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  • #16
    Originally posted by Talk_Coffee View Post
    They say prototype.

    In a custom built in the round workspace, it would be sure be a crowd puller.
    I agree - I can think of one NZ bar I visit semi-regularly where this style of machine would complement the 'in the round' layout of beer taps very nicely - in excess of 40 taps I believe, no duplication.

    Beer - the other beverage where I consider quality to be more important than cost.

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    • #17
      If "novelty" or unique design is considered a requirement to draw customers, then the "Modbar" system would seem to be a option for forward thinking coffee bar owners..giving the flexible choice of various brew methods in a customer friendly layout.
      Modbar :: home
      ..and not just a design, but already in commercial use.
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      • #18
        One of their design ideas...Airport business lounge anyone?
        Click image for larger version

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        • #19
          Originally posted by blend52 View Post
          If "novelty" or unique design is considered a requirement to draw customers, then the "Modbar" system would seem to be a option for forward thinking coffee bar owners..giving the flexible choice of various brew methods in a customer friendly layout.
          Modbar :: home
          ..and not just a design, but already in commercial use.
          [ATTACH=CONFIG]4215[/ATTACH][ATTACH=CONFIG]4216[/ATTACH][ATTACH=CONFIG]4217[/ATTACH]
          I don't think I would ever consider a novel design to be a requirement (although obviously there will always be some customers who are attracted by such), but given the cost of commercial space nowadays I think that new designs and layouts that give the most efficient working space coupled with the maximum customer space need to be explored, even if ultimately they turn out to be dead-ends.

          As a customer I like the Modbar design at first sight - everything is visible to the customer and I've bought enough dodgy cappas for my wife that I now try to see the state of the steam wand before ordering - there's some terrible crusty brown tubes out there, which not only don't inspire confidence in the milk drinks, but in my experience it generally doesn't bode well for my short black either.

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          • #20
            A crappy happy snap from the fair:

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            Paolo informs that the grinders are to be upgraded, doser/doserless as required and that any configuration of groups will be available.

            Profiled extractions via the Vesuvius controller will also be possible. Once surprise was that it's an oval, not a circle as I had interpreted from the renderings.

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            • #21
              Why in the 3D image are the dosers half full of stale coffee?
              I hope this is not representive of their level of understanding of how to make good espresso.

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              • #22
                Stale virtual coffee. That's a new one!

                My question, is what impact would this have on the perskn pulling the shots. Not many cafes around these days, where you can see everything the barista is doing!

                Good on them for seeing through a fairly "out of the box" idea.

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                • #23
                  Originally posted by Bames View Post
                  Why in the 3D image are the dosers half full of stale coffee?
                  I hope this is not representive of their level of understanding of how to make good espresso.
                  You obviously take yourself far too seriously.

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                  • #24
                    Originally posted by Bames View Post
                    Why in the 3D image are the dosers half full of stale coffee?
                    I hope this is not representive (sic) of their level of understanding of how to make good espresso.
                    They have just designed and brought to market the first variable pressure profile gear pump driven PID prosumer machine.

                    Given a choice of sides, I'll take the designers thanks

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