Professional equipment for making coffee differs from home and even office equipment in its productivity, working resource, flexible settings and, of course, the necessary barista skills. We tell you everything about the features of professional coffee machines for coffee shops and the HoReCa segment in general, present the top best models and their prices.
Espresso coffee machines
Carob coffee machines
Espresso machines are also called espresso machines, as they are mainly used for preparing espresso-based drinks: Americano, latte, mocha, flat white, cappuccino, macchiato and of course espresso itself.
Peculiarities
— To prepare drinks in carob coffee machines, ground coffee is used, which must be formed into compressed tablets.
— The espresso machine cannot grind coffee (this does not apply to all models), but it automatically controls the steam pressure, the level and temperature of the water in the boiler, which simplifies its operation.
- The taste of coffee directly depends on the water pressure in the system - according to the standard 9 bar , the water temperature in the boiler (adjustable in most machines), the degree of grinding and the density of the tablet - with the right combination of these indicators, we can get the perfect espresso.
— Professional espresso machines are equipped with a steam wand ( cappuccino maker ), which creates lush coffee foam in lattes, cappuccinos and other coffee drinks. More coffee terms here >>
— Horn machines are single-horn (on average, for a capacity of up to 100 cups per day ) and double-horn (cooking volume is more than 100 cups per day ). There are also three-arm units - for places with very high traffic.
— Thanks to effective coffee extraction, coffee consumption in espresso machines is small - up to 8-9 grams per serving .
Choosing a coffee machine
After we have decided on the volume of preparation and purpose, we need to determine the type of equipment that suits us. Modern coffee machines and coffee makers include:
Geyser and drip coffee makers
Carob coffee machines (espresso)
Superautomatic machines
Vending machines
Geyser coffee makers are popular at hotel buffets; super-automatic coffee machines are often located in self-service areas where there are no baristas, and the drink is paid for at the checkout along with other food products.
Vending machines can accept cash and are usually located in places that do not require the presence of sellers, such as the lobbies of shopping centers, hospitals, car washes, educational institutions, banks, etc.
If you want to choose a coffee machine for a coffee shop or restaurant, then professional carob coffee machines are almost always ideal for an average establishment with sufficient traffic. They are quite easy to use and have minimal functionality. Let's look at them in more detail.
How to choose an espresso coffee machine?
Having familiarized ourselves with the main characteristics of carob coffee machines, we can proceed directly to their comparison and selection. Here are the main criteria you should pay attention to when purchasing:
1. Degree of automation
According to the degree of automation of the preparation process, espresso machines are divided into:
- semi-automatic - the flow of hot water for preparation must be stopped manually (widespread in coffee shops where professional baristas work, monitoring the coffee preparation process)
- automatic - devices in which it is possible to program the amount of water required to prepare a particular drink (suitable for restaurants, cafes, bars, where the bartender works with the coffee machine, and he does not need to monitor the coffee preparation process).
Remember at the beginning of the article we asked you to answer a few questions about the tasks that your coffee machine should solve? So here you are guided by these very criteria.
2. Horn material
During the brewing process, the coffee passes through the coffee horn, so it is important to choose coffee horns that are made of metal. The metal cone heats the drink evenly and does not give it a sour taste (unlike plastic ones).
3. Automatic overheat protection
The presence of this function in the device will not only protect your barista from burns, but will also extend the life of the coffee machine.
4
. A drip tray is a must have, as they say!
5. Keep warm function
Even minimal fluctuations in water temperature can affect the taste of espresso. Most modern coffee machines are designed for constant loading and often have a function to constantly maintain the temperature, but if there is downtime in the operation of the machine, it is recommended to drain a small amount of water to restore the original settings before preparing a new cup. 6.Automatic on/off function
These are perhaps the basic principles that should guide you when purchasing professional carob coffee machines .
Maintenance and weaknesses of coffee machines
Important! When choosing a coffee machine for your business, you should take into account the weak points of such machines and the nuances of their maintenance.
The subtleties of using the technique are as follows.
- The electronic control board is vulnerable to voltage surges.
