View entire thread: need opinion: saeco aroma 200SE VS faema smart models...
Posted by fabchef on 2007-02-16 16:59:21 Post Subject: need opinion: saeco aroma 200SE VS faema smart models...
Hello,fabs here. This is my first post.
We are currently looking around for a new commercial espresso machine for our restaurant. The 2 we are considering are the ones mentioned in the tittle. We know of saeco, we''ve been dealing with their smaller residential machines for years. We don''t know much of the faema brands. Price wise we can get a better deal with seaco and it''s more in our budget. In terms of quality/performance between the two, any of your opinions would be appreciated.thanks
fabs
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Posted by fabchef on 2007-02-16 16:59:21 Post Subject: need opinion: saeco aroma 200SE VS faema smart models...
Hello,fabs here. This is my first post.
We are currently looking around for a new commercial espresso machine for our restaurant. The 2 we are considering are the ones mentioned in the tittle. We know of saeco, we''ve been dealing with their smaller residential machines for years. We don''t know much of the faema brands. Price wise we can get a better deal with seaco and it''s more in our budget. In terms of quality/performance between the two, any of your opinions would be appreciated.thanks
fabs
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View entire thread: Question: About Thermoplan Espresso Machines
Posted by wowcoffee on 2008-08-09 19:35:18 Post Subject: Question: About Thermoplan Espresso Machines
Reading through everyones post about the best commercial espresso machine. I notice no one is talking about Thermoplan machines Being a novice to coffee, is this a great machine (reliability, service, parts, etc..). I went on there website and they are saying:
1. Replacing and maintaining are simple, remove one of the 4 modules and it's done.
2. Starbucks uses these machines
3. Easily add additional units to the machine
How much does this machine cost, especially the parts to replace?
Correct me if I'm wrong, the Black and White machine is the commercial and the Tiger machine is the home use or can I use it for commercial as well.
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Posted by wowcoffee on 2008-08-09 19:35:18 Post Subject: Question: About Thermoplan Espresso Machines
Reading through everyones post about the best commercial espresso machine. I notice no one is talking about Thermoplan machines Being a novice to coffee, is this a great machine (reliability, service, parts, etc..). I went on there website and they are saying:
1. Replacing and maintaining are simple, remove one of the 4 modules and it's done.
2. Starbucks uses these machines
3. Easily add additional units to the machine
How much does this machine cost, especially the parts to replace?
Correct me if I'm wrong, the Black and White machine is the commercial and the Tiger machine is the home use or can I use it for commercial as well.
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View entire thread: Baristamakers[sm] Professional Barista Training in your Shop
Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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View entire thread: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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View entire thread: How does my budget breakout look?
Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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View entire thread: Link exchange
Posted by lonwolf94 on 2008-01-22 16:18:42 Post Subject: Hi Lets trade Links Pal
Hi: I also have a niche site that I would like to coss link. I can''t PM you until I post once. Home,Commercial Espresso Machines!
But what a site this is, Awsome forum, lots of topics! Coffee Lovers Delight!
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Posted by lonwolf94 on 2008-01-22 16:18:42 Post Subject: Hi Lets trade Links Pal
Hi: I also have a niche site that I would like to coss link. I can''t PM you until I post once. Home,Commercial Espresso Machines!
But what a site this is, Awsome forum, lots of topics! Coffee Lovers Delight!
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View entire thread: Question: To all commercial espresso machine owners
Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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View entire thread: internal mechanisms of coffee
Posted by frag on 2006-02-14 08:08:08 Post Subject: internal mechanisms of coffee
I am a design student and my honours degree project is to design a espresso machine.I was hoping someone could point me in the right direction as to what you believe needs to be improved in the design of commercial espresso machines both mechanically and aesthetically. And also if anyone can give me some info on the internal mechanisms of the espresso machine such as their function, how they work etc. i can be emailed at alanbreslin@gmail.com and/or frag1979@yahoo.ie.
Any help would be greatly appreciated.
Thanks for your time
Alan Breslin
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Posted by frag on 2006-02-14 08:08:08 Post Subject: internal mechanisms of coffee
I am a design student and my honours degree project is to design a espresso machine.I was hoping someone could point me in the right direction as to what you believe needs to be improved in the design of commercial espresso machines both mechanically and aesthetically. And also if anyone can give me some info on the internal mechanisms of the espresso machine such as their function, how they work etc. i can be emailed at alanbreslin@gmail.com and/or frag1979@yahoo.ie.
Any help would be greatly appreciated.
Thanks for your time
Alan Breslin
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View entire thread: some translations
Posted by phaelon56 on 2005-03-27 09:41:46 Post Subject: Re: some translations
hej !
what the h....is a
I'll try....
cap machine +2 grinders (i´ve already a batch and 2 bag grinders) ?
Most likely means a commercial espresso machine (e.g. La Marzocco, Faema, La Cimbali etc.) and two espresso grinders - one to be used for decafe espresso blend and one for regular beans.
1 and 2 door cooler ( i´ve got a barfridge and a big one for the veggies)
A coolor is a refirgerator - no difference.
wicker baskets ????
Typically a small to medium sized basket woven of reeds or similar material. It would a decorative way of presenting the coffee condiments to the customer (e.g. sugar packets etc.). We use small decorative metal tubs instead.
napkin..
Simple. Small paper napkins used to help hold a hot coffee cup, wipe up small spills on the dge of a cup etc. We use the small square shaped paper napkins that are used in bars to serve underneath the cocktail glass. Here in the US that style is called a "bevnap" (for beverage bapkin).
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Posted by phaelon56 on 2005-03-27 09:41:46 Post Subject: Re: some translations
hej !
what the h....is a
I'll try....
cap machine +2 grinders (i´ve already a batch and 2 bag grinders) ?
Most likely means a commercial espresso machine (e.g. La Marzocco, Faema, La Cimbali etc.) and two espresso grinders - one to be used for decafe espresso blend and one for regular beans.
1 and 2 door cooler ( i´ve got a barfridge and a big one for the veggies)
A coolor is a refirgerator - no difference.
wicker baskets ????
Typically a small to medium sized basket woven of reeds or similar material. It would a decorative way of presenting the coffee condiments to the customer (e.g. sugar packets etc.). We use small decorative metal tubs instead.
napkin..
Simple. Small paper napkins used to help hold a hot coffee cup, wipe up small spills on the dge of a cup etc. We use the small square shaped paper napkins that are used in bars to serve underneath the cocktail glass. Here in the US that style is called a "bevnap" (for beverage bapkin).
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View entire thread: water softener with soft water?
Posted by jonakedthan on 2007-01-24 16:07:47 Post Subject: water softener with soft water?
here in Jackson, Missippi our water hardness is <1 gpg: 17 ppm. I'm dealing with a commercial espresso machine (la Pavoni BarT2VNUL) which came with an 8 liter softener. The manual recommends 1.5Kg (3.3lbs) of rock salt per regeneration; i guess that's for the water hardness of France. Do I even need to use the softener? If so, I'm thinking that less sodium, about <1lb of salt, should be sufficient; got any feedback?
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Posted by jonakedthan on 2007-01-24 16:07:47 Post Subject: water softener with soft water?
here in Jackson, Missippi our water hardness is <1 gpg: 17 ppm. I'm dealing with a commercial espresso machine (la Pavoni BarT2VNUL) which came with an 8 liter softener. The manual recommends 1.5Kg (3.3lbs) of rock salt per regeneration; i guess that's for the water hardness of France. Do I even need to use the softener? If so, I'm thinking that less sodium, about <1lb of salt, should be sufficient; got any feedback?
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View entire thread: To buy or lease equipment? What do you do?
Posted by cafemakers on 2005-10-01 19:47:56 Post Subject:
It is difficult to lease commercial espresso equipment as a startup business, startup normally being defined as a company operating in the same line of business for less than 2 years.
