The following information is intended to provide general information regarding the range of commercial coffee machines used today in the coffee industry. I apologize in advance if I’m “Teaching you how to suck eggs.” I’ve been a Coffee World consultant for a few years, advising customers and helping them choose the right equipment for their needs. Believe me when I say there were many people who asked the question, “What’s an egg?” Facts are facts and my definition is the following and how I advise clients. I strongly suggest you to visit https://www.hipmamasplace.com to learn more about this.
In the last 10-15 years there have been many changes in the UK’s interest in coffee. The need for truly espresso-based coffees has dramatically increased. During the past thirty years, instant coffee out a tube, or at best “Pour and Serve” filter coffee machines were the main way to provide coffees. I can speak to businesses in the food and drink sector from past experiences when selling coffee machines that prepare “real bean” espresso based coffees. Both forms of business these days will find nothing less than a conventional Espresso machine or Bean to Cup machine. Back then, the British public was only really used to coffee type “instant” and Espresso was something alien. Businesses didn’t see the need to go “outsider.” All that has changed, thankfully. With the evolution of the Coffee Bars big High Street brands. Growth in UK’s Café Culture and the rise of well-known “Western” food stores. The understanding of Coffee by the public has improved, and has become more refined. Indeed the UK is now officially a coffee drinker nation. In respond to this many independent companies have moved towards more sophisticated coffee production methods to compete in the coffee market. From the traditional Espresso machine in Italian style to the more complex automatic coffee machines Bean to Cup, a wide range of high quality espresso based coffees can be produced very simply.
Achille Gaggia, Milan coffee bartender, filed a patent for a steam-free coffee machine in 1938. Unlike its predecessors, the architecture of Gaggia employed a revolutionary piston mechanism that pushed water at high pressure through the coffee grounds. It was his quest for the perfect espresso in Milan in the 1930s that gave birth to one of the most iconic brands in Italy, and that heralded the Espresso production as we know it. The types you see in Café Nero, Costa Coffee etc. are traditional Espresso Coffee Machines. There is a separate Grinder, which usually sits on top of a Knockout Drawer used for the coffee pucks that were spent. Although most Traditional Espresso Machines nowadays have automatic dosing, the process of making coffee is by hand (Artisan). The coffee shot; is prepared with the pump, single or double. The milk is foamed using the Steam Wand unit. The coffee is then put together to make any of the coffees that are most popular. Cappuccino, Mocha, Latte, and Macchiato etc. All the planning contributes to Coffee Culture’s “Theatre.” Customers are more conscious of an “Artisan Coffee,” and are willing to pay more. Training is necessary to guarantee quality and consistency. Through practice, employees will be able to offer a superb range of common speciality coffees to customers. Coffee making in this way is looked upon very much as an “art form.” Espresso machines vary in size and complexity. It is important to choose the right machine to fit business needs and should be taken into consideration. A person formally trained in coffee preparation and served coffee on a full-time basis is known as a “Barista” for a number of years. The word comes from the Italian name for a male or female Bartender.
Bean to cup coffee machines are relatively recent add-ons to the market for coffee machines. The principle is to be able to more or less duplicate the range of espresso-based coffees which are normally handmade on an espresso machine. All on the “Click Press” As explained earlier a Barista would make coffees by hand when using an espresso machine. Although not a long process, it does not allow for the Barista, for example, to prepare other food orders. A bean to cup machine is the ideal solution in fast food outlets where staff do not have time to make a coffee or where there is limited staff training. In many self-serve environments such as Cafeterias, Company Canteens, bean to cup machines are found. Bean to cup machines at Offices are becoming popular. Staff want the same coffee standard they get from their favourite coffee shop. Many people also have home Bean to Cup machines in their kitchen these days. A Bean to Cup machine grinds the coffee beans to produce on demand espresso coffee. These systems have also built in automatic milk foamers capable of producing steam and foamed milk simultaneously for the production of Lattes, Cappuccinos and other milk based drinks. From a Bean to Cup machine the process of producing coffee varies from a conventional espresso machine. The brewer in a coffee machine named Bean to Cup works similarly to a Cafétiere. The coffee beans are ground into a brewing chamber and then a ram forces through the coffee hot water, extracting the coffee from the espresso. A traditional espresso machine creates pressure, which forces water to produce the espresso coffee through “group head.”