How To Choose a Commercial Coffee Machine?

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How To Choose A Commercial Coffee Machine?

Coffee machines are one of the most important points, whether in a restaurant, cafeteria or bar. Choosing a good coffee machine is essential, many factors that can change the taste of coffee depend on it.

In terms of size and production the coffee machines can be classified in groups, and can be of 1, 2 or 3 groups. In order to choose the right coffee machine, you must first consider approximately how many customers you will receive at your location, therefore, how many coffees you will make in a given time.

You need this approximate information to see how many groups you need. The normal thing in bars is that they are two groups, few places have coffee machines of a single group unless their production is very scarce, if you have a lot of production you can get one of three groups.

Before buying a coffee machine you should consider something very important, the biggest enemy of coffee machines is lime.

First you must find out the hardness of the water in your city or area (this changes from one bar to another), a technician will be able to advise you on this and recommend a water filter and the water softener that best suits the hardness of the water.

Buying an automatic or semi-automatic coffee machine?

The difference between an automatic and a semi-automatic coffee machine is that the water dosage can be pre-set in the automatic machines and the semi-automatic machines only have an on/off button.

In automatic coffee machines, the user does not control the process of extracting the espresso. The volume of water is programmed for each cup, so the machine knows exactly when to stop the extraction. To operate an automatic coffee machine, simply press the start button to start the process. You don’t have to worry about stopping it.

A semi-automatic coffee machine is distinguished by the fact that there is a part of the extraction process that is not automatic, but must be controlled manually by the user. In particular, the control of the water flow for each cup. Normally this is done with a button, which must be pressed to start the extraction and then turned off so that the extraction stops.

The automatic ones are more practical, since you don’t have to be on the lookout and you can do other things while the coffee is being made.

Buy coffee machine with display?

Coffee machines with displays are very useful, as they are not only used for advertising. From the display, you can control the temperature and program the machine.

However, it is not completely necessary, it is a question of the taste of the barista or waiter who will take care of the maintenance and care of it.

Pay close attention to the cleanliness of the coffee machine

Cleaning in a coffee machine is essential, it must be done during the service and at the end of the service (There are coffee machines that have self-washing, you should consult the supplier).

A clean coffee machine can last about 10 years and be as good as new. As long as it is cared for and maintained in a hygienic way.

Clearly the taste of the coffee influences the cleanliness. If a group has coffee grounds that have not been removed after use, they will be stuck to the top of the group and this will cause the next coffee you make to taste bitter and unpleasant because it is not properly cleaned (even if you have removed the old grounds). (Even if the customer drinks it, the quality is not right and that customer may not come back)

Cleaning of the steam tap (essential to clean it every time it is used!)

Open the valve and allow the water that has condensed inside to drain away.
Close the valve and direct the steamer tube to the liquid to be heated
Once the correct temperature is reached, the valve is closed.
After this the steamer is cleaned with a damp cloth.
Open the valve one last time to let out the liquid that has been absorbed during heating.

This last step is essential to keep the coffee machine in good condition. If liquids such as milk remain in the tube, different bacteria could proliferate, intoxicating our customers.

But not only would they suffer from food poisoning, the milk could reach the boiler through the steamer tube. This would make the machine unusable, and the water would be grey or dirty, and it would have an unpleasant smell.

Cleaning of the groups
Between services, the group showers must be cleaned.

Put the blind ladle in the holder.
It is then placed in the group.
And a program is started normally.
This is done in all groups and then the blind ladle is removed.
If few teas are served, at the end of the service the tap should be purged a little so that the water is renewed.

The external parts of the machine should be cleaned with a damp cloth. Do not use strong cleaning products as they can damage the machine.