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JANUARY / FEBRUARY . 2022 | VOL.23
Espresso machines: learning from the past and
building for the future.
Coffee has transcended the coffee shop and
good coffee is an expectation now not just at
the coffee bar but in fast food, hair salons,
hotels, restaurants and retail stores. How can
these environments choose coffee machines
Like any end product, the quality and when perhaps their staff are not
experience are influenced by the raw professionally trained baristas?
materials used and Fracino is both committed
and transparent in the high quality of metals Peter explains “these days getting skilled staff
it used – explaining why these choices are so is a challenge for all of hospitality. We
important, Fracino sales director, Peter recognise this. Our challenge is to help all
Atmore explains – hospitality deliver consistent hot beverages
no matter who is operating equipment. With
“We always seek to produce highly efficient this in mind, we have created a special hybrid
machines that use the least energy possible machine that automates the production
to extract maximum coffee flavour with process, but utilises the proven technologies
precision. To do this we require water we use in our ‘traditional’ machines giving us
temperature stability at the point of both confidence in the technology and a cost
extraction and our thick copper boilers are advantage against the highly computer
designed to store and maintain heat driven bean to cup machines”
effectively. Similarly, by using 304 grade
stainless steel on our machine bodies, we can So perhaps it’s a fair question to ask then if
be confident of structural strength and long British made equipment provides other
life in the demanding environment of advantages over Italian made coffee
hospitality. As technology has demanded machines? Why might we buy British? After
greater barista controls such as the ability to all, food service needs to invest wisely after
vary individual group head temperature, our these challenging last few years.
more advanced technology models, like the
Romano PID, provide these selections for the
advanced barista.”
Coffee has transcended the coffee shop and
good coffee is an expectation now not just at
the coffee bar but in fast food, hair salons,
hotels, restaurants and retail stores. How can
these environments choose coffee machines
when perhaps their staff are not
professionally trained baristas?