A few years back, banks were very excited about the prospect of a new booming capital equipment market (coffee shops) and started writing a lot of small dollar equipment leases ($15k and less) to new prospects - unfortunately, those banks soon learned that an electrical device that has water continuously flowing though it under high heat and pressure is not good collateral.
As a number of these businesses failed, the banks were left with worthless equipment that had been destroyed by improper preventative maintainence. Financial institutions learned that a failing coffee shop does not replace its water softeners; as a result, there was a strict tightening of the purse strings and I have since found that few lenders offer a reasonable product designed for new businesses leasing coffee equipment. Incidentally, you should avoid used, remarketed or repossessed espresso machines for this same reason.
The coffee equipment leases for startups that I have reviewed in the last few years have been very expensive with extremely high interest rates and some annoying "features," specifically, the inability to prepay principal on your loan or buyout the agreement without some kind of penalty. In many cases, we've learned that the referring equipment dealer or manufacturer may receive a "spiff" or referral bonus that is financed into the agreement, unbenownced to and paid for by the lessee.
We often recommend to clients the straight-out purchase of equipment using other forms of finance as being a preferable alternative. A secured bank loan, SBA assisted loan, personal line of credit (such as a home equity line of credit) and even credit cards can offer less expensive and more flexible solutions.
You or someone else here may be able to find a good lender that offers a competitive product of which we are unfamiliar, in which case, send them our way - we've got a lot of people that would like to meet them!
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Posted by cafemakers on 2005-10-01 19:47:56 Post Subject:
It is difficult to lease commercial espresso equipment as a startup business, startup normally being defined as a company operating in the same line of business for less than 2 years.
A few years back, banks were very excited about the prospect of a new booming capital equipment market (coffee shops) and started writing a lot of small dollar equipment leases ($15k and less) to new prospects - unfortunately, those banks soon learned that an electrical device that has water continuously flowing though it under high heat and pressure is not good collateral.
As a number of these businesses failed, the banks were left with worthless equipment that had been destroyed by improper preventative maintainence. Financial institutions learned that a failing coffee shop does not replace its water softeners; as a result, there was a strict tightening of the purse strings and I have since found that few lenders offer a reasonable product designed for new businesses leasing coffee equipment. Incidentally, you should avoid used, remarketed or repossessed espresso machines for this same reason.
The coffee equipment leases for startups that I have reviewed in the last few years have been very expensive with extremely high interest rates and some annoying "features," specifically, the inability to prepay principal on your loan or buyout the agreement without some kind of penalty. In many cases, we've learned that the referring equipment dealer or manufacturer may receive a "spiff" or referral bonus that is financed into the agreement, unbenownced to and paid for by the lessee.
We often recommend to clients the straight-out purchase of equipment using other forms of finance as being a preferable alternative. A secured bank loan, SBA assisted loan, personal line of credit (such as a home equity line of credit) and even credit cards can offer less expensive and more flexible solutions.
You or someone else here may be able to find a good lender that offers a competitive product of which we are unfamiliar, in which case, send them our way - we've got a lot of people that would like to meet them!
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View entire thread: COFFEE MACHINEE!
Posted by jaredchassen on 2008-02-18 21:14:01 Post Subject: COFFEE MACHINEE!
Hey ALL,
I need help! I live in miami beach and i recently moved here. In my NY house i had a big commercial espresso/coffee machine which i brought here. The seals all went and it broke, i had to send it to ny to be serviced. I NEED to buy a new machine in miami, where is a good place to buy and what am i looking for. I want a FULL machine but it is for a private residence it will only be used once a week. I already have the espresso maching grinder so i just need a machine. WHAT DO I WANT>>> It needs to be serviceable in miami also, i dont wanna ship machine for service.
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Posted by jaredchassen on 2008-02-18 21:14:01 Post Subject: COFFEE MACHINEE!
Hey ALL,
I need help! I live in miami beach and i recently moved here. In my NY house i had a big commercial espresso/coffee machine which i brought here. The seals all went and it broke, i had to send it to ny to be serviced. I NEED to buy a new machine in miami, where is a good place to buy and what am i looking for. I want a FULL machine but it is for a private residence it will only be used once a week. I already have the espresso maching grinder so i just need a machine. WHAT DO I WANT>>> It needs to be serviceable in miami also, i dont wanna ship machine for service.
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View entire thread: commercial espresso grinders? seeking suggestions.
Posted by Blue Monkey Too on 2005-02-11 21:40:13 Post Subject: commercial espresso grinders? seeking suggestions.
I'd like to know which commercial espresso grinder is the most reliable and efficient. Seeking suggestions. Thanks.
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Posted by Blue Monkey Too on 2005-02-11 21:40:13 Post Subject: commercial espresso grinders? seeking suggestions.
I'd like to know which commercial espresso grinder is the most reliable and efficient. Seeking suggestions. Thanks.
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View entire thread: Coffee Beans
Posted by Caffe Latte on 2004-08-08 13:04:44 Post Subject:
try these links to best answer your question
http://www.coffeeforums.com/viewtopic.p ... 8affc89d48
and to quote
Alun_evans
Posted: Mon Jun 28, 2004 8:16 am
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
hope that helps!
best explanation I can think of
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Posted by Caffe Latte on 2004-08-08 13:04:44 Post Subject:
try these links to best answer your question
http://www.coffeeforums.com/viewtopic.p ... 8affc89d48
and to quote
Alun_evans
Posted: Mon Jun 28, 2004 8:16 am
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
hope that helps!
best explanation I can think of
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View entire thread: Coffee Shop Startup Package incl. Faema E98 President
Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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View entire thread: Some beans are not suitable to be used in coffee machine?
Posted by Alun_evans on 2004-06-28 03:16:17 Post Subject:
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
However the beans- the blend, the roast are also important. Extraction methods bring out different characteristics in the finished coffee. For instance an espresso blend of beans may not be as pallatable in your plunger....like wise the espresso extraction process of a single origin bean may not bring out all the favourable attributes of that bean!
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Posted by Alun_evans on 2004-06-28 03:16:17 Post Subject:
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
However the beans- the blend, the roast are also important. Extraction methods bring out different characteristics in the finished coffee. For instance an espresso blend of beans may not be as pallatable in your plunger....like wise the espresso extraction process of a single origin bean may not bring out all the favourable attributes of that bean!
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View entire thread: needing info on cma espresso machines
Posted by cafemakers on 2004-11-22 19:23:59 Post Subject:
CMA is one of the world's largest (if not THE largest) manufacturers of commercial espresso machines. Most of their work is private label branded for other companies, including, Astoria, Rio, and (if not mistaken) Brasilia.
As a general rule, CMA machines are well designed and built. Replacement parts are usually readily available (search under the private label names) and inexpensive due to their high volume production. Service technicians that have worked on one brand should be able to figure out the others. Be aware, however, that each brand client picks and chooses components, groups, etc. from a list and these will vary from flavor to flavor.
I'm not sure what combination of parts are used on the generic CMA models... you may want to find a domestic representative and have them elaborate.
Hope this helps!
Andrew
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Posted by cafemakers on 2004-11-22 19:23:59 Post Subject:
CMA is one of the world's largest (if not THE largest) manufacturers of commercial espresso machines. Most of their work is private label branded for other companies, including, Astoria, Rio, and (if not mistaken) Brasilia.
As a general rule, CMA machines are well designed and built. Replacement parts are usually readily available (search under the private label names) and inexpensive due to their high volume production. Service technicians that have worked on one brand should be able to figure out the others. Be aware, however, that each brand client picks and chooses components, groups, etc. from a list and these will vary from flavor to flavor.
I'm not sure what combination of parts are used on the generic CMA models... you may want to find a domestic representative and have them elaborate.
Hope this helps!
Andrew
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View entire thread: Distincly Sweet tasting coffee bean?
Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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View entire thread: POD machine
Posted by cafemakers on 2005-09-29 20:42:43 Post Subject:
Are you referring to E.S.E. (easy serving espresso) pods or P.I.D. (program, integral & differential) espresso machines?
