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Tea Infusions: Add subtle sophistication to your drink menu

Posted by Julie Beals on Wed, Nov, 18, 2015 @ 17:11 PM

Tea is all about soothing flavor — flavor that whispers instead of shouting. It’s a subtle touch that adds a gourmet feel to other beverages, and can enable anyone to develop a signature drink that is truly unique.

And with so many types of tea to experiment with — green, black or oolong for purists, or flavored spice or fruit teas for nonconformists — you can enhance everything from lemonade and lemon drops, to hot chocolate and hot toddies. The vast array of flavor profiles offered by tea makes the possibilities nearly endless. 

Add the fact that 87 percent of millennials drink tea according to the Tea Association of the USA (albeit mostly ready-to-drink or iced at this point), it appears that giving tea a sophisticated spot on your menu, with infusions, could be good business.

Start out slow and simple with your tea infusions, and see where the journey takes you. The basic Arnold Palmer is an obvious choice — half lemonade, half black tea. You can spice it up by infusing the black tea with berries. Simply steep sliced berries with the tea and remove them after chilling the tea. 

Tea Infused Cocktails

Words like "smooth," "smoky" and "floral" might bring to mind bourbon, tequila or gin, but those terms can also describe roobios, green or black teas. The subtle similarities between teas and spirits make them perfect companions in a cocktail.

There are simple cocktails to try as well, such as a pu-erh old fashioned or a green tea mojito. These cocktails can involve adding an ounce or two of brewed tea (which has been chilled) to the beverage. But given that the water in tea will dilute the drink, you can get a little fancier by simply infusing a bottle of liquor with about three teabags — letting them sit in the bottle for 45 minutes to an hour. Try peach tea in rum, chamomile in tequila (which makes a great tequila sour), spice tea with bourbon or whisky, and just about any variety of tea with vodka.

Tea Infusions For the Daytime Crowd

And lest we forget about every coffeehouse’s core business, you can offer more than tea lattes — really. Try infusing cider with rooibos, or add mint tea to smoothies for a refreshing hit. Juices, and lighter sodas like ginger ale or club soda, are great bases for tea drinks as well.

One of the best things about a tea infusion is that the flavor it brings to a drink can minimize the amount of sweetener needed. Most tea-infused drinks call for a bit of simple syrup. Use a small amount at first, so as not to overpower the tea and other flavors.

Infusing drinks with tea makes them memorable, whether you’re creating them for your restaurant, bar, cafe or your home. You can find almost endless ideas online. Take this handy list from BuzzFeed, for instance. Or get lost in the flurry of tea-infused pins on Pinterest. And get to steeping, infusing, mixing and tasting.


Iced Coffee Versus Cold Press: Is Therecold_brew_and_iced_coffee A Clear Winner?

Posted by Julie Beals on Wed, Sep, 09, 2015 @ 19:09 PM


Cold brew coffee and iced coffee are arguably the trendiest summer drinks in coffeehouses around the country — but they hold their own in winter months, too. In a Dunkin Donuts poll, 56 percent of those surveyed said it is never too cold for an iced coffee. Devotees aren’t deterred by dropping temperatures — maybe they just wear gloves. 

But many are torn between the two methods. To cold brew or to ice, that is the question. Here we’ll break down the differences.


Cold Brew: The Smooth, Low-Effort Concentrate

With a brew time that lasts up to 24 hours, you’d think cold brewing would be a complicated process. But it couldn’t be simpler — easy to enjoy with or without fancy equipment. While it takes time, cold brewing is less finicky than ice brewing. Basically, you just set it up and walk away until it comes time to strain the concentrate. You can mix it up in a pitcher, no problem, and just let it sit in the fridge until it’s time to separate the brew from the grounds with a sieve or other filter. 

Minimizing the coffee’s exposure to oxygen is a must, since oxidation creates a bitter brew. You can sidestep bitterness simply by using a container that holds only the necessary volume of coffee and water, and no more. Some cafes are even opting to serve cold brew on tap — further reducing its exposure to oxygen and enriching its texture with nitrogen,  and offering a slick new visual from across the counter. 

The long brewing process is what makes the coffee concentrated — resulting in about twice the caffeine as regular coffee. The deep, smooth flavor, low acidity and typically chocolatey notes of cold brew complement the rich sweetness of dairy, so don’t let any self-proclaimed purists guilt your customers out of adding milk. 

