Commercial Espresso Machines

This article is aimed at commercial caterers to help them decide which type of espresso machine to go for.

A properly commissioned and maintained traditional commercial espresso machine will be an asset to any catering establishment and keep customers contented and coming back for more.

One of the most convenient ways of supplying this insatiable demand is with a traditional espresso machine.

Unlike bean to cup machines, the use of a commercial espresso machine in the making of espresso-based drinks is a more elaborate, time consuming and skilled process. This however adds to the charm and uniqueness of the drink as the customer can usually see each stage of the process and the care taken to produce it.

Watching a skilful and experienced barista operate an espresso machine can be entertaining as they go through the process of making the final delicious beverage.

There are basically two main things to consider when buying an espresso machine; how many group heads and whether to go for semi-automatic or automatic.

Machines come in two, three or four group head varieties (sometimes just one) with associated increase in cost. As each group head is capable of producing two drinks at a time (by using a double spout filter basket) machines are capable of producing 4,6 & 8 drinks correspondingly at the same time. This enables different operators (baristas) to use the machine at the same time, and with training several operators could keep an almost continual supply of coffee flowing at busy periods although this is a very labor intensive process.

Generally the busier you expect to be at peak periods then the more group heads you should consider on the model of machine. Bear in mind though that if you only have one operator then they are unlikely to be able to operate more than two groups at a time.

Semi-automatic machines require more operator attention as they will need to press the button to start the brew cycle, monitor its progress and press the same button again to stop. Obviously a longer drink (more water) takes longer than a standard espresso and the operator will need to monitor and react according.

Automatic espresso machines have buttons calibrated to pre-set drink brewing times enabling the operator to simply press the button once and the brew cycle is taken care of. Buttons are easily programmed in advance for different cup sizes and drink lengths for extra convenience and flexibility. Obviously the barista still has to pre-load and tamp the basket in the usual manner before executing the brew cycle.

Depending on the number of group heads, most machines come with a suitable number of steam wands for frothing milk and perhaps a hot water arm for dispensing hot water for making tea.

Since a high percentage of drinks served will likely contain frothed milk, it will be a good investment of your time to master the technique of frothing milk. It takes practice and some skill, but once learned it will enable you to produce fantastic looking and tasting drinks and allows you to train others.

It is possible to buy third party semi-automatic milk frothers that attach to the steam arm of the espresso machine to facilitate easier frothing but we feel that these should be avoided (though many might disagree). Add-on milk frothers can be clumsy and not function in a consistent basis as well taking some of the charm and sophistication out of the coffee producing process.

While a traditional espresso machine looks fabulous and attracts attention, the sight of a plastic milk frother attached to the machine can  be detrimental!

Traditional espresso machines are big business. There are now a large number of manufacturers of such machines and the number is growing all the time.

It is best to choose a manufacturer that  has been producing espresso machines for a number of years and are familiar with the industry.

Only consider plumbed models as some single group machines are available with an integral water tank but these can cause problems with 'stale' water.

Make sure the machine is made of high quality metal and not hardened plastic. Smaller, cheaper machines are available but should really be restricted to the domestic kitchen and never used in a commercial environment. You may realise great savings initially but unless you are only serving a few cups a day you will very likely wish you had bought a more durable model in quick time.

Operating a commercial espresso machine does require expert trainning. Most reputable supply companies will provide onsite training to all relevant staff when the machine is installed and commissioned.

Staff should practice many times producing different speciality coffees before 'going live' with real customers. Particular attention should be paid to the tamper and milk frothing techniques.

Even the best and most reliable espresso machine will break down from time to time. Despite careful maintenance an espresso machine could still malfunction at least once a year to the extent that that an engineer is required.

It appears that the majority of engineer call outs to repair espresso machines are due to inadequate cleaning routines or user error. Problems can arise from bean contamination resulting in grinding errors, failing to empty the used grounds tray regularly and inadequate cleaning of the apparatus.

Most new espresso machines are sold with a 12 months parts and labor service included in the price. However this type of agreement only covers genuine machine faults, and NOT faults caused by user error or improper cleaning practices. Such engineer call outs are chargeable even if they fall within the 12 months guarantee period!

Boiler inspections: All commercial espresso machines are required to have annual boiler inspections. This is due to the high pressures involved and is a health and safety issue. This is required under US law.

It is recommended that a calcium treatment unit be installed close to the machine to eliminate limescale build-up. For the average use medium volume machine a 18-23 litre calcium treatment unit is recommended that will last for approximately 6000 cups.

A quality traditional espresso machine can be a real asset to any catering establishment. It offers a personal, time-honored and successful way of producing high profit speciality coffee drinks.

Don't forget to pay particular attention to the servicing costs and water treatment systems.

However a reliable and well-maintained espresso machine should give many years of profitable service and provide excellent quality delicious drinks for your customers.

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Best Home Espresso Machine – Which One is Just Right for You?

You are getting excited at the thought of owning an espresso machine. Imagine all the fun you can have as you experiment with the different types of drinks that you can make, or the moment when everything comes out just right and you create the most perfect beverage you have ever tasted.

As you begin to shop, you want to be sure that you get the best home espresso machine for your needs. The first and most important thing you need to decide is what type of  home espresso machine is right for you. So, let's have a look at the different types one by one. Super automatic espresso machines do pretty much everything for you at the touch of a button: they grind the coffee, measure it, tamp it, brew your espresso and then discard the used coffee grounds into an internal waste box. These machines are very convenient and easy to use. However they are also quite expensive and slightly more prone to problems than other types of espresso machines.

Automatic espresso machines are far more hands on. You will need to learn a series of skills to get the best out of them: grind the coffee, measure the right amount of the grounds and press them correctly into the filter basket. In these machines, the pressure that is needed for brewing espresso is delivered by a pump which you start by pressing a button. The pump turns itself off automatically once a preset amount of espresso is made. Semi automatic espresso machines are the same as automatic machines except that you will need to press a button one more time to turn the pump off to stop the brewing. These machines are an excellent choice for someone who wishes to explore the art of making espresso.

Manual espresso machines are beautiful to look at but rather difficult to use. In addition to grinding, dosing and tamping the coffee you will also need to manually pull a lever to force the water through the coffee grounds. It is not an easy skill to learn since your arm will need to provide consistent pressure of around 9 atmospheres. So these are recommended only for people who are really serious about espresso. Steam espresso machines are the cheapest option. They use steam pressure which is simply not high enough to produce good espresso. These machines may be fine if you are not very particular about your espresso and if you make only lattes, cappuccinos or other milk based drinks. In general it's best to avoid them unless you are on a very tight budget.

 Still not sure which type will make the best home espresso machine for you? Well, just consider how much effort you want to put into your espresso habit. If you are an experienced barista with a delicate palate, you might be interested in a manual machine. It will take practice, but by taking control of your own coffee creations you will be able to pull your espresso shots just the way you like them. If you are particular about your espresso but don't have much experience, a semi automatic or automatic machine will save you a lot of time and effort. Lastly, if you are always in a rush in the morning, or can barely function prior to ingesting caffeine, a super automatic machine will be a great choice for the bleary-eyed and hurried espresso drinkers. Having some knowledge about the various types of espresso machines will make choosing the best home espresso machine for you easier.

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