The budget, type of equipment and skill set of employees are the main considerations when purchasing a machine.
The more automated the machine, the greater the cost and the consistency. This is important, no matter if the beverage is espresso or espresso based. The guest experience can be negatively impacted if consistency is an issue. Also, there can be incremental cost increases if too much coffee or milk is added, which can add up over time and negatively affect the business.
All types of coffee machines require some type of water inlet, water heating unit, drip or spray head, and a filter. One of the biggest issues is water quality, which impacts the taste of the product and contributes to lime scale buildup. Assess the water quality to ensure the appropriate filter for scale, taste and odor control is utilized. This will not only help minimize lime scale build up, but also extend the service life of the unit.
Like water quality, water pressure is commonly underestimated. Any coffee machine that is plumbed into a facility requires a certain amount of water pressure to adequately feed the unit. This is often measured in a static condition, which will not provide an accurate reading. To accurately measure the flow rate, water pressure needs to be read during a dynamic phase or when water is running through the machine. In some cases, the water feed line may need adjusting or the coffee machine may need to be relocated to an area where there is greater or stronger water capacity.
Depending on the unit type and model, electrical requirement is a factor. Operators need to verify that the operation has the necessary amp capacity. If not, an electrician needs to run a separate utility line to hook up the machine. In some cases, these lines may be located behind drywall or plaster, so accessibility and hookup costs need to be considered.
In addition to space, location is another consideration. If operators are looking to place machines over the server stand or in the main dining area, the cost to run an electrical line may be prohibitive.
Employee skill levels also need to be considered regarding the speed of service. If these beverages are being prepared by a less-experienced staff member, the production time will take away from face-to-face guest interaction. Servers using these machines may be off the floor for up to 10 minutes at a time.
The availability of parts and service are key since most operations purchase one machine due to the expense. These are big revenue generators, so an operation cannot afford downtime caused by a delay in repairs. It pays to ask manufacturers about the availability of parts.
