Commercial

  • Piecewise Coffee Co. Shop - Installation and Setup

    It's been a while since we checked in with our friends from Piecewise Coffee Co., and they've been busy! Piecewise just had its grand opening, so we're excited to hear more from Stanton and Lindsey soon. For now, we got some insight into their installation and set up process!

    What’s the biggest task in getting machines set up and ready to run?

    That would definitely be ensuring the utility hooks up were correct. We worked with our electrician, plumber and installation company (VP Coffee in our instance) to have all the connections meeting the manufacture specifications. Now that all the utility lines are in, we will probably never think about them again, but it sure was an effort making sure they were good to go at the start.

    What kind of testing do you do regarding the setup of machines to ensure smooth operating?

    The installation company did all the testing for us for the initial install. They used calibrated weights, scales and volumetric containers to calibrate the espresso machine. Once the initial setup was completed, we pulled our first shot of espresso and started the dialing in process. It took a day or so to get a consistent quality shot to pull, but we continually tweaked settings for just over a week to get something we were really proud of! 

    Did any of your logistic plans change based on seeing the final setup?

    For the coffee gear, not really. We were really fortunate to work closely with SCG on the machine layout, thinking about the impact to workflow with the layout of piece of equipment. The end product has proven to be well thought out and meet the needs of our coffee shop. 

    Other than coffee, refrigeration is one of the only things we have seen a need for outside of what we originally planned. However, we created our under-counter space to have extra wiggle room so the space was there to be flexible. As we learn the ropes of operating, we plan to take advantage of this area. If we had to redo everything, having an increase counter height would make the under-counter area even more flexible for equipment on casters. 

    What kind of maintenance schedules do you have planned? How does maintaining an espresso machine differ from maintaining a traditional drip grinder form a practical perspective?

    The plan is to maintain regular quarterly services, as recommended by our installation company. We couldn't afford to have either the espresso machine or the batch brewer go out of service. Having this regular schedule gives us more confidence both pieces of equipment will function well over the long haul. 

    We also make sure to perform daily maintenance on the equipment. The daily cleaning procedures keep us familiar, aware and consistent in how to maintain our gear. 

    Can you talk a little bit about challenges associate with water/electricity?

    As far as the operation of equipment goes, we haven't had any issues with water impacting equipment. The electricity has been a little of a struggle. Due to building codes, a GFI outlet had to be installed on the batch brewer and bulk bean grinder outlet. This electrical circuit also happens to be on the same circuit as our small countertop oven. If the oven is running in tandem with the brewer it can trip the GFI. Super frustrating! Our electrician is working with us to plan a work around while still maintaining building codes. 

    Did you work with a technician to get things set up? If so, did they handle everything?

    Yes, our technician was from a local shop and was a certified La Marzocco tech. This was important for us since the espresso machine was purchased new and would need a proper installation to maintain the initial factory warranty. Our tech was very helpful in showing each step of the installation and providing some troubleshooting steps for common issues.

    What kind of support do you have now for long-term maintenance of your equipment?

    Our long-term maintenance will continue with the initial installation company. They also provide emergency support if the equipment decides to stop working all of a sudden. 

    What was the most exciting machine to fire up and use for the first time?

    By far it was the espresso machine! It's still a joy to come in each morning and run it through its paces for the day; however, seeing all the effort culminate with the installation was amazing. It was the icing on the cake after a lengthy build out process.

    What sort of training do you have planned for operating the machines?

    This is something we're still building. Our coffee quality manager has extensive coffee experience and has trained each barista first in distinguishing a quality espresso shot from a poor shot. From there he demonstrates how adjustments to the grinders, espresso machine and tamping can swing taste along the quality spectrum. Consistency among our baristas is most important. Long term plans include SCA training to ensure our baristas are getting the best training possible. 

    What’s the first drink you made on your new espresso machine?

    I think we just drank straight espresso shots for the first few days! 