Most manufacturers offer kits to convert commercial espresso machines from coffee grounds to E.S.E. pods (normally consisting of new baskets and shower screens (some require a new water dispersion disk). I'm not sure about kits for consumers (if this is your question), but have seen some home espresso machines designed solely for the purpose of using pods. Do not confuse these with single serving coffee brewer pods, such as those used by the Senseo - not the same thing.
P.I.D. is a whole other matter; a computerized device that controls the precise temperature of your extraction. The controler uses an algorithym to predict temperature swing, then instantaneously adjusts power to your heating element to compensate. Some, but not all commercial manufacturers offer P.I.D. machines, but there are some aftermarket kits available that can be applied to most machines with a heat exchanger (though, rarely simple to perform yourself).
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Posted by cafemakers on 2005-09-29 20:42:43 Post Subject:
Are you referring to E.S.E. (easy serving espresso) pods or P.I.D. (program, integral & differential) espresso machines?
Most manufacturers offer kits to convert commercial espresso machines from coffee grounds to E.S.E. pods (normally consisting of new baskets and shower screens (some require a new water dispersion disk). I'm not sure about kits for consumers (if this is your question), but have seen some home espresso machines designed solely for the purpose of using pods. Do not confuse these with single serving coffee brewer pods, such as those used by the Senseo - not the same thing.
P.I.D. is a whole other matter; a computerized device that controls the precise temperature of your extraction. The controler uses an algorithym to predict temperature swing, then instantaneously adjusts power to your heating element to compensate. Some, but not all commercial manufacturers offer P.I.D. machines, but there are some aftermarket kits available that can be applied to most machines with a heat exchanger (though, rarely simple to perform yourself).
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View entire thread: Breville Cafe Roma - what grind to use..
Posted by commandre on 2005-12-04 22:11:27 Post Subject: Breville Cafe Roma - what grind to use..
hi all. i've found the cafe roma to be capable of pulling a very nice shot indeed... i've also found it easily capable of pulling undrinkable horrors. this definately seems to be related to the grind, because it varies between each bag of ground coffee i bring home. when it's too fine it just dribbles out slowly (i've found a satisfactory brew-time to be 15 seconds or so.. that's relatively fast i know..) it's pretty frustrating since i don't have a grinder yet so i'm at the mercy of whoever grinds the coffee at the place i buy it.
perhaps if i told them a setting? do grinders have a standardised measurement of the fineness? i tell gloria jeans to grind it up for "commercial espresso" which i've found to be perfect for the last three bags, but the one i have now of the same grind is turning up awful coffee. i also like the coffee zarraffas have, but i don't know what to tell them to do for the grind. the last one i got i told them GJ's do it for me at "commercial esp" and the guy said ok no worries, but that turned out horrible coffee, no matter how i tamped it. any hints there?
and does anyone know what tried and tested grind is for the cafe roma?
much appreciation!
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Posted by commandre on 2005-12-04 22:11:27 Post Subject: Breville Cafe Roma - what grind to use..
hi all. i've found the cafe roma to be capable of pulling a very nice shot indeed... i've also found it easily capable of pulling undrinkable horrors. this definately seems to be related to the grind, because it varies between each bag of ground coffee i bring home. when it's too fine it just dribbles out slowly (i've found a satisfactory brew-time to be 15 seconds or so.. that's relatively fast i know..) it's pretty frustrating since i don't have a grinder yet so i'm at the mercy of whoever grinds the coffee at the place i buy it.
perhaps if i told them a setting? do grinders have a standardised measurement of the fineness? i tell gloria jeans to grind it up for "commercial espresso" which i've found to be perfect for the last three bags, but the one i have now of the same grind is turning up awful coffee. i also like the coffee zarraffas have, but i don't know what to tell them to do for the grind. the last one i got i told them GJ's do it for me at "commercial esp" and the guy said ok no worries, but that turned out horrible coffee, no matter how i tamped it. any hints there?
and does anyone know what tried and tested grind is for the cafe roma?
much appreciation!
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View entire thread: Breville Cafe Roma - what grind to use..
Posted by commandre on 2005-12-10 10:43:06 Post Subject:
ccafe - i don't agree that bulk grinding will *never* produce good espresso. i'm at the end of a 200 gram pack now and i just drank a great coffee. i've definately had better, but i've had equal or worse from many cafes. thanks for the site, having a look. 'm on the lookout for a grinder but finances don't yet permit.
wanda - i stopped trying to bang the used grounds out after using it early on, i just leave a small bowl & teaspoon near the machine. i've found that when i have coffee ground too fine, the remainder in the brew basket is usually quite wet (it will flow over the side if i tip it) but when it's ground just right and producing nice coffee it's drier and more solid. seems once you get to a certain fineness it starts to burn *real* bad
i got my last bag from gloria jeans ground up at 3.25 (0.25 over their "commercial espresso" setting). i have to pack it down more firmly than normal (i usually just press it down enough to form a surface) but i haven't had a dud coffee yet
i read something that said when using small machines it's best to brew first, froth second, because after frothing the water in the boiler is left a lot hotter than brewing temperature. i tried it once and actually ended up with a not so good coffee. i always run a few seconds of water through the brew-head before brewing anyway. lots of steam comes out oftern. if i don't do that before brewing the coffee gets *real* burned
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Posted by commandre on 2005-12-10 10:43:06 Post Subject:
ccafe - i don't agree that bulk grinding will *never* produce good espresso. i'm at the end of a 200 gram pack now and i just drank a great coffee. i've definately had better, but i've had equal or worse from many cafes. thanks for the site, having a look. 'm on the lookout for a grinder but finances don't yet permit.
wanda - i stopped trying to bang the used grounds out after using it early on, i just leave a small bowl & teaspoon near the machine. i've found that when i have coffee ground too fine, the remainder in the brew basket is usually quite wet (it will flow over the side if i tip it) but when it's ground just right and producing nice coffee it's drier and more solid. seems once you get to a certain fineness it starts to burn *real* bad
i got my last bag from gloria jeans ground up at 3.25 (0.25 over their "commercial espresso" setting). i have to pack it down more firmly than normal (i usually just press it down enough to form a surface) but i haven't had a dud coffee yet
i read something that said when using small machines it's best to brew first, froth second, because after frothing the water in the boiler is left a lot hotter than brewing temperature. i tried it once and actually ended up with a not so good coffee. i always run a few seconds of water through the brew-head before brewing anyway. lots of steam comes out oftern. if i don't do that before brewing the coffee gets *real* burned
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View entire thread: Rancilio? Brasilia? La Marzocco?
Posted by phaelon56 on 2005-02-16 13:33:00 Post Subject:
Your budget may or may not dictate some aspects of the purchase decision. Also to be considered is support. If you're reasonably mechanical and willing to jump in and learn, most commercial espresso machines are relatively easy to maintain and repair.
From a support standpoint I consider ESI, the US distributor of La Marzocco, to be outstanding. If you buy froma qualified reselelr who has properly trained personnel you can expect a good experience. I can't speak to the other brands you mentioned simply because I lack perosnal experience. I do conisder the dual boiler design and the reliability of La Marzocco machines to be exceptional and consider them to be an excellent investment. Another machine that really impresses me by virtue of word-of-mouth feedback is the new kid on the block - the http://synesso.com Synesso Cyncra. It's built in the Seattle area, has the dual boiler design but also has a boiler preheat system and a PID controller for great temperature accuracy. The manufacturer has not been around for long but its a very impressive looking unit.
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Posted by phaelon56 on 2005-02-16 13:33:00 Post Subject:
Your budget may or may not dictate some aspects of the purchase decision. Also to be considered is support. If you're reasonably mechanical and willing to jump in and learn, most commercial espresso machines are relatively easy to maintain and repair.
