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  1. #1
    Junior Member
    Join Date
    Feb 2007
    Posts
    5

    Reccomendations?

    What a great group this site is! I'm glad I found it.

    I've found the location for our first shop and have begun the negotiations with the leasing company. Pretty straightforward thankfully. The design and layout is being being done by a professional who specializes in restaraunt and cafe installations.

    I've got the espresso machine narrowed down to a couple of choices but would like to hear from you folks whether you feel a three group makes better sense than a two group, or maybe a four? Two group machines seem pretty tight if you are busy enough to have two baristas working the machine at one time. Hard to determine what volume will be at this point but of course I have high hopes! I will have the bar space for a machine as large as a four group but that's a lot of power, heat and $.

    Looking forward to your helpful responses!

  2. #2
    Senior Member
    Join Date
    Oct 2005
    Location
    Northwest Washington State
    Posts
    245
    Two barista's working the same machine: NEVER. The grind and tamp is unique to each barista. MY .02, and where as in what state are you going to be in, or are in
    Ciao, Baby! Di Crema is rising!

  3. #3
    Senior Member
    Join Date
    Aug 2004
    Location
    Des Moines, Iowa
    Posts
    1,552
    Instead of looking at a 3 or 4 group how about two 2 groups. This way you have redundancy incase one machine crashes. I maintain a 3 group and a 2 group for the coffeehouse I work for. 7 months out of the year the 2 group is barely used. The other 5 its solely used for Farmers Market on Saturday.

    It is there for when I take the 3 group down for maintenance.
    Have you ever walked through the aisle of your local grocer and smelled the death of a dying bean?

  4. #4
    Junior Member
    Join Date
    Feb 2007
    Posts
    5
    Quote Originally Posted by La Crema Coffee
    Two barista's working the same machine: NEVER. The grind and tamp is unique to each barista. MY .02, and where as in what state are you going to be in, or are in
    Thanks for the tip. We have four espresso grinders on order, two for each side of the machine. One each for espresso and decaf.

    We are opening in Arizona. Just got a call telling me our buildout plans have been ok'd!

  5. #5
    Junior Member
    Join Date
    Feb 2007
    Posts
    5
    Quote Originally Posted by CCafe
    Instead of looking at a 3 or 4 group how about two 2 groups. This way you have redundancy incase one machine crashes. I maintain a 3 group and a 2 group for the coffeehouse I work for. 7 months out of the year the 2 group is barely used. The other 5 its solely used for Farmers Market on Saturday.

    It is there for when I take the 3 group down for maintenance.
    Good thinking, very practical. While I have space for a machine as large as a four group, I don't believe we have the room for two machines. Talked with a couple machine service providers and they will be able to provide a loaner under contract should the machine need to be serviced "off site". I realize there will be a bit of downtime, but hey, stuff happens.

    I'm leaning towards a three group at the moment and will run your thoughts by the distributers.

    Now to find a coffee roaster to supply the beans!

  6. #6
    Senior Member
    Join Date
    Aug 2004
    Location
    Des Moines, Iowa
    Posts
    1,552
    To give you a heads up you may want to check on any hidden costs for the loaner. I charge $15/day and installation and removal costs for the use of our loaner.
    Have you ever walked through the aisle of your local grocer and smelled the death of a dying bean?

  7. #7
    Senior Member
    Join Date
    Jul 2004
    Location
    Hartford and New Haven, CT
    Posts
    991
    We have two baristi working on our 3 group machine no problem. Usually one barista pulls shots, and the other steams milk and assemble the drink. I think it is really smart to hook up two machines on the counter, not only to use the second machine when busy or as a back up, but also as a machine to train new barista on. If I was to do my counter all over again, I would want to have room for two machines.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  8. #8
    Junior Member
    Join Date
    Feb 2007
    Posts
    5
    Thanks for all the help!

    I decided to go with two 2 group machines. The roaster I decided on happen'd to be a distributer for equipment and got me the dimensions on the espresso machines and we have room for two!

  9. #9
    Senior Member
    Join Date
    Aug 2004
    Location
    Des Moines, Iowa
    Posts
    1,552
    Good choice. You will be happy with your decision the first time one goes down.
    Have you ever walked through the aisle of your local grocer and smelled the death of a dying bean?

 

 

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