New barista in town? Here are the 5 things that you need to keep in mind before setting out on a path to success.
Boiler Size, Capacity and Performance
If you are thinking that you can survive through the day making just espressos, you are terribly wrong. Every day will comprise of a mish mash of orders ranging from cappuccinos to macchiato. Most of these drinks require different textures of milk with varying amounts of flatness and foam. So, the rate of espresso extraction definitely takes a back seat. Producing textured milk with different degrees of heat is the real limiting factor. This requires nothing other than frothing wands, of which, most of the larger machines have two.
So, the rate of espresso extraction definitely takes a back seat. Producing textured milk with different degrees of heat is the real limiting factor. This requires nothing other than frothing wands, of which, most of the larger machines have two.
As you will find out sooner or later, it is the size of the module and the boiler that will determine the amount of heating and texturing of the milk. Most of the commercial machines come with adequate power to suit the needs of average consumption of the number of groups over a given period of time.
At this point, you may want a glimpse of the mechanism. Most of the machines need to draw cold water from the supply line every time you use the hot water from the machine. This means, the new water drawn in needs to be heated to the desired temperature before the steam can be produced again. The steam quality can tell oodles about the pressure on your machine. The steam should be dry and strong. If your steam is wet and slow, it is indication that you are using a lot of water and steam. Messing with the steam quality usually results in poorly textured milk. This is not at all pleasing or desired when you are trying to build a reputation for your café.
The steam should be dry and strong. If your steam is wet and slow, it is indication that you are using a lot of water and steam. Messing with the steam quality usually results in poorly textured milk. This is not at all pleasing or desired when you are trying to build a reputation for your café.
So, always take into account the different types of drinks you need to make, the customer load and the style of brewing required before deciding on the coffee maker model. A bigger boiler may not be required in certain situations since in such a case; the element will also have to be upgraded to maintain the boiler temperature. Always remember, good coffee is extracted in between 88 and 92 degree Celsius. This ensures rich, caramelized flavor of the sugar and aromatic compounds present in the coffee. A higher temperature can cause bleaching of flavor and result in poor crèma.
A bigger boiler may not be required in certain situations since in such a case; the element will also have to be upgraded to maintain the boiler temperature.
Always remember, good coffee is extracted in between 88 and 92 degree Celsius. This ensures rich, caramelized flavor of the sugar and aromatic compounds present in the coffee. A higher temperature can cause bleaching of flavor and result in poor crèma.
Why You’ll Need Several Kinds of Milk
If you want to become an affluent barista, you will need to know your milk. To start with, you need to know the difference in texture and taste of whole or full-fat milk, reduced fat milk, skim milk and of course, the type in trend, soy milk.
Full fat has a wonderful taste of its own. The abundant protein and fat present in the milk reacts very well with freshly extracted coffee to offer a full palette. While whole milk is preferred by most baristas for its rich flavor, skim milk and reduced fat milk is preferred by the health conscious customers for their low fat content.
However, these varieties have 1% or less milk-fat and tent to be flimsy. Skim milk is definitely more watery and runs the risk of making the coffee less flavorful.
As we see milk fads spreading all over the market, there are quite a few non-animal based milk forms which are emerging. The most popular one being soy milk. If you have to work with this variant, never ever heat them suddenly to high temperatures.
Soy milk hates to be heated and takes out its vengeance by curdling in the espresso. A customer standing on the other side of the counter standing with coffee-curd in hand is definitely not a pleasant experience and definitely one you do not need in your recent future.
The easiest way to settle on a good brand of soy milk without taking unwarranted risks is to visit a few busy cafes of your locality and check out the brand they rely on for positive customer reviews.
The Coffee Grinder
Just like your espresso machine, your grinder needs to be adequate for continuous use. Settling for a wrong grinder just because it is cheap may lead to the demise of your beloved barista business even before it kicks off.
The best and easiest way to determine if your grinder is made for commercial use is to judge its weight. It should weight around 6Kg for a small and 10 Kg for a large one.
The larger ones have a larger and more powerful motor which produces more torque at a lower speed. This means the coffee can be ground without any collateral heating.
This is very important, since heating causes the coffee to lose flavor. The lack of excess strain on the grinder implies that the machine can do this all day long without causing wear and tear of the grinder, whereas smaller motors will definitely burnout faster during continuous use.
Remember, the burrs need nice sharp edges to grind the coffee effectively to produce the right, rich taste
Why You Need Two or More Grinders
You may not have thought about it just yet, but soon you will need to think about serving flavored coffees just to keep up with your competitors. But serving flavored coffee alongside plain coffee entails using two separate grinders or you will most definitely get traces of flavors in your regular coffee.
Of course, vanilla, hazelnut and chocolate are amazing flavors, but these are most annoying for some caffeine junkies who want double-shot espressos for a quick fix!
Also, a third grinder is much required for the decaf crowd. For this, a smaller grinder or a grind on demand grinder is more than optimal. If you are a perfectionist, you may want to add a fourth grinder to the line of equipments.
This one will be dedicated to making a special kind of espresso only, maybe something using a richer than usual blend, rotated from day to day on demand basis. Having a wide range of options and a large selection of flavors will draw in larger crowds to boost your business.
Now we come to the moolah point. This is something that cannot be ignored citing excuses of inspiration or aspiration. What you can do with your business and in your business depends upon how much money you can spend on the project.
Well, to begin with, knowing the cost of a standard commercial espresso machine may bring about an attack of hysteria. But if you are a little more experienced, then you know, that the reality check doesn’t stop here.
The cost of the machine is deductable to your business. Let us show you how. So, you sell your espressos at $4 a pop. The coffee ground and milk for the same cost exactly $0.50. Then, your total earning on each espresso becomes $3.50. If you serve 100 customers per day, you make $350. For 5 days a week you make $1750 by selling espresso only. The only thing that you shouldn’t worry about when it comes to costing is a good coffee machine, if you still haven’t decided on what espresso machine to buy then you should read Freshpresso’s reviews and comparisons before making the buying decision.
In four weeks or a month this becomes $7000. This is actually a little more than the cost of an espresso machine. We have used a moderate volume and quite a high cost to explain the situation to you. But with proper maintenance you will be able to pay off the cost of the machine in just a few weeks, whereas the machine will continue to serve you for years to come.