    What other steps have to happen after setting up equipment in order to open?

    Getting a solid workflow on bar was pretty important, as was integrating our full menu into the rotation. We've been fortunate to have an extended soft opening to bring it all together slowly. The inventory process was also a huge learning curve. Find the balance between being comfortable with the stock of items on hand, having enough space, and maintaining product quality is still something we are learning.

    Are you satisfied with your equipment choices?

    Overall most definitely. The only change we would make would be a dual unit batch brewer. Having the single unit limits some of our catering options.

    Do you feel that things worked out in terms of plans versus reality?

    Time will tell, but overall things have worked fairly closely with our plans. We know there's still a long way to go before calling our coffee shop a success, but it's been a pleasure operating the shop and having most of the big picture items meet expectations from the planning stages. 

     

    We'll be back soon with more from the Piecewise Coffee Co. crew!

  • Piecewise Coffee Co. - Building a Drink Menu

    If you haven't been keeping up with our friends at Piecewise Coffee Co. be sure to check out their Bio and Selecting Equipment posts! Today we asked Stanton and Lindsey a little bit about how to build a drink menu for a coffee shop!

    First off, from a “chicken or the egg” perspective, did you decide on a general menu before selecting equipment? Or did you decide on what equipment to purchase and then build your menu around that gear?

    The answer I wish we could give was to knock out the menu first, but it was too tempting not to get caught up reading equipment descriptions and watching product reviews. Choosing the equipment was exciting, while locking in a menu was more-so work. However, we learned it is very difficult to build a shop without first thinking about the menu. Without it you can find yourself fighting to make the layout functional. We were fortunate to stumble upon a podcast by the SCA (Specialty Coffee Association) covering café startups and it helped give us a big picture focus on how equipment and menu influence each other.

    Our menu doesn’t incorporate much onsite food preparation and a big reason was an attempt to make the startup cost more manageable. Eliminating equipment needs is an obvious answer to keeping cost low, but far costlier was the additional need for architectural designs and engineered systems. Take for example biscuits, we wanted to offer some as a secondary option to our other breakfast items and we started pricing out small ovens. Well the oven led to a ventilation hood which led to additional building penetrations for air flow which all lead to an increase in the size of the HVAC units. Our commitment level to that menu item changed quickly with those additional costs. Learning about things like insurance cost increases for using an onsite grease fryer or the sizing and placement of grease traps were part of the learning process for us. 

    It’s inevitable that menu and equipment decisions will impact each other but starting with the menu first can help keep changes to a minimum. 

     

    What kind of market research did you do for your area to make decisions about what kind of drinks to carry?

    We visited a lot of local restaurants and coffee shops. We felt like anything within an hour’s drive was fair game for learning what products were already successful in our market. Asking waiters or baristas what the more popular products were was very helpful as was just asking for favorites from family, friends, coworkers or anyone who was interested in what we were doing with the shop. Learning their favorites made it more personal while still reaching out to our customer base. Our goal with this research was to help develop a perspective outside of our own for the drinks people want to see in any coffee shop. Generally, people were very open to share what they liked and didn’t, which was encouraging. 

    How much did your vision for a coffee focused shop affect menu choice? The assumption would be a lot, but I’d like to get at the “coffee identity” factor and how it relates to your menu.

    With our goal to offer high quality in every drink, the shop’s menu won’t be overly extensive. We didn’t want to spread ourselves to thin starting off with a lot of options. Something about tons of choices, just didn’t seem like, “us,” right now.  We aren’t minimalists in nature, but we do love to cut waste enough to truly enjoy what is in front of us. We live our lives that way and believe the same for our coffee shop and its offerings. With that in mind, we’ll offer the best of the basics, focusing on amazing taste every single time.

    Do you think about food pairings when building the menu? Or was the thought to offer standby food options but build the drink menu independent of that?

