What is the use of the water pressure and barometer of the Italian coffee machine? what brand of coffee machine is better?
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Buying a new espresso machine is not a casual choice, but a decision that requires long-term consideration and careful consideration (unless you are a tuhao, you can make a friend). This is not only a financially important investment, but also a choice that will affect you and your coffee shop in terms of operation and operation.
In order to help you choose the right machine, we have asked Fabrizio Sencion to give you some advice. Fabrizio won the runner-up in the 2012 World Barista Competition, so he is absolutely qualified to give you advice.
Fabrizio is one of the shareholders of Palreal, their coffee shop in Guadalajara, Mexico. In his own shop, the machine he uses is Dalla Corte Mina. If you're thinking about buying a new espresso machine, here's a little bit of his advice.
Fabrizio Sencion is the runner-up in the 2012 World Barista Competition.
Stability of water temperature
As professional coffee workers, we certainly hope that every cup of coffee we extract is perfect. It also means that consistency and stability are critical. And a very important part of this is the temperature and stability of hot water in the machine.
After all, if you use hot water at different temperatures every time you extract coffee, the extraction and taste of coffee will certainly be different.
This is what one of the Fabrizio emphasized from the beginning: "what I'm asking for is an espresso machine that keeps the water temperature stable and consistent." Due to the changing weather in the city where we open our shop, and the fact that our store generally offers many kinds of coffee beans for customers to choose from (there are already as many beans from 11 different producing areas in Mexico), a stable water temperature is necessary, because only in this way can we make coffee stably. "
The stability of temperature helps to ensure the consistency of the extraction rate of Italian coffee.
Material and design of machine
Fabrizio also pays special attention to the appearance of the coffee machine. This is not only because he wants the machine to be beautiful and handsome when placed in the store, but also because some brands of Italian coffee machines are more ergonomic in design and more comfortable in operation.
"when using a machine, baristas must feel comfortable and easy to use," he said. "in addition, the steam batter must also be in a suitable position and angle for milking."
Of course, the material and quality of the machine are also very important. This is not only because you don't want the machine to look cheap and low-end, making customers think that your product may not work, but you probably don't want the machine to need frequent repairs or replacement parts.
Measurable categories and controllable variables
Fabrizio told me that the functions of an Italian coffee machine should be to enable baristas to allocate and make good use of their time, so that they can spend a little more time interacting and communicating with their guests, without having to immerse themselves in the process of brewing.
He has always stressed the importance of a coffee machine that can measure different values. For example, you can accurately measure the water temperature, the amount and speed of water flow, the weight of coffee, and so on. The more, the better. He told me that on the machine in his store, he would use this data to fine-tune the coffee extraction and control the consistency of the product.
The more variables and categories your coffee machine can control, the more changes and fine-tuning you can make to the espresso you finally extract, and as long as you don't have to sacrifice the time you spend with your guests, affect their consumption experience.
Pre-immersion function
Fabrizio told me that "pre-soaking" on the coffee machine was one of his favorite features. A fully pre-soaked coffee pressed powder can effectively reduce uncontrollable turbulence when it comes to formal 9bar pressure extraction.
In Fabrizio's experience, pre-soaking can increase the stability of extracted espresso, especially if the beans are freshly roasted. "there are days when I need to taste some freshly baked beans," he said. "in this case, although the coffee is too fresh (that is, the beans are still in an active exhaust state, it is generally not recommended to extract products during this period. Because the unstable state of the beans will affect the consistency of the products), the pre-soaking function still allows me to stably and fully extract the flavor from the beans." He also mentioned that for some of the deep-baked beans in the store, pre-soaking can further improve the level of aroma and flavor.
More importantly, this pre-soaking feature allows Fabrizio to try to extend the espresso extraction process, which usually takes 25 seconds, to 34-35 seconds, and conduct some experiments on the extraction time. There are different theories and theories about the relationship and influence between pre-soaking and Italian concentration. But with a coffee machine with "pre-immersion" function, at least you have the power and ability to choose to conduct relevant experiments to find the extraction scheme that best suits you and your coffee, so this is also a very valuable tool.
The number of boiled heads
Fabrizio said it was important to choose the number of boiled heads, but he didn't say the right answer. It all depends on the needs of your coffee shop and the production process.
For example, a single-headed machine, it is more flexible, you can put it anywhere in the store. This is especially important for stores with a relatively small area and not too many locations. Proper positioning of the machine is an important part of establishing a smooth workflow. A good and reasonable process can improve efficiency and reduce the probability of accidents.
But of course, a double-or three-head coffee maker allows baristas to extract several cups of coffee at the same time to serve more guests. Although you may now feel that a single machine is more than enough for your store's business, what if you need to expand to a larger store to cope with greater passenger traffic as your business grows?
A double-headed coffee machine can produce twice as much at the same time.
How to invest in high-quality equipment is one of the keys to the success or failure of your coffee shop. As professional baristas, we still need a suitable Italian coffee machine to steadily provide customers with the best quality and highest consistency of coffee. Although it is not an easy problem to know which brand and which model of coffee machine is the best to meet the needs of our store, with Fabrizio's advice and advice, at least we should be able to avoid making some low-level mistakes and buy the wrong machine.
END
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