Bean to Cup or Traditional Coffee Machine?

 

Espresso machine buying guide

With surging demand for freshly made cappuccinos, lattes and other Italian style drinks, most of us in the trade have probably considered investing in a cappuccino machine. Margins are around £1.50 per cup and demand is soaring, so where do we begin in deciding which type of machine to use?
This article looks at whether bean to cup or a traditional espresso machine is best for you.

Bean to Cup Coffee Machine.

Bean to cup machines use fresh coffee beans and fresh milk to produce a range of coffee based drinks to be created at the push of a button. These cleverly designed technical machines, grind beans for each cup, compress the ground coffee, and pump water through under pressure similar to a traditional machine. They also steam and froth milk to make cappuccinos for example with one simple push of a button.
The two main advantages of bean to cup machines are that, drinks can be produced with almost no training, and that you can leave the machine to make the coffee while you do something else, such as take the money or serve other items. They are also virtually self-cleaning although it is imperative that they are cleaned daily.
The main disadvantage of bean to cup machines is that the coffee they produce is not as good as a traditional machine, they do not achieve the same extraction from the coffee and usually use about 20% more coffee to compensate strength. The unfortunately do not have the ability to heat cups which, as the milk is heated only to 60 – 65oC, means drinks can often cool down quickly, particularly if coffee is served in conjunction with food. This can of course be dealt with by using a cup warmer beside the machine.
Importantly, unless you are buying over the £5,000 mark, they are not as fast as you may think, making only one cappuccino at a time, for example in around 45 seconds. Finally, if you intend your machine to be front of house, then bean to cup machines tend not to look as attractive to a coffee purchasers eye as a traditional machine.

Traditional Espresso Machines.

These machines are the descendants of the original Italian espresso machines. They come in different sizes called 1, 2, 3, or 4 ‘Groups’. Each group can make either one or two coffees at one time. Along with the machine, you have a grinder, and a knock out drawer. Each cup is prepared by taking a measure of ground coffee into the ‘portafilter’, ‘tamping’ or compressing it and then forcing water at around 92oC through the coffee at a pressure of 9 atmospheres. This provides the perfect conditions to extract the finest elements from the coffee.
The advantages of a traditional machine are first and foremost, the quality of coffee they are able to produce. Used correctly and with a good espresso coffee, the cappuccinos, lattes they emit are truly delicious and unbeatable as a luxury drink.
Contrary to popular belief, they are also fast. A two group machine for example can produce 4 different drinks simultaneously in less than 60 seconds. They also, well perhaps not all, look attractive and help to advertise that you offer a serious cup of coffee.
The main disadvantage of a traditional machine is that they require a certain level of skill to use them well. There are far too many machines not being used properly and not producing the results (both in coffee and business terms) and this boils mostly down to training. Of course coffee making is not rocket science, but like baking cakes, you have to follow proven principles and recipes to make them well.
For some, space may be a problem. You will probably need a minimum of 90 cm width by 50 cm deep, but with profits of over 90% on cappuccinos for example, space can usually be made. Cleaning takes 5-10 minutes and is straightforward.

Decision time.

So what machine suits you?. Well, if you are a Coffee Bar or Café where coffee is core to your offer, it is most likely that a good, properly used espresso machine will keep customers coming back for more and competitors at bay.
Most Restaurants will want to communicate high standards wherever possible and again a traditional machine is usually best suited, unless perhaps the machine will be kept behind the scenes.
In Public houses and Hotels, the decision will depend more on: The type of clientele and menu offered; How important is it to be seen to offer a high standard of coffee in your business? Where the machine will be sited? Do you want to train your staff in coffee making or not? How many coffees you will need to produce in busiest periods? Even for businesses anticipating small quantities of coffee, a small Espresso Pod machine, or a Professional 1 Group machine, or for example the Treviso, fitted for pods will offer excellent coffee, with ease and minimal investment.
At the end of the day, whatever way you choose to go, make sure you use a good quality (preferably fresh roasted) espresso coffee, take professional advice before you buy and push for as much training as possible to get the best return out of your new investment.

 

If you would like some expert advise then contact us, we are happy to assist.