Bean-to-cup machines in the hospitality industry very often brew very, very poor coffee. We all experience this regularly if we settle for it. I was surprised by how much feedback of this kind reached me after my last video, in which I discuss 16 warning signs of how we can recognize "bad coffee" before we even drink it. The bean-to-cup machine itself is a signal for bad coffee in the hospitality industry, was a widespread opinion in the comments.
I agree with you that we very often drink very bad coffee from "fully automatic coffee machines". And yet I don't entirely agree either. In my view, we make many mistakes when using bean-to-cup machines, and that starts with the name. A bean-to-cup machine is simply not fully automatic!
What is needed instead, what manufacturers of "bean-to-cup machines" don't do well, and how the hospitality industry and roasters can get better coffee out of bean-to-cup machines is the subject of this video.
And another invitation. If you have a catering business, rely on bean-to-cup machines, and want to improve your coffee quality, then apply for a "quick check" with us. Michel and I will visit you, give honest feedback, and work with you on your coffee quality. The only condition: we are allowed to film the process and create a video that helps other hospitality businesses improve their own coffee quality. You can find the application at the very bottom of the page.
Bean-to-cup machines are not fully automatic
Bean-to-cup machines have much greater potential for brewing good coffee than what we experience every day in the hospitality industry, and perhaps at home or in the office as well. I think that is due to a fundamental error that is already apparent in the naming.
Bean-to-cup machines do not automatically make good coffee. While this marketing claim is a good idea, it is not the truth. We have become accustomed to it, and I also use the phrasing in the video description so that you can find my article and video in the search. But so-called bean-to-cup machines are not fully automatic.
The best naming for coffee machine types seems to me to be based on the way the brewing process works and where the brewing takes place. Portafilter espresso machines make coffee in the portafilter, which is why we call them portafilters. Capsule coffee machines brew in the capsule, which is why we precisely call them capsule machines, and the same applies to filter coffee machines and pad machines. So-called bean-to-cup machines are, according to this definition, piston coffee machines.
(No, portafilters are not piston coffee machines. Manual lever machines have a piston, that's correct, but according to the definition proposed here, I would call them portafilters with a manual lever.)
Comments under the video 16 warning signs for bad coffee in the hospitality industry.
Taking responsibility for coffee quality
In recent years, we have advised many hospitality businesses, worked closely with manufacturers of bean-to-cup machines, and also made numerous visits to hospitality establishments.
In doing so, I have noticed two phenomena in the handling of commercial machines. Both often occur together or alternate.
No one is responsible
A lot of money has been invested in a professional commercial bean-to-cup machine, easily 10,000 - 25,000 euros or francs. Now the machine is expected to deliver. Perhaps it is stocked with good beans, but more likely with cheap ones, and then the machine is expected to brew good coffee automatically. No one really gets involved and takes responsibility. The restaurateur may not even work with a roaster at all, but instead buys the coffee from a wholesaler. And they are not particularly interested in the subject matter.
The drinks need to flow, it has to be fast, and the coffee machine was purchased as a "fully automatic" one specifically so as not to have to think about it anymore. In such a setting, the service technicians from the machine manufacturers are also not asked for that extra mile or the fine-tuning (which they rarely offer on their own anyway).
Others are to blame
Another phenomenon is pointing fingers at others. The service technicians point to the roasters, the roaster blames the technician. Furthermore, both are of the opinion that the cleaning by the catering operation is not being carried out carefully. Everyone points fingers at each other, and no one takes the lead.
Presumably, the restaurateur lacks an understanding of coffee contexts, the roaster doesn't know all piston machines themselves, and the technician is not sensory-trained. This combination is always problematic and leaves many restaurateurs feeling insecure.
Then the focus is shifted to other things, and the coffee remains bad.
Good coffee from the piston coffee machine
The potential for very good coffee from the so-called bean-to-cup machine is there, however. I have not only drunk very, very good long coffees but also excellent espressos from bean-to-cup machines.
Some of these coffees would not have had to hide from any portafilter espresso machine in the world. But such a machine setting is not a sure-fire success.
Prerequisites are:
- Basic sensory training for a person responsible for coffee in the business
- Purchase of a good bean-to-cup machine
- Use of good coffee beans
- Drink definition by the person responsible for coffee together with the roaster
- Implementation of the definition on the machine together with the machine manufacturer
- Development of a quality control protocol for the daily and weekly check of the machine, the coffee blend, and the drinks
- Establishment of continuous improvement processes in the focus area of coffee
Sounds complicated?
Yes, it is. The time investment for defining and adjusting the machine is realistically one to two days, plus a sensory course at the roaster or in a coffee school. I can recommend that to hospitality businesses anyway so that they can act confidently when dealing with roasters and coffee machine manufacturers. A good vocabulary for describing coffee makes it easier to work out the drink definitions later.
Is a bean-to-cup machine worth so much effort?
Of course! At least where people have the choice to alternatively drink coffee at home or at the business next door. That's why we will probably be drinking bad coffee on trains, planes, and in prison for a very long time.
But when there is a choice, the quality improvement triggered by the measures mentioned above will noticeably increase turnover. And that leads sooner rather than later to the investments being amortized (at least if the hospitality business is functioning as a whole).
It should not be underestimated that many cities are coffee deserts. A lot of bad coffee is prepared, which is not only something that the many comments under my video about 16 warning signs for bad coffee in the hospitality industry have highlighted once again.
It is almost absurd, but with really good coffee, hospitality businesses can positively stand out from the mass of other businesses.
Invitation: we will accompany you!
For a while, we supported hospitality businesses in improving their coffee quality. Admittedly: it exhausted us, and the low interest in coffee and the real willingness of many businesses to tackle structural improvements meant that we no longer offer this as a consulting service. In contrast, there are so many interested home baristas who are prepared to go the extra mile for good coffee. That gives us much more pleasure!
But here we would like to open the window again.
We are looking for a hospitality business that is serious.
The requirements:
- you are aware that your coffee—to put it diplomatically—has a lot of room for improvement.
- you have a piston coffee machine (bean-to-cup machine).
- you want to learn more and are open and interested in working with us on your drinks, setups, etc.
- you are open to us filming our visit to you and making a video about the visit.
Then apply with us. Michel and Benjamin will visit you, work with you, and together we will get everything out of your setup.
There are no costs for you; you only have to invest the time as well.
We look forward to your application. We reserve the right to visit different companies and businesses, depending on where the applications come from and how many companies apply.