From a support standpoint I consider ESI, the US distributor of La Marzocco, to be outstanding. If you buy froma qualified reselelr who has properly trained personnel you can expect a good experience. I can't speak to the other brands you mentioned simply because I lack perosnal experience. I do conisder the dual boiler design and the reliability of La Marzocco machines to be exceptional and consider them to be an excellent investment. Another machine that really impresses me by virtue of word-of-mouth feedback is the new kid on the block - the http://synesso.com Synesso Cyncra. It's built in the Seattle area, has the dual boiler design but also has a boiler preheat system and a PID controller for great temperature accuracy. The manufacturer has not been around for long but its a very impressive looking unit.
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View entire thread: How to make good espresso?
Posted by CCafe on 2007-09-26 11:56:17 Post Subject:
A few things.
14 grams of espresso for a double. If you overfill the double basket and tamp it, I almost guarantee that you have between 15 to 20 grams packed in. So weigh your espresso. Fill the basket and level it off with a knife. This will most likely put you around 13.5 - 15 grams.
Generally you want the water temp 210F - 230F for the first few seconds only to cook the espresso then the water temp should drop around 200F for the rest of the shot cycle. Most commercial espresso machines do this automatically by the design of the group head.
If you have a little home unit it needs to pumping at least 200F.
What brand and model of machine do you have?
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Posted by CCafe on 2007-09-26 11:56:17 Post Subject:
A few things.
14 grams of espresso for a double. If you overfill the double basket and tamp it, I almost guarantee that you have between 15 to 20 grams packed in. So weigh your espresso. Fill the basket and level it off with a knife. This will most likely put you around 13.5 - 15 grams.
Generally you want the water temp 210F - 230F for the first few seconds only to cook the espresso then the water temp should drop around 200F for the rest of the shot cycle. Most commercial espresso machines do this automatically by the design of the group head.
If you have a little home unit it needs to pumping at least 200F.
What brand and model of machine do you have?
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View entire thread: Alternative energy coffee machine
Posted by espressomaniac on 2004-12-27 20:25:32 Post Subject: agree
I agree, most commercial espresso machines can be ordered as a propane version, also they can technically be converted over as well. We have to keep in mind, you'll have to run a grinder and refrigerator as well, those require a 110v outlet, might as well get a 110v machine as well since you still can't get away from power of one form or the other, ie. generator, battery back up with a voltage converter, gel pack's, etc. With the machine, the higher wattage of the heating element, the more power it's going to draw, and if you are only offering a little espresso in house, you just don't need that much in the first place.
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Posted by espressomaniac on 2004-12-27 20:25:32 Post Subject: agree
I agree, most commercial espresso machines can be ordered as a propane version, also they can technically be converted over as well. We have to keep in mind, you'll have to run a grinder and refrigerator as well, those require a 110v outlet, might as well get a 110v machine as well since you still can't get away from power of one form or the other, ie. generator, battery back up with a voltage converter, gel pack's, etc. With the machine, the higher wattage of the heating element, the more power it's going to draw, and if you are only offering a little espresso in house, you just don't need that much in the first place.
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View entire thread: Mid Missouri Espresso machine dealer w/service?
Posted by byergo on 2006-08-09 08:09:52 Post Subject:
How often do commercial espresso machines break down, and how critical is the service component? Do most shops have a backup machine at the ready to continue business operations in case of a down machine?
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Posted by byergo on 2006-08-09 08:09:52 Post Subject:
How often do commercial espresso machines break down, and how critical is the service component? Do most shops have a backup machine at the ready to continue business operations in case of a down machine?
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View entire thread: Leave ON ot turn OFF
Posted by CCafe on 2007-04-04 07:46:08 Post Subject:
Well Mythbusters has already proved you wrong on the lights unless you will be returning to a room within 24 seconds of leaving it, and that room has nothing but 40 watt florescent tubes. Otherwise turn off the light.
As for a commercial espresso machine, I have watched many pressurestats turn off and on. Using a Nuova Simonelli 2 group as an example. I would say the pressurestat clicks on every 3 to 5 minutes and stays on around 45 - 90 seconds.
So if the machine came on every 5 minutes and stayed on for 45 seconds it would come on 12 times hour and run for 9 minutes every hour. So if your shop closed at 6pm and opened at 7am assuming you turn your machine on a 6am for warm up your machine would have turned the element on 108 minutes in a 12 hour period. Thats 1.8 hours it ran in a 12 hour period. It takes most 2 group machines 30 - 40 minutes to come up to operating temperature.
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Posted by CCafe on 2007-04-04 07:46:08 Post Subject:
Well Mythbusters has already proved you wrong on the lights unless you will be returning to a room within 24 seconds of leaving it, and that room has nothing but 40 watt florescent tubes. Otherwise turn off the light.
As for a commercial espresso machine, I have watched many pressurestats turn off and on. Using a Nuova Simonelli 2 group as an example. I would say the pressurestat clicks on every 3 to 5 minutes and stays on around 45 - 90 seconds.
So if the machine came on every 5 minutes and stayed on for 45 seconds it would come on 12 times hour and run for 9 minutes every hour. So if your shop closed at 6pm and opened at 7am assuming you turn your machine on a 6am for warm up your machine would have turned the element on 108 minutes in a 12 hour period. Thats 1.8 hours it ran in a 12 hour period. It takes most 2 group machines 30 - 40 minutes to come up to operating temperature.
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View entire thread: about coffee shops
Posted by EspressoSue on 2004-10-12 14:47:31 Post Subject:
I used to help out at an espresso bar and I wish I had better training about making espresso. I only knew the bare minimum to get by. Since then I have been doing a lot of reading on the internet because I have invested in a commercial espresso machine for a friends restraunt. The machine is two years old but I'm very worried because the machine may have not been kept as clean as it should have been and might have mineral build up throughout. I will find out as soon as it arrives.
I found one website to be very interesting and they even have a DVD or Video that you can buy that steps you through the process. I have not seen the video yet but from what I understand it's a good one and I plan on buying it myself. The author of the website seems to be a bit of an espresso extremist but he has lots of really great information on the subject on his website. I hope this helps!
He has a newsletter that he writes on this site called "On the Table" and has a link to "Factors in a Perfect Cup."
http://www.lucidcafe.com/
The link below will take you to where you can purchase the video/DVD "Techniques of the Barista"
http://www.espressovivace.com/books_videos.html
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Posted by EspressoSue on 2004-10-12 14:47:31 Post Subject:
I used to help out at an espresso bar and I wish I had better training about making espresso. I only knew the bare minimum to get by. Since then I have been doing a lot of reading on the internet because I have invested in a commercial espresso machine for a friends restraunt. The machine is two years old but I'm very worried because the machine may have not been kept as clean as it should have been and might have mineral build up throughout. I will find out as soon as it arrives.
I found one website to be very interesting and they even have a DVD or Video that you can buy that steps you through the process. I have not seen the video yet but from what I understand it's a good one and I plan on buying it myself. The author of the website seems to be a bit of an espresso extremist but he has lots of really great information on the subject on his website. I hope this helps!
He has a newsletter that he writes on this site called "On the Table" and has a link to "Factors in a Perfect Cup."
http://www.lucidcafe.com/
The link below will take you to where you can purchase the video/DVD "Techniques of the Barista"
http://www.espressovivace.com/books_videos.html
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View entire thread: Likely service package?
Posted by Rushmore on 2005-04-16 01:47:19 Post Subject: Likely service package?
Here is something I would like as much feedback on as possible. When buying a commercial espresso machine for a business, does it come with a manufacturer's warantee? Some kind of service agreement? or are you pretty much on your own. I know there are a million brands and different wholesalers to buy from but what is the general ruling on this? Thanx
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Posted by Rushmore on 2005-04-16 01:47:19 Post Subject: Likely service package?
Here is something I would like as much feedback on as possible. When buying a commercial espresso machine for a business, does it come with a manufacturer's warantee? Some kind of service agreement? or are you pretty much on your own. I know there are a million brands and different wholesalers to buy from but what is the general ruling on this? Thanx
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View entire thread: New Restaurant Opening Soon is Serving Espresso - Need Help!