    For us, the food and drink menu were built independent of each other. We knew the size of our shop limited space for food preparation so we built the drink menu and then developed relationships with high quality food establishments to help on the food side. Pairing between the two comes into play, but it is a little further down on the decision tree for us than may be at some other shops.

    How much does ingredient/coffee sourcing play into the development of your menu??

    Sourcing hasn’t impacted the menu development as of yet! We are working with local stores, which has made most of our development more convenient.

    How do you offset the desire to do something different with the need to offer a standard set of coffee drinks?

    It’s definitely a balance act between the vision for the shop and maintaining the shop’s economics. Our vision was so intertwined with serving the community that we started from the desire to know how best to serve the customers already surrounding us. This meant providing the standard coffee offerings based off the market research mentioned earlier. We then looked at how we could advance specialty coffee in the shop. We settled on some highlights with the pour over selection and building in coffee education events. Knowing every customer won’t want to know the growing region of a bean or the solid particle distribution in their espresso shot keeps us grounded to high standards on the more traditional drinks while focusing on stellar service. We believe quality speaks for itself in any form.

    Are you working with a specific roaster or seeking a wider range of roasts?

    The bulk of our coffee offerings will come from a single roaster who is local to our city. This is in large parts to the quality and diversity of the beans they offer. 

    How did you settle on your roaster?

    This was a big decision for us and a little intimidating at first. We started with several cold calls and email inquiries to regional and local roasters. Most were happy to answer questions we had and share about their range of products. Often they would send samples, and several allowed us to visit their roasteries. While the roaster’s bean quality was high on the list in making this choice, number one was having a relationship with the roasting company and knowing we could develop a good working relationship. You place a lot of trust into your roaster and knowing the people helped us feel settled in our choice. We are fortunate to have a great relationship with our roaster. 

    Are you looking to expand the menu in the future or specialize strongly in what you already have planned?

    While we are open to making menu changes to meet our customer’s needs well, the plan is to stay within our current style of offerings or at least stay very near them.

    How did you decide what you want to carry beyond coffee?

    Great question! We’re still working on that lol. A great part about opening the shop is knowing that every decision doesn’t have to be made before opening. This is one of those items for us that is still developing. We knew we wanted the food selection to be classic foods with a gourmet bent that would elevate the shop’s experience, almost without noticing. We believe we’ve done that with the partnership we have. The rest of what we’ll offer is still in process!

    How do you decide what to offer in terms of dairy and alternative milks?

    We wanted some variety in the alternative milk options but stayed close to the types commonly found in most shops (soy, almond, etc.). We’re big fans of the current oak milk products due to the great taste and ability to steam them like milk.

    One thing that always frustrated me when working in a coffee shop was general misconceptions about different coffee drinks from customers. Things like misunderstanding what a macchiato is, or not understanding the difference between a cappuccino and a latte, leading to customer complaints. Do you have any strategies for dealing with a customer that lacks coffee knowledge? How does that play into your drink menu?

    We see this as such an opportunity to help our customers learn more about the products they love and how they vary. It’s not possible to expect each customer to “order correctly” when so many shops vary the recipes for the standard range of drinks. This is one flaw of the coffee industry that gets translated into the customer’s error. The goal is to serve each customer and have them know they’re being served. This includes covering ordering miscues and helping to ensure they get exactly what they hoped for when they came into the shop. With the drink menu, we anticipate having a few pictorial descriptions around the shop to assist with ordering and help prevent unnecessary waste.

    Building some coffee drinks can be a challenge from a technique standpoint. How much does training and staff capabilities factor into building your menu?

    We are working to build the training program and want to really break it down to a series of small skills that build on each other. The barista trainings by the SCA are fantastic and we plan to utilize them with our baristas. With a comprehensive training program and several quality control measures, we don’t anticipate having to restrict the menu.

    Do you have any other recommendations for aspiring cafe owners on how to construct their menus?

