Coffee Machine is a fundamental piece of equipment in any food establishment offering coffee beverages. These devices, designed for intensive use in professional settings, differ significantly from domestic models in terms of performance, durability, and technical capabilities. The proper selection of a coffee machine directly influences the quality of the beverages served, the efficiency of the staff, and the profitability of the coffee services offered.
Types of Coffee Machines in the Food Industry
In professional gastronomy, several basic types of coffee machines are used, differing in the method of coffee preparation, degree of automation, and performance. Each type of device has its application in specific operational conditions.
- Portafilter Coffee Machines - traditional pressure devices requiring barista skills, providing full control over the extraction process. Water pressure (typically 9 bars) is passed through the tamped ground coffee placed in the portafilter.
- Automatic Coffee Machines - devices that perform the entire brewing process at the press of a button, from grinding the beans to dispensing the finished beverage. They ensure repeatability and high performance with minimal staff involvement.
- Drip Coffee Machines - devices that use gravitational flow of hot water through a coffee filter. Mainly used in places serving large quantities of black coffee (e.g., hotel breakfasts, conferences).
Key Technical Parameters of Coffee Machines
The selection of the appropriate coffee machine for a food establishment should be based on an analysis of specific technical parameters that determine the device's performance and functionality under conditions of intensive use.
- Operating Pressure - the optimal pressure for espresso machines is 9-15 bars. This value ensures proper extraction of aromatic substances from the coffee.
- Boiler Capacity - determines the amount of water available for immediate use. Professional machines typically use boilers with a capacity ranging from 1.5 to 12 liters, depending on the expected output.
- Power of the Device - a parameter affecting the speed of water heating and steam system efficiency. In professional machines, the power ranges from 2.5 kW to over 6 kW.
- Number of Brewing Groups - in portafilter machines, this indicates how many coffees can be brewed simultaneously. Models are available with 1, 2, 3, or 4 groups.
- Performance - measured by the number of coffees that can be brewed per unit of time. Depending on the model, this can range from several to hundreds of cups per hour.
Coffee Grinders - Essential Element of the Professional Coffee System
Coffee Grinder is an integral part of the professional coffee beverage preparation system. The quality and precision of grinding are crucial for the extraction process and the final taste of the beverage.
Professional coffee grinders are characterized by the following parameters:
- Type of Burrs - flat or conical, made of hardened steel or ceramics. Conical burrs generate less heat during grinding, which helps preserve the coffee's aroma.
- Burr Diameter - influences grinding efficiency and precision. Professional grinders use burrs with a diameter ranging from 58 to 83 mm.
- Grinding Adjustment - allows precise adjustment of the grind size for different brewing methods and types of coffee. Professional grinders offer from a dozen to several dozen levels of adjustment.
- Bean Hopper Capacity - in commercial models, typically ranges from 0.5 to 2 kg.
- Performance - measured in grams of coffee ground per minute. Depending on the model, this ranges from 3 to even 25 g/s.
Essential Accessories for Professional Coffee Brewing
A complete coffee system in a food establishment requires a series of complementary accessories that influence the quality of the beverages prepared and the efficiency of the work.
- tampers - tools for tamping the coffee in the portafilter. Available in various diameters (most commonly 58 mm) and weights, affecting work ergonomics.
- Tamping Mats - silicone or rubber pads that protect the countertop and provide stability during tamping.
- Filters - disposable or reusable, with different capacities (single, double) and shapes (flat, conical).
- Milk Frothing Pitchers - made of high-quality stainless steel, available in different capacities (from 0.35 to 1 liter), with thermal insulation on the handle.
- Thermometers - allowing precise control of milk temperature during frothing (optimal temperature: 60-65°C).
- Brushes and Cleaning Agents - specialized tools and products for daily and periodic maintenance of coffee machines and grinders.
Water Filtration Systems for Coffee Machines
Water Quality is crucial for the durability of the machine and the taste of the beverages prepared. Professional filtration systems allow for achieving the optimal mineral composition of water and prevent limescale buildup in the device's system.
Basic parameters of filtration systems for coffee machines:
- Water Hardness - the optimal value for brewing coffee is 70-150 mg/l CaCO₃ (4-8°dH).
- Filter Capacity - determined by the number of liters of water that can be filtered before the cartridge needs to be replaced. Depending on the model and intensity of use, this ranges from 1,000 to over 10,000 liters.
- Filtration Technology - the most popular types are ion exchange, reverse osmosis, and mechanical filters that capture solid impurities.
Maintenance and Service of Coffee Machines
Professional coffee machines require regular maintenance to maintain optimal performance, beverage quality, and prolong the lifespan of the device. The maintenance program includes daily, weekly, and periodic actions.
Basic maintenance procedures:
- Daily Cleaning - flushing the brewing system, cleaning portafilters and screens, emptying the drip tray, cleaning steam wands.
- Weekly Cleaning - backflushing with specialized detergents, cleaning the blind filter, thorough cleaning of screens.
- Periodic Maintenance - replacing group gaskets, calibrating pressure, regenerating or replacing water filters, checking and adjusting the grinder.
The frequency of maintenance depends on the intensity of the machine's use. For machines used in high-traffic establishments, it is recommended to perform full service every 3-6 months.
Criteria for Selecting a Coffee Machine for a Food Establishment
The selection of the right coffee machine should take into account the establishment's specifics, the expected number of beverages served, and available staff resources.
- Size and Profile of the Establishment - for specialty coffee shops, portafilter machines are recommended for the highest quality beverages. For restaurants with a broader menu, automatic machines might be a better choice.
- Expected Number of Coffees Per Day - determines the required output and number of brewing groups. For establishments serving fewer than 50 coffees per day, a 1-group machine will suffice; for 50-150 coffees, a 2-group model is recommended; for more than 150 coffees, a 3- or 4-group machine is essential.
- Staff Qualifications - portafilter machines require trained barista personnel. Automatic machines can be operated by staff without specialized training.
- Available Space - professional portafilter machines typically have a width of 40-100 cm (depending on the number of groups), while compact automatic machines may occupy less than 30 cm of countertop.
- Technical Infrastructure - professional machines require proper electrical connections (typically 230V or 400V), water connections, and in some cases, drainage.
Safety and Compliance with Standards
Professional coffee machines must meet a range of safety and hygiene standards applicable in gastronomy:
- Safety Certifications - devices should have the CE marking and meet electrical safety standards (PN-EN 60335).
- Materials Approved for Contact with Food - all parts in contact with water or coffee must be made from materials with a PZH certificate.
- Safety Systems - professional coffee machines are equipped with safety thermostats, pressure valves, and protections against operating without water.
- HACCP Compliance - the device's design should allow easy cleaning and disinfection in accordance with HACCP requirements.
