Italian Experience With Your Own Espresso Machine

Twenty years ago, a cup of espresso coffee would bring that trip to Italy to most people’s minds. Today, espresso is a part of the American culture, with a shop on almost every corner in large cities. There are even home espresso machines for the espresso enthusiast. These vary in quality, but are reasonably priced. On the other hand, if you’re looking for a commercial espresso machine, you’re faced with so many choices, bells and whistles it’s difficult to know where to begin. Here’s a quick run down to help you make the right choice for your business.

There are several factors you’ll need to consider before making a purchase. How many cups will you be serving? Are you selling only coffee, or do you have a little cafe serving deli sandwiches, salads and desserts? Do you have a lot of turnover in your employees? These are all important considerations when deciding which commercial espresso machine to choose.

Contrary to popular belief or what a sales person may tell you, all the new commercial espresso machines will produce a good cup of espresso. Much depends on the maintenance and reliability of the machine as well as the expertise of the operator. You may also be surprised to know that the single biggest factor in producing a good cup of espresso is the temperature of the water. The optimal temperature is 203 degrees. Many machines have fluctuating water temperatures, due to a too-small boiler. Temperatures may vary as much as 15 degrees one way or the other, between cups brewed on the same machine. A variance of 15 degrees can ruin the taste of a cup, even when you’ve got the best quality coffee beans.

There are four basic categories of commercial espresso machine.

1. The manually operated machine is actually the preferred machine by European barista, who swear that this commercial espresso machine produces the best cup. This type is the least expensive and most reliable, but requires constant attendance and an expert operator.

2.Semi-automatic machines require that the operator stop the flow when the desired shot has been expressed. This commercial espresso machine works best with only one “group” or coffee spigot per machine, allowing the operator to monitor both coffee and frothing milk. For a low-volume operation, this type can be a good choice.
3.Automatic machines do not require operator intervention, automatically dispensing a measured shot of espresso. However, with programmable electronic parts, you may be introducing a new dimension of maintenance cost, and will need steady workers who are well-trained..
4.Super-automatic machines, as the name implies does the whole job for you, grinding, brewing, pouring and sometimes even dispensing frothed milk right into the cup. The down side of this choice is a compromise in quality. These machines work best in businesses like bars or gas stations, where the espresso is an incidental product.

Your choices are many, but be assured there’s a commercial espresso machine that’s right for your business.