    Definitely get a subscription to a specialty coffee magazine or two. We’ve read about some fascinating and original drinks that may be inspiring.

    We'll be back soon with more from Stanton and Lindsey!

  • Piecewise Coffee Co. - Equipping Your Shop

    Hey everyone!

    A couple of weeks ago we introduced you to our friends Stanton and Lindsey Scoma, founders of Piecewise Coffee Co. If you haven't had a chance to read about them, you can do so here! This week we're taking a look at Stanton and Lindsey's process of selecting equipment. We're also sharing some of the photos of the cafe build in progress!

    Hey Stanton! We're excited to see the progress at Piecewise. How did you go about selecting the space?

    The area we selected was in what was formerly the city’s main economic hub. Several storefronts dotted the side-walk lined street, but the life of the area had left decades earlier. We wanted to show off our little city and the history it has by giving the community another reason to walk the street.  We were blessed to have building owners who share this vision. The building we’re in is around 75 years old and we stripped back most of the interior to expose its structural character. Many of the bricks in our space were made just down the road in a local brickworks. What elements could be left exposed were.

    Makes sense, how did you go about designing the layout of the interior?

    While showing a little of our city’s past, we also wanted a space that encouraged our customers to feel welcome. The long and narrow nature of the building allowed our customer servicing area to have one long bench with several two-person table tops. This makes the space adaptable for individuals coming to study or for larger groups to come push the tables together creating a more typical community table. Community can’t be forced, and our space allows it to meet a variety of their needs. The design is full of clean lines in a lessismore approach.

    How did the general layout of the space factor into your equipment selection?

    The largest impact on selection when considering space available was ensuring the drink prep area wasn’t cluttered. We eliminated a hot water tower because the available space just wouldn’t allow it. Instead, we chose a drip brewer with a hot water dispensers to help alleviate having to eliminate the hot water tower. Fortunately, our espresso machine was in a custom space built for it so we didn’t have any space concerns with its selection.

    What considerations does workflow require when selecting equipment?

    Workflow was important for us, but we felt it could be managed well if the equipment in the shop was easy to operate and allowed our baristas to stay engaged with our customers.

    When we designed the behind the counter area, we wanted to create two regions, one for preparing espresso-based drinks and one for drip brew drinks. Each area would have its own unique equipment and anything needing to be shared would be put on a small overlapping area. Equipment capable of doing everything required for each drink area was important for this concept to work. SCG helped us think through this and showed us equipment models that could get this design right.

    Where would you say Piecewise’s “coffee identity” lies? Do you see the shop as a coffee focused shop, or is coffee just part of a wider offering of food and other drinks?

    Our focus at Piecewise Coffee is most definitely on the coffee drink. It’s our desire to produce the best tasting coffee and introduce some third wave coffee products to our area.

    Broad question, but what were some of the benefits of working with a consultant? Obviously we want to make SCG consultants seem awesome, but even more than that we want to highlight how important it is to have a dealer that does more than just sell you a machine.

    The knowledge and accessibility of the SCG consultant staff was so impressive. Each coffee shop has a unique set of needs and no equipment review we found was able to address all of our needs like John did. He had a way of steering us towards equipment to match our business and coffee goals that we couldn’t have done on our own. And we never felt pressured working with SCG.

    We ran into an issue with a custom ordered item and John worked with the manufacturer to speed up shipping times so it wouldn’t delay our opening date. To get what we wanted, when we wanted it, would have taken us several phones calls coordinating with the manufacturer and shipping company. John handled it all for us. Another thing SCG did for us was finding service technicians. Within a day, he provided several companies who serviced our area and were ready to perform initial setup and on-going maintenance.

    How much independent research did you do Vs. relying on your consultant?