- The water purification system during industrial operation must be at a high level.
- The horn sometimes has a tendency to leak. To fix the problem, clean the sealing ring from accumulated grease and debris, and if it is damaged, replace the part.
- The filter and screens often become clogged, as evidenced by insufficient water pressure and extraneous noise. The same signs accompany pump failure, the appearance of an air lock (in this case, it is necessary to pass boiling water through the cappuccino machine) or clogged pipes (rinse the system with a cleaning agent).
If the machine does not have automatic decalcification, you must clean the device yourself . On average, such cleaning is recommended after brewing 250 coffee servings. You also need to remove coffee grounds from the container to improve the taste of the drink. Regular cleaning of the milk container and cappuccino maker is equally necessary. The following deadlines must be met:
- The cappuccino maker must be cleaned daily;
- brewing group - cleaning once a week, lubrication - after brewing 300 servings of drink;
- replacing the filter - if necessary.
Advice! It is recommended to clean a home coffee machine once every 3 months, and a production machine – monthly.
Main types
You can buy built-in coffee machines , they save space, they are bought for small bars and installed in furniture so that they do not take up much space.
And free-standing ones, which can be installed anywhere, do not need to be specially mounted.
Classification of coffee machines:
- portioned (pod): a pod (a pressed coffee tablet packed with a special gas) is loaded into the machine; the grinding of the coffee and its quantity are controlled;
- capsule: coffee capsules are placed in the machine, packed in plastic bags, which are pierced in the machine with a special device, one serving of coffee is obtained from one capsule;
- espresso combines: they have a built-in coffee grinder, a device for frothing milk and can prepare espresso coffee, there is a system that regulates the strength of the coffee and its volume;
- carob: used for making espresso; steam passing through the horn, coffee and filter is converted into liquid under pressure and fed into the cup; the strength of the drink can be adjusted; The horn is cleaned after preparing a portion of coffee.
Professional machines come in two types:
- automatic - even an untrained person can operate them; coffee beans are poured into the hopper, the drink strength parameters are set, the number of servings is set and the machine is turned on; in addition, all parameters specified once can be saved; The machine is cleaned automatically;
- semi-automatic - each parameter is entered manually, the machine is also cleaned manually.
Coffee machines differ in the way they are filled with water: they are filled either manually or by connecting to a water supply; the latter are equipped with special filters for water purification.
They also differ in the number of cups of coffee prepared at the same time. There can be from 1 to 8.
Criterias of choice
Coffee machines purchased for a mini cafe, cafeteria or restaurant will differ in the number of servings of coffee sold per hour. For this reason, the main criterion is power. The range of drinks produced and the functionality of the device are also of great importance.
For cafe
A cafe requires equipment that allows the preparation of a wide range of drinks for both adults and children. These include: hot chocolate, cocktails and other coffee drinks. A non-resettable counter will help you clearly and accurately control the amount of product being dispensed. If the volume of customers is small, a semi-automatic device with manual dosing of portions is suitable. A carob coffee machine with additional functions is a standard option for cafes.
For a coffee shop
An automatic or super-automatic machine, designed for a large flow of customers, is suitable for a coffee shop. The device must be of good quality and have a cleaning control function. The criteria for choosing a coffee machine are:
- equipping with the necessary attachments for preparing a variety of coffee-based drinks;
- the ability to connect the device to a water supply;
- customizable coffee brewing process;
- counter for recording the finished drink;
For a mobile coffee shop
A coffee machine with grain grinding and milk foaming functions is the best option for a mobile coffee shop. In particular, the Espresso machine is in greatest demand in this business.
For the bar
A coffee machine for a bar should be easy to maintain and use. The capsule version of the device is in the middle price category and is a standard choice for working in a small establishment. And large bars are equipped with carob coffee machines.
For a restaurant
Semi-automatic machines are suitable for restaurants, with the help of which they prepare espresso and cappuccino. Experts advise purchasing carob machines, which clean and fill with water manually, as well as automatic and super-automatic machines (depending on material capabilities).
