was his search for an ideal espresso in 1930s Milan that gave birth to at least one of Italy’s most iconic brands, and heralded the production of the Espresso as we know it. Traditional Espresso Coffee Machines are the sort you see in Café Nero, Costa Coffee etc. There’s another Grinder, which usually sits along with a Knockout Drawer which can be used for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing nowadays, the coffee making process is manually (Artisan). The coffee shot; single or double is prepared using the machine. The milk is foamed using the machine Steam Wand. The coffee is then put together to make any among the most popular coffees. Cappuccino, Latte, Mocha and Macchiato etc. Most of the preparation increases the “Theatre” of the Coffee Culture. Customers have a greater perception of an “Artisan Coffee” and are willing to pay for more. Training must ensure quality and consistency. With practice, staff will have the ability to supply customers with an excellent range of popular speciality coffees. Coffee making in this manner is looked on quite definitely as an “Art form.” The size and complexity of espresso machines vary. Choosing the right machine to suit business requirements is very important and should be given consideration. A person formally been trained in coffee preparation and has served coffee on a regular basis for several years are called a “Barista.” The phrase comes from the Italian term for a man or woman bartender.

Bean to cup coffee machines are relatively recent additions to the coffee machine market. The principle is always to have the ability to duplicate, more or less, the product range of espresso based coffees which are normally handmade on an espresso machine. All at the “Touch of a Button” ;.As previously explained, when using an espresso machine, a Barista will make coffees by hand. Although not a long process, it doesn’t allow the Barista to organize other food orders for example. In fast food outlets, where staff do not need time and energy to hand create a coffee, or where there is limited staff training a bean to cup machine is the perfect solution. Bean to Cup machines are found in many self-serve environments such as for instance Cafeterias, Company Canteens. Bean to Cup machines are becoming popular in Offices. Staff want the same standard of coffee that they get from their favourite coffee shop. Also nowadays, many folks have domestic Bean to Cup machines within their kitchen. A Bean to Cup machine grinds the coffee beans to make espresso coffee on demand. These systems also have integrated automatic milk foamers that are able to produce steam and foamed milk for producing Lattes, Cappuccinos and other milk based drinks simultaneously. The procedure of producing coffee from the Bean to Cup machine differs from the traditional espresso machine. The brewer in a Bean to Cup coffee machine works similarly to a Cafétiere. The coffee beans are ground into a brewing chamber and then a ram forces the warm water through the coffee, extracting the espresso coffee. A conventional espresso machine creates pressure that forces water through “group head” to make the espresso coffee.

The software in a Bean to Cup machine makes for various kinds of drinks to be produced. These vary with regards to the form of machine chosen. Generally commercial Bean to Cup machines have between 8 and 12 drink selections. Basic and domestic bean to cup machines have another steam arm or foamer which means that milk for Cappuccinos and Lattes have to be foamed separately. These machines are suitable for domestic use or small offices were less than twenty drinks are needed in anyone day. Please be aware that if utilizing a machine in a company environment it will have a professional warranty. This generally won’t be around for low volume domestic machines. If you’re considering a Bean to Cup machine for your business it ought to be noted they are manufactured to different volume categories.

Machines have to be matched to daily cups/day requirements/estimates, drink size and how fast they will be needed. All Manufacturers’ cups/day specifications are based on an 8oz serving with numbers spread evenly throughout the day. Typically low volume bean to cup can produce around 50 coffees per day. Medium volume machines range between 100 and 150 a day. Medium to High volume would be 150 – 200 a day. High volume would be 200 – 500 cups per day. Bean to Cup machines will protest if asked to do more than these were built to do and will be slow at busy times. There are no major training requirements to employ a Bean to Cup machine. No Barista skills are really needed. A number of the stronger high volume Bean to Cup machines have traditional Steam Wands so some “foaming” skills may be needed. Training is more to do with how to make use of and look following the machine. Cleaning is especially important when utilizing a Bean to Cup machine. It’s advisable to have some knowledge of coffee beans to help you pick a blend that’ll to suit your customers’ tastes.

The final kinds of machine to think about if offering a “real” coffee are those which were familiar for many years. Filter type coffee created using Pre ground coffee. The type of machines depends upon volumes required. For instance, high volumes of coffee may be required for breakfast coffees in Hotels. Conference Centres would require high volumes for seminar coffee breaks. Also, Function facilities, Staff canteens and Theatres the place where a high demand for fresh coffee is necessary in a short space of time. In this situation Bulk Brew coffee machines are highly recommended.

These machines can produce between 30 and 140 Litres of fresh filter coffee per hour. There are several popular brands for Pour and Serve and Bulk Brew coffee machines. Pour and Serve coffee machines range from a straightforward two Jug filter coffee machine with two hot plates or multiple hot plate Pour and Serve for four Jugs. The ultimate is a Bulk Brew coffee machine. These have 1 or 2 brewing columns. They have detachable brewing containers, capable of holding around 40 Litres of coffee. The convenient control panels with LCD display makes it easy to modify brewing times and volume requirements. The detachable brewing containers show that high volumes of coffee may be served in numerous locations simultaneously. The other form of “filter” coffee machine may be the RLX type from Bravilor. They’re modular fresh filter machines with added warm water and steam facilities, suitable for producing warm water for teas in addition to a steam for foaming and steaming milk.

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