Commercial
traditional espresso machines allow the caterer to serve superb
tasting fresh espresso coffee drinks and speciality coffee
variations made in view of the customer to add that personal touch
to the overall coffee drinking experience.
Espresso, cappuccino, latte, Americano, macchiato, regular
coffee, cafe au lait etc can all be served with pride ensuring
customer satisfaction.
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.
Coffee is not something to be taken lightly. People will go out of
their way to drink at establishments serving the best coffee and
these days serving bad quality coffee is simply not an option. With
the growth of coffee shop chains such as Starbucks, Caffe Nero,
Costa Coffee and Coffee Republic good coffee is now the expected
norm and anything less is now totally unacceptable.
Customers demand quality and choice. Gone are the days of offering
a choice of a black or white coffee. Nowadays it is important to
offer the very best coffee and coffee variations in different cup
sizes together with a decaffeinated option.
One of the most convenient ways of supplying this insatiable demand
is with a traditional espresso machine.
How they work
The operator or ‘barista’ adds between 6 to 8 grams of ground
espresso coffee into the small metal basket filter and handle).
This is usually dispensed form a doser beneath the bean grinder by
pulling a lever. The coffee is then ‘tamped’ by the barista to
compact it to produce a flat, tight wad of coffee. The tamper may
be a fixed stub on the body of the doser or a hand-held tool made
of plastic, wood or metal.
The filter handle is offered back into the espresso machine and
locked in position in the group head. When the brew button is
pressed water at a temperature of 92-96 degrees is forced through
the compacted coffee at a pressure of 9 bar (130 psi). The
resulting espresso coffee falls into the cup placed beneath the
group head. The operator must press the brew button again to end
the process for semi-automatic machines. Typical time for the brew
cycle is 20-25 seconds, producing just 1-1.5 fl.oz of espresso
beverage.
Espresso machines feature one or more milk steaming wands to
manually froth the milk to produce some of the coffee variations
such as cappuccino and latte. Other coffee variations can be made
in using the same 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.
What size of machine to consider
Traditional espresso machines are not usually used where there is
heavy demand at peak periods as each drink can take between 30
seconds to 2 minutes to produce. However they can cope well with
steady regular demand such as producing coffees for after meal
consumption in a busy restaurant where customers are finishing
their meals at different times. They are great in coffee shops with
waitress service, public houses, restaurants etc but are rarely
used in fast food outlets for obvious reasons.
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 arm for dispensing hot water
for making tea.
Frothing
milk
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 be
detrimental!
The manufacturers
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.
Staff training and cleaning procedures
Hygiene and machine maintenance practices are absolutely crucial
and should never be compromised. Failure to do so will result in
badly tasting coffees and machine breakdown. In normal use, coffee
oils and residues bake on to the brewing equipment and if not
removed daily will ultimately form sour and rancid tars that
greatly affect the taste of the final beverage.
Hygiene routines should be undertaken as per the manufacturer’s
instructions and you should schedule at least half an hour at end
of business to see to the cleaning procedures. Filter baskets,
steam arms and drip trays will need to be flushed and sanitised.
Knock out draws cleaned and espresso detergent used to wash the
group heads. Clearly as fresh milk is being used hygiene must be
rigorous and the parts coming into contact with milk cleaned and
sterilized daily. There should be absolutely no compromise as far
as cleanliness and hygiene is concerned with a traditional espresso
machine.
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.
Many commercial espresso machines can be obtained on a lease rental
basis and instalments paid by bankers order. In this way with the
high mark up usually made on coffee drinks only a small number of
drinks need to be sold per day to cover the ‘daily’ lease rental
charge. On this basis even the top of the range models can
have their daily costs covered by as little as 5-10 cups per
day.
However some equipment suppliers may in special circumstances
supply and install a commercial espresso machine on a FREE LOAN
basis. In return the caterer would agree to a fixed price per case
of coffee beans and a number of cases of coffee to be purchased
every month for the term of the agreement. This may at first glance
seem to be a good deal, but bear in mind that the price paid for
the coffee is likely to be far in excess of the normal market price
for coffee beans and the user will be expected to take delivery of
the agreed number of cases per month regardless of whether they are
actually needed. With FREE LOAN plans the machine always remains
the property of the supply company although the caterer is expected
to look after and insure it. Often the cost of servicing the
machine is also included in the bean price.
Service contracts
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.
For the second and subsequent years it is absolutely imperative to
purchase a service contract for your machine. For example you
would pay more for a 4-hour response time than a next working day
response service. Bear in mind that if you want cover for weekends
and holiday periods you will have to pay a higher premium and not
all companies will offer this type of out of office hours service.
This could be very important should your machine go wrong late on
Friday afternoon and you have a very busy weekend ahead of you. A
engineer calling on the following Monday is not going to be much
help.
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.
What are the hidden costs?
An automatic coffee bean grinder is essential. Although you can buy
ready ground espresso coffee most consumers these days expect to
see a coffee grinder next to the machine. Automatic grinders will
keep the level of fresh ground coffee in the reservoir of the
grinder at a constant level ready for dosing into the filter
basket.
In addition to engineer serving costs many caterers overlook the
expense of electricity and water treatment systems.
Common power consumption for 1,2,3 & 4 group machines are
typically 2.7,5.0, 6.0 and 7.2 kilowatts respectively. They can
draw a lot of power and can add considerably to the monthly
electricity bill.
In addition it is vital in many areas of the UK to have a water
treatment system installed to avoid scale build up in the machine.
Untreated hard water can damage the machine relatively quickly with
associated down time and servicing costs.
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.
In many areas of Britain particularly in the south-east a water
treatment system is an absolute must and not a luxury add-on! Most
areas now have water re-directed from outside the region in dry
periods so even if you live in a soft water region you may find
problems with hard water at certain times of the year. Don’t forget
to add in the cost of the annual boiler inspection if this is not
included in your service contact.
5 questions to ask a potential
supplier
Will your installation engineer fully commission the machine and
offer initial training?
Do you provide technical service back up in my area?
What water treatment system do you recommend?
What are the costs for an engineer to come out?
Can you help with point of sale materials?
Coffee beans
Low-grade coffee beans are best avoided. Good
quality beans are the best option. Considering the high cost of an
espresso machine, the cost of maintenance and the high selling
price of the coffee it seems rather pointless using a low quality
coffee bean. Low quality beans may contain impurities such as small
stones, grit and twigs that can damage the grinder in the machine
and should be avoided.
As tempting as it may be to cut costs by using a cheaper coffee
bean it can be a false economy. Most coffee companies should be
able to supply good quality standard espresso beans that will fit
most purposes. If the machine has 3 or 4 hoppers it makes sense to
offer a more expensive bean as well as the standard as some people
will always like to pay for the best. In addition a supply of
decaffeinated beans can serve and satisfy that particular niche
market. In all cases make sure the roasted coffee beans are not too
oily. Oil can clog the grinder causing it to stick and
malfunction.
Conclusion
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. Before contacting a potential supplier
make sure you have decided which size and what features you would
like from your machine with reference to this report. That way you
will not be persuaded to upgrade or pay for things you do not
really require. 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.