Espresso Blog

Espresso: An Organoleptic Experience

Specifically in Italy, everyone has a similar mental picture when they hear “espresso.”  It’s a small heavy china cup whose capacity is around 50ml. It is half full with a dark brew and then topped by thick, reddish-brown foam of tiny bubbles. Millions of cups are sold worldwide each day, every consumer finding a place for it in their day; morning eye-opener, capping off a meal later in the day, or perhaps offering a sense of revival at the end of a long day.

Naturally, most people concern themselves with the simple act of consuming the espresso. A closer look at the process demonstrates...

Coffee Operation Pop Quiz

As a coffee retailer, you probably have a solid working knowledge of the coffee world, as so many new products, purchasing decisions, and flavors continue to surround such an antique drink.  While your understanding is important to running a successful business, it is just as vital that your staff understands the product they are serving as well, as they are the link between the customer and that cup of joe. Here are a few basic questions that your staff should be able to answer:

How does the cost of the coffee relate to its quality?

Oftentimes, the cost of specialty coffee pertains to the...

Avoid the Common Coffee Mistakes

Freshness:

One of the biggest issues in terms of quality problems is the freshness.  Oftentimes, it is recommended that you don’t brew more coffee than you can use in 45 minutes. Brewing an overabundance of coffee and leaving it to sit on heating elements until it is gone drastically changes the flavor of the coffee, regardless of the quality of the beans.

Cleaning:

One of the most common problems is also one of the most basic: cleaning. Especially if you are switching between regular and flavored coffee, a thorough cleaning regimen is of the utmost importance, as the oils will linger and...

Choosing the Proper Commercial Espresso Equipment, by Peter Kelsch

The "specialty" appeal of specialty coffee has already been established, and consumers have now come to expect high-quality, great-tasting product.  To meet customer expectations, retailers focus on creating exciting beverage offerings prepared by knowledgeable employees and served in an ambience that is inviting.  While all can directly affect your business' bottom line, one of the most fundamental requirements to create these specialty beverages is to have the appropriate equipment. Therefore, the decision on which equipment to purchase should not be taken lightly.

Be it an espresso...

The 5 M's of a Traditional Italian Espresso

The final product of any endeavor is heavily reliant on the skills, knowledge, and tools of the craftsman, and the perfect espresso is not an exception. Traditionally, the Italian rule of the 5 M's creates a sound set of requirements that guides the barista to the perfect espresso. 

1. Miscela (Espresso Blend)

While it is possible to make a bad espresso from a good blend of coffee, it is impossible to make a good espresso from a poor quality blend. Ultimately, the blend you decide on comes down to personal taste, but the blend should be both fresh and of high quality. 

2. Macinadosatore...

Decaffeinated Coffee: Coffee Minus the Jolt

For many of us, it's the highly-caffeinated cup of joe that gets our mornings underway or rejuvenates our afternoon slump. Still, there are many that prefer it's less jittery cousin, commonly known as decaf. While its existence is commonplace, few stop to think about how we get to the decaffeinated version. 

There are several methods used in reducing or eliminating the caffeine content of the coffee bean, but they are all pretty similar. First, processors use water or steam to swell the green beans, then they extract the caffeine using a solvent. Water, ethyl acetate, methylene...

Super-Automatic Espresso Machines: Fast, Convenient, and Consistent

If you are in the market for a new machine, do not stop your research short of the super-automatic machines. While they run a bit steeper in price, remember to consider what you are getting in return. 

As completely automated machines,With programmable settings that allow different drinks to be created with the press of a button, these machines can replace a highly skilled, focused baristas and fill voids in high volume cafes or in circumstances that have inexperienced operators. Automatic refill devices and cleaning indicators take much of the guesswork out of creating the perfect...

Countertop Height Considerations for Your New Espresso Machine

What you ultimately decide should depend on a variety of issues that range from customer eye contact to the health department regulations.

Standard kitchen counters are typically about 36” high, and standard bar counters are typically about 42” high.  Although either counter height will work, most operators prefer to have the machine low enough to allow visual contact with the customer if the machine is located on the front bar or low enough to allow the operator to easily see into a milk frothing pitcher while steaming milk.  This would favor a counter height of 36” or less, depending upon...

Pre-Installation Requirements of your New Espresso Machine

Whether you're in the market for your first espresso machine or looking to replace or upgrade from your last machine, there are several steps and precautions that must be considered as you prepare to install your latest investment. 

First, consider your electrical source. The internal electrical components of the machine create a high demand for electricity. It is important to understand the exact wattage requirements of your new machine and to have an establishment that can fully support it. These voltage and wattage requirements will be listed in the "specifications" sections for each...

Investing in a Superautomatic: Why Cheap is not a Viable Solution

Superautomatics are appearing fantastic to most people as they miraculously produce espresso with the touch of a button every day.  Once in operation, it’s easy to forget about them.  Then, when they break down and the supplier can’t be found, doesn’t seem to know how to fix them, or doesn’t have the part, the luster is lost.  The fact is there isn’t any such thing as a “cheap” superautomatic machine.  If you’re not spending roughly $10,000, you’re probably not getting a true commercial unit. 

The answer is simple; only buy from suppliers that provide their own service. Again, check their...

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