by ASHLEY M. HEHER

Source: http://www.google.com/hostednews/ap/article/ALeqM5g9Xj4HqqJPY85EkUQpqPloCnWYHwD9GIAPI00

As experiments go, this one isn’t flashy.

But the success — or failure — of one Starbucks cafe on the edge of a trendy Seattle neighborhood could ripple through the nation’s coffee house industry.

Because where Starbucks goes, others follow.

Dubbed “Olive Way,” the store is the biggest percolator yet for ideas that the world’s largest coffee company has been testing separately at nearly a dozen locations around the globe. And what succeeds at Olive Way will most likely be spread to other Starbucks stores around the country.

With muted, earthy colors, an indoor-outdoor fireplace, cushy chairs, and a menu with wine from the Pacific Northwest’s vineyards and beer from local craft brewers, this 2,500-square-foot shop in the Capitol Hill neighborhood will reopen in the fall with espresso machines in the middle.

“It’s going to feel very different,” said Kris Engskov, Starbucks’ regional vice president.

The machines at Olive Way will be part of what executives call a coffee theater. Counters will be narrower — a slim as a foot in some places — to bring customers closer to baristas; the machines will brew one cup at a time to extract deeper flavor from beans.

The store will be the chain’s only location that sells beer and wine in the U.S., though another Seattle test cafe that doesn’t carry the Starbucks brand began selling alcohol last year. The menu at Olive Way will be bigger, full of savory foods that pair with coffee, wine and beer. And customers will be able to customize the offerings, some of which will be freshly made.

The decor is to offer a departure from Starbucks’ sometimes formulaic green-and-tan — with local artists’ work, regionally reclaimed building materials, a community work table and a meeting area set off by a sliding door.

As at any restaurant chain using its stores as real-life laboratories, there’s no guarantee every idea from Olive Way will be successful or be implemented across the company. And the company wouldn’t say how much it’s spending on the effort, or how soon elements from the shop might expand to other locations.

But executives are optimistic that some will find their way to other locations, especially in vibrant urban neighborhoods where the chain can attract affluent customers who may prefer a low-key hangout over a crowded bar.

The pilot shows how hard Starbucks is working reinvigorate its brand, which stumbled under the weight of hyper-paced over-expansion. The chain closed hundreds of stores and cut scores of jobs, and founder Howard Schultz returned to help the company re-emerge.

Now, Starbucks plans more measured growth and is working to relax its corporatized image by returning to its days as a place where people want to linger for hours sipping coffee. It plans to offer free, unlimited Wi-Fi in all company-run stores; it’s letting customers tailor drinks even more, and it’s opening stores with more community flavor. A Seattle shop uses an old bleacher from a nearby high school for shelving, and a New York City store’s floors and counters are made of wood reclaimed from a century-old Pennsylvania barn.

All the changes are part of an appeal for more afterwork customers at a chain that gets the bulk of its in-store business before 11 a.m.

“The key in the restaurant business is to differentiate themselves, and clearly they’re making a move to do that,” said Morningstar restaurant analyst R.J. Hottovy. “I think the idea of trying to localize the business, that’s an aspect that will certainly work and help differentiate the brand and make it a lot less cookie-cutter than what you see in standard Starbucks.”

It will be a challenge. Gourmet coffee shops still sold 53 percent of specialty coffee drinks like mochas and lattes last year, but that was down from 57 percent a year earlier, according to data from market research firm The NPD Group.

The coffee business has become increasingly competitive as restaurants — from independent doughnut shops to Goliath’s like McDonald’s Corp. — go after Starbucks. Servings of specialty drinks rose 17 percent at fast-food chains and 23 percent at doughnut shops this year, and they fell 8 percent at gourmet cafes.

Starbucks plans to file building permits Friday with Seattle city officials to renovate the store.

