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BEVERAGES: Barista machines
GETTING THE MOST OUT OF YOUR BARISTA MACHINE
Professional, explains that more than 70% of all coffee machine breakdowns are caused by problems associated with scale build-up. “However advanced the technology is, one
of the biggest threats to beverage machines is scale and the damage it can cause – including the complete failure of machinery which can result in the loss of business,” he warns. “Great drinks lead to repeat sales and
in order to make this happen it’s essential equipment always works to its full potential.” However, the quality of the coffee is also
important to delivering the perfect cup, with more operators going the extra mile by developing their own house blends. Harley puts creating a signature beverage
down to the ‘three T’s’ – temperature, turbulence and time – which again can come down to the skills of a barista. “If the machine’s temperature is too hot
or too cold, you’ll have an uneven extraction; if the fl ow rate of the water from the group head and pressure isn’t at the required level, the coffee will be either under or over extracted, causing too much acidity, bitterness and change the taste,” she says. “Time is the barista’s variable – they need
to know defi ne the recipe of coffee to serve the perfect cup.” Operators wanting to revel in the art
of coffee-making can fi nd that traditional espresso machines are more eye-catching.
Use a reputable manufacturer A machine must be correctly installed to the manufacturer’s specification in order to deliver the best quality espresso and that it is set up correctly for the type of coffee being used. It will also need regular servicing.
Clean up after yourself Keep to a regular cleaning and maintenance schedule or the machine will soon stop working at its best. Daily cleaning and simple procedures like changing group seals will ensure your still brewing quality coffee.
Wake up in the morning Remember to ‘season’ the group heads of the machine each morning by running two or three espresso shots from each head. This warms up the group handles and removes any taste of detergent from last night’s cleaning.
Understand the science Brewing coffee is an exact science – know the temperature controls and the optimum temperature for the type of coffee being used for the perfect cup.
But automatic machines could be put to best use for those wanting to offer quality hot beverages without training staff. Martin Thorpe, head of the Dispense
Beverage Business Unit at Nestlé Professional, says barista machines are particularly suitable for operators that rely on part-time and seasonal staff.
“The last thing you want is to invest in
training and then have that person leave, meaning you are left with a piece of equipment no one can use until more training is arranged,” he remarks. Another thing to consider is the impact
on the environment barista machines will add to the carbon footprint of an operation. While manufacturers are still working on creating a truly energy effi cient barista machine, newer models are somewhat greener than they once were. David Lawlor of Watermark, the company
marketing the Gaggia commercial espresso machine range in the UK, explains that “machines that switch to a standby power mode in periods of low activity minimise energy consumption, while keeping the machine ready for action if there’s a rush”. When it comes down to it, choosing
the most appropriate barista equipment could be determined by speed. High volume operators might be keyed up at the thought of serving a hot drink within 30 seconds, while a 90-second, lovingly prepared cappuccino could be more appealing to customers.
BRITA Professional Nestlé Professional
www.nescafe-milano.com OOH JULY 2012
www.brita.net
Gaggia Watermark
www.watermark.uk.com La Cimbali
www.cimbali.com
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