Equipment decisions what might you need and why?

EQUIPMENT decisions

The question often asked by people wanting to start, or upgrade, a coffee shop is, “what equipment do I need?” We canvassed the views of some of the sector’s suppliers.

GETTING THE BASICS RIGHT

“Your coffee shop equipment requirements will be based on your menu, which in turn is dependent on your customers. Researching and understanding your target market will help you determine the equipment needs. Additionally, the type of coffee business will determine your equipment needs. For example, if you are planning a mobile coffee kiosk or cart, your equipment will need to consider the available services – such as water and power supply,” says Fracino’s Peter Atmore.

“You would also need to consider your available budget and how you plan to fund the equipment purchase. Finance companies are often wary of funding used equipment, for instance.

“Your espresso machine is likely to be the heart of your coffee shop venture, so you must have a quality espresso machine that will meet the highest demands of your business throughout the day.

“Depending on the level of business that you will have throughout the day, you may consider having a two group or three group espresso machine. Each espresso machine requires some type of plumbing and a certain amount of energy. This is particularly important for mobile coffee kiosks and coffee trailers or vans.

“Consult the advice of a reputable supplier for the best model and specification to suit your requirements. Fracino manufacture their very extensive range of models here in the UK, so technical support and spare parts are always readily available and the extensive distributor network ensures a local supplier to provide great aftersales support and expert knowledge and advice.”

Most espresso machines also provide water at, or close, to boiling point for making tea and other non-coffee hot drinks. However, if you are likely to be selling a large number of these types of beverages you should consider investing in a ‘stand-alone’ water boiler, suggest Fracino.

“This will ensure that your coffee drink production isn’t held up at peak times waiting for the espresso machine to keep up with the large volume of hot water, and ensures that your hot water is constantly available,” says Peter Atmore.

“For example, our Atlantis range includes a standard footprint model designed for high output performance and a compact mini version for venues where space is a constraint. It also includes a unique gas-powered version for locations that have power supply constraints. Our Vesuvius model provides copious volumes of hot water and steam – for extremely busy venues who can supplement their milk heating requirements from the steamer function.”

When it comes to coffee grinders, ideally operators should have at least two grinders - one for espresso and the other for decaf or speciality coffees – propose Fracino. Professional grinders are important for several reasons, including the consistency and superior quality of your coffee, they point out.

“Invest in the best grinders you can afford; it will pay dividends in the results and service life you achieve from them,” says Peter Atmore.

“We supply an extensive range of grinders to suit different operator requirements. If the grinder is integral to the interior design of the store, our Iconic-tron range offers ‘off the wall’ styling, whilst providing nearsilent grind operation in use and a powerful, air-cooled motor, ensuring a long, reliable user life. Our powerful F series models are all produced with a heavy alloy body and stepless grind adjustment to meet the expectations of the most discerning operator.”

Many coffee shop operators use tableware, rather than disposable paperware and needless to say, this will require cleaning between use. A commercial glass/dishwasher provides easy user operation with high quality, rapid wash cycles that can be programmed to suit the specifi c load. “We supply a range of models from compact under-counter units to large, passing basket systems that will meet the requirements of every type of operator. High quality components ensure many years of reliable user operation, whilst the robust construction easily withstands the rigorous demands of daily use in the busiest venues,” says Peter Atmore.

“We believe that your coffee shop equipment is a vital part of what makes your venture a success. Never compromise on the quality of the tools you use to make your money - in this case, your coffee. Without the appropriate equipment you will struggle to deliver what your customers want and, ultimately, to be profi table.

“While you may not need a shiny new refrigerator or a brand new prep table and sink unit, you will need the best grinders you can afford, and a new espresso machine, from a quality manufacturer, will be a sound investment.”

LESS IS MORE

“One of the most common constraints when it comes to purchasing equipment is available space; particularly for cafés that are looking for front of house units that not only tick the box from a space point of view, but also from a capacity and quality perspective,” says David Glover, UK & Ireland country manager.