    Starting out, we had a high-level understanding of coffee equipment brands but didn’t really understand the differences when it came to us considering the actual purchase of equipment. Getting ready to drop some serious cash has a way of making you more interested in the details! At each coffee shop we visited, we would note equipment being used by the baristas and often we asked how they liked working with a particular espresso machine or grinder. All the brands have several models, each with their own nuanced pros and cons. We probably spent several weeks doing independent research when you add the coffee shop visits with the internet research. A ton of hours were spent watching Youtube reviews which helped show differences in action between machines. 

    When did Seattle Coffee Gear come in?

    As we got closer to placing an order for the equipment, we connected with SCG about the purchase and found out they offered free equipment consultation. This wasn’t something we had considered or even knew about prior to them mentioning it. The team at SCG listened to our dreams and goals with the coffee shop before ever asking what equipment we were interested in. Above anything else they cared about a quality match between the shop and its equipment. Their depth of knowledge was apparent from the first conversation. It was detailed and often based on actual experience working with the different machines. Most baristas work with one or two different espresso machines or grinders, but the SCG team has worked with dozens and from their experience they shared how each would perform in a store. 

    What was one of the most helpful techniques that John used to help you make purchasing decisions?

    The biggest question they asked was “Why” we wanted each specific piece of equipment. They took the time to make sure we knew what each equipment piece could do for us. The one time we had a question they couldn’t answer, they reached out to the manufacturer and got back to us in a day or two. Our confidence in equipment selection went way up after we connected with SCG. If we had to start over, we still would have done our own independent research, but would very much preferred having a conversation with the SCG equipment team at the earliest point in the process to narrow the options. 

    How much did brand factor into the purchasing process?

    Brand factored most into the espresso machine selection. Being the workhorse of the shop, we wanted this one piece to have a solid history of reliability and, most importantly, repairability. The number of servicing technicians is limited in our market and we needed to know our machine could be serviced by someone in the area. We had brand preferences for the other pieces of equipment, but yielded to features and pricing more on those items.

    What was the hardest piece of equipment to settle on? Why?

    The drip brewer took the most thought to choose. There’s a number of makes to sort through, each with a dozen or more of their own models. Sometimes the differences were hard to spot and pricing could vary wildly. John helped us settle on one that was very programable with brew parameters like water temperature and brew time. John’s knowledge of equipment reliability helped us feel confident in making our selection.

    What equipment did you try to save some money on?

    The biggest investment for our shop was by far the espresso machine and espresso grinder. Our goal with them was to get the all the features needed to produce the best coffee possible. John at SCG really helped us navigate the different models for both those items and make a selection. John was also able to help us save money on the bulk coffee grinder by steering us away from one that would be way overkill for our size of coffee shop. 

    Where did you leave room for upgrades?

    We were a little unsure which menu items our community would want most so we left a large section of our undercounter storage area open. As we grow this can allow us to add equipment for the specific wants of our customers, whether it be with additional refrigeration or cold brew taps or hot food storage.

    What piece of equipment are you most excited to get your hands on?

    We keep referencing the espresso machine, but it’s such a such unique item and we cannot wait to get some time using it! 

    We can't wait to bring you more from Stanton, Lindsey, and Piecewise soon!

     

     

     

     

     

  • Piecewise Coffee Co. - Bio

    An introduction to Stanton and Piecewise Coffee!

    Over the past few months, we've had the pleasure of working with Stanton and Lindsey Scoma on starting their brand new coffee shop! They are looking forward to improving their community of Cayce, South Carolina through coffee! Stanton came to us for advice, and ultimately the purchase of, the equipment in their new shop. We thought it'd be a great opportunity to take a closer look on what it's like to build out and open a coffee shop! Over the coming months we'll talk to Stanton about topics like choosing a machine, building a drink menu, building out the space, and loads more. This week we thought we'd provide an introduction to the Scomas, so read on to learn more about this passionate, hard-working family!

    What’s your history with coffee?

