Espresso Blog

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...

Choosing the Proper Commercial Espresso Equipment, by Peter Kelsch

The "specialty" appeal of specialty coffee has already been established, and consumers have now come to expect high-quality, great-tasting product.  To meet customer expectations, retailers focus on creating exciting beverage offerings prepared by knowledgeable employees and served in an ambience that is inviting.  While all can directly affect your business' bottom line, one of the most fundamental requirements to create these specialty beverages is to have the appropriate equipment. Therefore, the decision on which equipment to purchase should not be taken lightly.

Be it an espresso...

Recent Posts

Topic Cloud

Popular Posts