Coffee Vending Machines Shouldn't Be a Last Resort

When the average person imagines a coffee vending machine, they tend to conjure up an image that is anything but desirable.  Most people think of an old machine that, even when it gets your order just right, produces a drink that is just barely on the right side of tolerability.  For leading coffee companies, however, this image is one that is unnecessary and even inaccurate.  Today's hot drinks vending machines offer the kind of beverages that one would expect to find in a high end coffee shop.  So, what is the secret to great machine coffee?
For a leading coffee vending service, the secret lies in paying attention to every detail.  This means starting with only the best coffee vending supplies, such as bean to cup machines that can make espresso, cappuccino, and more.  It also means using only the finest coffee beans to ensure that the flavour is always consistently excellent.  Coffee suppliers also work to ensure that they use only locally roasted coffee to ensure customers that every cup will be as fresh and delicious as the last.
The notion of coffee machine vending as a last resort for a caffeine fix is certainly on the way out.  Today, more and more businesses are learning about top quality machines and the company behind them.  Finding a company that is committed to environmentally sustainable coffee that tastes great and is easy to produce can make a big difference, and the results are far reaching.  In addition to a new view of machine coffee, employers also find that they gain workers who are actually excited to get to the office.  When your workers feel that they no longer need to leave work to head to the coffee shop, the benefits of great coffee vending become obvious.
Coffee vending machines are certainly a necessity in today's busy world, but that doesn't mean that they should provide an inferior beverage.  Coffee lovers are very serious about their drinks, and they deserve a company that is equally serious about providing the best quality.  When business owners can access a company that is dedicated to quality coffee as they are to efficient machine design, the benefits are limitless.  Today's vending machine coffee is nothing short of a true coffee revolution, and business owners everywhere are quickly becoming aware that bringing the revolution to their company can provide remarkable benefits.

Perfectly Foamed Milk

With the popularity of milk-based coffees (think cappuccino, flat white, latte, mocha and macchiato), foaming the milk is an extremely important part of making the perfect coffee.  It is a "practice makes perfect" activity, some consider it an art. Your aim is to make a smooth, velvety textured foam to blend with your espresso shot to create a harmony of favours – not a meringue to sit on top! So here's how to create perfectly foamed milk…
Getting started:
1. Fill a small stainless steel jug with cold milk (to no more that halfway as the milk expands in volume). 
2. Purge the steam wand of any water residue by turning the steamer on and off rapidly.
3. Place the jug under the steamer with the steamer wand in the milk before turning the steamer on. (This prevents milk from splattering!)
Heating the milk:
4. Hold the jug so that the tip of the steamer sits below the milk surface and produces a hissing sound, then lift the jug so that the steamer tip is a few millimetres deeper, tilt the jug on an angle and the milk should start to "roll". The hissing should stop and be replaced by a deeper rumbling sound.
5. If the milk is making a "screaming" sound, release some air by raising the steam tip to the surface and quickly re-submersing it.
6. Keep the steamer tip at this depth in the milk by slowly lowering the jug as the volume of milk increases.
7. Heat the milk to between 60 and 70 degrees Celsius. Gauge this by using a thermometer or until the bottom of the jug becomes too hot for your hand to be left there. The rumbling sound should become a low purr.
8. Do not overheat the milk as it will scald and taste bad.
9. Turn the steamer off before taking the jug away (again, to stop milk splattering).
Pouring:
10. Gently tap the milk jug a few times on the bench and swirl it to mix the milk into a consistent lather and remove air.
11. Pour straight away to avoid "layers" forming. 
12. Tilt the cup slightly so the tip of the jug is closer to the espresso surface. Pour with a consistent speed and to the centre of the cup.
13. For a cappuccino, pour a bit more quickly so that the dense part of the milk gets into the cup.
Final Tips:
14. Always wipe the steamer clean after every use for good hygiene.
15. Do not re-heat the milk. Each time it is heated it loses sweetness and body.
Or if this is all too much, you can use the automatic cappuccinatore on the Saeco and Jura machines we supply!