I have been wanting to this for some time, probably from the time I purchased the machine. With non-E61 heat exchange machines, measuring the temperature of the brew water is not the easiest or the cheapest task. I tried googling the subject to see if anyone else has done this test so I can simply copy their routine but the information I found was mostly for the Oscar and not the Musica and even that didn’t make me feel comfortable or didn’t make sense. My challenge was that I needed to determine a cooling flush that would get me somewhere between 197F to 200F to be exact. Why the lower-ish temperature? I mostly use medium and dark roast coffees and for those, a lower temperature is ideal.
I started by purchasing a thermocouple thermometer and luckily I found a brand new AMPROBE T-51 on eBay for under $35!
Next, I drilled a hole on the side of an extra, generic basket I had and I inserted the thermocouple and added some sealant to ensure the probe doesn’t move and the water doesn’t leak from the hole
Before I use the thermocouple thermometer, I decided to test it against my Bonavita kettle and see if it reads the same temp as the kettle, and it did.
Next, I had to come up with a way to restrict the flow of the water as to imitate a true extraction. For this I used a Rancilio rubber backflush disk that I had laying around from my Silvia days and placed a small hole in it to restrict the flow instead of completely eliminating the flow.
Finally, I was ready for business. I experimented with different cooling flushes but here’s what I settled on:
If machine has been idle for more than 10 minutes (at 1.4 to 1.3 bars of pressure), when you press the brew button you should see a lot steam (approximately 30gm of water) coming out of the grouphead, once that’s done, keep the water running till you hit 85gm then lock the portafilter and pull the shot. The shot will start at 200F or so and will drop down to 198F and will stay there (see video below)
If machine has been idle for less than 5 or 10 minutes, you should get less steam (approximately 16gm of water) out of the grouphead. If that’s the case, simply run the water for an additional 3 seconds after the steam stops for a total of 50 or 60gm of water. This should maintain the same range of 200F and dropping to 198F or 197F.
If you have any questions, let me know in the comments below.
Last week I got the chance to go visit the 2018 Coffee Festival in Baltimore, Maryland. I live in New Jersey and so aside from New York, Baltimore, Maryland is the closest a coffee festival will get. I contacted the Festival team via Facebook messenger requesting media tickets, since I own a blog. The people who were responding to the messages were nice and prompt and provided my wife and I with 2 tickets for the show. The reason I reached out to them for media tickets is because this is a trade show so coffee enthusiasts who don’t own a business cannot attend. I don’t own a business just a blog. If you’re in the coffee industry, tickets are $60 for the duration of the show Friday to Sunday).
On Saturday, we drove to the Baltimore Convention Center where the show is taking place, found street parking and headed to the building. After receiving our badges and “goodie bags” we entered the show.
The show had an excellent mix of coffee roasters, coffee equipment manufacturers and coffee industry related items (coffee bags, label machines, etc.). Since I only had Saturday to check out the show, I was only able to check few of the exhibitors.
1) la Pavoni: seeing la Pavoni at the show was exciting because I love their commercial espresso machines and because I haven’t seen a la Pavoni Professional lever machine in person before. If you’re in the catering business and looking for heavy duty espresso equipment (even 2 groups) that is also 110V then you know that la Pavoni is one of the few manufacturers that make those. I was also excited to pull a shot on a la Pavoni professional lever machine. I always wanted to do that but never had a chance.
2) Wega and Astoria: I was always curious about these machines but never saw or played with one in person, the show was a great opportunity to do just that.
3) HM Digital: is a worldwide leader in EC, TDS, pH and ORP water testing instruments. I was happy to see them at the show since I have used their products before and always found them to be reliable and easy to use without breaking the bank. Also, they introduced a coffee refractometer, which is very interesting to me. The coffee refractometer also comes with a very user-friendly app that makes the refractometer easier to use. I was happy to have a demo, which I have recorded and included below.
4) Nuova Simonelli and Victoria Arduino: I have soft spot for Nuova Simonelli because I have a Musica and I love the Mythos One grinders. I also got a chance to play around and pull couple of shots on a Victoria Arduino 2 group machine.
