Choosing the ideal Financial Coffee Systems – Coffee beans Systems, Bean that will Drink, Largest part Brew
The following information is meant to give general information on the product range of commercial coffee machines that 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 a few years, advising clients and helping them choose the best equipment to accommodate their needs. Trust in me when I claim that there have been many individuals who have asked the question, “What’s an egg?” Truth is facts so the following is my interpretation and how I advise clients.
There have been many changes in the UK’s curiosity about coffee in the last 10 – 15 years. The requirement 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 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 food and drink sector. Nowadays those forms of business wouldn’t consider anything less than a traditional Espresso machine or Bean to Cup machine. Back then, the British public really was 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 become more refined. In reality, the UK is currently officially a nation of coffee drinkers. To respond to this many independent businesses have moved towards more sophisticated types 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’s possible to generate a wide range 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 pursuit of the right espresso in 1930s Milan that gave birth to one of Italy’s most iconic brands, and heralded the production of the Espresso as we realize it. Traditional Espresso Coffee Machines are the type you see in Café Nero, Costa Coffee etc. 咖啡網店 There is a different Grinder, which will sits on top of a Knockout Drawer that is employed for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing nowadays, 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 produce any one of typically the most popular coffees. Cappuccino, Latte, Mocha and Macchiato etc. All of the preparation enhances the “Theatre” of the Coffee Culture. Customers have an increased perception of an “Artisan Coffee” and are willing to cover more. Training must ensure quality and consistency. With practice, staff will be able to offer customers with an excellent array of popular speciality coffees. Coffee making in this manner is looked on quite definitely being an “Art form.” The size and complexity of espresso machines vary. Choosing the right machine to accommodate business requirements is essential and should get consideration. An individual formally trained in coffee preparation and has served coffee on a full-time basis for numerous years are called a “Barista.” The word comes from the Italian name for a male or female bartender.
Bean to cup coffee machines are relatively recent additions to the coffee machine market. The principle is always to manage to duplicate, just about, the product range of espresso based coffees that are normally handmade on an espresso machine. All at the “Touch of a Button” ;.As previously explained, when utilizing an espresso machine, a Barista will make coffees by hand. Although not just a long process, it doesn’t permit the Barista to prepare other food orders for example. In junk food outlets, where staff do not have time for you to hand make a coffee, or where there is limited staff training a bean to cup machine is the perfect solution. Bean to Cup machines are present in many self-serve environments such as for example Cafeterias, Company Canteens. Bean to Cup machines are becoming popular in Offices. Staff want the exact same standard of coffee which they get from their favourite coffee shop. Also nowadays, many people have domestic Bean to Cup machines inside their kitchen. A Bean to Cup machine grinds the coffees to produce espresso coffee on demand. These systems also 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 machine works much like a Cafétiere. The coffees are ground in to a brewing chamber and a ram forces the heated water through the coffee, extracting the espresso coffee. A conventional espresso machine creates pressure that forces water through “group head” to create the espresso coffee.
The software 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 different steam arm or foamer meaning 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 any one day. Please know that if utilizing a machine in a company environment it should have a professional warranty. This generally will not be around for low volume domestic machines. If you should be considering a Bean to Cup machine for your company it must be noted that 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 through the entire day. Typically low volume bean to cup can produce as much as 50 coffees per day. Medium volume machines range between 100 and 150 a day. Medium to High volume will be 150 – 200 a day. High volume will be 200 – 500 cups per day. Bean to Cup machines will protest if asked to complete a lot more than they were built to complete and will appear slow at busy times. You will find no major training requirements to employ a Bean to Cup machine. No Barista skills are really needed. A number of the better high volume Bean to Cup machines have traditional Steam Wands so some “foaming” skills might be needed. Training is more related to how to utilize and look following the machine. Cleaning is particularly important when utilizing a Bean to Cup machine. It’s advisable to possess some knowledge of coffees to help you pick a blend which will to accommodate your customers’ tastes.
The last forms of machine to think about if offering a “real” coffee are the ones which were familiar for many years. Filter type coffee made with Pre ground coffee. The type of machines is determined by volumes required. Like, high volumes of coffee might 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 brief space of time. In this example Bulk Brew coffee machines are highly recommended.
These machines can produce between 30 and 140 Litres of fresh filter coffee per hour. You will find numerous popular brands for Pour and Serve and Bulk Brew coffee machines. Pour and Serve coffee machines vary from an easy two Jug filter coffee machine with two hot plates or multiple hot plate Pour and Serve for four Jugs. The ultimate is really a Bulk Brew coffee machine. These have a couple of brewing columns. They’ve detachable brewing containers, effective at holding as much as 40 Litres of coffee. The convenient control panels with LCD display allows you to modify brewing times and volume requirements. The detachable brewing containers imply that high volumes of coffee can be served in numerous locations simultaneously. One other form of “filter” coffee machine may be the RLX type from Bravilor. They are modular fresh filter machines with added heated water and steam facilities, suitable for producing heated water for teas in addition to a steam for foaming and steaming milk.
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