This article is aimed at commercial caterers to help them
decide which type of espresso machine to go for.
A properly commissioned and maintained traditional
commercial espresso machine will be an asset to any
catering establishment and keep customers contented and
coming back for more.
One of the most convenient ways of supplying this
insatiable demand is with a traditional espresso machine.
Unlike bean to cup machines, the use of a commercial
espresso machine in the making of espresso-based drinks is
a more elaborate, time consuming and skilled process. This
however adds to the charm and uniqueness of the drink as
the customer can usually see each stage of the process and
the care taken to produce it.
Watching a skilful and experienced barista operate an
espresso machine can be entertaining as they go through the
process of making the final delicious beverage.
There are basically two main things to consider when buying
an espresso machine; how many group heads and whether to go
for semi-automatic or automatic.
Most models come in 2, 3 or 4 group head varieties
(occasionally just 1) with a corresponding increase in
price. As each group head is capable of producing two
drinks at a time (by using a double spout filter basket)
machines are capable of producing 4,6 & 8 drinks
correspondingly at the same time. This enables different
operators (baristas) to use the machine at the same time
and with training several operators could keep an almost
continual supply of coffee flowing at busy periods although
this is a very labour intensive process.
Generally the busier you expect to be at peak periods then
the more group heads you should consider on the model of
machine. Bear in mind though that if you only have one
operator then they are unlikely to be able to operate more
than two groups at a time.
Semi-automatic machines require more operator attention as
they will need to press the button to start the brew cycle,
monitor its progress and press the same button again to
stop. Obviously a longer drink (more water) takes longer
than a standard espresso and the operator will need to
monitor and react according.
Automatic espresso machines have buttons calibrated to
pre-set drink brewing times enabling the operator to simply
press the button once and the brew cycle is taken care of.
Buttons are easily programmed in advance for different cup
sizes and drink lengths for extra convenience and
flexibility. Obviously the barista still has to pre-load
and tamp the basket in the usual manner before executing
the brew cycle.
Depending on the number of group heads most machines come
with a suitable number of steam wands for frothing milk and
perhaps a hot water arms for dispensing hot water for
making tea.
Since a high percentage of drinks served will likely
contain frothed milk it will be a good investment of your
time to master the technique of frothing milk. It takes
practice and some skill, but once learned it will enable
you to produce fantastic looking and tasting drinks and
allows you to train others.
It is possible to buy third party semi-automatic milk
frothers that attach to the steam arm of the espresso
machine to facilitate easier frothing but we feel that
these should be avoided (though many might disagree).
Add-on milk frothers can be clumsy and not function to a
consistent basis as well taking some of the charm and
sophistication out of the coffee producing process.
Whilst a traditional espresso machine looks fabulous and
attracts attention, the sight of a plastic milk frother
attached to the machine can have be detrimental!
Traditional espresso machines are big business. There are
now a large number of manufacturers of such machines and
the number is growing all the time.
It is best to choose a manufacture that they have been
producing espresso machines for a number of years and are
familiar with the industry.
Only consider plumbed models as some single group machines
are available with an integral water tank but these can
cause problems with 'stale' water.
Make sure the machine is made of high quality metal and not
hardened plastic. Smaller, cheaper machines are available
but should really be restricted to the domestic kitchen and
never used in a commercial environment. You may make great
savings initially but unless you are only serving a few
cups a day you will very likely wish you had bought a more
durable model in quick time.
To operate a commercial espresso machine will require
training. Most reputable supply companies will provide
onsite training to all relevant staff when the machine is
installed and commissioned.
Staff should practice many times producing different
speciality coffees before 'going live' with real customers.
Particular attention should be paid to the tamper and milk
frothing techniques.
Even the best and most reliable espresso machine will break
down from time to time. Despite careful maintenance an
espresso machine could still malfunction at least once a
year to the extent that that an engineer is required.
Service companies will confirm that the majority of their
call outs requiring engineers are a direct result of user
error and inadequate cleaning practices. Problems can arise
from bean contamination resulting in grinding errors,
failing to empty the used grounds tray regularly and
inadequate cleaning of the apparatus.
Most new espresso machines are sold with a 12 months parts
and labour service included in the price. However this type
of agreement only covers genuine machine faults, and NOT
faults caused by user error or improper cleaning practices.
Such engineer call outs are chargeable even if they fall
within the 12 months guarantee period!
Boiler inspections ' All commercial espresso machines are
required to have annual boiler inspections. This is due to
the high pressures involved and is a health and safety
issue. This is required under UK law.
It is recommended that a calcium treatment unit is
installed close to the machine to eliminate limescale
build-up. For the average use medium volume machine a 18-23
litre calcium treatment unit is recommended that will last
for approximately 6000 cups.
A quality traditional espresso machine can be a real asset
to any catering establishment. It offers a personal,
time-honoured and successful way of producing high profit
speciality coffee drinks.
Don't forget to pay particular attention to the servicing
costs and water treatment systems.
However a reliable and well-maintained espresso machine
should give many years of profitable service and provide
excellent quality delicious drinks for your customers.
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For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk
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