Source: http://www.cellular-news.com/story/43882.php

Designers In-oh Yoo & Bong-yup Song of the Metatrend Institute have developed a concept idea for a coffee­ machine that is controlled by a mobile phone.

The concept – as an introduction to the idea of personalised self-service devices – uses mobile phones to store the users personal preferences which can then be used on vending machines and similar.

The coffee machine also uses QR code enabled coffee packs which are linked to music downloads that can either be played as the coffee is made, or downloaded to the mobile phone as it is docked into the espresso maker.

By David Buehrer a.k.a. Greenway Barista

Source: http://www.seriouseats.com/2010/06/home-brewing-coffee-tools-barista-equipment.html

As a professional barista, I’ve thought about how non-baristas can get the most out of that simple, beautiful bag of beans. Personally, I achieve sensory overload every time I see those fateful commercials of espresso-making at home.

The truth is, making espresso at home to replicate a commercial environment is near impossible, even for the serious home baristas. The water filtration is incredibly different, the home brewing machines are not designed similarly (for the most part) to commercial espresso machines, professional coffee grinders are a breed of their own, and—let’s face it—the home barista just plain doesn’t have eight hours a day to perfect that great technique, let alone get paid to do it.

So what’s the big idea? How do we get that great shot of espresso, or that award-winning cappuccino, at home? Well folks, I hate to be the bearer of bad news, but it takes some serious cash. Don’t worry however—there’s light at the end of this tunnel.

Why Skip Professional Equipment?

A serious espresso machine can cost upwards of $5,000 to recreate similar brewing parameters and temperature stability as those big hunks of precious metal sitting on your favorite cafe’s counter. Settle for less? Sure, you could, but if we’re talking about brewing perfect espresso at home, what’s the point of spending a few hundred on a machine that won’t make the same product you receive at your favorite coffeehouse?

As for a grinder, that big hunk of blades, plastic, and iron looks sexy with all those barstools and open ceiling around it, but wait until that monster gets home—it can reduce your livable space significantly, especially next to a 70-pound espresso machine. All this insanity and electricity for the perfect espresso and cappuccino at home?

Let’s say that you do get to the point where you can finally sit back and experience the ultimate in quality and detail from the comfort of your favorite couch. But wait—the electricity bill just jumped up, and the house is getting warmer! Realistically, high volume environments are the only feasible espresso-making locations. So what’s the passionate home barista to do?

5 Ways to Hand-Craft Your Coffee At Home

Handmade coffee. Some would say that making a delicious cup at home can be therapeutic, almost a daily ritual. Variables are easily controlled and equipment is incredibly affordable, even for professional quality. Here’s a list of five great home-brewing methods and equipment for making that perfect cup every morning:

1. Thermometer: Needed for double checking water temperature precision. You can get a waterproof pocket digital thermometer from LatteMaestro for $15.
2. Water Kettle: Thompson Owens from Sweet Maria’s suggest the $69.95 PINO Temperature Stable Water Kettle. Hot water is important—this guy won’t you down.
3. Coffee Grinder: LelitPLO43
4. Food Grade Gram Scale: Much needed for measuring exact amounts of coffee per cup made. This saves you money in the long run and you can guarantee repeatable results when measuring all aspects of your cup: coffee beans, water, and brewed coffee. Get a Electronic Scale from LatteMaestro for $35.
5. Brewer: This is where the fun comes in. I suggest starting with a Chemex brewer and checking out different brewing styles for later entertainment. A 6-cup maker is available from Espresso Parts for $33.90.

There’s a wealth of information out there on each brew method and I imagine once hooked, you’ll be excited to try them all. It may seem like a large investment, but once you have all the tools to hand-craft coffee at home, the amazing coffee makes it all worth it.

Source: http://www.dzdirect.com/destination/europa/automatic-espresso-machines.html/

Commercially used espresso machines can be broadly divided into two kinds: semi-automatic and fully automatic. Fully automatic machines are also termed ’super-automatic espresso machines’. These machines are fast gaining entry into the commercial as well as the household use.

