Traditional v’s Bean to Cup Espresso Machines November 18 2014
Most people looking for an espresso machine have a pretty good idea of what they are looking for. However, the may be helpful:-
Traditional – Entertaining to see, smell and hear the coffee being made.
Bean to Cup – No atmosphere created.
Traditional – When made well, the quality is better than B2C. The drink can also be personalised to a customer’s requirements. For example – stronger, hotter, type of milk etc.
Bean to Cup – A well looked after machine will produce good quality drinks, irrespective of who “pushes the button”.
Ease of use
Traditional – Operators need basic barista training. It does not take long and thereafter making drinks is quite straight forward.
Bean to Cup – Just select the drink you want and press the button.
Traditional – Dependant on staff training.
Bean to Cup – Very consistent as long as the machine is cleaned and maintained well.
Traditional – simple back flush of the group heads and general wipe over at the end of the day. This takes a few minutes
Bean to Cup – Most machines have an automatic cleaning programme which takes between 10 and 15 minutes. We recommended however to manually clean all the components which come into contact with milk regularly, to prevent blockages.
Traditional – not practical.
Bean to Cup – Ideal, especially as they can be fitted with coin, token and card payment accessories.
Traditional – As they are technically relatively simple, they are considerably cheaper to purchase and service than B2C machines.
Bean to Cup – Technically complicated and therefore more expensive to purchase than Traditional machines.