Automation: The latest innovations in hot beverage equipment

It’s putting automation into practice with its supplier Victoria Arduino, which has developed a technology called Easycream, now integrated into its Eagle Tempo machines. “This feature is a game changer as it allows the creation of up to nine milk and plant-based recipes, dispensing steam through a push-and-pull lever,” says O’Keefe.

Restaurant Associates also uses the Perfect Moose smart automated foamer. With this system, milk is poured into a pitcher and placed on the stand holder, which is equipped with an RF tag. The steam wand then automatically lowers itself and begins the foaming process.

O’Keefe says: “It’s fantastic for our business where we are dealing with high productivity as it reduces errors, such as overheating the milk and risk of burning the coffee. It also makes the training curve a little easier, as the machine heats the milk to the desired temperature and provides the exact amount of foam needed. It’s especially useful during the winter months when we see a surge in hot chocolate and other hot milk-based drink orders, ensuring efficiency and consistency while maintaining quality.”

Meanwhile, for those sites grinding small quantities of coffee for cupping, competitions and demonstrations, Santos has launched the Kawa coffee grinder. Adapted to all types of filtrations, from Turkish to brew coffee, the high-speed unit quietly dispenses 7g of ground coffee in 1.5 seconds, with other features including a pulse function, precise adjustment, flat burrs and an aluminium base.

Mass brewing developments

On the other end of the scale, the WMF 5000S + can brew up to 250 cups of coffee a day for medium to large organisations. The fully automated, bean-to-cup coffee machine is designed to produce high-speed brews without compromising on taste. With a user-friendly interface, the 10” touchscreen displays allow for simple self-servicing. Drinks are completely customisable with added features such as a syrup station and the option for cold brews or fresh filtered coffee.

Supplier, Matthew Algie, installed the WMF 5000S+ at one of Crerar Hotel Group’s flagship properties. Alison MacLeod, marketing director at Crerar Hotels, says: “At Crerar Hotels, delivering exceptional quality in every aspect of our guest experience is a top priority, and Matthew Algie Coffee has become an integral part of that.

“The quality of its coffee is second to none using the WMF 5000S + machine, impressing our guests and enhancing their overall stay with us.”

Matthew Algie itself is ensuring its Glasgow headquarters remains optimal for producing the best coffee machines. A recent refurbishment involved installing a state-of-the-art green bean handling and blending system and upgraded automation.

The upgrade also made its roastery more eco-friendly and sustainable. Traditional hessian sacks have been replaced with larger one-tonne transportation bags and coffee is now shipped in bulk containers. This aims to reduce manual handling, increase capacity, therefore cutting costs and carbon emissions.

No spilling the tea

Innovation is abundant in the tea sector too, epitomised in the Teapy T-4-1, which is a complete tea service that can be carried in one hand. It comprises a Teapy lid, a mug, a teaspoon, a milk jug and an optional infuser to make tea bag or loose leaf tea, whether for table, counter or self-service. Servers lift the lid, resulting in an ‘aroma burst’, and flip and dock the inverted Teapy against the mug, enabling transfer of the used tea bag or infuser onto the Teapy without mess. The invention is designed to mean the operator has fewer pieces to dishwash, faster prep and safer carry of a complete tea service held in one hand, or a much smaller footprint on a tray.

At Manchester Central’s the Junction, a new bar, café, restaurant and social workspace, Teapy T-4-1 has been selected in place of a traditional teapot service. Manchester Central CEO, Lori Hoinkes, says: “We are delighted with Teapy T-4-1; a modern tea service in our new, modern space where I enjoy my morning cuppa everyday.”

One of the first adopters of the Teapy T-4-1 in 2016 was Mosaic Event Catering, at the Stables Kitchen in Bramall Hall, Stockport. Company founders Kirsten Boyd and Richard Burrows have now taken the tea solution to their new pub venture, the Jervis Arms in Staffordshire, a recently renovated mid-18th century stone and brick building.

Boyd says: “Teapy is loved by customers and servers alike, and not one piece has broken in our eight years’ use. Bringing this modern invention into this ancient building just makes common sense commercially.”

Catering for chocolate indulgence

Luxurious and indulgent hot chocolates have become far more common place, and to cater to this, Carpigiani is supplying the Chocolady hot drinks dispenser. Using professional bain-marie heating to evenly cook chocolate without burning it, the Chocolady heats up in 15 minutes.

A circulating paddle stirs and tempers the chocolate mix to create a smooth, lump-free consistency. The unit’s glass bowl allows the liquid chocolate within to be seen, which is aesthetically pleasing and can add to the customer experience.

For operators looking for a finish with flair, Carpigiani also offers the Miniwip fresh whipped cream machine, a countertop unit designed to hold and dispense fresh whipped cream and mousse. Its pump can also be adjusted to alter the air-product mixture in order to whip natural, vegetable and other types of cream.

UK sales manager Paul Richards notes: “In line with sustainable practices, an in-house whipped cream machine will not only significantly reduce a business’ metal waste, as it replaces disposable aerosol cans, but it also alleviates the need for systems using nitrous oxide chargers.”

Suppliers

• Carpigiani www.carpigiani.co.uk
• FEA www.fea.org.uk
• Matthew Algie www.matthewalgie.com
• Perfect Moose perfectmoose.com
• Santos www.santos.fr
• Teapy www.teapy.co.uk
• Victoria Arduino victoriaarduino.com
• WMF www.wmf-coffeemachines.com