by Emily Refermat
Article first appeared on vendingmarketwatch.com.
OCS is a lucrative business in most regions. That is especially true when upselling locations to specialty hot beverages. This was the focus at a 2015 NAMA OneShow OCS-focused panel, which centered on a few ways to give users coffee service they love while maintaining good margins. The key is to look to coffee shops for inspiration, experiment, highlight the SKUs and services already offered and charge service fees.
Panelist moderator Mike Tompkins of Coffee Products Associates, noted that...
Customers have traditionally chosen a restaurant on the basis of factors such as quality, convenience, service and value.
Today, a growing number are using an additional benchmark as well — the sustainability of its menu, business practices and supply chain.
They ask questions like these: Where do the ingredients come from? How are they processed and handled? What effect does that have on our air, water and soil? Were the farmers or producers compensated fairly? Such considerations affect where...
There are several factors to consider when choosing an espresso machine that can meet your operation’s needs. The type of food service you do is probably the most important factor, followed by your daily customer traffic.
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Bakery
When you provide the perfect accompaniment to coffee, you shoudl serve coffee that’s worthy of your baked goods. Generally, bakeries can expect to serve between 20 to 50...
La Cimbali is a well-known, Italian manufacturer of professional espresso and cappuccino equipment. While it was initially established in 1912 as a manufacturer of copper goods, the company didn’t produce its first coffee-related machine until 1930.
The “Rapida” was created as Cimbali’s first columnar coffee machine. These machines had a copper boiler, which could be heated using wood or coal-burning systems. It functioned by forcing the water through the ground coffee by the pressure of steam from the boiler.
While this met and exceeded the standard for technology at the time, it also...
While it might not be entirely necessary to understand the intricate chemical and physical structures of the coffee bean, the basics should be understood in order to adequately appreciate the art form of grinding the coffee bean. Whether it’s being ground mechanically or manually, the ultimate goal is to break the bean into smaller particles to create more surface area to allow a better infusion of flavor into water.
In addition to its dependency on good water and a quality roast, the brew is also largely dependent on a sound grinding process. Within realm of grinding, there are several...
Of course, the second ingredient of espresso is water. However obvious this statement may seem, the role of the quality of the water used in the preparation process should not be taken lightly. Even if the water coming from public waterworks is safe for consumption, further treatment for the use of coffee and espresso purposes may be required. An operation should consider water treatment for two main reasons: the taste of the final product and the longevity of your machine. Strange flavors that linger in the water after it’s purified for public consumption must be removed. Oftentimes,... |
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