Commercial Espresso Machines and Espresso EquipmentThe commercial espresso machine is the most important piece of equipment in your coffee shop. Without it, you do not have an espresso business. But a commercial espresso machine does not make an Coffee Shop Business!
On one of my consulting assignments in San Francisco I came upon a bake shop with a large "Now we serve Espresso" sign on the window. As I needed my daily "espresso fix", I decided to go in. And as usual, I was disappointed, not only about the taste of the product, but also on the complete lack of understanding of the espresso business. Though the establishment had an excellent three group commercial espresso machine, one of the most expensive, it was not properly installed, making its operation awkward and time consuming; the so called "barista" was clueless, making me a 3oz single shot in about six seconds and overheating my milk. So here I was, sipping my overpriced, thin, tasteless, overheated brownish milk made with a $10,000 machine and a $10 a pound coffee!
Obviously, this machine was too big for their needs, and its price and quality was completely wasted on this shop!
Which is the best commercial espresso machine? Which is the best car? All the commercial espresso equipment will do the job. If the espresso "shot" is prepared properly - correct grind, tamping pressure - you won't be able to tell the difference in taste from the most expensive machine to the least expensive.
I had six different brands of espresso machines and grinders in my sixteen coffee shops. Some of them gave me more problems than others, so make sure that you have service available when you need it. Salespeople will confuse you with some technical features that you may or may not need, how one machine will produce "far superior " espresso shot etc. I would strongly advise to check with me before you decide on any brand. Though I do not sell any equipment, I will be happy to offer suggestions that will save you money and future headaches. You may reach me at 503-590-9423, Alex Fisenko, Pacific time.
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Super-automatic commercial espresso machines:
These machines are capable of producing a "latte" or "cappuccino" with the push of a button in about 30-45 seconds. They are not to be confused with the "instant powder machines" that you may see in a convenience store or service station. These machines have their place in some locations, but I would not use them in a coffee shop, drive-thru, cart or coffee house. Though some of them may produce a good "shot", when it comes to frothing milk consistently in a busy operation, they may fail when you need them the most.
Some guidelines on commercial espresso machines:
1. Learn as much as you can about how they work, what may go wrong, and proper maintenance procedures. Most of the espresso machines and grinders malfunctions are operator induced and can be corrected over the phone by explaining the symptoms.
2. What size do you need? That will depend on your expected business. Most of the espresso additions to existing food operations like ice cream shops, small bakeries, delis, can get away with a one group machine able to produce two "shots" at a time. Such an espresso machine, together with a grinder, will be completely adequate for an establishment serving under 100 cups a day. An expert operator will be able to produce two drinks a minute. The reason for more groups on the machine is not the slow "shot" production, but the small size of the boiler that generates the steam. Though they may tell you different, in the real world, if you have to steam three 56oz. milk pitchers one after the other, a one group machine won't keep up.
3. Another thing to consider is when most of you customers come in. If you have a mostly morning business, where you may serve 100 cups in the first two hours, you will need a two group, even if you end the day with 110 cups.
4. "Automatic, or semi automatic"? An "automatic" machine stops the flow of the water thru the coffee after the programmed amount of espresso has been dispensed. You can use any container that fits under the "group" to pour the espresso shot. A "semi-automatic" machine requires for the operator to watch the amount being dispensed and stop the flow of espresso when it reaches the desirable level by pushing a button or activating some lever. Use "shot" glasses to measure the volume.
5. Do not buy a used espresso machine unless you can fix it yourself , understand how it works and are able to get parts for it.
I prefer the automatic machines. Now they are very reliable, not like some years ago.
Before you buy, call me. I may save you some money and a lot of headaches. Alex 503-5909423 Pacific time until 8pm.
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Alex Fisenko has been helping companies and individuals to develop successful espresso concepts for the last 25 years. He provided initial "espresso expertise and inspiration" to some of the biggest players in the field. Besides having opened and operated 16 espresso bars for himself, he travels all over the world helping clients to open successful espresso bars, including South Korea, Thailand, Belgium, Saudi Arabia, Canada, and many US states. He was also an "Espresso Business Seminar" presenter for the Coffee Fest Organization in Seattle. He will be happy to speak on any espresso related matters during your Industry Convention, or to contribute articles, free of charge, to your coffee related publication. He can be reached in Portland, OR 503-5909423