Posted by espressomaniac on 2004-10-12 02:34:23 Post Subject: Cecilware who are they?????
Cecilware is not a commercial espresso machine, if you took a trip to cafe darte, italian owned and italian run, he'd be shaking a finger at you, come on, an itialian restaurant without true italian espresso, this is soo taboo.... The original espresso machine was created in italy, the very concept of serving espresso that is substandard in the states in the true tradition means you want all out, balls out quality in this area even if you serve only 2 shots a day, it was a nice gesture, but is absolutely not in the vision of a true italian operation.
Did they get a real grinder, or is there "mr coffee" on the front of it????
Anyway, your intensions were valid, but I gotta reinterate, this will never and I mean never produce anything outside of coffee flavored water if the darn thing even works at all, I highly suggest looking into commercial espresso machines and commercial grinders, otherwise that place is going to insult any true coffee lover.
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Posted by espressomaniac on 2004-10-12 02:34:23 Post Subject: Cecilware who are they?????
Cecilware is not a commercial espresso machine, if you took a trip to cafe darte, italian owned and italian run, he'd be shaking a finger at you, come on, an itialian restaurant without true italian espresso, this is soo taboo.... The original espresso machine was created in italy, the very concept of serving espresso that is substandard in the states in the true tradition means you want all out, balls out quality in this area even if you serve only 2 shots a day, it was a nice gesture, but is absolutely not in the vision of a true italian operation.
Did they get a real grinder, or is there "mr coffee" on the front of it????
Anyway, your intensions were valid, but I gotta reinterate, this will never and I mean never produce anything outside of coffee flavored water if the darn thing even works at all, I highly suggest looking into commercial espresso machines and commercial grinders, otherwise that place is going to insult any true coffee lover.
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View entire thread: Help! Help! Quick!
Posted by DebsCoffee on 2004-04-14 06:14:49 Post Subject: Help! Help! Quick!
Good morning!
I just walked into what I think may be a "good deal" on a used commercial espresso machine; however, the seller will be advertising it publicly this afternoon.....it worked fine until it was removed from the dining establishment, but it is a 2 group and is missing one porta-filter (which I have checked and can buy a replacement for). What I need to know is can the machine be operated minus the one porta-filter until the new one arrives? If you prefer, you can email me directly: englishteacher@arkansas.net
Thanks!!!
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Posted by DebsCoffee on 2004-04-14 06:14:49 Post Subject: Help! Help! Quick!
Good morning!
I just walked into what I think may be a "good deal" on a used commercial espresso machine; however, the seller will be advertising it publicly this afternoon.....it worked fine until it was removed from the dining establishment, but it is a 2 group and is missing one porta-filter (which I have checked and can buy a replacement for). What I need to know is can the machine be operated minus the one porta-filter until the new one arrives? If you prefer, you can email me directly: englishteacher@arkansas.net
Thanks!!!
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View entire thread: 3 Group Semi Automatic Commercial Espresso Machine
Posted by Intimici on 2007-02-09 14:27:19 Post Subject: 3 Group Semi Automatic Commercial Espresso Machine
Hey everyone,
We're (my partner and i) are currently looking for a 3 group semi-automatic commercial espresso machine for our first espresso bar. I've looked into Nuova simonelli and had heard some great recommendations from this forum. I will be going to N.S show room at the beginning of next week to have an actual look at their range. When going to view these espresso machines, what sort of questions should i be asking the sales man? I've also been recommended La Spaziale and Rancilio and ive noticed that La Cimbali and Gaggia is another popular choice, although im not too sure about using Gaggia. Theres so many options out there that we have not yet picked a definite machine to use for our espresso bar. Although saying that for some odd reason i'm quite fond of the Nuova Simonelli from the reviews given from this forum. Could you please give me your thoughts on these brands i've listed, it would be a great help.
thank you
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Posted by Intimici on 2007-02-09 14:27:19 Post Subject: 3 Group Semi Automatic Commercial Espresso Machine
Hey everyone,
We're (my partner and i) are currently looking for a 3 group semi-automatic commercial espresso machine for our first espresso bar. I've looked into Nuova simonelli and had heard some great recommendations from this forum. I will be going to N.S show room at the beginning of next week to have an actual look at their range. When going to view these espresso machines, what sort of questions should i be asking the sales man? I've also been recommended La Spaziale and Rancilio and ive noticed that La Cimbali and Gaggia is another popular choice, although im not too sure about using Gaggia. Theres so many options out there that we have not yet picked a definite machine to use for our espresso bar. Although saying that for some odd reason i'm quite fond of the Nuova Simonelli from the reviews given from this forum. Could you please give me your thoughts on these brands i've listed, it would be a great help.
thank you
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View entire thread: Antique Espresso Machines
Posted by Anonymous on 2003-07-10 05:17:16 Post Subject: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
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Posted by Anonymous on 2003-07-10 05:17:16 Post Subject: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
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View entire thread: Antique Espresso Machines
Posted by Daryle L. Doden on 2003-10-18 20:04:36 Post Subject: Re: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
Elisabeth - Please send pictures and information. - Daryle
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Posted by Daryle L. Doden on 2003-10-18 20:04:36 Post Subject: Re: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
Elisabeth - Please send pictures and information. - Daryle
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View entire thread: Antique Espresso Machines
Posted by erosenfe on 2003-09-27 07:28:03 Post Subject: Re: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
I too am interested - pics and price list
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Posted by erosenfe on 2003-09-27 07:28:03 Post Subject: Re: Antique Espresso Machines
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
I too am interested - pics and price list
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View entire thread: Antique Espresso Machines
Posted by BellaJava on 2003-08-25 22:28:31 Post Subject: Re: Antique Espresso Machines
Elisabeth,
Please email me with some pictures as nothing was attached as you mentioned. Also, please send some approximate prices that you are looking to get for them. Thanks.
Regards,
David
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
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Posted by BellaJava on 2003-08-25 22:28:31 Post Subject: Re: Antique Espresso Machines
Elisabeth,
Please email me with some pictures as nothing was attached as you mentioned. Also, please send some approximate prices that you are looking to get for them. Thanks.
Regards,
David
Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!
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View entire thread: Starting a coffee related export business... Out of Asia
Posted by mr he on 2004-10-06 06:18:40 Post Subject: Starting a coffee related export business... Out of Asia
Hello everybody
I am new to this forum, and hope that this will be the start of a long posting career. Currently working out of Taiwan, where I have lived for a few years.
I started out in the coffee industry some 18 months ago, joining a small taiwanese upstart wanting to market a commercial espresso machine globally. While promoting this, I from time to time got asked about other items, with coffee bags and laminate roll stock popping up quite often.
As the sales of the espresso machine failed to take off, my mindset got increasingly set on finding a good range of coffee related products I could market to western customers in Taiwan. I decided to start with coffee bags and roll stock, as many of those are made in Taiwan already and sold thru US trading companies.
After a short search, I managed to locate some good coffeebag and laminate foil producers, who were interested in cooperating with me and who had a record of producing to international markets.
My competitive advantages are that I am close to the producers, which mean that QC is easy, and so is it to get decent pricing out of them. The disadvantages are that I am a bit far from my customers, and well, it's hard to mae a sales call when you are 10,000 miles away. Also, I am relatively new, and my network is not very strong yet.
I focus on mid size roasters and above. Everything I do is custom made and printed, with even the sizes of the bags as requested by the customer.
I started out in May, and have seen the first orders go out to Australia, with near term also seeing a European roaster ordering.
However, the US market has been somewhat harder to get into, and I would like to hear what kinds of ideas for marketing my advantages, the fellow members of this forum have.
So, what I hope I can get a bit of advice on is:
1. Traditional email shots don't really work anymore. You end up in the spam folder, no matter how personal you make the email.
