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...
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,...
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...
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.
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 "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...
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.
If you are in the market for a new machine, do not stop your research short of the super-automatic machines. While they run a bit steeper in price, remember to consider what you are getting in return.
As completely automated machines,With programmable settings that allow different drinks to be created with the press of a button, these machines can replace a highly skilled, focused baristas and fill voids in high volume cafes or in circumstances that have inexperienced operators. Automatic refill devices and cleaning indicators take much of...
What you ultimately decide should depend on a variety of issues that range from customer eye contact to the health department regulations.
Standard kitchen counters are typically about 36” high, and standard bar counters are typically about 42” high. Although either counter height will work, most operators prefer to have the machine low enough to allow visual contact with the customer if the machine is located on the front bar or low enough to allow the operator to easily see into a milk frothing pitcher while steaming milk. This would favor a counter height of 36” or less, depending upon...
Whether you're in the market for your first espresso machine or looking to replace or upgrade from your last machine, there are several steps and precautions that must be considered as you prepare to install your latest investment.
First, consider your electrical source. The internal electrical components of the machine create a high demand for electricity. It is important to understand the exact wattage requirements of your new machine and to have an establishment that can fully support it. These voltage and wattage requirements will be listed in the "specifications" sections for...
Superautomatics are appearing fantastic to most people as they miraculously produce espresso with the touch of a button every day. Once in operation, it’s easy to forget about them. Then, when they break down and the supplier can’t be found, doesn’t seem to know how to fix them, or doesn’t have the part, the luster is lost. The fact is there isn’t any such thing as a “cheap” superautomatic machine. If you’re not spending roughly $10,000, you’re probably not getting a true commercial unit.
The answer is simple; only buy from suppliers that provide their own service. Again, check their...