5) Brewista: never used their products but I think they have an incredible lineup of coffee brewing vessels, kettles and scales. Their new brewing scale won the best new non-consumable product for the show.
6) Malabar Gold: I always heard about them from the Home-Barista forum. Forum members always recommended Malabar Gold especially for use as a base for lattes and cappuccinos so I was happy to finally try it out. The shot I tasted had a similar flavor profile as the Lavazza Top Class I usually use at home but had a little more complexity and almost no acidity. Only downside is that they sell a minimum of 5 lb. bags, either all in one bag or in 5, 1 lb. bags, which makes it hard for someone to try it out.
7) Hollander Chocolate Company: This company is relatively new and it competes with Ghirardelli. Their products are mostly sauces and powders aimed at cafes serving chocolate drinks and espresso based flavored drinks. All their products are created from Holland’s Dutched cocoas and other high quality ingredients. They had an Oscar 2 and a cheerful barista on duty who made us a dark chocolate mocha latte and another white chocolate mocha latte. Both drinks were better than any mochas I tried at Starbucks or at catering events that use Ghirardelli’s products. They also gave us samples to take home and try out, which I have used to make a white chocolate mocha latte at home and it was absolutely fantastic (video below). The sales rep who was talking to us was very exciting about the brand and very educated about the products, which is always excellent. He wanted to make sure that we had all the information we need, even after he learned that we do not own a cafe!
This was my first coffee trade show (previously I only attended the New York Coffee Festival, which is open for the public) and I was happy to see the diverse exhibitors and the level of excitement for everything coffee. I look forward to coming back next year or when the festival is in New York City.
Since I received my Kruve, I never gotten the chance to test it with Espresso so last week I decided to give it a shot and see what I can do with it. I started by using the 300 and 600 micron sieves and 34.5gm of coffee from the Super Jolly, which is almost two times my usual dose of 17.5gm.
After I shook the Kruve for a minute or so the yield in the middle tray was almost 21.5gm so I lost 13gm between the boulders and fines.
I chose to only use my usual dose of 17.5gm and the results were underwhelming. The shot was too fast and somehow way too bitter. The bitterness can be caused by the coffee lacking the boulders and fines but the water temperature could have been higher than usual as well.
This week, I decided to try the experiment again but this time move the adjustment collar/ring on the Super Jolly couple of notches finer. By doing so, I was hoping to create a finer grind to slow the flow while keeping the dose the same at 17.5gm give or take 0.1 or 0.2gm.
I started with the same amount of coffee I started with last week, which is 34.5gm (remember that the grind is finer here)
After shaking the Kruve for a minute or so, the result was 24.1gm, so I lost a little more than 10gm, which is better than last week when I lost 13gm. This can be attributed to the grinder being more consistent as the grind gets finer or maybe I shook the Kruve harder last week compared to this week.
To stay consistent, I kept the dose to my usual, which is 17.5gm and pulled a shot. The shot was on the slow side but the taste was much more balanced. Still, bitterness was a little higher than I’d prefer but there was absolutely no sourness whatsoever. Personally, I’m not a big fan of sourness in coffee, or anywhere really so this shot was a really good one to my taste.
Next week, I will go only one notch finer instead of 2 notches like I did today and do the same test again and see how the shot will taste. Stay tuned!
The Aeropress brewer is loved almost universally. I have neither talked to anyone who complained about it nor read a negative review by someone who bought it and didn’t like it. This love and appreciation by coffee lovers all over the world is mainly due to the delicious coffee the brewer produces, ease of use and portability but not due to the delicious espresso it produces. You see, the AeroPress promises to be a coffee and espresso maker but coffee lovers, including myself, disagree with the “espresso maker” part.
