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    A Guide to Beverage Systems

    Wednesday, June 13, 2012, 2:43 AM [General]

    This is the familiar balloon-shaped glass jug unit,Cheap Patrick Robinson Jersey, usually two jugs to a unit, one being filled from hot water run through coffee grounds held in a filter while the other is kept warm on top of the machine with a heat pad. This system is inexpensive and provides a good cup of coffee, providing the coffee is not allowed to stew on the heat pad for too long. One hour is considered the maximum time to hold coffee in this manner. Pour-over systems are ideal for catering operations such as pubs, cafes and small restaurants,Pittsburgh Steelers Jerseys, where demand is steady, but not huge. Despite what many customers believe, it's not easy to make big profits in the catering business. But there are a few glimmers of commercial light in beverage service From classic Italian espresso machines to the simple coffee machines there is a handsome gap between beverage cost and selling price. It is very retro to offer customers warm milk to go with coffee,Washington Redskins Jerseys, but there is still a niche market for silver service with the table staff holding two jugs, one of hot coffee, the other of warmed milk. Milk warmers are available from beverage equipment suppliers. The standard of operational and cleaning hygiene when using milk warmers must be high to reduce the risk of bacterial contamination. Espresso machines These are the machine of choice where coffee quality is of paramount importance,Chicago Bears Jerseys, such as in quality restaurants, cafes'-bars and busy food-led pubs. They don't come much simpler than this system, but a cafetiere is useful for delivering a pot of freshly made coffee to a restaurant table. They are sized by the number of cups they hold, and a restaurant may have to carry a range of sizes. Check to see if the model being selected is dishwasher-safe,Cheap Michael Vick Jersey, as some are not. Milk warmers Cafetiere Tea-making / water boilers An on-demand supply of very hot water is essential for every catering operation,Cheap Jack Youngblood Jersey, and while tea making may be the main function of a hot water boiler, it has many more uses in a catering environment. This is the industry term for vacuum flasks that have a DIY dispense facility. They work with a pump mechanism, a lever-pull or by just unscrewing the top to allow air into the vacuum jug and pouring into a cup. The semi-automatic espresso machines need dispense staff to be well trained in machine operation to provide coffee with the best flavour and the trademark creamy topping on espresso called the crema. Inconsistencies in the drink come mostly through incorrect loading and manual compression of the grains in the dispense head before it is locked into the brewing position. Fully automatic espresso machines require less operator skill, but staff still need proper training. These machines deliver quality with consistency and speed. They are not as quick as high-speed soluble machines, but the quality of the coffee is every bit as high as with traditional semi-automatic espresso machines. Pour-over Coffee Machine In an automatic machine the coffee is held either in a hopper already ground, or as whole roast beans which are ground by the machine and held in a small enclosed secondary hopper. Airpots Ingredients represent just a part of the overall cost of producing a cup of coffee, a fact conveniently airbrushed out when ingredient suppliers quote bean cost per cup at a few pence and selling price above £1. But there are good profits in tea and coffee, and the way to them lies in choosing the right machine.
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