“However, thanks to recent developments in catering equipment, operators are now able to purchase space-savvy units that neither compromise on capacity or quality. For example, Wexiödisk’s undercounter dishwasher unit, the WD-4S, boasts a sleek, compact design which is ideal for slotting into a front of house café area, particularly for venues where space is at a premium. What’s more, the WD-4S is available with a smart eco-fl ow recovery system which not only eradicates the discomfort of steam in the user’s face, but also saves signifi cant energy by recovering energy from the previous wash cycle to reuse in the next.”

“The requirements of a café can vary, with each operation having their own individual requirements. One shared requirement, however, is the need for space-saving equipment that can easily be placed front of house,” agrees Steve Morris, sales director at Jestic Foodservice Equipment.

“In particular, countertop models are ideal for slotting front of house. For example, for cafés wanting to tap into the thriving dessert market, then an Icetro soft serve machine such as our award-winning slim-line countertop model the 161 is ideal. As one of the most compact soft ice cream machines available on the market - measuring just 30cm wide – its super-sleek nature means that it can fi t in almost anywhere. It also has the benefi t of being whisper quiet and easy to use.

“On the hot side, a café can create an entire hot food offering with a single high-speed oven such as the Xpresschef 3i™. Measuring just 358mm W x 743mm D (including the handle), this ventless model fi ts well onto a standard countertop, allowing cafés to cook up delicious snacks and meals by the snacks and meals by the touch of a screen from any area that has a 13 Amp connection.”

WATER TYPE

With coffee-serving operators relying heavily on their beverage-making equipment to be able to serve drinks of a consistent quality, regional water type has the potential to affect machine performance and life expectancy, and so needs due consideration when investing in catering equipment.

Recently, BRITA Professional announced that their extensive research has given them more insight into water types than ever before, enabling the water fi ltration specialist to reveal which regions are exposed to some of the most extreme water types, with the highest levels of hard, soft, gypsum and aggressive water.

The north of Scotland has the softest water in the UK, due to the minimal chalk content in the geology, say Brita. Very high chalk content in Norfolk means this region has the hardest water in the UK, they add. Derbyshire, Nottinghamshire Cambridgeshire, and parts of Suffolk, are regions with high levels of calcium sulphate, giving them the highest levels of gypsum water in the UK, the company reveal. Coastal areas in the East take the top spot for the most aggressive water in the UK due to high concentrations of salts in the area, say Brita.

Therefore, no matter where you are based in the UK, regional variance in water has a major impact on catering and hot beverage equipment if left unprotected, warn the company, with unfiltered water significantly affecting the consistency and quality of food and beverages served, as well as causing premature breakdowns due to the build-up of limescale and other impurities.

As a result of its research, BRITA Professional claims that it has a developed an industry first - a digital water map that provides regional information on water quality from water hardness, and the exact type of water, to the risk of corrosion.

The launch of this new tool also coincides with the development of two new water filters which have been created to help all hot beverage and catering operators around the UK optimise their water supply for consistently great tasting food and drink and efficient equipment that won’t break down prematurely, no matter how niche their water makeup.

Their new Purity C1100 XtraSafe provides a dual defence against corrosive water, creating ideal water for delicious coffee and perfectly steamed cuisine, claim the company. It’s been specifically designed for water high in salts and gypsum, with two ion exchangers that protect equipment against sulphates, chlorides and gypsum that could lead to corrosion and deposits. Its filtration bypass settings can be tailored to combi ovens and coffee machines and prevents the damage that would require the premature replacement of parts.

Additionally, their Purity C500 MinUp has been designed specifically for coffee machines, offering innovative mineralisation for regions with very soft water, say Brita. The filter enables better extraction of flavour compounds from coffee during the brewing process for a full aroma and balanced taste. It also increases the total dissolved solids to ensure a machine’s waterlevel sensors work effectively.

