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If you your current coffee supplier is unwilling to come out and assist I would be shopping around for a new supplier. Your essential equipment e.g machine and grinder should be of the utmost priority to your supplier as this is what their coffee is made on.
This should only be the tip of the iceberg with other concerns like customer demographic for correct coffee blend/origin choice, staff training, cleaning procedures, storage, drinks receptacle etc all being reviewed and constantly updated.
Id definitely recommend looking elsewhere especially considering your nearest competitor is using the same coffee.
Originally posted by 647166666D6E626D030 link=1283854181/3#3 date=1283855412
Perhaps your barista needs some additional training to get the best out of the equipment he is using.
Agreed,
The term barista is applied far too readily and it sounds like some training would help. A true barista should be capable of working around the limitations of a machine and extracting the best from average beans to produce a good result in the cup. A button pusher on the other hand can turn brilliant beans into swill and will be the first to blame the tools. Which do you have? :-?
Also, if your coffee company has no interest in their product other than getting their invoice paid, ditch them. I suspect it paints a picture of the quality of their product as well.
Thanks Dennis, Ive spoken to them but they only supply coffee and have no other services. They asked me to contact the machine manufacturer. But machine is not faulty, I think it needs tuning but im not the expert.
I need help with a major issue at my new cafe. Im a new owner and the cafe is managed. I recently noticed that my close competitor is making much better coffees (as per customers feedback) than we do. I have checked and noticed that my competitor is using the same coffee machine and grinder (not sure about the setting).
The issue is that people tend to think their coffee is more creamy than ours! I just bought a coffee from them and it was actually creamy (skim) but mostly fine froth.
I know my barista is experienced but I think the machines setting is not right? We use the same kind of milk, coffee, grinder and machine.
So to make the story short, I need a referral to a major specialist and machine experts to visit the shop and maybe check the timing or setting (I think there is too much water in each shot).
Im sorry if I couldnt explain the technical terms but I was wondering if anyone can refer me to an expert in Sydney?
Machine: Wega POLARIS EVD (3 group)
Please guide me to the right area to find experts. Cheers
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