Espresso Blog

Alysan Phillips

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Antique Espresso Machine of the Month: La Cimbali Rapida

La 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...

ROI of Commercial Espresso Machines

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

their consistency in providing a quality product is...

Italian Espresso: The Founder of Tradition

Just the word “espresso” itself indicates speed, a special purpose, and made to order. The concept of the espresso is best summarized with the saying “the consumer not the espresso must wait.” If the espresso is left to wait for consumption, the foam dissipates and the art of the espresso is lost in the dry wallsof the cup and the patchy surface of the drink. Additionally, the smoothness of the taste is lost.

 

 

Italian Espresso: a small cup of concentrated brew prepared on request by extraction of ground roasted coffee beans with hot water under pressure for a defined short time.

 

 

 

Refrigeration Consideration in your New Space

These days, it’s hard to imagine an espresso business that isn’t dominated by milk-based drinks; from cappuccinos to lattes, the industry’s trends indicate that this isn’t going to change any time soon. Take into account the whipped cream that many drinks are topped with, and you are suddenly realizing the importance of your refrigeration unit and its location in regards to the espresso machine. For the most efficient production of drinks, the ideal placement of a refrigerator is within arm’s reach of the espresso machine, the most preferred location being an under-counter style commercial...

On the Grind

While it might not be entirely necessary to understand the intricate chemical and physical structures of the coffee bean, the basics should be understood in order to adequately appreciate the art form of grinding the coffee bean. Whether it’s being ground mechanically or manually, the ultimate goal is to break the bean into smaller particles to create more surface area to allow a better infusion of flavor into water.

In addition to its dependency on good water and a quality roast, the brew is also largely dependent on a sound grinding process. Within realm of grinding, there are several...

Water Treatment for Commercial Espresso Equipment

Of course, the second ingredient of espresso is water. However obvious this statement may seem, the role of the quality of the water used in the preparation process should not be taken lightly. 

Even if the water coming from public waterworks is safe for consumption, further treatment for the use of coffee and espresso purposes may be required.  An operation should consider water treatment for two main reasons: the taste of the final product and the longevity of your machine.

Strange flavors that linger in the water after it’s purified for public consumption must be removed.  Oftentimes,...

Espresso: An Organoleptic Experience

 

Specifically in Italy, everyone has a similar mental picture when they hear “espresso.”  It’s a small heavy china cup whose capacity is around 50ml. It is half full with a dark brew and then topped by thick, reddish-brown foam of tiny bubbles. Millions of cups are sold worldwide each day, every consumer finding a place for it in their day; morning eye-opener, capping off a meal later in the day, or perhaps offering a sense of revival at the end of a long day.

Naturally, most people concern themselves with the simple act of consuming the espresso. A closer look at the process...

Coffee Operation Pop Quiz

As a coffee retailer, you probably have a solid working knowledge of the coffee world, as so many new products, purchasing decisions, and flavors continue to surround such an antique drink.  While your understanding is important to running a successful business, it is just as vital that your staff understands the product they are serving as well, as they are the link between the customer and that cup of joe. Here are a few basic questions that your staff should be able to answer:

How does the cost of the coffee relate to its quality?

Oftentimes, the cost of specialty coffee pertains to...

Avoid the Common Coffee Mistakes

Freshness:

One of the biggest issues in terms of quality problems is the freshness.  Oftentimes, it is recommended that you don’t brew more coffee than you can use in 45 minutes. Brewing an overabundance of coffee and leaving it to sit on heating elements until it is gone drastically changes the flavor of the coffee, regardless of the quality of the beans.

Cleaning:

One of the most common problems is also one of the most basic: cleaning. Especially if you are switching between regular and flavored coffee, a thorough cleaning regimen is of the utmost importance, as the oils will linger and...

The 5 M's of a Traditional Italian Espresso

The final product of any endeavor is heavily reliant on the skills, knowledge, and tools of the craftsman, and the perfect espresso is not an exception. Traditionally, the Italian rule of the 5 M's creates a sound set of requirements that guides the barista to the perfect espresso. 

1. Miscela (Espresso Blend)

While it is possible to make a bad espresso from a good blend of coffee, it is impossible to make a good espresso from a poor quality blend. Ultimately, the blend you decide on comes down to personal taste, but the blend should be both fresh and of high quality. 

2. Macinadosatore...

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