The following information is intended to give general information on the range of commercial coffee machines that are used in the Coffee Industry today. I apologise in advance if I’m Faema coffee machine “Teaching you how to suck eggs. ” Having been a consultant involved in the Coffee World for some years, advising clients and helping them choose the right equipment to suit their needs. Believe me when i say that there have been many people who have asked the question, “What’s an egg? ” Facts are facts so the following is my interpretation and how i advise clients.
There have been many changes in the Uk’s interest in coffee in the last 10 – 15 years. The need for real espresso based coffees has increased dramatically. Instant coffee out a tin, or at best “Pour and Serve” filter coffee machines were the main way 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 food and drink sector. These days those types of business wouldn’t consider anything less than a traditional Espresso machine or Bean to Cup machine. Back then, the British public was really only used to “instant” type coffee and Espresso was something foreign. Businesses didn’t see the need 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 become more refined. In fact, the uk is now officially a nation of coffee drinkers. To respond 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 complex Bean to Cup automatic coffee machines, it is possible to produce a wide range of high 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 quest for the perfect espresso in 1930s Milan that gave birth to one of Italy’s most iconic brands, and heralded the production of the Espresso as we know it. Traditional Espresso Coffee Machines are the type you see in Café Nero, Costa Coffee etc. There is a separate Grinder, which usually sits on top of a Knockout Drawer which is used for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing these days, the coffee making process is by hand (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 one of the most popular coffees. Cappuccino, Latte, Mocha and Macchiato etc. All of the preparation adds to the “Theatre” of the Coffee Culture. Customers have a higher perception of an “Artisan Coffee” and are willing to pay more. Training is required to ensure quality and consistency. With practice, staff will be able to provide customers with a superb range of popular speciality coffees. Coffee making in this way is looked on very much as an “Art form. ” The size and complexity of espresso machines vary. Choosing the right machine to suit business requirements is important and should be given consideration. A person formally trained in coffee preparation and has served coffee on a full time basis for a number of years are known as a “Barista. ” The word comes from the Italian name for a male or female bartender.