2. Confidence is a problem. People are used to buy from their usual suppliers, and I need a way to teach people that ordering directly from abroad is safe, it's cheaper, and you get a product more closely tailored to your needs.
Any opinions are welcome.
(Oh, I have not posted a link to my web site here - after all I ask for advice, I am not solicting business on this board).
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Posted by mr he on 2004-10-06 06:18:40 Post Subject: Starting a coffee related export business... Out of Asia
Hello everybody
I am new to this forum, and hope that this will be the start of a long posting career. Currently working out of Taiwan, where I have lived for a few years.
I started out in the coffee industry some 18 months ago, joining a small taiwanese upstart wanting to market a commercial espresso machine globally. While promoting this, I from time to time got asked about other items, with coffee bags and laminate roll stock popping up quite often.
As the sales of the espresso machine failed to take off, my mindset got increasingly set on finding a good range of coffee related products I could market to western customers in Taiwan. I decided to start with coffee bags and roll stock, as many of those are made in Taiwan already and sold thru US trading companies.
After a short search, I managed to locate some good coffeebag and laminate foil producers, who were interested in cooperating with me and who had a record of producing to international markets.
My competitive advantages are that I am close to the producers, which mean that QC is easy, and so is it to get decent pricing out of them. The disadvantages are that I am a bit far from my customers, and well, it's hard to mae a sales call when you are 10,000 miles away. Also, I am relatively new, and my network is not very strong yet.
I focus on mid size roasters and above. Everything I do is custom made and printed, with even the sizes of the bags as requested by the customer.
I started out in May, and have seen the first orders go out to Australia, with near term also seeing a European roaster ordering.
However, the US market has been somewhat harder to get into, and I would like to hear what kinds of ideas for marketing my advantages, the fellow members of this forum have.
So, what I hope I can get a bit of advice on is:
1. Traditional email shots don't really work anymore. You end up in the spam folder, no matter how personal you make the email.
2. Confidence is a problem. People are used to buy from their usual suppliers, and I need a way to teach people that ordering directly from abroad is safe, it's cheaper, and you get a product more closely tailored to your needs.
Any opinions are welcome.
(Oh, I have not posted a link to my web site here - after all I ask for advice, I am not solicting business on this board).
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View entire thread: Best Burr Grinder?
Posted by meli on 2005-01-02 12:01:55 Post Subject:
I just bought a Mazzer Mini and a Nuova Simonelli Oscar and expect both to arrive to my door by Weds of next week. I can let you know how it goes. I am so excited to actually own something in my home better than Krups after working in a shop and having been spolied by commercial espresso!
I believe the Macap M5 can give the Mazzer Mini a good go around but I have not personally tried one and the price of that grinder is even more steep.
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Posted by meli on 2005-01-02 12:01:55 Post Subject:
I just bought a Mazzer Mini and a Nuova Simonelli Oscar and expect both to arrive to my door by Weds of next week. I can let you know how it goes. I am so excited to actually own something in my home better than Krups after working in a shop and having been spolied by commercial espresso!
I believe the Macap M5 can give the Mazzer Mini a good go around but I have not personally tried one and the price of that grinder is even more steep.
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View entire thread: Espresso Machines?????? Help
Posted by freshroast on 2006-02-21 02:39:40 Post Subject:
I like the Nuova Simonelli Line of commercial espresso equipment and you can check them out locally if you live near Seattle. Check out their website for their phone and address for gathering your data you need to make a decision at: http://www.emeraldcityespressomachines.com/index.html
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Posted by freshroast on 2006-02-21 02:39:40 Post Subject:
I like the Nuova Simonelli Line of commercial espresso equipment and you can check them out locally if you live near Seattle. Check out their website for their phone and address for gathering your data you need to make a decision at: http://www.emeraldcityespressomachines.com/index.html
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View entire thread: New Restaurant Opening Soon is Serving Espresso - Need Help!
Posted by EspressoSue on 2004-10-12 06:27:36 Post Subject:
http://www.Cecilware.com.
They produce only commercial espresso machines among other commercial food service equipment. They import their espresso machines from Italy. The machine is capable of producing over 400 cups of espresso an hour.
You didn't do any homework before scolding me? Shame on you!
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Posted by EspressoSue on 2004-10-12 06:27:36 Post Subject:
http://www.Cecilware.com.
They produce only commercial espresso machines among other commercial food service equipment. They import their espresso machines from Italy. The machine is capable of producing over 400 cups of espresso an hour.
You didn't do any homework before scolding me? Shame on you!
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View entire thread: Buying beans online
Posted by ron45 on 2005-06-17 18:05:56 Post Subject:
Wow I wouldn't have guessed that. But I should have. A good friend that used to live near us had his place up for sale for a few years and one day I saw him and he said "hey my place sold, this guy from california gave me 20 grand cash down then missed the next three payments". I said Elliot that guy is a dealer or something. Elliot went thru forclosure and finally went by the place to see what condition it was in..... it was gone, burned to the foundations. There were big tanks in the living area and a 2"drain in the middle of the floor! He made out like a bandit on the insurance and selling the land again. it's been pretty quiet around here since then. I live near a town of 20 people, no business except a bar. What else? Fourteen miles away is a town of 1125. It even has a coffee shop w/a commercial espresso machine.
Ron
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Posted by ron45 on 2005-06-17 18:05:56 Post Subject:
Wow I wouldn't have guessed that. But I should have. A good friend that used to live near us had his place up for sale for a few years and one day I saw him and he said "hey my place sold, this guy from california gave me 20 grand cash down then missed the next three payments". I said Elliot that guy is a dealer or something. Elliot went thru forclosure and finally went by the place to see what condition it was in..... it was gone, burned to the foundations. There were big tanks in the living area and a 2"drain in the middle of the floor! He made out like a bandit on the insurance and selling the land again. it's been pretty quiet around here since then. I live near a town of 20 people, no business except a bar. What else? Fourteen miles away is a town of 1125. It even has a coffee shop w/a commercial espresso machine.
Ron
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View entire thread: Super Automatic or Manual for a 250 shot bar
Posted by DavesLT on 2008-09-07 21:05:24 Post Subject: Re: Super Automatic or Manual for a 250 shot bar
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective?
Steef
Wow, what a great debate on a topic I deal with on a weekly basis! But before I start, for, reference sake, I've been selling, repairing and using commercial espresso machines since 1986. So here's my 2 cents worth:
1) Set up properly and maintained, yes, you can't tell the difference in quality.
2) Very little time savings if you take into account the cleaning and PM that is required to keep a super-automatic operating correctly.
3) A Manual, or traditional machine is much easier to maintain than a super-automatic
4) From cradle to grave, the traditional machine will be less costly. A gorilla can be trained to repair a traditional machine, wheras many veteran service techs have difficulty troubleshooting a super-automatic. I've run service schools for several manufacturers, and it's one in ten techs who can truly grasp the subtelties of a super-auto machine, and most of them don't drink espresso, and won't understand how to dial-in a great shot.
As a last opinion, and these are just my opinions I'm not claiming to be right, I usually discourage customers from purchasing super-automatic machines whenever possible. Their only advantage, as far as I can see, is their ability to produce consistant shots of espresso, with little training. But I've never found one that produces an acceptable drink as a one-step. Apparently Starbuck's agrees as they are using their $13,000.00 Schaerer as a two-step (they're still frothing the milk manually with a steam wand).
So why buy a $13,000.00 machine to just brew espresso shots? Because a super-automatic machine can deliver a consistant 7-14 gram shot of espresso all day long, wheras an average (non-professional) barista cannot. One barista may use 2 pulls and the next barista 3 pulls and the next barista 5 pulls to make a drink... which means, if you're selling a lot of espresso drinks per day, you may be using 200lbs of beans per month more than neccessary. And that's when you should probably consider buying a super-automatic machine. But that's just my opinion.
