One way for a restaurant to leave a bad taste in its patrons’ mouths is to serve them an insipid cup of coffee after a meal. Even if the preceding meal was ambrosial, last impressions are, perhaps, more important than first impressions.
Restaurants not known for a tasty “cup of joe” are catching on to the benefits of specialty coffee. And espresso makers have come a long way since the first machines resembling R2-D2 and early modern pump-driven models invented be Achille Gaggia were introduced. Today’s “super automatics” automatically grind, pack and brew the beans and froth milk at a push of a button to produce high-quality coffee beverages.
According to René Peterson, president of Supramatic Inc., a Toronto-based company that imports and distributes espresso machines, super automatics offer restaurateurs single step coffee solutions without the operator – despite his or her level of education – being a variable in the process.
“All of those variables are (removed) with super automatics,” she says. “The machine controls all the variables and makes a consistent cup of coffee.”
Obviously such machines save time. A bartender, for example, can serve alcohol while an order of coffee is brewing.
And technologically speaking, super automatics are as sophisticated as they are aesthetically pleasing to the eye. Take Jura’s Impressa F9 with its patented Sensitive Touchscreen Technology. A gentle touch on the operating panel is sufficient for the sensors to detect an operator’s coffee wishes. The X3 Compact made by Italian manufacturer Faema can be connected to a Faema service centre via telephone to constantly monitor for malfunctions before the user notices.
“If you look back 15 years, so many super automatics on the market … broke down every week. They had a very bad name,” says Peterson. “The problem, I believe, was these brew units were initially made of metal. Now they are made of plastic, so they don’t break as frequently.”
Joe Di Donato, general manager of Toronto-based Faema, which imports and distributes espresso and cappuccino machines, agrees that technology has improved; however, he says the cost of these machines is still a problem. Traditional espresso machines range in price from $3,000 to $11,000 and super automatics range between $5,000 and $30,000.
According to Di Donato, small restaurateurs might be scared off by exorbitant prices of super automatics, not realizing the potential of specialty coffee.
“The cost of making an espresso usually works out to $0.15 to $0.20 per cup,” he says. “For cappuccino, it’s $0.20 to $0.30 a cup. Most restaurants will charge $2 for espresso and $3 for cappuccino.”
Contemporary super automatics are not only more technologically advanced but easier to clean.
“The X3 Compact has gotten away from tablets altogether,” says Di Donato. “You just have to push a wash cycle and do one or two cycles during the day. Literally, it’s a one minute cycle and it does the washing with water.”
BUYING CONSIDERATONS
Before investing in a super automatic, consider the following:
- The amount of milk the machine can steam and froth per hour. This will determine the number of drinks that can be produced.
- Restaurant seating capacity. A 30 to 40 seat restaurant will likely only require a single brew machine that can make one or two coffees at a time. A restaurant with more than 40 seats will require a two-brew machine that can make four beverages at once.
- Maintenance requirements. Preventative maintenance will ensure the machine lasts upwards of 30 years. After making 50,000 products, certain components should be changed, such as solenoid valves and overpressure valves. After making 100,000 products, the machine might require a new pump or motor. After making 150,000 products, it might need a new boiler.
- Location. A restaurant in a busy, metropolitan area will be in greater need of a super automatic than one located in a small town.
This article is excerpted from a previously published issue of FoodService News.
