4 ms·

1) You need to keep it frozen, right? That makes it a lot more complicated + probably issues with the colloids (we experienced that at one point) 2) The bigger

by freese 10y ago

1) You need to keep it frozen, right? That makes it a lot more complicated + probably issues with the colloids (we experienced that at one point) 2) The bigger challenge is actually brewing large amount of ristrettos/espressos, not necessarily concentrating it. 3) just sounds way too complicated to me to rival/equal soluble coffee Edit: haven't really looked into any of these as a feasible option for us.

sargun 10y ago
This might be a trade secret, but how are you keeping the colloid solution coherent? I'm kinda surprised you say that brewing the ristrettos are the hard parts. I know that centrifugal brewing is all the rage these days (as siphon, pour-over, and espresso were before), but it seems like automating espresso is a solved problem. Are there no industrial-scale burr grinders? I think the biggest problem would be tamping and getting that to be consistent. Is there anyone who needs industrial scale espresso?
- zloof 10y ago
  The part re: colloids is a trade secret at this point, but definitely a real challenge. As far as we could find, there is no common solution for industrial scale espresso. If someone has one, please post it here. This was a personal obsession of mine last spring - "How does this not exist?!?" Kalle is the coffee expert, but as the 'non-coffee guy', I have no idea why this wouldn't exist - I would have thought someone out there would need it?
  - bowmessage 10y ago
    industrial scale espresso: what about those automatic espresso machines you can sometimes find in office buildings? they pull single, double, or triple espresso shots from a touch screen interface. Can do lattes etc. too, but assuming you wouldn't need that part.
    - sargun 10y ago
      They're called super automatics. Generally, they're really expensive, and they make coffee very slowly (.5ml/second if you're lucky). They also tend to be built by companies who don't readily provide documentation on how to fix / modify them.
    - deleted 10y ago
      [deleted]

by freese 10y ago

sargun 10y ago

This might be a trade secret, but how are you keeping the colloid solution coherent? I'm kinda surprised you say that brewing the ristrettos are the hard parts. I know that centrifugal brewing is all the rage these days (as siphon, pour-over, and espresso were before), but it seems like automating espresso is a solved problem. Are there no industrial-scale burr grinders? I think the biggest problem would be tamping and getting that to be consistent. Is there anyone who needs industrial scale espresso?

zloof 10y ago
The part re: colloids is a trade secret at this point, but definitely a real challenge. As far as we could find, there is no common solution for industrial scale espresso. If someone has one, please post it here. This was a personal obsession of mine last spring - "How does this not exist?!?" Kalle is the coffee expert, but as the 'non-coffee guy', I have no idea why this wouldn't exist - I would have thought someone out there would need it?
- bowmessage 10y ago
  industrial scale espresso: what about those automatic espresso machines you can sometimes find in office buildings? they pull single, double, or triple espresso shots from a touch screen interface. Can do lattes etc. too, but assuming you wouldn't need that part.
  - sargun 10y ago
    They're called super automatics. Generally, they're really expensive, and they make coffee very slowly (.5ml/second if you're lucky). They also tend to be built by companies who don't readily provide documentation on how to fix / modify them.
  - deleted 10y ago
    [deleted]