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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
by 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 agoThe 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 agoindustrial 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 agoThey'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]