bake -- August 2013 - 34

Blended espresso

from an urn. “Then you’ll need a volume brewing solu-

If you’re located in the Paciﬁc Northwest or other

tion that brews half gallons to gallons at a time,” Angell

areas of the country where espresso drinks are widely

says. “At Bunn, we have brewing options for everything

popular, make sure to consider at least four core

from diner-size carafes to multi-gallon brews.”

espresso drinks: espresso, mocha, latte and cappuccino. Then consider your ﬂavor options, like blended

One of Bunn’s more versatile machines is the ITCB

espressos.

(Infusion Tea and Coffee Brewer), which makes four
different beverages: hot coffee, iced coffee, hot tea

Horchata espresso is a hot trend in Southern California

and iced tea. “A multi-use machine may be something

and other areas of the country, according to Gaviña

you consider,” Angell says.

Lopez. Horchata is a popular Mexican drink that is
commonly made from rice and cinnamon.

Gaviña Gourmet Coffee also provides retailers with
customized equipment programs to ensure they offer

Beverage equipment needs

the types of beverages that their retail customers

Once you decide how extensive your beverage lineup

demand and the consistent quality that is so vital to

will be, do your homework on equipment options.

long-term success. “We provide all types of training

You can spend as little as a few thousand dollars

and customized equipment programs. We want that

on equipment to meet the needs of your customers.

beverage to be perfect,” Gaviña Lopez says.

First decide whether you are going to offer drip

Day-part brewing

coffee or espresso, or both. For espresso, Angell

Another important factor to consider when starting

recommends that a Two Group Espresso Machine

or upgrading your bakery’s beverage program is to

is a “good place to start.” Making epsresso is very

focus on demand. When and how much volume are

labor intensive, so a semi-automatic machine can

you going to need throughout different times of day.

help ensure consistent high quality. “Picking an
espresso machine comes down to upfront capital

“Watching what your traffic ﬂow is during different

and ongoing training,” he says. “You also need an

dayparts and knowing your equipment needs from

espresso grinder, which makes a much ﬁner grind

the beginning will help you be effective — to make

than a drip coffee grinder.”

sure you are not dumping your proﬁts down the
drain,” Angell says. “Aligning your equipment to the

For drip coffee, some retail bakeries and bakery cafes

needs of your traffic is important. Grinding fresh

may decide the best plan of action is to make batch

coffee. Brewing fresh coffee. Watching your holding

coffee that you ﬁll into urns. A lot of customers enjoy

times and coffee/water ratios. Just paying close

the convenience of pouring their own favorite coffee

attention to those basics will put you ahead.”

HOT COCOA
Ghirardelli’s new Premium Hot Cocoa comes in three enticing flavors and new formulations for a cocoa that
dissolves easily and has a rich flavor. The newest flavor, Ghirardelli Chocolate Caramel Premium Hot Cocoa,
joins Double Chocolate and Chocolate Mocha in the flavor lineup. The classic Double Chocolate powder can
be used to make traditional hot cocoa drinks and also serves as a sprinkle topping over everything from
specialty coffee drinks, iced hot cocoa to desserts. The hot cocoas made with real Ghirardelli chocolate
will be available in 10.5 oz. zip-up pouches, which contain nine servings of hot cocoa.

34 < AUG 2013 | bakemag.com

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