Products
More online
www.thecaterer.com
you hope that your filter can handle any fluc- tuation in the standard of the water coming in, and that it will not wear out too early. “Our Hydracs will now inform you of any var-
iations in your brew water. It uses a flow meter and ‘total dissolved solids’ monitoring of ele- ments in the water, to accurately determine when a water filter should be changed, based on volume and quality of water passing through it. It monitors the state of incoming water, alerts you to any changes, and then forecasts the depletion and exhaustion rate of the filter.” For operators handling several sites, there
La Spaziale
from the famous brand Mahlkönig, which calls its Omnia ‘a new era in grinding’. The EK Omnia grinder has a ‘library mode’,
which means that the barista can programme and save the precise grind requirement for each coffee they use, down to the exact burr distance in microns and a precise grind time; a front-facing LED screen is used to set ‘ultra- precise micro-adjustments’ of grind size. This, says the brand, eliminates any guess-
work by the barista, and is far more precise than the ‘click’ adjustment of simple grind- ers. When a recipe is selected, the EK Omnia instantly fine-tunes to the chosen parameters. Surprisingly, a similar facility is now avail-
able in milk frothing and steaming. Simple auto-frothers are nothing new, but the Perfect Moose is a Belgian invention which allows the barista to programme hands-free steaming for different kinds of milk. The secret is in the milk jugs. They have a
programmable RFID feature in the base, and the barista can set each jug to the foam density and temperature required – the machine rec- ognises the settings and steams accordingly. Typically, a barista might set up one jug for
full-fat cow’s milk, another jug for plant-based milk and another for hot chocolate. More jugs
“Machines are now able to co-ordinate with their grinders, taking out some of the errors or omissions caused by baristas” Richard Norman, Mad About Coffee
can be set for the different kinds of steaming needed for different drinks – and if there is too much or too little milk in the jug, the machine sends an alert.
Fresh filters A bar manager can now use technology to mon- itor the standard of brew water, says Espresso Service. A familiar situation which exasperates all suppliers in the beverage sector is that while many venues realise the importance of having a filter on their incoming water supply, very few remember to replace that filter regularly. Many filters are forgotten about and stay in place long after their efficiency is exhausted, and in some cases filters are replaced too early, which is sim- ply a waste of money. “The water quality from nationally-sourced supplies does vary, and external contaminants have an impact on the flavour of your crafted beverage,” explains Espresso Service managing director Louie Salvoni. “The quality of water in just one area can change over time, meaning that your initial filter setting may become incor- rect during the filter’s life-span. The water filter itself will deteriorate over time, which can also have an effect – but in your business, who is keeping track of all of these variables? “The traditional catering solution is install
Teapy 42 | The Caterer | 24 November 2023
a filter and mark a date on your calendar to change it after what is usually an approximate guesstimate, such as 12 months... and then
is a new purpose-built telemetry unit which collects data from remote vending and coffee machines and transmits the collected data for the operator to see through an app or from a desktop computer. “Without even recognising it, we live in a
world where telemetry and internet of things gadgets are commonplace,” says Salvoni. “In partnership with one of the industry pio- neers, Vendon, we help clients monitor their machine estate by providing telemetry, and we show how this can simplify management by providing data for inventory, error reporting, preventative maintenance, payment systems, temperature monitoring, sales analysis, busi- ness intelligence, route planning and more. “We embrace the concept of a 365-day sup-
port process, with reports on how we have kept machines working and revenue flowing.”
Suppliers
Farrer’s
farrerscoffee.co.uk
FEA
www.fea.org.uk
Hydracs
espressoservice.co.uk
La Spaziale
www.laspaziale.co.uk
La Cimbali
www.cimbaligroup.com/en
Mad About Coffee
www.madaboutcoffee.uk
Mahlkoenig
brewitgroup.com
Perfect Moose
brewitgroup.com
Teapy
teapy.co.uk
Unic
brewitgroup.com
Vendon
espressoservice.co.uk
www.thecaterer.com
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