Cold brew is also a dream for a fast-paced cafe. Iced coffee takes longer to prepare and serve, but cold brew just needs to be poured from its refrigerated storage vessel. 

Iced Coffee: The Classic

Since iced coffee is brewed hot, it can be more bitter than cold brew. But high temperatures can also extract more coffee solubles than cold brew, adding to iced coffee’s body. 

To counteract bitterness, it is essential that hot coffee be cooled quickly in order to become tasty iced coffee. Brewing directly over ice does the trick, maintaining aromatics and desirable acidity. It is thinner than the original hot brew, but with a full body. It is even less oxidized than cold brew — fresher, in other words. (Though cold brew fans will argue the superiority of a long, cold brewing process.) 

But how can coffee poured over ice be anything but watery? It helps to use more grounds than usual (say, 10 percent more) but don’t overdo it. Also, introduce hot coffee to ice drop by drop — not all at once. Known as the Japanese method, this cools the coffee faster and doesn’t melt as much ice. 

Is it a tie? 

Cold brew is a bit easier to brew, can be prepped ahead, and provides a uniquely rich, smooth brew. Iced coffee is arguably more authentic and fresh, preserving more solids and therefore more nuances of the coffee’s character. It comes down to what you want to serve, and what your customers want. You can offer your favorite (or easiest) option, or try serving both for awhile and see how they sell.

I’ll Take My Latte with a Shot of Bacteria

Posted by Sample HubSpot User on Wed, Aug, 12, 2015 @ 02:08 AM

Originally published on thedailybeast.com.

by Carrie Arnold

As we start to understand the tiny critters that flavor our coffee, we can tailor the strains and flavors.

Many of our favorite foods, from beer and chocolate to cheese and coffee, are actually made by microbes. This microbial help in our kitchens has historically been rather slapdash and imprecise. People simply used the microbes that were available, often not even realizing that tiny bacteria and fungi were actually helping. Even now, some of the best cheesemakers and brewers still don’t know exactly how the microbial magic happens.

A new startup called Afineur wants to change all that. By using specific bacterial strains in its coffee fermentation process, they hope to create precise flavor profiles in batch after batch. 

“We ferment the beans just before roasting, selecting specific strains of microbes to produce specific flavors,” said Camille Delebecque, co-founder of Afineur.

The popularity of such an endeavor is obvious: Within just a few hours, Afineur had funded the entirety of its $15,000 goal on Kickstarter. Within a week, they had raised nearly $40,000.

Cheesemakers are beginning to experiment with similar types of targeted fermentation, and so are beermakers, as microbiologists dig deep into the diversity of tiny critters that provide some of our favorite flavors and foods. By understanding the chemicals they make and the flavors these microbes produce, researchers and foodmakers like Delebecque and his partner Sophie Deterre, a flavor chemist, hope to completely transform our palates.


Tags: coffee, espresso advice

How To Choose An Espresso Coffee Grinder

Posted by Peter Kelsch on Wed, Jul, 29, 2015 @ 02:07 AM

The quality of an espresso shot is determined by myriad factors. Most people focus on the espresso machine and/or the quality of the coffee being used —both important, of course. However, the quality of the grinder used in preparing a perfect shot of espresso is equally important. 

Espresso requires a very fine, consistent coffee grind in order to brew correctly, and thus a specifically designed and engineered professional grinder. Other factors: choosing the correct size and model for speed, efficiency and consistent quality to keep up with your espresso machine during busy hours at your coffee shop or restaurant. 

Here’s a short guide to help you make the right decision when purchasing an espresso grinder for your business.



As with all commercial equipment, coffee grinders require food and utility safety certification and thus, can be relatively expensive. Add to this the fact that nearly all units are made in Europe (primarily from Italy) and the costs can vary from $500 to as much as $4,000. Typically you can expect to pay between $1,000 and $1,500 for a traditionally sized commercial espresso grinder for a typical espresso coffee operation. 


But before making a decision based on price, consider motor speed, burr size, burr type, hopper size and dosing type.



A doser or dosing compartment is where coffee is disbursed after being ground by an automatic grinder. They keep grounds from falling on the counter and provide one-shot measurements for each espresso you make. The dosing compartment has been around since the 1920s and has been used consistently ever since.

