White with black

Coffee and drinks made with coffee are sold with substantial margins, which means bar and restaurant owners should pay ample attention to selecting a coffee machine and its use. Choosing the optimal machine is extremely important, as this is a precondition of economic use. Quality, speed, reliability and ease of use are all factors to be taken into consideration. Most distributors of coffee also offer coffee machines, while there are also enterprises specialised in servicing and repairs. Competition is very intense, with innovations focusing on aesthetics and user friendliness. Design is of exceptional importance, as coffee machines are often dominant parts of the interior. According to Nikokett Gellén, trade marketing specialist from Sara Lee, development is fast in the market of coffee machines, but innovations reach Hungary quite slowly. Machines are getting increasingly specialised. Operation of the Cafitesse system of Sara Lee is efficient, because it can make a cup of within four seconds. – Microchip operated coffee machines are becoming increasingly popular – says Bence Víg, owner of Progast Kft, a distributor of WMF automatic coffee machines. During product development and testing, the manufacturer of WMF machines consults with users extensively. According to Gábor Flesch, business development manager of Nespresso, their package proves that a coffee system developed jointly with the manufacturer of the coffee machines guarantees optimal technical conditions for making coffee. Nespresso machines use capsules which makes maintenance easier. Two new models, Roma and Verona have been added to the assortment of coffee machines distributed by Best Caffe Company Kft. These have been developed by San Remo and use the latest, microchip operated TCS technology, which allows water temperature and the quality of the coffee to be kept constant. However, experts agree that technology will never replace human skill completely. The possibilities offered by technology often remain unused for the lack of expertise. The proportion of bar and restaurant owners to whom the quality of the coffee served is a priority is increasing. Awareness of the skill needed to make a good cup of espresso is growing. According to Attila Debreczenyi, sales director of Illy, there exists a growing group of young professionals in the catering business who are receptive to innovations and regard their job as a profession. They are increasingly well qualified and use their skills to provide a better service for customers. Without adequate maintenance, cleaning and operation, not even the most professional coffee machines will make a perfect cup. Only if all the above are present, can the skill and passion of a barista make a difference. Apart from good quality coffee, baristas also need good water and a properly adjusted coffee machine. With increasing automation of the coffee making process, is there a future for baristas? Probably yes. Though the market share of capsules and pods is growing, baristas provide the experience which is so essential in the catering business. Both Illy and Nespresso offer pre-portioned servings, but these are not compatible with the machines of the competitor. In any case, development of the culture of quality coffee is a long term interest shared by all manufacturers.