Now, a company named Fellow, which makes the fancy Stagg gooseneck kettles and other coffee brewing equipments and accessories, decided to try and bring the AeroPress closer to its promise of making espresso by manufacturing and selling the Prismo. To be clear, the Prismo does not promise espresso shots instead it promises espresso-style (more on that in a second) shots. According to Fellow (copied from their website), the reason they can’t claim that the Prismo produces an espresso shot is the following:
“Traditional espresso has a long and honored tradition of how it’s made, from tamping the puck to pulling a shot in the right amount of time, to that well-revered 9 bars of pressure. There were enough differences between how “espresso-style” coffee with Prismo works and traditional espresso that we felt the need to let our customers know. Here are a few important differences we wanted to share:
The pressure inside Prismo doesn’t reach 9 bars… unless you’re superman! By our calculations, you would need to put over 2,000lbs of force on top of your Aeropress Coffee Maker to reach 9 bars (130psi) with Prismo. That’s not something we recommend trying at home!
The temperature of a Prismo shot is somewhat lower than an espresso shot. High end espresso machines tend to have pre-heated group heads, which help to maintain high temperatures in the puck while pulling a shot. Our preferred recipes with Prismo haven’t involved pre-heating, which means the coffee slurry temperature is a little lower. This lower temperature does great for producing chocolatey flavors with a lot of body and is excellent for blends and medium to dark roasted coffee. Your local cafe’s espresso blend will probably work great! However, for some lighter roasted single origin coffees, we’ve prefered brewing a full cup of coffee on the Prismo rather than an espresso-style shot.
Our best tasting espresso-style recipe takes about 70 seconds from start to finish. We’ve loved the flavor we’re getting from Prismo’s espresso-style coffee when we give it just a little extra time to develop. With some stirring, the right temperature water, and a strong press, we’ve produced full-bodied shots with a thick, yummy crema that lasts. But yes internet, a traditional espresso shot is about 20-30 seconds.”
Fellow’s approach to the Prismo was to replace the original plastic basket (or filter holder) of the AeroPress with one that has a pressure actuated valve. This valve allows more pressure buildup inside the AeroPress, hence making it easier to produce a shot with qualities, such as crema, resembling a traditional espresso shot. The way the Prismo allows for more pressure buildup is simply by having the valve require more pressure from the user before it opens up to release the coffee. This idea is very similar to pressurized baskets used in lower end espresso machines. The pressurized baskets help cheaper machines achieve the pressure needed for an espresso shot while making the grind and the grinder less important.
The Prismo comes in two pieces, the first piece is the plastic basket replacement and the second piece is the built-in 80 micron filter.
The Prismo has few benefits that I like:
It allows for the use of paper filters if you prefer paper over metal filters. I personally use a combination of both (yes, a paper filter fits on top of the metal Fellow filter)
It eliminates the need for brewing using the inverted method since the valve does not release coffee unless you’re applying pressure. This also makes the AeroPress much easier to use as you do not have to rush and insert the plunger after you have poured enough coffee to start the blooming phase of your brew.
The metal filter by itself, which is included with the Prismo, makes the device worth the $20 I paid for it.
After playing with the Prismo over the period of few days, I don’t believe that it produces an espresso-style shot/coffee. The Prismo produces excellent coffee and an americano I made with it was absolutely delicious, and the “espresso-style” shots I made were full bodied, had a rich mouthfeel and really maintained some of the chocolatey notes I usually pick up in the shots I pull using my Nuova Simonelli Musica (coffee I used was Lavazza Top Class). However, I think the same way the Bialetti Moca Pot and the Turkish coffee made in the Ibrik don’t claim to make espresso or espresso-style coffee, the Prismo shouldn’t claim that either. The reason I believe so is that I don’t think it’s fair for the Prismo! While Fellow went to great lengths to explain what they mean by espresso-style, I’m positive that many people out there will confuse espresso-style with espresso and the Prismo will still be compared and measured against traditional espresso and the verdict won’t be in Prismo’s favor. Having said that, when the Prismo is judged by itself as a coffee making device or accessory, that can take a brewer (AeroPresso) to the next level, the results are very favorable and highly desirable.