Activated carbon technology reduces substances such as chlorine that impact the taste and aroma of hot beverages, and there’s consistent mineralisation across the entire life of the filter for reliably high-quality results.

Steve Buckmaster, sales director at BRITA Professional adds: “With such drastic regional variances in water across the UK, the first step for hot beverage outlets and caterers is to understand the particular characteristics of their water supply.

“Using the correct water filter will protect their equipment from damage, regardless of where in the country they are based. This is something our experts at BRITA Professional can help with.

“Plus, our Filter Service App uses data on local water conditions to calculate user-specific recommendations, giving operators confidence that they’re installing the right filter for their water supply. It also

ensures accurate filter exchanges to ensure total machine protection and provides installation guides and videos at their fingertips.”

FOOD SAFETY

Maintaining the highest standards of food safety is critical for every café and restaurant operator and central to this is ensuring that foods are stored at the correct temperature.

“The MonikaPrime Equipment Management System helps ensure that foods displayed in refrigerators and chilled counter displays are kept at the correct food-safe temperature. The temperatures of the actual product are simulated, rather than just the surrounding air in the appliance, providing greater accuracy and peace of mind,” says Keith Hopewell - director of operations, Monika UK & Europe.

“The Equipment Management System replaces the need for manual temperature records - saving staff time and importantly guaranteeing 24/7 monitoring and logging with auditable reporting. Staff can be nominated to receive alerts should food temperatures move out of range, so valuable stock can be relocated before it becomes unsafe – saving money and potential risk to customers. The performance of equipment is also monitored, enabling problems to be identified and fixed before it fails - helping to prevent the damaging impact a broken refrigeration unit will have on a business.

“Discreet battery, or wired, sensors and a hub collect the temperature data from the refrigeration appliance and send it to the Monika Cloud, where it is securely stored. Operators can retrieve and review data using a live intelligent dashboard and reports, whether they are on site or not, with the added benefit of email alerts should a problem occur out of hours.

“With the Team Management Module of MonikaPrime, our hygienic BioCote™ treated handheld PA reduces staff time and paperwork by automating procedures such as temperature probing and cleaning tasks, then recording what was done, when and by whom for a complete audit trail. Audible and visual reminders can be set for when a hygiene task is due so staff can be in no doubt that the job is due and are therefore more likely to complete it on time.”

Since opening its first UK store in 2020 during the Coronavirus pandemic, healthy fast food and casual dining chain, Kauai, reports that it has served over 200,000 customers at their Edinburgh store, and despite such significant customer footfall, not one of their staff has caught Covid during this time.

This is not however, purely down to luck, they feel, but, according to a recent tweet, the investment that they made in HyGenikx – a wall mounted air and surface sanitisation system from supplier, Mechline, which has helped to protect staff, despite serving 200,000 plus customers.

“It’s great to hear that HyGenikx is helping to protect and reassure staff and customers 24/7 at leading operators like Kauai - and it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability in the colder winter months,” says Nick Falco, product & technical director at Mechline.

“Indoor air quality is a primary driver when it comes to the transmission of Coronavirus. As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact, we believe HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.”

The Kauai team installed nine HyGenikx units throughout the Edinburgh store where James Wilson, managing director at Kauai UK believes its absentee record and food shelf-life bears witness to the effectiveness of HyGenikx.

“We have four HyGenikx units front of house, two in the kitchen and one in each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment,” says James Wilson.

“We have also noticed that ingredients are lasting longer. Front of house we have a display kitchen where fresh food is made from scratch and people can watch it being made. Our ingredients are certainly keeping for longer than you would expect, and I believe it is down to the fact we have the HyGenikx machine.”

The Kauai endorsement for HyGenikx also follows independent laboratory trials conducted by Campden BRI, which confi rmed that HyGenikx is ef fective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19 (the results of the trials indicating that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate).