Espresso Coffee Machines
Traditional espresso coffee machines are widely known as the weapon as choice for any professional barista. At certain times there are competitions taking place known as the barista championships, this is where a lot of trained coffee makers get together and have a certain amount of time to impress judges by making speciality coffee drinks on the espresso coffee machines of their choice. The equipment that accompanies the espresso machines are usually a coffee grinder, a knockout draw (or knockbox), a tamper (to press the coffee down evenly into the group head) and various other products including a milk frothing jug and thermometer. All of these products and the right espresso coffee beans are essential to making the best possible quality coffee for your customers. Get good quality equipment and there is a lot less chance of it letting you down, buy cheap quality and it will forever need repairs.
It is also essential that you follow the right cleaning procedures on your traditional espresso coffee machine as using the wrong cleaning products or even worse, not cleaning your equipment at all, will end up causing more problems than before. Don’t be fooled by the fact that your machine will work without cleaning products, yes it will.
But in the long run it will do more harm than good as the build up of scale etc can completely ruin your machine.
Ask a barista what the advantages of these machines are and he will tell you straight away that it is the theatre involved and the ability to create your own coffee that is key. Ultimately, we at karas coffee will tell you that we think coffee out of a traditional espresso coffee machine tastes better than out of a bean to cup or an instant machine. Is this because of the fact we can see it being made? Who knows, but not many disagree.
It is about location and venue when choosing which type of machine too, it would be unpractical to put a 2 group espresso machine into an office, but a similar power bean to cup coffee machine would fit perfectly and would not need the same training to make a similar coffee each time.
