Classic Coffee Expresso – Cappuccino Machine with Steam Frother

All aboard the espresso express with the CCECC1812 Expresso/Cappuccino Machine! Classic Coffee Concepts created the unit's sleek, black design combining exquisite style with practicality, to make a product you would be proud to have on your countertop. The machine brews great-tasting espresso or you can create your own exceptionally-flavored gourmet treat. The unit has a steam frother which aerates the milk by rapidly agitating it to introduce as much air as possible. The result is a foamy mixture well loved by all cappuccino connoisseurs. The CC1812 will brew one or two cups of espresso at the same time and uses pods or ground coffee as well. It features a cup warming tray on top of the machine and includes brewing accessories.

If you are in the market for a reliable and powerful unit, then the CC1812 is the one for you!
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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.

Semi-Automatic Capresso 121.01 Espresso – Cappuccino Machine

Discriminating espresso brewers will appreciate this semi-automatic espresso and cappuccino maker. Its 1,200 watt heating system makes it very easy to brew your favorite drink in your home or your office without a lot of intervention on your part. All that you need to do is place the coffee grounds in the basket, fill the water tank, and simply pull the handle. The coffee begins to flow in a matter of a few seconds, into one or two cups, from the double spout. The spout is even adjustable for the height of your cup. Because this espresso machine is semi-automatic, you don't even have to tamp the grounds - it does it for you! Messy grounds? Not here, this semi automatic espresso maker earns its name - the grounds are placed in a waste receptacle automatically.

When you want to froth milk for that delicious cup of cappuccino, or just to heat water for tea, a wand rotates out to fit into your cup. A large coffee receptacle holds enough coffee grounds to brew your espresso and even a regular cup of coffee, plus the powerful pump furnishes enough hot water, and pressure as needed. You'll find a large transparent water tank for easy monitoring of the water level, and even a thermostat that tells you when the water is hot enough. No long wait here for your favorite cup of espresso, the powerful heating system quickly heats the water for you. Also, no problem storing the cord, internal storage is provided along with a set of very clear instructions and recipes.

The Capresso 121.01 semi-automatic espresso and cappuccino maker has the best of coffee culture in a very convenient package. No need to tamp the coffee, or handle hot messy filters as in other conventional espresso machines, you'll find this all in one system convenient - just put in the coffee and water and turn it on! Comes with a one year warranty too. Get this outstanding espresso maker (here...)