However, in recent years there has been a movement toward a more pure, exacting method for dosing espresso coffee, after much research and discovery around how coffee flavor is affected by brew time and temperature. Unfortunately, when a doser is used, there is a tendency for too much coffee to be ground at once, leaving some behind for future use. Baristas may grind more beans than necessary for one drink order, then then next and the next — building up ground coffee in the dosing compartment. By the time the coffee is used, it may no longer be fresh. 

The doserless grinder is the answer to this problem. 

A doserless, or semi-automatic grinder does not have a dosing compartment. The grounds are simply deposited straight into a waiting portafilter. This enables every single shot that to be made with freshly ground coffee beans — not something that has been sitting in a compartment for a while. The one downside to using a doserless grinder is that it will make a much larger mess than one with a dosing compartment. Coffee grounds will fall directly on to the countertop if a portafilter is not placed directly under the grinder, and even when a portafilter is present, grounds inevitably spill over the sides. 

A few grinders have large compartments for holding ground coffee beans, but such grinders are not recommended. Grounds will quickly become stale and unsuitable for a good shot of espresso.



There are two primary types of commercial burr grinders: Flat and conical style blades. Both types have a multi-cut angled tooth edge that is engineered to cut coffee into smaller and smaller particles until a very fine and consistent powder is produced that is ideal for espresso coffee. Both also have one stationary top blade and one spinning lower blade. 


With flat burrs:

Parallel horizontal plates pull coffee beans into the grinding teeth through the centrifugal force of a fast moving motor.

Once the coffee beans contact the grinding teeth, the beans are broken apart.

The beans are cut into smaller and smaller pieces as the speed of the lower blade forces them through smaller and smaller cutting edges, to form a fine powder.


With conical burrs:

Gravity is the primary force used, as the burrs cut vertically at an outward angle, pulling the coffee downward.

Coffee beans are cut into smaller and smaller particles until the desired fineness is reached. 

Because no centrifugal force is required, conical burrs grind coffee at a much slower speed, resulting in lower heat transfer to the coffee beans and less likelihood that the grinder will heat up the coffee and alter its flavor before being brewed. 

Conical burr grinders are designed for use in very high volume applications — such as Italian espresso bars producing several thousand shots per day. In busy shops, flat burs may get too hot to produce consistently good espresso. But both burr types produce similarly sized ground coffee particles, and flat burrs rarely increase coffee temperature more than 20° above room temperature in the most extreme uses, and follow empirical testing standards.


Sprudge's Take On LaMarzocco's "Auto Brew Ratio"

Posted by Peter Kelsch on Tue, Jul, 14, 2015 @ 15:07 PM

This article first appeared on Sprudge in April. But it deserves another mention.

La Marzocco Launches Linea PB With “Auto Brew Ratio” Espresso Technologybrew-ratio-la-marzocco-740x400

We are living in a Neo-Italian espresso preparation era. Espresso is being brewed meticulously by fastidious baristas around the world on top of the line equipment. Old world Italian methods like pre-ground espresso, full dosing chambers, 1:3 ratios, and 14 gram baskets are en vogue. What’s old is new again. Perfecting these practices with scales, better grinders, and much better coffee? Well, that’s what makes this such a delicious time to be an espresso drinker.

Here’s a new wrinkle in the pursuit for delicious espresso coffee, courtesy of our friends and partners at La MarzoccoLa Marzocco’s Linea PB espresso machine will soon be available with scales built in to the drip tray. SCALES IN THE DRIP TRAYS.

Scales in drip trays are not a brand new concept; several other espresso machine companies have been tinkering with similar tech, and La Marzocco themselves outfitted prototype Stradaespresso machines with scales all the way back in 2012. But in the three years since then, and with help in partnership with the scale masters at Luminaire, La Marzocco have created scales they claim are capable of reading precise weights during even the most jiggly of high-volume situations.

The Linea PB will soon be available for purchase with built-in drip tray scales. This is a real thing that is happening. La Marzocco have also created something called Auto Brew Ratio, a technology that’s going to get coffee geeks wiggling.


Tags: commercial espresso equipment, commercial espresso machine

How To Sell More Than Coffee in OCS

Posted by Julie Beals on Thu, Jul, 09, 2015 @ 00:07 AM

by Emily Refermat

Article first appeared on vendingmarketwatch.com.

