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,... |
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... |
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... |
| 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... |
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...
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