For this week, I decided to take advantage of the fact that The Force Tamper, which I have reviewed and blogged about before, have been sent to me with multiple bases and make a video to compare the effects the shape of a tamper base plays in the extraction of an espresso shot. What I’m after is to find out if there is a basis to claims that some bases perform better than others taste and looks wise. I chose the following bases for the test as they are more commonly used/known:
For this test, the following variables are constant:
Temperature is maintained at around 200F by doing a 5 to 6 seconds cooling flush
The basket is the same one used across all 4 shots, a VST 20g basket in a bottomless portafilter
The input is 17g of coffee and the output is around 32g to 34g of liquid.
Distribution evenness was maintained by using the WDT distribution technique (paper clip to distribute/agitate the coffee grounds in the basket) and a Chinese knockoff distribution tool similar to the OCD.
The following are pictures showing the shots 10 seconds from the moment the first drop of liquid appeared from the basket. This will give a basis for comparison that’s pretty consistent.
First shot is using the Curve base:
Second shot using the C-Flat base:Third shouting the Ripple base:
Fourth shot using the Flat base:
Looking at the pictures, I seem to think that the Ripple and Flat bases have performed best. Taste wise, I haven’t noticed any major difference, except that the shot extracted using the Curve base tasted unbalanced and the shot extracted using the Flat base tasted the most balanced. Please note that these tasting notes are based on my palette, others may be able to detect much deeper differences and complicated notes that I may have not tasted. I personally use a flat base as I find it to be the easiest to work with and the most consistent but others have found other base shapes to be best for their coffees, use or machines. You can also watch the video below for the full extractions and feel free to leave me comments with any questions or suggestions you may have.
This weekend was a busy one. On Saturday my wife and family celebrated my 32nd birthday and went above and beyond to get me a cake fit for a coffee addict/lover like myself. My wife tricked me into believing that we will be going to my parents house to celebrate my birthday when they were in fact all coming to my house. The biggest surprise of the night, aside from not knowing that people are coming to my house, was the cake. My wife used one of my instagram latte art pictures and worked with the baker to make me a custom-made cake in the shape of a latte mug with latte art. The cake stole the show and people started taking pictures of the cake instead of myself!
On Sunday, we decided to go walk around New Hope in Pennsylvania and pay Sky Roast Coffee a visit. Sky Roast Coffee is a new coffee place located in the newly constructed New Hope Ferry Market. Ferry market is located on Main Street and it’s home to 13 vendors offering different culinary experiences and a wide variety of food and drinks. The owner, Alan Cohen, is an active member of the Home Barista forum and his journey to obtain and open this place is well documented there and I had intended on visiting his place once he was in business. Alan was on premises and so I introduced myself and congratulated him on the shop. I proceeded to order a medium roast coffee from their batch brew and my wife ordered a chai tea. The place has a bar and stools to sit and the seating is facing the beautiful 3-group Victoria Arduino Athena copper.
Alan was working on tweaking the grind for optimal espresso shot extraction and then offered me a double shot and tasted excellent. It was balanced with plenty of body, very different from the usual, more common acidic and floral notes I get at most other specialty coffee places. I then proceeded to check the collection of whole bean coffees for sale and picked a Brazilian blend that promised a lot of chocolate notes and very little acidity, exactly the way I like it. One thing I liked about the package was the easy open tab on the back of the bag. Opening a sealed bag of coffee usually requires scissors or you can try to open it by hand and risk having your expensive freshly roasted beans fly all over your kitchen!
After I went back, Alan offered me their signature drink, a Maple Syrup Cortado! The drink was delicious, the maple syrup balances out the bitterness in the coffee and adds to the sweetness of the steamed milk that makes up 50% or more of the Cortado.
Aside from the espresso and the espresso-based drinks. Batch brews and pour over coffee are also available and by the looks of the pour over station and the smell of the freshly ground coffee, I expect the coffee to taste delicious.
New Hope and its neighbor, Lambertville in New Jersey already have excellent coffee places such as Rojo’s Roastery and the Lambertville Trading Company but Sky Roast Coffee, with its hands on approach by the owner, the excellent coffee selection, freshly roaster beans and excellent location, takes the already excellent coffee scene in Bucks County to a new high. These are great days for specialty coffee and coffee aficionados in and around Bucks County.
Last year my wife and I visited the 2016 New York Coffee Festival and we had a great time. My wife is not as crazy about coffee as myself but she enjoyed the live music, the excellent selection of talented up and coming musicians and the live latte art booth at the festival (yes, a live music indoor set is part of the show!). Last weekend my wife and I decided to repeat the experience and visit the New York Coffee Festival again.
Last year, the festival was held at the 69th Regiment Armory on Lexington Avenue, which was not a good idea. The 69th Regiment Armory is an indoor venue with high ceiling but no AC! This issue became the source of many negative reviews and feedback to the festival’s organizers as the place got warm and people were sweating profusely, especially after few espresso shots. This year, the location was different and much better as it was held in the Metropolitan Pavilion on 18th street between the 6th and the 7th Avenue. This place was better, cleaner and much cooler (climate wise).
One of the great things about this year’s festival is the fact that more manufacturers and more roasters showed up. More showing at these festivals, especially by equipment manufacturers, is extremely important. Currently, major distributors such as Seattle Coffee Gear and Whole Latte Love are spread out and they carry certain brands of machines, grinders and even cups so for the consumer who’s looking at different brands and would love to be able to compare them side by side (almost) and pull shots on both, a Coffee Festival or show maybe their best bet.
This year, I was excited to see Breville attending the show for the first time. They had their brand new Oracle Touch on display along with the Smart Grinder Pro (excellent grinder for the price point), the BES920XL dual boiler machine and of course their new coffee maker. Their staff (or the staff they hired for the show) was friendly and they let me pull shots, steam milk, and play around with the machine. While at the booth, I met one of my heros in the coffee industry and that is Chris Baca! I have been a big fan of Chris, I listen to his podcast, I follow him on Instagram (@realchrisbaca) and I watch his YouTube videos. Chris was down to earth and was open to taking pictures and really seemed like an even cooler guy in person than online!
On my way out they give us a bag with a microfiber cloth/towel on it to wipe the machine! Neat!
Also, attending the show this year for the first, is Commandante hand grinders from Germany. This was also great to see as the grinder is not sold by retailers I know and the show was one of the few opportunities to be able to touch it and play with it.
It is also important to note that some manufacturers from last year were also attending this year, which is always a good sign. Manufacturers include Bodum and La Marzocco. However, I noticed that some manufacturers were not attending this year, which I thought was a little disappointing as I’d personally love to see as many manufacturers as possible. Espresso Parts, Espresso Supply/Bonavita are among the ones missing this year. Also, it is otable to mention that some of the attendees this year had a weaker showing compared to last year, those include Nuova Simonelli. Nuova Simonelli last year had the Oscar 2 on display and they allowed guests to play with it and pull shots. This year there was none of that and the only Oscar 2 on display wasn’t even plugged!
The show also featured plenty of roasters from New York and elsewhere around the country such as Stumptown, Cafe Grumpy, Apes & Peacocks and others. Overall, the show was exciting and I can’t wait for next year and hopefully see more manufacturers on display!
In my last week’s blog post, I listed 5 things I don’t like about my Nuova Simonelli Musica. In this week’s post, I’m listing 5 things I love about it.
The steam power, wand and tip: if you’re like me and you steam a lot of milk and love latte art then you will appreciate the steam on the Musica. The Musica has a 4 hole steam tip, the same tip used on the Nuova Simonelli machines used in the Barista Championships. You can watch this video here to have an idea for the steaming power. You can also watch some of my posts on Instagram to see examples of latte art.
Temperature consistency: so far my experience has been that before I pull a shot, if I flush the same amount of water after the flash boiling stops (cooling flush), the temperature in the cup is pretty consistent so is the taste (assuming other variables are constant)
Design: beauty is in the eye of the beholder but I personally find the design to be very attractive and a nice combination between modern and retro making it a good fit with other coffee equipment or appliances.
LED strips: you may think that the lighting on the LUX model is a gimmick and unnecessary but I personally find it extremely cool and a nice WOW factor when I have people over at the house.
