![]() ![]() “They like what they like, things like the service that they get, the ambience within the store, the speed, the quality. “The vast majority, in a high flow environment, don’t notice,” he explains. ![]() Ilya points out that even if a customer spots a machine, they’re unlikely to be focused on a machine behind the bar. It’s extremely validating, because the coffee is good, consistently, every single day.” “But to be completely honest, nobody has ever commented on the coffee machine. “ was my biggest concern going into this,” he says. However, in his current role, Jai says he’s “doubled down” and now uses super-auto machines (including the Eversys Cameo) regularly at Blank Street Coffee. “People were looking at it, watching us press a button to create espresso, thinking: ‘You’re not doing anything, why would I pay you four or five dollars?’ After that, we quickly backpedalled out of it,” he explains. However, in his previous role, Jai says he debuted a super-automatic machine with a less-than-encouraging response. Blank Street now runs largely on super-automatic machines. Jai Lott is the Head of Experience at Blank Street Coffee, a coffee cart in Brooklyn, New York City. How do these machines function in the coffee shop? What do baristas think? What do customers think? So, now we know quality is increasing, we have other questions to answer. Ultimately, this is indicative of a wider trend: an increase in super-automatic machine quality. “We have proven the ability to execute and represent clients’ specialty coffee exceptionally well on our machines.” “I feel we have earned acceptance and are acknowledged in the specialty coffee industry,” he says. Ilya Klychkov is the Managing Director of Eversys North America. ![]() As a result, they are increasingly appearing in specialty coffee shops. Some models also include an internal air pump to create quality microfoam. The manufacturer, based in Switzerland, has become associated with the increasing quality in super-automatic machines.Įversys machines track coffee doses and use machine learning to meet target parameters for espresso. One of the best examples of this is Eversys. While super-automatic machines have traditionally come under fire for not being able to replicate barista-quality espresso extraction and create perfectly-textured microfoam, the technology is changing and quality is getting better. However, there are criticisms of super-automatic machines, which are largely geared around the lack of precise manual control the operator has. Hotel lobbies, airports, and offices are all great examples. Thanks to this increased convenience and the capacity for self-service, super-automatics have understandably become popular in non-café settings. The barista only needs to top up the bean hopper and fill up the water tank (if the machine is not connected to mains water). The machine grinds the beans, tamps the puck, extracts the espresso and sometimes steams and pours the milk. In contrast, super-automatics eliminate the human element. As a result, despite the increased margin for error, these “traditional” styles of espresso machine are often associated with the craft and art of making great coffee. These machines require constant supervision from the a barista to keep all variables in line with the recipe. Automatic machines, in contrast, cut off water flow at a set weight or volume. The only difference is that with a semi-automatic, the barista must start and stop the shot themselves. They both require the barista to grind the coffee and tamp the puck, as well as steaming the milk. In modern coffee shops, we have three main types of espresso machine: semi-automatic, automatic, and super-automatic.Īutomatic and semi-automatic machines are largely quite similar. Super-automatic vs semi-automatic and automatic: An overview ![]()
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