OCS is a lucrative business in most regions. That is especially true when upselling locations to specialty hot beverages. This was the focus at a 2015 NAMA OneShow OCS-focused panel, which centered on a few ways to give  users coffee service they love while maintaining good margins.  The key is to look to coffee shops for inspiration, experiment, highlight the SKUs and services already offered and charge service fees.

Offer many options, see what sticks

Panelist moderator Mike Tompkins of Coffee Products Associates, noted that to increase sales, operators must always be on the lookout for new products. “If you see it at a coffee shop, investigate it,” he said. “This is how you will be able to figure out how to deliver it to boost sales.” One example is the increasingly popular cold brew coffee. Large OCS operators are addressing how to bring this into workplaces on a large scale.

Ancillary specialty beverage items are also important. “Don’t forget, milk and sugar are a big component of what the consumer wants,” said Tompkins.

To see what the new OCS trend might be, look to Millennials, said panelist Tom Steuber of Associated Services. He finds that Millennials are driving a different type of coffee experience in the workplace than the previous generation. They like bean-to-cup machines, which they feel make a fresher cup of coffee. Many of the units also have touchscreens which give the brewer a modern, state-of-the-art feel. “We’re trying out different things,” said Steuber, who feels it’s important to understand the customer. “Sometimes things work and sometimes they don’t.” In these cases, the brewer or coffee is eliminated, but Steuber doesn’t treat it as a failure, just a learning experience.

Promote what makes you different

Panelist Ken Shea of DS Services of America talked about retention and incremental OCS sales by promoting what is already in the warehouse. There might be a number of items in the warehouse that could be considered specialty beverages that could be offered to a location. Shea cites cocoa as an example. If a product is an existing SKU, but hasn’t reached 100 percent penetration of accounts, operators should consider it for specialty beverage expansion. Hot tea is another example. “We’re seeing really good teas in these coffee shops today,” said Shea. “That will help operators sell these items for a higher price.” Other items include sparkling and flavored waters.

“Make sure you are promoting the special aspects of what you are already offering,” explained Shea. He recommends talking to the account about upselling, especially with specialty coffee blends. “A price of 60 or 70 cents per cup is not uncommon in the coffee shop — use that,” he said. If the location wants specialty equipment, get a service fee and make sure to offer, and get, the pantry service. “You can’t leave anything on the table,” Shea stressed to audience members.

Equipment isn’t cheap

“It’s one thing to delight the customer, but equipment is expensive…you have to make money,” panelist Steve Brehm of Berry Coffee Co. warned. He gets a commitment upfront to accept a service fee that will increase if the account doesn’t maintain a minimum volume order. The location also has to designate someone to clean and maintain the brewer, in the case of a bean-to-cup machine. “With this model, any size operation can be a potential customer,” added Brehm. He’s careful to ensure the water going into the brewer is filtered to keep the machine working properly, the coffee tasting good and because it provides another revenue stream.

Brehm finds offering specialty equipment really does delight a location. For one foodservice account he even agreed to place a frozen coffee machine. He has a partnership with a coffee roaster for a special recipe to be used. “Even with the extra maintenance [done with a laminated cleaning checklist] it’s worth it,” said Brehm.

Tags: coffee advice

SCAA's Green Guide Helps Coffee Shops Reduce Waste

Posted by Julie Beals on Sun, Jun, 28, 2015 @ 08:06 AM

Article first appeared on Nation’s Restaurant News (nrn.com).

Poll of 105 coffee drinkers:



Customers have traditionally chosen a restaurant on the basis of factors such as quality, convenience, service and value.

Today, a growing number are using an additional benchmark as well — the sustainability of its menu, business practices and supply chain.

They ask questions like these: Where do the ingredients come from? How are they processed and handled? What effect does that have on our air, water and soil? Were the farmers or producers compensated fairly? Such considerations affect where they decide to eat and which foods and beverages they order.

Indeed, environmental sustainability was a top-three trend in the National Restaurant Association’s What’s Hot 2015 Culinary Forecast. All told, seven of the top 10 trends in the forecast are connected to sustainability, including locally grown produce and food waste reduction/management.

The NRA’s 2015 Restaurant Industry Forecast reports nearly half of consumers say they would dine at a restaurant offering sustainable or organic food. Younger consumers are especially attuned. More than half of the respondents ages 18 to 24 said they look to frequent restaurants that practice sustainability.