In a semi-automatic espresso machine, the amount of water used for making coffee can be determined by either the user or the machine. Also, the user has to dispose and dose the coffee grounds. The user also steams the milk using a steam wand.

An automatic espresso machine may offer automatic brewing, in which the machine defines the amount of water to be used. These machines typically have two settings, single and double shot.

Various automatic machines also offer automatic dosing, in which the machine takes in the proper amount of coffee, and discards it after brewing. Coffee is ground, dosed, brewed and discarded automatically in a maker which offers automatic grinding. The bypass doser feature in some machines allows one to use ground coffee and adjustable dosage.

Semi-automatic espresso machines are those used at homes or a small scale office or restaurant. A heat exchanger or distributor is used to heat the brewing water. This is one of the most important differences between automatic espresso machines and good home espresso making machines. The boiler is used for the steam, and is kept at a higher temperature. This also ensures that the steam is available at all times.

While single boiler machines use only one boiler for preparing steam and heating the brewing water, the heat exchanger or extra boiler makes it unnecessary to switch modes while using automatic espresso machines.

After the coffee is brewed, the pressure in the portafilter is automatically released through a valve.

Use White Water and Vinegar

Pour equal parts of distilled white vinegar and water in your espresso machine, and brew as normal but through an empty filter. The emitted mixture may smell bad as it removes all the buildup in the espresso machine. Discard the vinegar mixture after the machine has “brewed” the entire contents.

Rinse With Plain Water

Run two to three more brew cycles of the espresso machine using plain water. The plain water will remove any vinegar residue. Do not run soap or dishwasher detergent through the brew cycle as it may cause corrosion.

Wash the Filter Basket

Wash the filter basket by hand with a mild dish soap. Do not place it in a dishwasher as the metal will corrode. Dry thoroughly with a towel or let it air dry completely.

Source: http://www.answerbag.com/q_view/2126323#ixzz0qwo6HLs1

Source: http://www.espressoequipment.org/310/espresso-machines.html/

Baristas are trained in the art of making a perfect espresso. It takes patience and practice and is not easy to master. However, there is an easier way. An espresso machine.

Espresso machines make espresso drinks much easier to create by controlling the temperature accurately. There are several types of espresso machines, each running a different way.

Machines are piston driven espresso machines, espresso semi-automatic and automatic.

The first Espresso arose when people were looking for a faster way to make coffee. In Italy, about 1901, Luigi Bezzera find a way to make hot water pressure and push the steam through a bed of finely ground coffee. The result has been rapid, a single cup of coffee very concentrated, which would be known as espresso. Bezzera acquired a patent for his machine and in 1903 sold the espresso machines for the first time in Europe.

These machines are not easy to use. There was no consistency in the product because the coffee and steam temperature were controlled by the operator, leaving room for a lot of diversity in the resulting drink.

In 1935, Illy has developed a coffee machine that uses compressed air instead of steam, thus solving the problem of the explosion is espresso. Your machine has a more favorable, stable result. The lever espresso machine was invented by Achille Gaggia in 1945 and still bears his name. Both versions of the Illeta and Gaggia espresso machines are available on the market today.

Illy has continued to expand and simplify your espresso machine by combining the best parts of other manufacturers. The different types of espresso coffee machines espresso piston driven espresso machine with piston engines are more authentic than any other espresso machine.

It is the most primitive of espresso machines. Designed in Italy in 1945, this model requires good hand to make espresso. Espresso machine piston engine uses a lever that is pumped by the operator to force the hot water pressure, drive through coffee grounds. This pulls down the handle is how the concept of “pulling a shot” has become. The piston is also like the cream of coffee has become part of the espresso. espresso drinkers who value authenticity also tend to opt for the piston engine of the machine.

