The easiest way Professional Coffee Models – Coffee Models, Bean for you to Glass, Majority Brew
These information is meant to give general information on the product range of commercial coffee machines which can be utilized in the Coffee Industry today. I apologise ahead of time 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 right equipment to suit their needs. Trust in me when I say that there have been many those who have asked the question, “What’s an egg?” Fact is facts so these is my interpretation and how I advise clients.
There were many changes in the UK’s interest in coffee within the last 10 – 15 years. The need for sure espresso based coffees has increased dramatically. Instant coffee out a tin, 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 meals and drink sector. Today those types of business wouldn’t consider anything less than the usual 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 refined. In fact, the UK has become officially a nation of coffee drinkers. To react to this many independent businesses have moved towards more sophisticated types of producing coffee to compete in the coffee market. From the original Italian style Espresso machine to the more complicated Bean to Cup automatic coffee machines, it is possible to generate a wide variety 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 had been his search 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 realize it. Traditional Espresso Coffee Machines are the type you see in Café Nero, Costa Coffee etc. 咖啡 There’s another Grinder, which usually sits on top of a Knockout Drawer that 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 assembled to make 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 pay for more. Training is needed to ensure quality and consistency. With practice, staff will have the ability to provide customers with a superb array of popular speciality coffees. Coffee making in this way is looked on greatly being an “Art form.” The size and complexity of espresso machines vary. Deciding on the best machine to suit business requirements is important and should be given consideration. A person formally been trained in coffee preparation and has served coffee on a full time basis for several years are referred to as a “Barista.” The term comes from the Italian term for a male or female bartender.
Bean to cup coffee machines are relatively recent additions to the coffee machine market. The principle would be to have the ability to duplicate, just about, the product range of espresso based coffees which can be normally handmade on an espresso machine. All at the “Touch of a Button” ;.As previously explained, when using an espresso machine, a Barista would make coffees by hand. Although not really a long process, it doesn’t enable the Barista to prepare other food orders for example. In junk food outlets, where staff do not have time to hand produce a coffee, or where there is limited staff training a bean to cup machine is the best 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 same standard of coffee that they get from their favourite coffee shop. Also these days, many people have domestic Bean to Cup machines inside their kitchen. A Bean to Cup machine grinds the coffee beans to make espresso coffee on demand. These systems also provide built-in automatic milk foamers that have the ability 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 coffee beans are ground into a brewing chamber and then the ram forces the hot 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 application in a Bean to Cup machine allows for various types of drinks to be produced. These vary with respect 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 well suited for domestic use or small offices were significantly less than twenty drinks are needed in any one day. Please remember that if employing a machine in a business environment it will have a commercial warranty. This generally won’t be around for low volume domestic machines. If you should be considering a Bean to Cup machine for your company it ought to 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’ll be needed. All Manufacturers’ cups/day specifications are based upon an 8oz serving with numbers spread evenly through the day. Typically low volume bean to cup can produce up to 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 complete a lot more than they certainly were built to complete 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 more powerful high volume Bean to Cup machines have traditional Steam Wands so some “foaming” skills might be needed. Training is more to do with how to utilize and look following the machine. Cleaning is particularly important when employing a Bean to Cup machine. It’s recommended to have some knowledge of coffee beans in order to choose a blend which will to suit your customers’ tastes.
The last types 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 sort of machines depends upon volumes required. For instance, 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 where a high demand for fresh coffee is necessary in a quick 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. There are several popular brands for Pour and Serve and Bulk Brew coffee machines. Pour and Serve coffee machines vary from a simple two Jug filter coffee machine with two hot plates or multiple hot plate Pour and Serve for up to four Jugs. The ultimate is really a Bulk Brew coffee machine. These have 1 or 2 brewing columns. They’ve detachable brewing containers, capable of holding up to 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 different locations simultaneously. One other form of “filter” coffee machine may be the RLX type from Bravilor. They are modular fresh filter machines with added hot water and steam facilities, well suited for producing hot water for teas in addition to a steam for foaming and steaming milk.