A report by the market research firm Packaged Facts last year deemed sustainability a mainstream issue for the restaurant industry.

“Restaurants and companies that help lead the way on the environment will likely reap dividends in the form of the patronage of an approving mainstream public,” said the Packaged Facts report.

In addition, survey data in the report indicated groups such as women, higher-income consumers, young adults ages 25 to 34 and families as receptive to sustainability menu claims and sourcing terms.

As a result, an increasing number of foodservice operators are making sustainability an important element of their restaurant operations. The Specialty Coffee Association of America has established the SCAA Green Guide, a series of digital booklets designed to help operators reduce waste and conserve energy. The modules offer tips on topics such as how to update lighting and refrigeration, and reduce water usage without impacting the flavor of the coffee.

The spotlight on sustainability goes beyond the four walls of the restaurant to shine on vendors, too.

“Most restaurant operators want assurance that the suppliers they do business with are aligned with their own sustainability goals,” says William Culpepper, senior marketing manager at Royal Cup Coffee & Tea, where he heads the sustainability program.

Royal Cup measures its sustainability success using the “triple bottom line” of social responsibility, economic stability and environmental stewardship.

The company’s efforts kicked into higher gear when one of its customers, a major hotel chain, teamed up with CDP, a not-for-profit organization that provides a system for companies to measure and manage environmental information. Royal Cup was asked to analyze and disclose the impacts of its products and business practices.

“We have come a long way in being able to track our carbon footprint,” says Culpepper. “The first step in the sustainability journey is knowing where you are.”

A number of Royal Cup coffees bear third-party certifications of commitment to the environment and social responsibility, such as Rainforest Alliance, fair trade and organic. Incidentally, organic coffee was one of the top four non-alcoholic beverage trends in the What’s Hot forecast.

In keeping with fair trade principles, Royal Cup supports the efforts of coffee farmers and cooperatives to earn a sustainable livelihood. “We always want to ensure we are paying a fair price for the product,” says Culpepper.

The commitment to social responsibility extends beyond the coffee lands to embrace the company’s 800-plus U.S. employees and their communities. For instance, Royal Cup donates 5 percent of pretax profits to charity annually, takes part in corporate volunteering and partners with firms that are owned by women and minorities.

Other moves at Royal Cup have boosted energy efficiency and reduced emissions, such as adding fuel-efficient vehicles to the company fleet and using routing software to find the shortest delivery routes. In addition, LED lighting was installed at company headquarters to cut energy consumption.

Actions like those that reduce the carbon footprint can also benefit the company by lowering costs.

“In many cases, we have proven that those are not only the right things to do, but also good business,” says Culpepper.

Looking ahead, Culpepper sees “a tremendous amount of enthusiasm” for continued improvement in sustainability at Royal Cup.

“It is not just a feel-good notion,” says Culpepper. “We want to weave sustainability into all of our practices and make it truly part of our core business.”


Choosing The Right Espresso Machine

Posted by Julie Beals on Tue, Jun, 09, 2015 @ 00:06 AM

Serving espresso is a great way to increase sales, but there is a lot to consider when choosing an espresso machine that will meet your operation’s specific needs. The type of food service you do is probably the most important factor, followed by your daily customer traffic.

A traditional automatic espresso machine gives the barista the most control of the drink-making process, as compared with using a super-automatic machine. The barista should be well trained to make consistent drinks while still enjoying this creative process. 

Espresso Services can help you choose the right espresso machine.

Fill out our contact form, and we’ll get right back to you. We look forward to discussing what option will best suit your business. 

Choose a machine based on your business model: 


You provide the perfect accompaniment to coffee, so serve coffee that’s worthy of your baked goods. You can expect to serve between 20 to 50 espresso beverages per day. 20 for small to mid-size towns, 50 for larger cities. 

one-group machine will work well for your needs. 

Coffee Shop

The masses walk bleary-eyed through your doors, expecting their daily caffeine fix. Y need a machine that won't let you down during the morning rush.

Most of your customers’ favorite beverages will be espresso-based. You can expect to serve 100 to 500 espresso beverages per day, depending on your location. And you’ll be steaming a lot of milk for mochas and lattes. 

Restaurant or Bar

Espresso adds an extra-special touch to any menu. Invite your customers to order a cappuccino with their breakfast, or an espresso to finish dinner. Espresso martinis may be an even better bet.

