Romaine Coffee Machines June 02nd, 2017 - 13:29:44
Apart from all these structural and quality considerations it is also worthwhile to consider the kind of coffee that you might want to serve. There are more than thousand varieties of coffee available right from the Café Mocha to the South Indian Filter Coffee; coffee with milk and without milk; coffee with sugar and without sugar; coffee with chocolate toppings or with a vanilla sundae on it. The possibilities are endless and so are the machines. There are different machines that are used to create various types of coffee and thus as the methods of creating the coffee vary the internal design and the make of the system also varies.
Also in large scale machines there are options of keeping the water heated for a longer time and the coffee is constantly brewed so that the supply is almost instantaneous when switched on. However in small scale machines not much importance is given to the Commercial Coffee Maker heating and efficiency factors. The speed is also not much to talk about and hence the supply is done a long time after the switch is turned on as the brewing and heating starts again and again for every new cup of coffee. But all said and done the lapse in time due to reheating is hardly a minute or two making the wait a breeze when compared to other machines.
There are several different kinds of single serve coffee machines on the market but I have a Keurig coffee machine. For the Keurigs coffee machines there are over 250 different kinds of coffee to choose from. They call their pod a K-cup. K-cups come in the caffeinated and non-caffeinated versions as well. So you are essentially able to brew a gourmet-style cup of coffee in the comfort of your own home at any time of the day.
There is a separate Grinder which usually sits on top of a Knockout Drawer which is used for the spent coffee pucks. Although most Traditional Espresso Machines have automatic dosing these days the coffee making process is by hand (Artisan). The coffee shot; single or double is prepared using the machine. The milk is foamed using the machine Steam Wand. The coffee is then put together to make any one of the most popular coffees. Cappuccino Latte Mocha and Macchiato etc. All of the preparation adds to the "Theatre" of the Coffee Culture. Customers have a higher perception of an "Artisan Coffee" and are willing to pay more. Training is required to ensure quality and consistency.