    I’m a chemical engineer by trade, so processes, procedures, and extraction are in my blood. I love the taste of a good cup of coffee and early in 2015 I started realizing there is a true system + method to what gives you amazing taste. The taste that helps us all feel like we can truly seize the day. My wife bought me a ChemEx for Valentine’s Day, I “stole” my twin brother’s burr grinder and the rest is history!

    My wife’s history is somewhere between a long dependence for an early morning cup of joe and anything special I can make for her. She inherently knows when it’s disgusting and when it’s perfection. She’s a sucker for the smell and always thinks it tastes better with a dash of cream + dessert.

    What led you to want to open a coffee shop?

    Like we said earlier, we are true dreamers at heart. Our brains are constantly thinking of all the wonderful things we could be a part of. We would drive by a run-down gas station and talk about how a cute coffee shop could give the area and community a facelift. A coffee shop isn’t just a business, it is a place where community is given the opportunity to gather together. It is a business you don’t just open for yourself, you open it for others. We love the concept!

    Changes in my job lead us to move to a different part of our town. After the move my wife saw a building that left her wondering if this was an opportunity to do something awesome in our area. We started digging and it turned out the building owners were friends of ours who were also searching for someone to do something special in the space. Well, stars started aligning at that point and it’s hard to turn away when they do. Between the amazing building owners, changes in the season of life and my growing love for the industry, we decided we were all in! Opening a coffee shop was in our future.

    How did you find Seattle Coffee Gear?

    The first time I heard about Seattle Coffee Gear was through watching their product review videos for commercial espresso machine reviews. We were interested in specific features, but not a specific model and wanted to learn more about the best machine for our shop. The videos were such a useful resource in making our choice!

    What’s the thing you’re most excited about in terms of building out the shop?

    It would be seeing all the disjointed planning efforts coming together into something real and tangible. The dream comes to life slowly in these small step-by-step iterations. Seeing your invested time, research and decision making finally come to fruition is the sweet reward. You are finally purchasing equipment, choosing furniture color, printing branding on merchandise, and engaging with customers on social media. As exciting as it is to decide on building the shop, it pales watching it become a breathing entity.

    What do you think the biggest challenge will be?

    While we are excited to share the coffee shop with the community, we wonder if the community will be as excited to see the coffee shop come to them. Success can be measured in so many different ways and you hope one of the ways leads to the business sustaining itself. Most business start slow and enduring until you see success will probably be our biggest challenge. No one buys into your vision like you, but if you do something great it is worth the fight. Our inclination is that the community will adopt us, but it still falls into the great unknown until the doors to the coffee shop are open.

    What’s your favorite way to brew/drink coffee?

    My favorite brew method goes back to how I got started with specialty coffee and that’s with a simple ChemEx and burr grinder. I drink my coffee barefoot (aka black). My wife’s favorite brew method is to ask me to make it for her lol. We have a local grocery store who has a good coffee selection and each week we pick up a different roaster or origin. Keeping the brew method the same and changing the beans makes it easier to pick up on all the fun differences in flavor.

     We'll have so much more to share from Piecewise Coffee Co. coming soon!

  • Video Roundup: 9/28/2018

    Happy Friday! It's time for another video roundup!

    We hope these videos help to give you some insight into the inner workings of your favorite café's espresso machine!

     

    First, John gave us a peek inside the Rocket R9 Commercial Machine!

    Next, We took a look at the Boxer by Rocket Espresso!

    We hope you enjoy! Have a great weekend!

  • Video Roundup: 8/27-9/7

    Hey coffee fans! It's been a couple of weeks since our last video roundup. We'll be back to our regularly scheduled programming this week!

    But first, let's take a look at what we missed!

    First up, Gail gave us a Crew Review of the new Eureka Perfetto.

    Next up, another crew review! This time for the DeLonghi Magnifica:

    Then we took a look at the Marco Beverages Jet Brewer with John!

    We then got a review of the Saeco Gran Baristo Avanti from Gail!

    Finally, John gave us some great tips on programming the Rocket R9 commercial machine.

