Choosing Equipment:
Choosing a Grinder:
Grinders are the key Barista tool, and the right grinder tends to have a bigger effect on coffee flavour than the espresso machine. When choosing , consider some issues with Grinders:
The grinder needs to stay cool.
It is necessary to match your grinder with your needs. If you are making one or two shots a day at home, your requirements are very different to a busy espresso bar. The coffee grinding process generates excess heat. The build up of heat causes your grind to change and the flavour of the coffee is thus negatively affected by the heat. The heat transfer to the ground beans will accelerate the oxidation of the coffee, further reducing quality.
Conical burrs cut more efficiently than flat burrs. They run cooler and shave the coffee better and faster.
Consider the durability of the grinder. Heavier, better made grinders, generally last longer.
The grinder motor’s duty cycle can be analysed, some motors are not designed to be switched on and off continuously. Check with supplier
Does the grinder have stepped or micro adjustment. Stepped (notched) adjustment can be annoying. You can find yourself between settings.
We currently recommend the Compak k-10 (http://www.compak.es/en/productos/020103.htm )as a conical espresso grinder if possible. If budget constrains and it is necessary to go budget, consider the Mazzer Super Jolly (http://www.mazzer.com/second.asp?menu=2), with its robustness and flat blades, this grinder does dose heavily to one side of the porta filter though. Consider the mini mazzer as a decaf grinder
Choosing an Espresso Machine
I prefer manual machines, semi auto machines are an excuse for the barista to ignore how the shot is pouring.
Generally on chooses the size of the machine on how busy one anticipates being. The larger the machine (number of groupheads) the bigger the heat capacity and the more demand can be put on the machine. A café serving 100 -300 cups a day probably want a 2 head machine and a café serving 300 plus cups a 3 head, larger venues (1000 + cups per day) are in my opinion best served by groups of two head machines. Rather buy a machine to grow out of if cash is short and buy the larger one from cash flow, but it is pointless buying too small for anticipated need.
There are 4 general categories of machine:
1. Machines that don’t work! A budget machine with technical issues or without support or spares is a machine that doesn’t work. Generally speaking machines with Tamper sizes below 57.5 mm have been a problem for us
2. Basic Workhorses. These are uninspiring machines that get the job done, Budget machines with a decent level of quality, look plain, work for years. The Wega Atlas (http://wega.it/atlas-evd-epu/ing/) or Pegaso is a good example. Downside is low resale value, and unsexy. This is ok if the machine is a little hidden or Coffee is not the central focus of the business
3. Sexy Machines, These are the pretty machines. The Faema e-61 (http://www.faema.com/eng/pr_scheda.asp?id=77) is a good example. Sexy, robust, desirable and with pre-infusion. Re-sale value is better and parts quality is probably higher. Customer perception is the main advantage with the ability to sometimes save on shopfitting as the machine becomes the focus
4. The “its all about the coffee machines”. Thes give a slightly better tasting cup, the machines have all the advantages of the sexy machines, and are typically hand built. Diminishing returns on purchase price kick in with small gains in quality being expensive. Good examples have PID (fuzzy logic ) temperature control, are temperature stable, have manual pre-infusion and ultimate control. These also have a marketing advantage in that the machine is a story, good examples are the La Marzocco GB5 (http://www.lamarzocco.com/prodotti.html), The Synesso Cyncra (my personal favourite) (http://www.synesso.com/) and the gorgeous Mirage (http://www.keesvanderwesten.com/)
We generally do not recommend used equipment as reliability is an issue
Other equipment
One additionally needs decent Water Filtration and if in a hard water area, water softeners, we like Everpure filters. This is a requirement to both coffee quality and to validate the equipment Guarantee. Reverse osmosis water is not suitable for coffee flavour optimisation.
Stainless steel milk jugs with a defined spout are vital for latte art.
A decent Metal tamper that fits the machine is needed.
Cleaning brushes and some form of coffee solvent is required to keep the machine clean.
Filter Coffee
We love decent filter coffee, but not coffee that is kept warm with an element. Those glass pour-overs kill coffee instantly. Coffee made directly into a vacuum flask is delicious. We currently recommend Queen machines (http://tinyurl.com/5dnoxc) with Stainless vacuum pots and a grinder to provide freshly Ground coffee on a budget. The Queen is available manual fill or dual manual and auto fill (plumbed in). For higher end use we have custom Bunn solutions. We would recommend as a grinder the Compak k–3 (http://www.compak.es/en/productos/020202.htm) for filter grinding if no shop grinder is available.
Choosing a Tamper
Find a tamper that fits your porta-filter basket snugly. It should have a hardwearing face. We recommend food grade Stainless Steel.
We like an indexing groove at the top of the tamper to show up un-level pucks. In this regard, it also helps if the tamper height is a little over level when tamping a full filter.
The Curved/ Flat debate: there is a raging barista debate regarding flat base or convex base tampers. My personal experience is that most baristas get channelling of the pour using one or the other. It seems highly personal. We have settled on a semi-convex, or partially curved design, which, so far works for everyone. The theory behind convex tampers is to match the curve of the basket under pressure. We find semi-convex just works!
The handle material, shape and length are personal preference. Go by whatever feels right.
Espresso Machine Tamper Size Table:
|
Astoria – 58mm Bravo – 58mm Compak – 58mm Conti – 58mm De Longhi 49mm ECM – 58mm Elektra – 58mm |
Expobar – 58mm Francis! Francis ’03 on 58mm Francis! Francis pre’03 52mm Giotto – 58mm Kitchenaid – 58mm Krups 49mm Isomac – 58mm Innova – Marzocco – 57.5 – 58mmLa Pavoni – 56mm La Pavoni Europiccola 49mm Magister – 58mm |
Nuova Simonelli – 58mm Olympia Express 49mm Pasquini – 57mm San Marco Single – 54mm Saeco home 52mm Solis 52mm Starbucks 52mm VFA – 58mm |
Your blog The thing about common sense… » Choosing Coffee Equipment: was interesting when I found it on Friday by accident while searching for vacuum flask stainless steel online. It’s funny what you could find on the internet sometimes. I’d have to agree on what you have to say, although it may seem like a wrong choice, but nontheless an interesting subject. Enough said, keep up the good work my friend!