Taste Page

We are convinced that our vending machine coffee tastes the best in the market. However taste is subjective so we invite you to arrange to taste the coffee from our Lavazza coffee machine.

WHY OUR COFFEE TASTES BETTER
The coffee is pre ground in Italy and vacuum packed in the capsule minutes after grinding and roasting. There is a two fold advantage over other vending machines.

• All other vending machines require the user to pour the roasted beans into the hopper. As soon as this happens the beans come into contact with oxygen and go stale within hours. After a week it is really very stale.

• The grinders on vending machines are usually of poor quality and furthermore there is no barista to adjust the grind according to the beans and sharpness of the blades. Poorly ground coffee results in poor tasting coffee

The pod/capsule ensures properly ground fresh coffee every time which results in a great Crema just like you get in a coffee shop

The range of milk available for vending machines vary more than the coffee. We use a German high quality milk powder which very closely mimics the taste of real milk. Many of our customers say that the coffee from our vending machine tastes better than the coffee at their local café.

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Why the coffee is so good

Good Coffee starts with a good espresso

ESPRESSO
CREMA, BODY, AROMA: ALL THE DISTINCTIVE TRAITS OF THE WORLD’S FAVOURITE AND MOST FAMOUS ITALIAN COFFEE FROM A LAVAZZA BLUE COFFEE POD

Its unmistakable appearance, intense fragrance, and rich strong aroma have made expresso one of the symbols of Italy around the world.

In Italy, coffee is not a beverage but a pleasure, a ritual and, above all, a “taste” that is exported and famous around the world. To the Italians, the term espresso literally means “made on the spot”. It was coined to emphasise the particular method of brewing coffee under pressure, made at the request of the customer using a professional machine. It seems that the method was perfected as a way of shortening preparation time, which was considered too long.

The first prototype of the espresso machine, which was presented at the World Expo in Paris, dates back to 1855. Instead, it was not until 1901 that the first commercial machine was built by Luigi Bezzera, an Italian engineer. The particular extraction method that is used yields a very concentrated beverage with an intense flavour and aroma.

Extraction, which lasts from 25 to 30 seconds, is done by water (softened ahead of time) at a temperature of 88-95 deg. Celsius (190-203 deg. F) and a pressure of 9 atm (128 psi). The volume of the brewed coffee in the cup is about 25-30ml (3/4 to 1 fl oz).

Lets take a look at the characteristics of a good espresso.

Crema: this is the result of the emulsion of gas (CO2) and oils that take place inside the basket of the portafilter during extraction and is due to high pressure.
Body: this is the “full” mouthfeel imparted by the oily emulsion, the presence of colloids and tiny suspended particles.
Aroma: this is the aromatic intensity of espresso due to the high concentration of volatile particles in such a small volume.

CREMA
This is the emblem that sets espresso apart from any other preparation method. Visual examination of the coffee in the cup reveals the elements of a high-quality blend and professional preparation: the colour of the crema (hue and intensity), consistensy ( compactness and quantity) and persistence (the amount of time it remains stable before breaking up).

These elements are taken into consideration before tasting, and they contribute to the final evaluation of the drink itself.

While the colour of the crema is due to the fact that the sugars caramelise during roasting, its hue and intensity indicate the kinds of coffee that make up the bend, as well as the brewing parameters of the espresso machine.

For example, a good espresso made with a 100% Arabica blend will be characterised by a compact and persistant crema with an intense hazelnut colour and glossy reddish high-lights.

Instead, blends with percentages of Robusta, which is less rich in oil, will have a darker and fluffier crema with duller highlights. Pale beige crema indicates under-extracted coffee, whereas dark tones and mahogany highlights are typical of an over-extracted espresso. The consistency and persistence are due to the emulsion of proteins, sugars with a high molecular weight, and other colloids during preparation.

Does your coffee vending machine or coffee machine give you a good espresso with a good crema?