    Thanks for joining us! We'll see you for more videos this week!

     

  • Video Roundup: 8/24/2018

    Happy Friday!

    It's time for another roundup of exciting video content from our YouTube!

    First, John gave us a look at the Rocket R9!

    Next, Gail gave us a crew review of the new Eureka Slienzio!

    Finally, we had the pleasure of visiting Elm Coffee Roasters in the heart of Pioneer Square, Seattle to ask their founder, Brendan Mullaly, some questions!

    Thanks for watching!

  • Video Roundup: 8/10/2018

    Happy Friday, and welcome to another Video Roundup!

    We had a great week of video content featuring friendly faces like Gail, John, and Tyler!

    First, Gail gave us a Crew Review of the Seattle Coffee Gear Exclusive Precision Brewer Tribute Edition!

    Tyler dropped in to offer a Crew Review of the new Rumble Jar:

    Next, Gail gave us some tips on picking between super and semi-automatic espresso machines!

    Finally, John took a look at the Marco Eco Boiler:

    Thanks for joining us this week! Have a lovely weekend, and make some coffee you love while you're at it!

  • Crew Review: Rocket Espresso Boxer

    The Rocket Espresso Boxer commercial espresso machines are the latest set of machines that have impressed us. The Rocket Espresso Boxer comes in a one group version and a two group version, perfectly suited for any volume.

    Rocket Espresso takes pride in their finished design, keeping with their iconic contemporary look for these machines. The stainless steel and aluminum finish will look great in any environment and truly give your customers something to look at.

    Both machines come with two cooltouch stainless steel steam wands. Something you won't find on many one group machines. The steaming power on these machines won't disappoint either. Be sure to check out the Crew Review videos below for a demonstration of the steaming capabilities!

    Both Rocket Espresso Boxer models have microprocessor controlled electronics, allowing you to program your drinks volumetrically. The Boxer 1 group allows for four individual volumes to be programmed, while the Boxer 2 group allows for up to eight different volumes. The Rocket Espresso Boxer also has a manual switch to bypass all the electronic programming. This is a great feature that will keep your down time to minimum, should your electronics ever fail.

    Be sure to watch the full Crew Reviews below! Have any questions? Connect with our commercial team here.

     

     

  • Commercial Customer Spotlight: Microsoft Data Platform Group

    Continuing our commercial customer spotlight series, we thought we would give a little insight into a business that out paces some coffee shops when it comes down to cups to day! That's right, surprisingly when you give coffee away for free, people drink more of it! And by "more of it", we are talking to the tune of 600 cups a day!

    The Microsoft Data Platform Group's building was recently remodeled and as a part of that remodel they decided that they wanted to offer free, self-service espresso for their employees. Naturally we wanted to help that dream become a reality, because we know first hand the power of a cup of coffee.Microsoft

    TELL US ABOUT YOUR SETUP

    Due to the high demand at our location (~600 cups per day), we chose the Rancilio Egro One Touch with attached multi-fridge option so we can serve both skim milk and 2%. Additionally, we added a large milk refrigerator and cabinet with beans right next to the machines so our employees can refill consumables themselves.

    Microsoft

    ANY ADVICE YOU WOULD LIKE TO SHARE?

    We had to buy a second machine to keep up with the demand. We decided to set them up right next to each other rather than distributing them throughout the building because they act as our proverbial water coolers and are a destination in the building where the team members congregate and connect.

    MicrosoftOur main advice would be to install the machines over a compost bin so that the grounds can fall into a large receptacle rather than into the little drawer within the machine, which fills up quickly. Also, additional labeling was applied to inform people whom to contact if there is an issue with the machine and to push the milk cartons all the way back in the milk refrigerator to register their presence.


    We  are so happy that the folks over at Microsoft are getting great use of their new machines! Cheers!

    Are you interested in downloading a PDF of their spotlight? Get it here!

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