You can expect to serve between 10 and 50 espresso beverages per day.

one-group espresso machine will work well for your needs.  


Give them espresso and they will come. An office espresso machine can be great for morale — and productivity. 

Expect to serve roughly 75 espresso beverages per day for every 100 employees — with each espresso drinker consuming an average of 1.5 shots. If your office leans more toward drip coffee, or there aren't many who drink coffee at all (what?), adjust your estimate accordingly.  

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Other considerations in choosing an espresso machine:

  • Budget

  • Durability/expected life

  • Number of group heads

  • Overall style

  • Long-term cost of service for the unit

  • Availability of parts for the machine — and service when you need it!


Contact us to learn more!

Tags: commercial espresso machines, commercial espresso equipment, espresso machine commercial, espresso machine investment

Antique Espresso Machine of the Month: La Cimbali Rapida

Posted by Alysan Phillips on Tue, Feb, 18, 2014 @ 14:02 PM

Screen Shot 2014 02 18 at 2.37.03 PMLa Cimbali is a well-known, Italian manufacturer of professional espresso and cappuccino equipment. While it was initially established in 1912 as a manufacturer of copper goods, the company didn’t produce its first coffee-related machine until 1930.

The “Rapida” was created as Cimbali’s first columnar coffee machine. These machines had a copper boiler, which could be heated using wood or coal-burning systems. It functioned by forcing the water through the ground coffee by the pressure of steam from the boiler.

While this met and exceeded the standard for technology at the time, it also greatly complicated coffee preparation. Baristas had problems keeping the process under control and the result was often a poor beverage without aromas. Even the most skilled barista would have had trouble keeping the brewing cycle under  control. It comes as no great surprise that sugar and spices were added to the  espresso to create a more tolerable and tasteful beverage.

Nevertheless, the machine was a major step forward for the industry of espresso machines, oftentimes being the central and most important furnishing of a café, boasting itself as the only piece of modern technology. Its success furthered the technological advances that were soon to come in the espresso machine industry.

Tags: commercial espresso machine, espresso advice, la cimbali

ROI of Commercial Espresso Machines

Posted by Alysan Phillips on Wed, Feb, 12, 2014 @ 12:02 PM

When running a coffee shop (or any business for that matter), keeping the list of expenses at a minimum will always be a high priority. Balancing employee hours and overhead costs with the capacity and income of an operation can be a daunting task. So when you find yourself shopping for new commercial espresso equipment, less is not always more. Here’s why.

Oftentimes, the sticker shock keeps many from investing in a quality machine, but frugality is not always the consumer’s friend. Higher quality machines are a bigger upfront expense, but

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their consistency in providing a quality product is the driving force of your clientele, and their reliability well worth the extra cost. Further, a cheaper machine will experience more breakdowns and a greater need for repair throughout its likely shorter lifespan.  Add this to its initial price tag and it’s easy to see how being frugal with your initial expense can prove itself to be a costly long-term decision.  Keep in mind; an espresso machine is not a piece of furniture or a needed hard good to operate.  It’s a money-making machine that produces real income when a drink is made, and owning a reliable high quality unit means building real business income for the long run.  One should consider not only the cost of entry but the labor and parts cost to maintain, and the overall estimated life of the unit when considering cost. 

Looking ahead to the New Year, it might be time to invest in a new machine for your operation. Don’t be afraid to browse the more proven, higher-end brands. After all, the commercial espresso machine industry is no exception; you will get what you pay for.  But when it comes to decision-making, trust the experts with the most experience: ESI.  We choose to import and represent the La Cimbali brand of espresso equipment based on their technical quality, the size and success of the company, and the overall reputation worldwide.  Having provided sales and service for over 20 years, we can speak from experience when we tell you that this is the lowest cost brand from a longevity and reliability standpoint.  We have the numbers to show you concerning what the real Return on Investment is on this fine piece of Italian manufactured machine really is. In fact, we know that when it comes to foodservice equipment, a La Cimbali espresso machine is the lowest cost of ownership, highest possible income producing piece of equipment you’ll ever own. 


If you’re in the market for new espresso equipment, contact us Contact us! We’ll be happy to share some real facts and figures with you. Our advice comes with decades of experience and a sincere interest in providing only the best!

Tags: commercial espresso machine, opening a coffee shop, la cimbali