Tank and drip tray capacity: both are huge compared to the size of the machine. The reservoir holds 3 liter of water while the drip tray holds close to a liter. Both don’t need to be frequently refilled/emptied often. Coming from a Silvia, which has a small water reservoir and a tiny, almost nonfunctional, drip tray, the Musica is a relief.
For those of you who don’t know or didn’t read my earlier posts, I’m the owner of a Nuova Simonelli Musica that I purchased off of eBay for 40% of its retail price! The Musica was a flop for Nuova Simonelli simply because it was double the price of its smaller sister the Oscar without double the features. Below I will list 5 things I don’t like about the Musica:
Crazy price: the Nuova Simonelli Musica Lux (with the LED strips) retailed new for $2500 for the tank model while the Oscar retailed for close to $1000 and the Oscar 2 for close to $1300. Keep in mind, these machines are nearly identical except for the price and couple of other changes. I purchased this machine for close to $1000 so depreciation is crazy on these machines.
Missing brew pressure gauge: for $2500, you would think that a brew pressure gauge (feature found on much cheaper machines) is a given but somehow the folks at Nuova Simonelli didn’t think so, so you only get a boiler pressure gauge.
Unnecessary NSF certification: for some reason Nuova Simonelli thought that certifying a machine like the Musica, with its vibratory pump and 2 liter boiler, was a good idea. The certification was intended to make the Musica a viable option for small, low volume commercial application (e.g. galleries, small restaurants, etc.). However, the vibratory pump is ridiculous with its 1 minute on 1 minute off requirement and the heating element is only 1200 watts. The high price (for what the unit offered) and the reliability concerns all played important roles in making this machine a nonviable option for the commercial or even semi commercial environment.
Can’t choose between plumbing and tank after purchase: the Musica must be purchased as either a tank (pour over) model or a plumbable model. You can’t plumb the tank model if you choose to after buying the machine and you can’t use a tank with the plumable model. Again, for the price, the option to switch between tank and plumbing should have been a given.
Pre-infusion time is not adjustable: the Musica has a pre-infusion option, which you can turn on and off using the keypad, but the length of the pre-infusion is already set at 3 seconds and is not adjustable.
In the next post I will talk about the things I like about the Musica and why it’s a good buy in the used market.
As someone who’s been working in the coffee catering business for some time, I have the opportunity to experience and observe the business first hands. The 10 to-do things below are things I see all the time and things that I would personally do if I ever start my own coffee catering business. The advice below will make it easier to operate the business smoothly and successfully.
Use 110/120V equipments: this one is a little tricky because most heavy duty commercial machines are 220/240V and catering work requires commercial machines. The good news is you can still buy 110/120V commercial equipment but you will have to look a little harder than if you were buying 220/240V.
Use new equipment whenever possible: used/second hand coffee equipment may seem like a good value at first glance but look deeper. Used equipment, especially ones without service records or invoices for all the work done, can cost you a lot of money in the long run, making any financial benefit of their lower price questionable at best. Think of a scenario like this you find a second hand machine for $2000 and new the same machine goes for $4000. At first, this seems like an excellent deal, a 50% discount off the original brand new price but look deeper. Getting a commercial machine with heat exchanger or a dual boiler professionally descaled can cost upward of $300 (scale buildup in the boiler is common if hard water is used)! Replacing a solenoid valve can cost upward of $150 per group. This number can be $300 or $450 for machines with 2 or 3 groups. Rotary external pumps is another item that can cost upward of $350 with installation. Adding any combination of some of these items together may cost you anywhere between $500 to $750 and this is only for parts and maintenance without taking into consideration any opportunity costs. What opportunity costs you ask? Imagine this, you’re doing an event and you are serving for 2 hours, after one hour and when you’re having a line of people waiting for their drinks, the machine acts up and starts losing pressure. An incident like this may cost you explicitly and implicitly. The lost money/profit you’re making off of the event (or whatever compensation you will offer to the venue or the event manager) is your explicit cost but what about implicit costs such a as damaged brand image and reputation? Adding all this up, you can easily see why buying new is the way to go. Finally, new machines have warranties, so even if something were to go wrong with a new machine, the fix is one service call away. No out of pocket cost for repairs and parts.
