Doughnutman Junior Member Joined: 9 Jun 2014 Posts: 1 Location: Detroit Expertise: Just starting
Posted Mon Jun 9, 2014, 6:25am Subject: Commercial espresso machine for doughnut shop
Hello everyone-I own a doughnut shop in the detroit area and have decided to add an espresso machine. I lived in NYC for 20 years and want to bring the Dominican and cuban cafe con leche style coffees to our new store.
From what I've observed, the rancilio classe 6, 7, or 8 seems to be the default machine. I've looked up demos on YouTube and it seems this would be a solid choice.
Would anyone have any info on how to do cuban coffee and cafe con leche on a commercial scale? Everything I' ve seen so far seems skewed to home use.
As you can see, I'm no expert. As much as I want to expand our coffee operation, we are a doughnut shop that sells coffee, not the other way around.
Any advice on the machine and brewing methods mentioned would be greatly appreciated.
Posted Mon Jun 9, 2014, 7:24am Subject: Re: Commercial espresso machine for doughnut shop
In my opinion, you shouldn't waste your time and money on espresso...unless you're willing to make a major commitment to developing your skills and sending you staff off for at least a 3 day course. You can make Cuban cafe con leche with a moka pot and Bustelo pre-ground coffee...and it'll probably be a heck of a lot better than what you would make using an espresso machine. I'm not well versed on how best to do this on commercial scale, but I know it's possible. As a consumer, if you served me lousy espresso (which you will unless you invest a lot of time and money), I would be be an unhappy customer. Nothing irritates me more in a food retailer than ripping me off by selling me a lousy, uncared for product - especially when it comes to espresso.
Anyhow, just my $0.02
. Always remember the most important thing is what ends up in your cup!
Posted Mon Jun 9, 2014, 8:31am Subject: Re: Commercial espresso machine for doughnut shop
The Cuban bakery I always went to in Tampa would serve thimble-sized cafecito (sweetened espresso) using a Rancilio two group system and Bustelo from the can. One person managed the cafecito prep and serving and there were no milk-based drinks offered (at least in the morning.) The coffee lady would put sugar into a small metal pitcher and pull the shot into the pitcher, pouring the cups once the espresso/sugar mixture had been stirred up.
Michael_Teahan Senior Member Joined: 15 Jan 2004 Posts: 137 Location: Los Angeles Expertise: Professional
Vac Pot: Vintage for collecting only Roaster: None
Posted Fri Jun 27, 2014, 3:26pm Subject: Re: Commercial espresso machine for doughnut shop
Do not be deterred by the "purists" who think that any variation from God Shots are an offense punishable by flogging.
Cuban coffee is very different and any barista north of the panhandle has no idea what it is, how to make it or the caffe culture it serves. I don't like it, myself, but I respect it as a legitimate and culturally import drink.
John was right on in his observation: Espresso poured very long into 5 oz. stainless pitchers, lots of sugar and thimble cups for coffee. Rancilio dominates this market in Florida, but the brand isn't important. Selling the coffee without the ritual would be risky. I would recommend leaning towards traditional espresso in execution, brewing into 2 ounces of hot water, and serving Little Havana style. Not as bitter while retaining the ritual.
You will need a commercial machine to duplicate the process, an equipment distributor should include training as part of the process and a course could provide a good foundation, but no course will teach you how to do what you want to do with Cuban coffee. Bustello, Naviera or San Giorgia all have experience in this type of coffee and may be able to help. Anyone discrediting this branch of coffee culture should recall that 20 years ago there were precisely 4 people in the world that thought vacuum pots were worth a damn.
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