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How to Choose Commercial Coffee Machines – Espresso Machines, Bean to Cup, Bulk Brew
The following information is intended to give a general overview of the range of commercial coffee machines used in the coffee industry today. I apologize in advance if I am “teaching you how to suck an egg”. Having been a consultant involved in Coffee World for a few years, advising customers and helping them choose the right equipment to suit their needs. Trust me when I say that there are many people who have asked the question, “What is an egg?” The facts are the facts so the following is my interpretation and how I advise clients.
Over the last 10 – 15 years there have been many changes in the UK’s interest in coffee. The demand for real espresso based coffee has increased dramatically. Instant coffee tins out, or at best “pour and serve” filter coffee machines were the main means of providing coffee for the past thirty years. I can speak from past experiences selling coffee machines that prepare “real bean” espresso based coffees to businesses in the food and beverage sector. Nowadays those types of businesses will consider nothing less than a traditional espresso machine or bean to cup machine. At the time, the British public was only really used to the “instant” type of coffee and espresso was something foreign. Businesses did not see the need to go “abroad”.
Thankfully, all that has changed. With the development of high street big brands of coffee bars. The rise of cafe culture in Britain and the influence of famous “American” food outlets. People’s perception of coffee has changed and become more sophisticated. In fact, Britain is now officially a coffee-drinking nation. In response to this many independent businesses have turned to more sophisticated methods of coffee production to compete in the coffee market. From traditional Italian-style espresso machines to more complex bean-to-cup automatic coffee machines, it is possible to produce a wide range of high-quality espresso-based coffees.
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 that forced water through the coffee grounds at high pressure. It was his search for the perfect espresso in 1930s Milan that gave birth to one of Italy’s most iconic brands, and heralded the birth of espresso as we know it. Traditional espresso coffee machines are the type you see at Cafe Nero, Costa Coffee, etc. There is a separate grinder, usually on top of the knockout drawer used for spent coffee pods. Although most traditional espresso machines these days have automatic dosing, the coffee brewing process is manual (artisan). coffee shot; Prepared using single or double machine. Milk is foamed using a steam wand machine. The coffee is then put together to make one of the most popular coffees. Cappuccino, latte, mocha and macchiato all add to the “theater” of coffee culture. Customers have a high perception of “artisan coffee” and are willing to pay more. Training is essential to ensure quality and consistency. With practice, staff will be able to offer customers an excellent range of popular specialty coffees. Coffee making is thus seen as an “art form”. Espresso machines vary in size and complexity. Choosing the right machine to suit business needs is important and should be given consideration. A “barista” is someone who has been formally trained in coffee preparation and has been a full-time coffee drinker for many years. The word comes from the Italian name for a male or female bartender.
Bean to cup coffee machines are a relatively recent addition to the coffee machine market. The principle is to be able to replicate, more or less, a range of espresso based coffees that are usually handmade in an espresso machine. All at the “touch of a button”. As explained earlier, when using an espresso machine, the barista makes the coffee by hand. Although this is not a long process, it does not allow the barista to prepare other food orders for example. In fast food outlets, where staff do not have time to make coffee on hand, or where staff are limited, training the bean in the cup machine is a suitable solution. Bean to cup machines are found in many self-serve environments such as cafeterias, company canteens. Bean to cup machines are becoming popular in offices. Employees want the same level of coffee they get from their favorite coffee shop. Also these days, many people have home bean to cup machines in their kitchens. A bean to cup machine grinds coffee beans to make espresso coffee on demand. These systems also have built-in automatic milk foamers capable of producing steamed and foamed milk to simultaneously produce lattes, cappuccinos and other milk-based drinks. The process of producing coffee from a bean to cup machine is different from a traditional espresso machine. In a bean to cup coffee machine the brewer works like a cafeteria. Coffee beans are ground in a brewing chamber and then a ram forces hot water through the coffee to extract the espresso coffee. A traditional espresso machine pressurizes water through a “group head” to produce espresso coffee.
The software in the Bean to Cup machine allows for the production of a variety of beverages. These depend on the type of machine chosen. Commercial bean to cup machines typically have between 8 and 12 beverage selections. Basic and domestic bean to cup machines have a separate steam arm or foamer which means milk must be foamed separately for cappuccinos and lattes. These machines are ideal for home use or small offices requiring fewer than twenty drinks on any given day. Please note that when using the machine in a commercial environment it should have a commercial warranty. This will generally not be available for low volume domestic machines. If you are considering a bean to cup machine for your business it should be noted that they are manufactured in different volume categories. Machines should be adjusted to daily cup/day requirements/estimates, drink size and how soon they will be needed. All manufacturer’s cups/day specifications are based on an 8oz serving with numbers spread evenly throughout the day. A typical low volume bean to cup can produce 50 coffees per day. Medium volume machines are between 100 and 150 per day. A moderate to high dose would be 150 – 200 per day. A high dose would be 200 – 500 cups per day. Bean to cup machines will resist being asked to do more than they are built to do and will seem slow at busy times. There are no major training requirements to use the Bean to Cup machine. No barista skills are actually required. Many powerful high volume bean to cup machines have traditional steam wands so some “foaming” skills may be required. Training on how to use and care for the machine. Cleanliness is especially important when using a bean to cup machine. It’s a good idea to have some knowledge of coffee beans so you can choose a blend that suits your customers’ tastes.
The last type of machines considered to offer “real” coffee have been known for many years. A filter type coffee made with pre-ground coffee. The type of machines depends on the quantity required. For example, hotels may require a high volume of coffee for breakfast. Conference centers require high volume for seminar coffee breaks. Also, work facilities, staff canteens and theaters where high demand for fresh coffee is required at short notice. Bulk brew coffee machines are highly recommended in this case. These machines can produce 30 to 140 liters of fresh filter coffee per hour. There are many popular brands for pour and serve and bulk brew coffee machines. Pour-and-serve coffee machines range from simple two-jug filter coffee machines with two hot plates or multiple hot plates to up to four jugs to serve. Param is a bulk brew coffee machine. These have one or two cooking columns. They have detachable brewing containers, capable of holding up to 40 liters of coffee. Convenient control panels with LCD displays make it easy to adjust cooking time and volume requirements. Detachable brewing containers mean that high volumes of coffee can be served at different locations simultaneously. Another type of “filter” coffee machine is the RLX type from Braviller. They are modular fresh filter machines with added hot water and steam features, ideal for producing hot water for tea as well as steam for milk foam and steam.
I hope this article has been informative in determining the right type of coffee machine for your business needs.
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