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Posted by DavesLT on 2008-09-07 21:05:24 Post Subject: Re: Super Automatic or Manual for a 250 shot bar
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective?
Steef
Wow, what a great debate on a topic I deal with on a weekly basis! But before I start, for, reference sake, I've been selling, repairing and using commercial espresso machines since 1986. So here's my 2 cents worth:
1) Set up properly and maintained, yes, you can't tell the difference in quality.
2) Very little time savings if you take into account the cleaning and PM that is required to keep a super-automatic operating correctly.
3) A Manual, or traditional machine is much easier to maintain than a super-automatic
4) From cradle to grave, the traditional machine will be less costly. A gorilla can be trained to repair a traditional machine, wheras many veteran service techs have difficulty troubleshooting a super-automatic. I've run service schools for several manufacturers, and it's one in ten techs who can truly grasp the subtelties of a super-auto machine, and most of them don't drink espresso, and won't understand how to dial-in a great shot.
As a last opinion, and these are just my opinions I'm not claiming to be right, I usually discourage customers from purchasing super-automatic machines whenever possible. Their only advantage, as far as I can see, is their ability to produce consistant shots of espresso, with little training. But I've never found one that produces an acceptable drink as a one-step. Apparently Starbuck's agrees as they are using their $13,000.00 Schaerer as a two-step (they're still frothing the milk manually with a steam wand).
So why buy a $13,000.00 machine to just brew espresso shots? Because a super-automatic machine can deliver a consistant 7-14 gram shot of espresso all day long, wheras an average (non-professional) barista cannot. One barista may use 2 pulls and the next barista 3 pulls and the next barista 5 pulls to make a drink... which means, if you're selling a lot of espresso drinks per day, you may be using 200lbs of beans per month more than neccessary. And that's when you should probably consider buying a super-automatic machine. But that's just my opinion.
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View entire thread: Super Automatic or Manual for a 250 shot bar
Posted by Alun_evans on 2008-08-23 20:42:36 Post Subject:
Hey Steef,
I believe you are going to get quite a range of answers to this question... maybe ultimatley we are going to bog your decision making down, rather than help you. Nevermind at least the debate which is likely to rage will give you some food for thought:
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective
1/. NO! I have yet to get a shot from a Superauto that is as good from a well trained barista using an automatic or a semiautomatic commercial espresso machine. I would say in my country Superauto's are preferred over semis or autos because they take the manpower variable out of the equation. Most 5 star hotels here use Superautos (mainly LaCimbalis). The quality of shots is variablely poor at best. I can understand why some opperators such as Hotels chose Superauto's- from a consistency point of view. However, these places generally do not pride themselves on producing quality EBD's. In your case a projected customer(drink?) count of 250 a day can easily be covered by a 2group semi/auto- no sweat!!!! I like CCafes analogy of travelling 500km by horse or car. However I would perhaps put it differently. You can travel from Rome to Paris by plane in 1.5 hours, or spend a day and a half driving and seeing Tuscany, Provence and the rest of the Italian and Frence countryside. Sure by plane you get there faster, if speed is your aim OK go for it, but the quality of what you see, what you experience and what you learn is enjoyed taking the slower option... its the same with a Super vs a Semi. Faster- yes no doubt. (My oponion : Semi/Auto hands down)
2/. Does it save production time? Yes. Will it make you famouse for the coffee you sell? No. Will that 250 estimate of guests/shots go up based on the quality of coffee you are producing from a super? IMHO no. (My opinion: Yes saves time but with some draw backs)
3/. The machine company will be able to provide you with technical support. My principle- CMA/Astoria produces both Superautos (Jada) and a big range of semi's/auto's under the Wega/Astoria/San Marino/Rapallo brand names. The things that can go wrong with a semi/auto on a daily basis could be counted on 1 hand. The things that could go wrong with the Super...could be counted on perhaps 1 and a half hands. As long as there is good technical backup...I think eithe way no problem (my opinion -TIE)
4/. Super Autos can be about 40-70% more expensive than a Semi. However obviously you need to buy a grinder also for a Semi. I have worked on semis that are 25 years old, been well maintained, and are still producing good quality shots. I doubt, although I am willing to beproven wrong, that any Super would still be runiing after 25 years!
OK- so thats my view on things- I am sure this whole debate will bring out quite a range of opnions!
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Posted by Alun_evans on 2008-08-23 20:42:36 Post Subject:
Hey Steef,
I believe you are going to get quite a range of answers to this question... maybe ultimatley we are going to bog your decision making down, rather than help you. Nevermind at least the debate which is likely to rage will give you some food for thought:
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective
1/. NO! I have yet to get a shot from a Superauto that is as good from a well trained barista using an automatic or a semiautomatic commercial espresso machine. I would say in my country Superauto's are preferred over semis or autos because they take the manpower variable out of the equation. Most 5 star hotels here use Superautos (mainly LaCimbalis). The quality of shots is variablely poor at best. I can understand why some opperators such as Hotels chose Superauto's- from a consistency point of view. However, these places generally do not pride themselves on producing quality EBD's. In your case a projected customer(drink?) count of 250 a day can easily be covered by a 2group semi/auto- no sweat!!!! I like CCafes analogy of travelling 500km by horse or car. However I would perhaps put it differently. You can travel from Rome to Paris by plane in 1.5 hours, or spend a day and a half driving and seeing Tuscany, Provence and the rest of the Italian and Frence countryside. Sure by plane you get there faster, if speed is your aim OK go for it, but the quality of what you see, what you experience and what you learn is enjoyed taking the slower option... its the same with a Super vs a Semi. Faster- yes no doubt. (My oponion : Semi/Auto hands down)
2/. Does it save production time? Yes. Will it make you famouse for the coffee you sell? No. Will that 250 estimate of guests/shots go up based on the quality of coffee you are producing from a super? IMHO no. (My opinion: Yes saves time but with some draw backs)
3/. The machine company will be able to provide you with technical support. My principle- CMA/Astoria produces both Superautos (Jada) and a big range of semi's/auto's under the Wega/Astoria/San Marino/Rapallo brand names. The things that can go wrong with a semi/auto on a daily basis could be counted on 1 hand. The things that could go wrong with the Super...could be counted on perhaps 1 and a half hands. As long as there is good technical backup...I think eithe way no problem (my opinion -TIE)
4/. Super Autos can be about 40-70% more expensive than a Semi. However obviously you need to buy a grinder also for a Semi. I have worked on semis that are 25 years old, been well maintained, and are still producing good quality shots. I doubt, although I am willing to beproven wrong, that any Super would still be runiing after 25 years!
OK- so thats my view on things- I am sure this whole debate will bring out quite a range of opnions!
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View entire thread: espresso machine
Posted by pencowgirl on 2005-05-26 08:04:51 Post Subject: Re: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
I purchased all my equipment used on Ebay and have been very happy. Naturally I expected to replace gaskets, burrs,etc. I was desperate for good coffee and couldn't afford new equipment to open our coffee shop in a movie theater. We have had good feedback from customers.
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Posted by pencowgirl on 2005-05-26 08:04:51 Post Subject: Re: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
I purchased all my equipment used on Ebay and have been very happy. Naturally I expected to replace gaskets, burrs,etc. I was desperate for good coffee and couldn't afford new equipment to open our coffee shop in a movie theater. We have had good feedback from customers.
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View entire thread: espresso machine
Posted by Teflon Don on 2005-02-22 14:53:01 Post Subject: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
Used machines are like buying a car. Actually worse. Even if the seller isn't trying to take you for a ride, they usually do not understand what espresso machine service truly is. Well maintained means they fixed it when it totally failed. If you do decide on used machines, set aside a few hundred minimum for necessary service.
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Posted by Teflon Don on 2005-02-22 14:53:01 Post Subject: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
Used machines are like buying a car. Actually worse. Even if the seller isn't trying to take you for a ride, they usually do not understand what espresso machine service truly is. Well maintained means they fixed it when it totally failed. If you do decide on used machines, set aside a few hundred minimum for necessary service.
