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Scroll down the list below for articles of interest to the coffee enthusiast

Jura Giga 3c automatic bean to cup coffee machine can produce two cappuccinos in under one minute and twenty seconds.

Deciding between a traditional espresso or a bean-to-cup coffee machine

Many will argue that the traditional restaurant style coffee machine produces the best coffee. The suggestion is that the espresso machine has better extraction, this being the ability to extract flavour from the total dissolvable solids (or TDS). In our experience this is true in most cases, particularly against the typical appliance store bean to cup machine, but less so with the large professional machines such as the Giga range pictured above right. Please read our article on extraction.

The counter argument is that the bean to cup machine produces a far more consistent product that is immune to the fallibility of a barista; can literally be operated by anyone; serves far more coffee per hour than the fastest barista and that the benefits of reduced staff costs are considerable, be this time wasted in a corporate office or in the service industry.

By Alan Hawkins…our chief roaster

”I definitely favour the quality of coffee that a professional barista produces from a traditional machine. This said, I have tasted and tested many coffees and am often frustrated when I taste poorly prepared coffee. There are many variables, any of these can lead to a poor coffee. A good barista first has to have good, CLEAN or well maintained equipment. The first fault lies in poor cleanliness where old oils, residue and scorched grinds are left to hang around the equipment. Then we still have to worry about grind size; the consistency of the grind; the humidity on the day; the tamp pressure; the right amount of coffee; cup temperature and a few other essentials.  

What is my recommendation? Provided a restaurant accepts the responsibility of using the equipment to it’s full potential and manages the quality of the prepared product, the traditional machine will always be the best option. If a specialist barista is not an option and no-fuss speedy operation is key to your circumstances , but you still want to produce a high standard product without the fuss, then there is a place for the automatic machine for sure. This said, tread warily when selecting a machine, a machine ‘too small’ for your business might save you money in the short term but cost you customers over the longer period.”   

Both options can work, both options are viable for business use. The expectation from the growing market of South Africa coffee consumers is however rising by the day. There is nothing quite like the sound of a shiny machine hissing and clanging while a good barista goes about his business!   

Some barista guidelines for making the best coffee

The Casadio Enea on-demand portion coffee grinder

Traditional machines

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