Buy your equipment from local, close by vendors: last thing you need, if something were to go wrong with your equipment, is to have to ship your machine or drive for hours to a service center. Shipping will not only cost you a lot of money (machines are heavy), but the reckless way UPS and FedEx handle large, heavy packages/ shipments will likely cause damage to the machine and result in more work for your technician.
Always have a backup machine and grinder in your van: this may seem like a waste of money at first but look deeper. A backup machine and grinder can be the difference between a happy customer and a successful event and miserable customer and a nightmare event. If you’re still not sure where the nightmare will come from, go back to my second point and the part I talk about implicit and explicit costs. The good news here and to save money, your backup machine can be a used one, why? Because a backup machine is just that, a backup machine, it’s only used in case of an emergency. This is not your main work horse and its sole purpose is to help save the day when your main work horse is out in the middle of an event.
Don’t buy machines with 2 or more groups: instead of buying one machine with 2 groups, buy 2 machines with one group each. This may seem like counterintuitive and inefficient at first glance but look deeper. Buying 2 one grouphead machines is better than buying one machine with 2 grouphead for the following reasons: 1) If a machine with 2 groups goes down, that’s 2 groups out. If a machine with one grouphead goes down, no problem use the other one grouphead machine. 2) one grouphead machines are lighter, easier to use and carry. They are also easier and cheaper to maintain 3) many baristas cannot multi task to take advantage of both groups. The end result is one group is used way more than the other.
Your image, your image, your image: I can’t stress that enough! Your business and brand image are critical for your success. If you think showing to an event with a faded black shirt or a shirt missing buttons is not important, think again. If you think showing up with a nasty machine is no big deal, think again. If you think using a 20 year old banged up van is okay, think again. Every little detail matters. Your equipment, shirts, looks, van, etc. say a lot about you. A nasty image give people the perception that you don’t care and no one wants to do business with someone who doesn’t care. Your van is a mobile billboard advertising for your business so make sure it’s clean, in good shape and a good representation of your brand and company.
Don’t hire people who don’t drink coffee or can’t drink it late at night: this may seem obvious but you need to make sure your employees are comfortable drinking coffee late and/or at any time, why? Because your employees must be able to taste the coffee before serving it to the guests. Someone who can’t drink coffee after 5 pm because “it keeps me up at night” won’t be able to dial in the machines and taste the espresso shots/coffee to ensure it’s good for the guests. Going by coffee color, flow and crema is not enough to ensure good tasting coffee, a good Barista must be able to drink coffee before the start and during the event to ensure consistency.
Maintain an exact set of brewing parameters and define your drinks: Ideally, you want repeat customers to taste the same coffee and drink the same beverages. The last thing you want is for a client to hire you for an event and love your coffee then hire you again just to taste different coffee! Imagine how annoyed will you be if you go to McDonalds, order their McMuffin and love it just to go the next day to order another McMuffin and have it taste different, missing ingredients or have ingredients you don’t necessarily like. Consistency is key, not just to maintain clients but also to diagnose issues. If you were hired by a client for an event then the following event you learn that they have hire someone else, having consistent drinks will rule out quality as the reason why you didn’t get the job. It could have been pricing, customer service, presentation, etc. but definitely not the drinks. Also, make sure those parameters are listed on your menu and don’t deviate from them unless explicitly asked by the guest.
Focus your energy on straight espresso orders: pulling straight espresso shots (single or double) is very important since they will not be diluted with milk, syrups, whipped cream, etc. the espresso quality in this case is extremely important. Any bad flavors or weaknesses will be totally exposed. On this topic, always ensure that you do a cooling flush before you pull a shot. Running some water through the grouphead helps stabilize the brewing temperature and clean the shower screen of old grounds from the previous shot.
Fresh coffee makes a huge difference in taste: Ensuring your coffee is fresh for all events is critical as it helps ensure consistency. Don’t store the coffee in its original bag, use a vacuum sealed coffee storage canisters. This won’t eliminate coffee deterioration as time goes by but it will at least slow it down.