Delicious speciality espresso drinks can be served quickly and easily at the touch of a button with no need for a trained barista.

Assuming that the machine has been set up correctly and commissioned by an experienced engineer, the quality of espresso produced by the machine should be comparable in quality to that produced on a more traditional espresso machine by a good barista.

Despite the fact that some of the ‘theatre’ of producing a good espresso is lost and producing the drink is less personal the advantages of ease of use and consistency of drink make the fully automatic espresso machine a popular choice for commercial caterers.

Automatic espresso systems satisfy the critera for the espresso brewing process which is :

To produce a concentrated coffee liquor of between 1 and 1.5 fluid ounces, by forcing hot water at a temperature of between 92 and 96 degrees Celsius at a pressure of 9 bar through a compacted wad of fine ground dark roast coffee.

For a typical commercial bean to cup machine it takes about 25 seconds from pressing the button to producing the finished beverage. Although this is longer than making an espresso on a traditional barista operated espresso machine, this does include the time to grind the coffee direct from the bean into the brewing chamber.

Fully automatic espresso machines vary from manufacturer to manufacturer but generally they use more coffee and have a shorter extraction time than their traditional cousins.

Fully automatic bean to cup machines are considerably more complex than semi automatics. All the processes for producing the various different coffee beverages such as grinding, dosing, tamping, brewing, milk foaming and delivery are contained within the machine and activated by the touch of a single button.

Cleaning and maintenance procedures are reduced or automated since the operator has restricted access to the machine. However since most of the components of the machine involve complex electronics these procedures are of considerable importance.

The most notable feature of a bean to cup machine is the absence of an external brewing group head, which is replaced by an internal brewing chamber that has a piston and filter assembly located at each end.

Depending on the initial drink selection, espresso, hot water and steamed milk are automatically and separately delivered from within the machine via flexible hoses to the dispense head. The dispense head may be adjustable to receive different cup sizes.

Typically two or more demountable coffee bean hoppers are incorporated into the design of the machine. Although the hoppers may be removed, the grinding mechanism is normally encased within the machine. Some machines have a chute facility that allows pre-ground decaffeinated or specialty coffee to by-pass the grinder for added flexibility. This chute also plays an importance role in cleaning and maintenance procedures.

A correctly commissioned fully automatic espresso machine using top quailty coffee beans will deliver great customer satifaction and retention.

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