Marianne Spence Coffee Machines December 01st, 2017 - 01:33:00
One that is not as popular as all the others is the vacuum machine. They come in many shapes and sizes, yet they are more alike than they are different. This system heats the water in the lower chamber creating a water vapor. This increases the pressure in the lower chamber and forces the water upward into the upper chamber that you add just before the water begins to rise. Brew for about 1.5 minutes then remove from heat, the gases in the lower chamber cool and draws the brewed coffee downward via suction caused by a partial vacuum that ensures accurate extraction of oils and caffeine for a cleaner unit without the bitter taste.
The traditional scenario for needing to find an office coffee machine is the obvious one of working in an office full of co-workers. In this type of situation, a one cup at a time machine could still work, but might not be optimal. If a high percentage of the people in the office are drinking coffee, it would be smart to invest in a maker with a large carafe. By brewing more coffee at a time, you improve the efficiency of the process. Some machines also feature hot water dispensers for hot water on demand. This is a great feature as it allows people in the office who enjoy hot tea or instant soup to get hot water when they need it without disrupting the production of coffee.
There is a separate Grinder, which usually sits on top of a Knockout Drawer which is used for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing these days, the coffee making process is by hand (Artisan). The coffee shot; single or double is prepared using the machine. The milk is foamed using the machine Steam Wand. The coffee is then put together to make any one of the most popular coffees. Cappuccino, Latte, Mocha and Macchiato etc. All of the preparation adds to the "Theatre" of the Coffee Culture. Customers have a higher perception of an "Artisan Coffee" and are willing to pay more. Training is required to ensure quality and consistency.
High volume would be 200 - 500 cups per day. Bean to Cup machines will protest if asked to do more than they were built to do and will appear slow at busy times. There are no major training requirements to use a Bean to Cup machine. No Barista skills are really needed. Some of the more powerful high volume Bean to Cup machines have traditional Steam Wands so some "foaming" skills may be needed. Training is more to do with how to use and look after the machine. Cleaning is especially important when using a Bean to Cup machine. Its a good idea to have some knowledge of coffee beans so you can choose a blend that will to suit your customers tastes.