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The following information is meant to give general informative data on the number of commercial coffee machines which are found in the Coffee Industry today. I apologise beforehand if I’m “Teaching you how exactly to suck eggs.” Having been a consultant involved in the Coffee World for some years, advising clients and helping them choose the proper equipment to accommodate their needs. Trust me when I claim that there has 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.

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There have been many changes in the UK’s interest in coffee within the last 10 – 15 years. The necessity 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 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 foodstuff and drink sector. These days those forms of business wouldn’t consider anything less when compared to a traditional Espresso machine or Bean to Cup machine. In the past, the British public was really only used to “instant” type coffee and Espresso was something foreign. Businesses didn’t see the necessity 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. 咖啡用品店 In reality, the UK is currently officially a nation of coffee drinkers. To answer 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 technical Bean to Cup automatic coffee machines, it is possible to produce a wide selection 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 pursuit of an ideal espresso in 1930s Milan that gave birth to 1 of Italy’s most iconic brands, and heralded the production of the Espresso as we know it. Traditional Espresso Coffee Machines are the sort you see in Café Nero, Costa Coffee etc. There’s a different Grinder, which often sits together with a Knockout Drawer which will be employed 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 utilising the machine. The milk is foamed utilising the machine Steam Wand. The coffee is then put together to create any among the most used coffees. Cappuccino, Latte, Mocha and Macchiato etc. All of the preparation enhances the “Theatre” of the Coffee Culture. Customers have a higher perception of an “Artisan Coffee” and are willing to pay for more. Training is required to ensure quality and consistency. With practice, staff will have the ability to offer customers with an exceptional array of popular speciality coffees. Coffee making this way is looked on quite definitely as an “Art form.” The size and complexity of espresso machines vary. Choosing the right machine to accommodate business requirements is very important and should be provided with consideration. An individual formally competed in coffee preparation and has served coffee on a full-time basis for several years are referred to as a “Barista.” The term originates from the Italian term for a male or female bartender.

Bean to cup coffee machines are relatively recent additions to the coffeemaker market. The principle is always to have the ability to duplicate, just about, the number of espresso based coffees which are 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 just a long process, it doesn’t enable the Barista to get ready other food orders for example. In fast food outlets, where staff do not need time and energy to hand produce a coffee, or where there’s limited staff training a bean to cup machine is the perfect solution. Bean to Cup machines are within many self-serve environments such as for instance Cafeterias, Company Canteens. Bean to Cup machines are becoming popular in Offices. Staff want the exact same standard of coffee that they get from their favourite coffee shop. Also these days, many individuals have domestic Bean to Cup machines inside their kitchen. A Bean to Cup machine grinds the coffees to create espresso coffee on demand. These systems also provide integrated automatic milk foamers that can produce steam and foamed milk for producing Lattes, Cappuccinos and other milk based drinks simultaneously. The procedure of producing coffee from the Bean to Cup machine differs from the traditional espresso machine. The brewer in a Bean to Cup coffeemaker works much like a Cafétiere. The coffees are ground into a brewing chamber and then a ram forces the heated water through the coffee, extracting the espresso coffee. A traditional espresso machine creates pressure that forces water through “group head” to produce the espresso coffee.

The program in a Bean to Cup machine provides for various forms of drinks to be produced. These vary depending on the type 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 need to be foamed separately. These machines are well suited for domestic use or small offices were significantly less than twenty drinks are required in any one day. Please remember that if using a machine in a small business environment it should have a commercial 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 ought to be noted that they are manufactured to different volume categories.

Machines need to be matched to daily cups/day requirements/estimates, drink size and how quickly they will be needed. All Manufacturers’ cups/day specifications are in relation to an 8oz serving with numbers spread evenly throughout the 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 more than they were built to complete and will appear slow at busy times. You will find no major training requirements to use a Bean to Cup machine. No Barista skills are really needed. A few of the better 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 make use of and look following the machine. Cleaning is especially important when using a Bean to Cup machine. It’s recommended to have some familiarity with coffees to help you choose a blend that’ll to accommodate your customers’ tastes.

The past forms of machine to take into account if offering a “real” coffee are those which have been familiar for many years. Filter type coffee made out of Pre ground coffee. The sort of machines is determined by volumes required. For instance, high volumes of coffee might be necessary for breakfast coffees in Hotels. Conference Centres would require high volumes for seminar coffee breaks. Also, Function facilities, Staff canteens and Theatres in which a high demand for fresh coffee is needed in a short space of time. In this situation 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 several popular brands for Pour and Serve and Bulk Brew coffee machines. Pour and Serve coffee machines vary from a simple two Jug filter coffeemaker with two hot plates or multiple hot plate Pour and Serve for up to four Jugs. The ultimate is a Bulk Brew coffee machine. These have one or two brewing columns. They have 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 different locations simultaneously. Another type of “filter” coffeemaker may be the RLX type from Bravilor. They are modular fresh filter machines with added heated water and steam facilities, well suited for producing heated water for teas in addition to a steam for foaming and steaming milk.

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