How to pick Business Coffee Equipment : Caffeine Equipment, Bean to be able to Pot, Volume Brew

These information is designed to give general information on the range of commercial coffee machines that are utilized in the Coffee Industry today. I apologise in advance if I’m “Teaching you how to suck eggs.” Having been a consultant active in the Coffee World for a few years, advising clients and helping them choose the right equipment to match their needs. Trust in me when I claim that there have been many individuals who have asked the question, “What’s an egg?” Fact is facts so the following is my interpretation and how I advise clients.

There were many changes in the UK’s interest in coffee within the last few 10 – 15 years. The need for real espresso based coffees has increased dramatically. Instant coffee out a jar, or at best “Pour and Serve” filter coffee machines were the key way of providing coffee in 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. These days those forms of business wouldn’t consider anything less than a traditional Espresso machine or Bean to Cup machine. In those days, 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’s 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 much more refined. Actually, 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. 咖啡 From the traditional Italian style Espresso machine to the more complicated Bean to Cup automatic coffee machines, it’s possible to produce a wide selection 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 pursuit of the right 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 kind you see in Café Nero, Costa Coffee etc. There’s a separate Grinder, which usually sits on top of a Knockout Drawer that is useful for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing today, the coffee making process is manually (Artisan). The coffee shot; single or double is prepared utilizing the machine. The milk is foamed utilizing the machine Steam Wand. The coffee is then assembled to produce any one of the most popular coffees. Cappuccino, Latte, Mocha and Macchiato etc. All of the preparation increases the “Theatre” of the Coffee Culture. Customers have a higher perception of an “Artisan Coffee” and are willing to cover more. Training is needed to ensure quality and consistency. With practice, staff will have the ability to provide customers with an excellent range of popular speciality coffees. Coffee making in this manner is looked on very much being an “Art form.” The size and complexity of espresso machines vary. Selecting the most appropriate machine to match business requirements is essential 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 called a “Barista.” The phrase originates from the Italian name for a female or male bartender.

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

The program in a Bean to Cup machine enables various forms 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 a separate steam arm or foamer which means that milk for Cappuccinos and Lattes need to be foamed separately. These machines are perfect for domestic use or small offices were less than twenty drinks are expected in anybody day. Please be aware that if using a machine in a small business environment it will have a commercial warranty. This generally will not be around for low volume domestic machines. If you are considering a Bean to Cup machine for your company it must be noted that they’re manufactured to different volume categories.

Machines need to be matched to daily cups/day requirements/estimates, drink size and how quickly they will be needed. All Manufacturers’ cups/day specifications are in relation to 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 accomplish more than they were built to accomplish and can look slow at busy times. There are no major training requirements to use 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 regarding how to make use of and look following the machine. Cleaning is especially important when using a Bean to Cup machine. It’s advisable to possess some familiarity with coffee beans in order to choose a blend that will to match your customers’ tastes.

The past forms of machine to consider if offering a “real” coffee are those which have been familiar for most years. Filter type coffee made with Pre ground coffee. The kind of machines is dependent 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 needed 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 a number of popular brands for Pour and Serve and Bulk Brew coffee machines. Pour and Serve coffee machines vary from a simple two Jug filter coffee maker with two hot plates or multiple hot plate Pour and Serve for approximately four Jugs. The ultimate is just a Bulk Brew coffee machine. These have one or two 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 various locations simultaneously. The other form of “filter” coffee maker is the RLX type from Bravilor. They’re modular fresh filter machines with added heated water and steam facilities, perfect for producing heated water for teas along with a steam for foaming and steaming milk.