Autovending April09

CP7279 AVending Ads.art:Layout 1 26/2/08
DO
YOUR
Vending: the
BIT
new Barista!
Stuart Haden, head barista
at The Kenco Coffee
The correct grind is so important to
coffee brewing. Too coarse a grind and the resulting drink
will be very weak and insipid as it is under-extracted. Too ﬁ ne
Company explains how…
a grind and the coffee will be cloudy and bitter as it over-
extracts during the brew process.
The biggest enemy of roasted coffee, whether whole
T
he term ‘Barista’ is not usually associated with vending beans or ready ground, is oxygen! Coffee needs to be
but with advances in coffee making technology and looked after as carefully as any other food product.
product developments, vending operators and Baristi In an ideal world bean hoppers would be emptied each
have much in common. night and beans stored overnight in an airtight container
‘Barista’ is an Italian word literally meaning ‘bar person’ but in the fridge to avoid oxygen degradation, but this may be
the term has evolved across Europe and the US to mean a impractical. Good practice would suggest assessing the
‘skilled espresso operator’ who serves great coffees! likely bean requirement until your next visit and ﬁ lling the
A fully trained Barista’s role is to provide excellent customer bean hopper to that level. This helps minimise oxidation
service and drive coffee sales through superior knowledge and deterioration of the beans.
and passionate coffee expertise. Other steps can be taken to limit the amount of
A Barista’s responsibilities include ensuring consistent and exposure to oxygen:
excellent coffee production, delivering fantastic presentation • Only open bags of coffee immediately prior to ﬁ lling
standards and maintaining coffee equipment, paying particular the hopper
attention to correct cleaning. • Re-seal coffee bags straight after use, having ﬁ rst
Given these responsibilities it is not difﬁ cult to see an expelled air from the bag
overlap between a Barista’s skills and the world of hot beverage • Store re-sealed bags in the fridge away from strong
vending. In fact, I would suggest that Barista principles could be smelling foods (for a maximum of three days)
applied to vending to help raise quality standards. • Unopened bags of coffee should be stored at ambient
Vending and Baristi ultimately have the same consumers, temperature away from direct sources of heat
who, above all, want a quality hot beverage and, if they get it, If operational circumstances do not allow for strict
will come back for more. bean management then selecting a good quality freeze
So how can operators learn to apply Barista principles to dried coffee may well be a better option in order to
vending? ensure your consumer is delivered a great tasting coffee.
Tea is the nation’s favourite
beverage with 43% of consumers
A clean machine is essential to Menu ideas!
believing PG tips Tea to be a
coffee quality It’s useful here to look at the site demographic when
First of all, equipment is key; to truly match Barista quality a planning the menu, in order to recommend appropriate
better quality tea than others.*
real bean system is required. Early machines have put many drinks. However, any bean-to-cup machine should be able to
• PG tips Tea is the market leader
vending operators off the whole idea of real bean vending, offer a range of the most popular coffee drinks. This would
with a 28% share of normal tea.**
however, reliability issues are much improved now and the comprise espresso, americano, cappuccino, café latte, café
operator can invest with conﬁ dence. mocha and hot chocolate. Additional drinks such as tea,
• PG tips Tea is committed to
With any real bean machine, cleaning is essential to ensure soft drinks and soups should be offered to suit a diverse
helping you grow your vending
coffee quality. customer base.
Manufacturer’s cleaning routines must be strictly followed A number of vending machines use whitener rather than
tea business!
to avoid contamination and build-up of coffee oils, tannin and fresh milk. It’s essential to use good quality whitener with
milk residue. When stale coffee oils build up in the brew head, good ﬂ ow properties to avoid clogging up the machine
*Source: Millward Brown YTD Q2 2007.
**Source: AC Nielsen Total Grocers GB Mat to 07.10.06.
pistons or pipes, they affect both the taste and appearance pipes. The whitener must also disperse quickly into the drink
of the coffee. so the consumer sees no difference from fresh milk. We, of
If the cup of coffee smells stale despite the beans being fresh course, recommend Kenco Cappuccino Topping!
there may be a build up of stale coffee oils in the machine. If Offering ethically sourced products is also a very positive
this is the case, run it through the daily cleaning cycle again. step. Our research shows that given a choice most consumers
Some machines can be programmed to ﬂ ush through would choose an ethical option*, but quality remains the
automatically, cleaning the mixer bowls and pipe work. This most important factor to our consumer. Thankfully, today, it is
ensures that powdered debris is washed away and avoids possible to offer a quality ethically sourced coffee - and that
powder build up and blockage of the machine. means we can all help to make a difference!
Here’s to serving and vending great coffee! SH
Coffee grind setting and coffee
storage Stuart is happy to answer your Barista questions, please
Machines should be set to the correct grind when installed. e-mail him at kencobarista@krafteurope.com
This should be checked periodically by the servicing engineer. * Menurama 2008
...the last word
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