In this article we discuss the pro and cons of selecting a commercial espresso machine

 

A properly commissioned and maintained traditional commercial espresso machine will be an asset to any catering establishment and keep customers contented and coming back for more.

One of the most convenient ways of supplying this insatiable demand is with a traditional espresso machine.

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Unlike bean to cup machines, the use of a commercial espresso machine in the making of espresso-based drinks is a more elaborate, time consuming and skilled process. This however adds to the charm and uniqueness of the drink as the customer can usually see each stage of the process and the care taken to produce it.

Watching a skilful and experienced barista operate an espresso machine can be entertaining as they go through the process of making the final delicious beverage.

 

There are basically two main things to consider when buying an espresso machine; how many group heads and whether to go for semi-automatic or automatic.

Machines come in two, three or four group head varieties (sometimes just one) with associated increase in cost. As each group head is capable of producing two drinks at a time (by using a double spout filter basket) machines are capable of producing 4,6 & 8 drinks correspondingly at the same time. This enables different operators (baristas) to use the machine at the same time and with training several operators could keep an almost continual supply of coffee flowing at busy periods although this is a very labour intensive process.

Generally the busier you expect to be at peak periods then the more group heads you should consider on th

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