Coffee and .espresso makers difference 1: Brewing espresso takes a shorter amount of time than brewing regular coffee.
Espresso is brewed by forcing a small amount of nearly boiling water into tightly packed, finely ground coffee beans. Espresso machines are able to generate pressure (8 to 10 bar of pressure is ideal) to force the hot water through the coffee grounds.
As such, the brewing time for espresso is significantly shorter, which varies around 25 seconds, depending on the fineness and consistency of the grind.
The end result of this high-pressure brew is a small amount of intensified coffee with a small amount of foam (or crema) on top.
On the other hand, brewing non-espresso, regular, or drip coffee does not make use of pressure to force the water through the coffee grounds.
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Instead, nearly boiling water drips into the filter basket, which contains the coffee grounds. The hot water stays in contact with the grounds for a longer period of time, before it eventually seeps through the coffee filter.
As the hot water stays in contact with the coffee grounds, it extracts the flavor, aroma, and oils of the coffee. As such, the brewing time of regular coffee takes a longer amount of time, since the hot water stays in contact with the coffee grounds for much longer before it seeps through the coffee filter and into the coffee pot or mug.
Coffee and espresso makers difference 2: The method of preparing regular coffee is easier and less time-consuming than the method of preparing espresso.
The method of preparing regular coffee is simpler, easier, and less time-consuming. It consists of grinding a batch of coffee beans to a medium or coarse consistency and transferring the coffee grounds into the coffee filter.
Then, the coffee filter is inserted into the filter basket of the coffee maker, and filling up the water tank of the coffee maker with a sufficient amount of water. Then, just activate the machine. After a few minutes, a freshly brewed pot of coffee is ready to be served.
On the other hand, the method of preparing espresso requires a bit of skill, which is developed only through experience. After grinding a batch of espresso beans into a fine consistency, the resulting grounds must be tightly and evenly packed in order to get a good shot of espresso.
This requires the proper use of grinding, dosing, distributing, and tamping so that the water is evenly distributed as it is forced through the grounds. The proper use of these skills isn’t learned overnight. Developing these skills take a lot of practice and experience.
Furthermore, to make milk-based espresso drinks, one must also make good use of the frother, which can be seen in most espresso machines.
A frother is basically an attachment of an espresso machine that is used to direct steam and aerate milk to produce a foamy mixture called froth. Using the frother requires a bit of finesse and technique to make good froth.
Coffee and espresso makers difference 3: Espresso machines are more expensive than drip coffee makers.
The last main difference between coffee and espresso makers can be seen in their respective price tags.
The most affordable steam espresso machine will always come out more expensive than the most affordable drip coffee maker. Espresso machines make use of more intricate mechanisms to heat up water, create steam, and produce pressure.
However, do not let this discourage you from getting an espresso maker for your own home. In fact, you do not need to own separate machines to enjoy both coffee and espresso.
There are numerous dual coffee espresso machines in the market, which allow you to brew both coffee and espresso from one machine.
Furthermore, Italian families have been using a very affordable espresso maker in their own homes for over 100 years, which is the moka or stovetop espresso maker.
This simple device hasn’t changed much in the last century, but it is what they have been using to enjoy a cup of espresso without the need for spending top dollar for an espresso machine.
The moka or stovetop espresso maker is a very affordable solution for those who want to experience the fabled Italian coffee experience in their own home.
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).
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