Otherwise, you can usually find in the context of a screen. The technological advances that have led to the espresso machine semi-automatic and automatic engine is the piston of the machine obsolete.

espresso machine semi-automatic and automatic espresso machine semi-automatic are hard to find due to the popularity of advanced machines, fully automatic espresso coffee. Espresso espresso semi-automatic and automatic, have made the hot water with a pumping system.

However, in a semi-automatic grain milling, preparation and execution on the machine are all handmade.

Automatic espresso machines and super automatic requires only put the beans in. The machine measures the water temperature controls and even grind the grain to make espresso.

Many fans believe the true espresso loss of quality in automation.

Commercial or domestic use in various types of espresso machines are the uses of the machine. If the coffee machine is designed for home use, the cost will be significantly reduced. For commercial use, the cost can be fired.

espresso at home must be purchased with longevity in mind. The buyer must have an idea of how many times they will use. If it will be widely used, a manufacturer of low-end market could be a better option. For occasional use, a coffee machine at home will suffice.

commercial espresso machines can be connected to a water source or manually fill – another cost to consider when looking into the coffee machines espresso. The more automated the machine plus the cost.

Espresso machines come in a variety of types and sizes, all designed to prepare the best coffee possible. When deciding on an espresso machine for care should be taken that best serves the purpose.

Brewing Tips

* Keep it fresh: coffee is at its peak 3-10 days after it is roasted.

* Only grind beans right before use: Once coffee is ground, it degrades rapidly. We suggest a Burr grinder as opposed to a Blade grinder (the burr grinder crushes the beans with a moving grinding wheel as opposed to chopping them with a blade  you are better able to control the fineness of the grinds and the burr grinder doesn’t heat up the way a blade can and scorch the beans).

* Water: for best results, use filtered water. Don’t use tap water that is over-chlorinated or the taste will pass on to the coffee.

* Cleanliness: Coffee contains oils and these oils that are left behind can grow rancid.

* Temperature and Time/Serve Promptly – Coffee’s ideal brewing temperature is between 199 and 205 degrees Fahrenheit.

* Good Measures: A good rule to observe is one tablespoon of coffee, properly ground, per 6 ounces of water.

* Storage: Keep your beans in an airtight container, out of the light in a dark cupboard in a temperature of 50 to 70 degrees Fahrenheit.

* To freeze or not to freeze: If you choose to freeze your beans, never do it for longer than one month. It’s actually the process of freezing and thawing, and freezing and thawing that can harm the quality and flavor notes of your beans. In the freezer store your beans in individual Ziploc Baggies, preferably in one-day to a maximum of one-week portions. This way no condensation or unpleasant frostbite will occur. So once you take them out of the icebox, do not put them back in.

Know your roast

* Light: Also known as the American roast, the beans are roasted to a light to medium brown color. This is used with many everyday coffees to produce a richer, even sweeter flavor that many prefer.

* City Roast: Also considered a Medium roast, the finished bean has a medium brown color with a slightly oily texture. This is a widely used roast to retain the original flavor character of the bean.

* Full City Roast: This roast produces a medium dark brown color with an oily texture to the finished bean. Sweetness and acidity wane, the brew becomes heartier in character, more chocolaty.

* Vienna Roast: Considered the first of the dark roasts and sometimes lumped in with French Roasts, the bean finishes with a dark brown, shiny color and oily texture. Often used for espresso coffee, the original flavor character of the bean is now surpassed by the flavor of the roasting process.

* French Roast: The heart of the dark roasts, the bean is very dark brown at finish. The brew has a smoky, burnt flavor, very low in acidity. This is perhaps the most popular roast for espresso makers.

* Italian Roast: Almost black in color, and a brittle texture to the finished bean. Little character of the original bean remains, so this roast, as well as other dark roasts, can mask inferior, low quality beans.

* Spanish Roast: Also known as Dark French or Neapolitan. These extremely dark beans are nearly black in color with a shiny oily appearance and boast a strong, charcoal flavor. Definitely an acquired taste.