Commercial Coffee Machines guide

Guide To Commercial Coffee Machines

Estimated Reading Time: 6 minutes

The type of machine you choose is important no matter if you are starting a cafe or restaurant, or upgrading your commercial coffee machine.

Your coffee machine may be the most important piece of equipment in your establishment because it is the main source of revenue from lattes and cappuccinos. To ensure that it meets the needs of the intended audience, make sure it is appropriate to the purpose. The importance of drip coffee is such that we shouldn’t ignore the best ‘bang for your buck’ drip coffee makers, since they make up a considerable portion of the coffee market.

Terminology Used in Commercial Coffee Machines

Basket: A basket is a metal filter through which the coffee is poured. It looks like a small metal cup without handles. Your coffee machine’s basket shape can influence the quality of your espresso during the brewing process.
Boiler: This boiler maintains a constant temperature by heating and storing water. With a dual boiler, one boiler is used to brew coffee, and another produces the steam which froths milk.
Brew Basket: Coffee grounds are placed here as well as the water that drains into the coffee maker.
Brew Head: In the commercial drip coffee maker, heated water from the reservoir enters the filter basket filled with coffee grounds, drips into the drip head, and produces coffee.
Burrs: The burrs in your coffee grinder are small blades that slice, pulverize, and grind the coffee beans into consistently usable coffee grounds.

Boiler System

Coffee Pot: An industrial coffee maker has a container which holds and keeps the drip coffee warm. This container is made of glass or metal. It also holds the brew that fills the cups.
Dose: The term “dose” refers to a single shot of coffee.
Doser: In a professional coffee machine grinder, this is the part that distributes freshly ground coffee into the portafilter, the basket, or the filter of the machine that is used to make espresso.
Double Boiler: A double boiler is a commercial espresso machine that has two boilers. One boiler is for brewing and is set to a temperature slightly below boiling so that the beans are not scorched.
Flowmeter: Coffee machines with volume control buttons use flowmeters to determine how much coffee to brew. The flowmeter also determines the amount of water that will be delivered through the group head while brewing and preparing espresso coffee. When the amount of water programmed by the meter has been used, the pump shuts off.

Double Boiler System

Gravimetric: Gravimetric uses weight instead of volume for measuring doses of coffee. There are many high-end commercial espresso machines that use this fancy term for weight.
Grinder: Machines like this grind coffee beans into coffee grounds so they can be used in any type of coffee beverage.
Group: Refers to the number of heads on commercial espresso machines/brewers. Four doses of coffee can be dispensed simultaneously from a two-group commercial coffee machine. Unlike a three-group coffee maker, a four-group coffee maker can brew eight single-shots at a time.
Group Head: In a commercial espresso or coffee machine, the group head is the part where the specially dosed portafilter is attached. It is the process in which hot water is added to coffee grounds, the grounds are filtered, and the ground coffee is made into coffee and/or espresso, which serves as the base for all coffee beverages other than those made with a drip or brew commercial coffee maker.
Heat Exchange: The fresh water used for the espresso extraction or to brew coffee is heated through a small tube in the steam boiler in a single boiler commercial coffee machine. For milk frothing and/or hot water for tea and hot chocolate, the heat exchanger’s large steam boiler produces hot steam and pressure.

Group Head Example

Heating Element: The boiler contains the heating element. In order to maintain a constant water temperature inside the commercial coffee maker, a controller measures the temperature of the boiler and controls when the heater is turned on and off.
Portafilter: Portafilters are small coffee baskets with handles. The container is used for measuring single or double shots of espresso. In order to produce the espresso, the expert fills the portafilter with coffee, attaches it to the machine, and water flows through it.
Steam Wand: Inside the boiler, this solid metal pipe allows the professional coffee maker to froth milk and heat it.
Shot: An espresso shot is the amount of espresso given as a single or double shot.
Tamper: The purpose of the tamper is to pack (or tamp) espresso grounds into the portafilter basket.
Volumetric: It refers to how much water or pressure is used to produce a consistent flavor profile in each cup of coffee.
Water Reservoir: Water is heated inside the reservoir of a drip brewer called as water reservoir.