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  1. #1
    Junior Member
    Join Date
    Mar 2007

    Specialty Coffee Catering

    My wife and I have been thinking of a coffee catering business as opposed to a Café. My experience as a Barista has had me working on the 220VAC machines. We were thinking of purchasing 2-3 single head machines, but I worry that there won’t be enough power for consistently pulling shots and frothing with 110VAC machines. Does anyone have any recommendations?

    Thank you


  2. #2
    Senior Member
    Join Date
    Aug 2004
    Des Moines, Iowa
    A one group will pull shots fine nonstop. The frothing is what will drag it down. But if you are going to have 2 - 3 machines then I think you will be fine.

    Using a Nuova Simonelli Appia as an example, I like to turn the pressure stat up to 1.3 - 1.45 bars. It makes for a hot machine but it will kick the element on at 1 bar when you are steaming. It really helps when a line forms. Down side the espresso burns a lot easier.

    The other thing I have toyed with is wrapping the boiler with ceramic insulation. I found that it can help increase steaming longevity by as much as 15%. There is a lot of wasted heat.
    Have you ever walked through the aisle of your local grocer and smelled the death of a dying bean?

  3. #3
    Senior Member
    Join Date
    Mar 2006
    I am not sure if they would work for your application but you may also want to look at machines heated with propane.



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