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View entire thread: Do you blend before the roast or after the roast
Posted by Coffee Guy on 2005-02-08 23:33:07 Post Subject:
Boy I have to take my hat off to you this is a great question every day gourmet, I hope you don't mind if I call you E.D.G. otherwise I'd get writer's cramp every time I type your name
In any case I agree with A.E.' s take and B.G.'s take, and believe it or not even N.W.J.'s take...As you can see I'm not sitting on the fence on this one Truthfully I have tried roasting each single origin individually and blending, and I've also blended and roasted, and like B.G. says if you let them mingle with one another for about 24 hours or so the moisture does balance itself some what. It doesn't hurt to blend prior to roasting especially when you are dealing with large batches that you are distributing to your commercial espresso accounts that use them up at a higher rate. But also keep in mind that you have to go through a lot of trial and error when you are developing your receipes. Only do this once your receipe is developed well enough to be consistant with your roasts. If you are doing smaller batches for let's say a coffee shop or cafe or can afford to spend the time to roast each individually and specialize in your own house blends in smaller quanities. Well that's my 2 cents worth...Time for me to catch a cup and reach a good book so I can get some sleep
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Posted by Coffee Guy on 2005-02-08 23:33:07 Post Subject:
Boy I have to take my hat off to you this is a great question every day gourmet, I hope you don't mind if I call you E.D.G. otherwise I'd get writer's cramp every time I type your name
In any case I agree with A.E.' s take and B.G.'s take, and believe it or not even N.W.J.'s take...As you can see I'm not sitting on the fence on this one Truthfully I have tried roasting each single origin individually and blending, and I've also blended and roasted, and like B.G. says if you let them mingle with one another for about 24 hours or so the moisture does balance itself some what. It doesn't hurt to blend prior to roasting especially when you are dealing with large batches that you are distributing to your commercial espresso accounts that use them up at a higher rate. But also keep in mind that you have to go through a lot of trial and error when you are developing your receipes. Only do this once your receipe is developed well enough to be consistant with your roasts. If you are doing smaller batches for let's say a coffee shop or cafe or can afford to spend the time to roast each individually and specialize in your own house blends in smaller quanities. Well that's my 2 cents worth...Time for me to catch a cup and reach a good book so I can get some sleep
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View entire thread: Now That Mickey D's Is Goin' All Specialty On Us...
Posted by ABM on 2008-04-06 20:38:53 Post Subject:
Good Stuff. Also, I picked this up from some of the research I'd been doing:
1) Focus on location - What makes a great location? Whether you want to open a coffee shop, espresso cart, kiosk or coffee drive-thru, there are lots of factors in selecting a spot that will generate high volume business. Regardless of how good your drinks are, if you select a poor space, your coffee business will suffer.
2) Focus on layout - Is your espresso business space set up to ease the flow of traffic? Arranging your counter area for maximum efficiency increases throughput, enables baristas to move smoothly and helps your customers get in and out.
3) Focus on proper ingredients and equipment - Quality matters. Because of the demand for better coffee and espresso-based drinks, there has to be a commitment to using high-caliber ingredients and equipment (such as commercial espresso and cappuccino machines, etc). Investing in both areas is critical to earning repeat business.
4) Focus on marketing - Generating recognition and enthusiasm for your espresso business is crucial. Marketing incorporates everything from picking a name representative of your espresso business' personality to offering special promotions to menu set-up. Strong marketing encourages people to try your coffee shop offerings while building your clientele.
5) Focus on training - Do not underestimate the importance of teaching your staff properly from the beginning. Experience has shown that proper barista training increases store profitability, reduces turnover and encourages customer interaction since baristas are able to engage in conversation about the ingredients, the equipment and the drinks.
6) Focus on customer service - Treating a customer well is one sure way to create a loyal patron. Those working behind the counter are greeters for your business. Their demeanor, familiarity with the customer, ability to up-sell and degree of expertise satisfy new customers and create loyalists.
7) Focus on cleanliness - If there is a free moment, then there is time to clean. Whether it is your counter, your parking lot, seating area or restroom, your espresso business should be clean because your guests deserve it. Cleanliness is not only a reflection of your organization, but also the quality of product you serve.
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Posted by ABM on 2008-04-06 20:38:53 Post Subject:
Good Stuff. Also, I picked this up from some of the research I'd been doing:
1) Focus on location - What makes a great location? Whether you want to open a coffee shop, espresso cart, kiosk or coffee drive-thru, there are lots of factors in selecting a spot that will generate high volume business. Regardless of how good your drinks are, if you select a poor space, your coffee business will suffer.
2) Focus on layout - Is your espresso business space set up to ease the flow of traffic? Arranging your counter area for maximum efficiency increases throughput, enables baristas to move smoothly and helps your customers get in and out.
3) Focus on proper ingredients and equipment - Quality matters. Because of the demand for better coffee and espresso-based drinks, there has to be a commitment to using high-caliber ingredients and equipment (such as commercial espresso and cappuccino machines, etc). Investing in both areas is critical to earning repeat business.
4) Focus on marketing - Generating recognition and enthusiasm for your espresso business is crucial. Marketing incorporates everything from picking a name representative of your espresso business' personality to offering special promotions to menu set-up. Strong marketing encourages people to try your coffee shop offerings while building your clientele.
5) Focus on training - Do not underestimate the importance of teaching your staff properly from the beginning. Experience has shown that proper barista training increases store profitability, reduces turnover and encourages customer interaction since baristas are able to engage in conversation about the ingredients, the equipment and the drinks.
6) Focus on customer service - Treating a customer well is one sure way to create a loyal patron. Those working behind the counter are greeters for your business. Their demeanor, familiarity with the customer, ability to up-sell and degree of expertise satisfy new customers and create loyalists.
7) Focus on cleanliness - If there is a free moment, then there is time to clean. Whether it is your counter, your parking lot, seating area or restroom, your espresso business should be clean because your guests deserve it. Cleanliness is not only a reflection of your organization, but also the quality of product you serve.
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View entire thread: Your Favorite Coffee Drink
Posted by Just Java on 2003-05-14 00:49:45 Post Subject:
Here in Hongkong things can be.....unusual to say the least.
One of the popular local drinks is called Ying Yeung which is 50% tea and 50% coffee.
Another delight I have seen was a coffee shop with a commercial espresso machine, and when I ordered a latte, they spooned some Nescafe into the portafilter (the handle) and made it that way.
Lastly, one (non-coffee) drink was a banana smoothy. Into the blender went the milk etc. Lastly was the banana - skin and all. Godd roughage is all I can say...
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Posted by Just Java on 2003-05-14 00:49:45 Post Subject:
Here in Hongkong things can be.....unusual to say the least.
One of the popular local drinks is called Ying Yeung which is 50% tea and 50% coffee.
Another delight I have seen was a coffee shop with a commercial espresso machine, and when I ordered a latte, they spooned some Nescafe into the portafilter (the handle) and made it that way.
Lastly, one (non-coffee) drink was a banana smoothy. Into the blender went the milk etc. Lastly was the banana - skin and all. Godd roughage is all I can say...
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View entire thread: Research on Opening a Coffee Shop
Posted by Coffee Guy on 2004-04-20 22:00:10 Post Subject:
Hey Aliya:
As E.O. said, if you can get some practice making them at home at least this will get you a head start. Did I miss something before; do you already have a commercial espresso machine to practice on? As I mentioned in an earlier post send me a pm regarding this post and I'll be able to speak with you mono un mono.
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Posted by Coffee Guy on 2004-04-20 22:00:10 Post Subject:
Hey Aliya:
As E.O. said, if you can get some practice making them at home at least this will get you a head start. Did I miss something before; do you already have a commercial espresso machine to practice on? As I mentioned in an earlier post send me a pm regarding this post and I'll be able to speak with you mono un mono.
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