Look behind the fascia, there are some very different technologies out there… 24 04 2007 - 11:57:43 AM

Is what you see, what you’ll get?

Everyone is going to talk to you about quality, reliability and choice... they don’t have any option. But to make an informed choice, you have to be informed.

In short, the thing to look for here is where does all the complicated stuff happen?

For a start let’s take a look inside a couple of the floor standing machines and then we can discuss the relative merits.

Here are the two main technologies (click to see a bigger version)…

Images taken from the KLIX.com web site

So, where does all the complicated stuff happen?

1. Is it in the machine (known in the trade as a ‘traditional’ machine), where there are containers of ingredients, mixed together and fed down tubes? The more parts, the more processes, the more tubes, the more trouble you can expect. Drinks get cross-contaminated, moisture clogs up the tubes, bits break or seize… you’d better be on great terms with the service department.

Great if: Cost is the most critical thing

Avoid if: Reliability and consistency are critical

2. Is it in the cup (known in the trade as, err… in-cup)? Here all the potentially tricky, messy stuff happens back at the drinks factory. They take on the problems, you just get the right amount of ingredients in the cup - all the machine really has to do is add hot water. These machines are the most reliable and consistent delivery systems you can get. The only drawback is you can’t get fresh ground coffee (but the tea is great when the thing in the cup is a tea bag!)

Great if: Reliability, hygiene and consistency are critical

Avoid if: You just want the cheapest cup price

3. Is it a bit of a hybrid (known in the trade as, err… a bit of a hybrid)? Here in-cup is used for everything barring the premium coffee that might use a conveyer belt-style thing to deliver coffee. Not as reliable as a pure in-cup system but better than a ‘traditional’ machine.

The other thing about the last two options is that what you see is what you get. The portions are always the same and if it’s a branded product you get decent quality too. With the traditional machine, however, the operators can change the quality and quantity of ingredients if they want to.

Great if: You have to have a ground coffee option

Avoid if: You want the cheapest cup price or have to have ultimate reliability

Comments

[Readee]

Which is best for cold drinks then?

[Readee]

Looking at your about page and from the comments aboive you have a vested interest in promoting the in-cup system - I mean you guys are being payed to promote in-cup aren't you? If I'm wrong, appologies, if I'm right you should be more up-front. .

[Mac]

Yes we are, make no bones about it, question is is there a problem with what we say. I think the above is a balanced overview. We are just saying horses for courses and you get what you pay for - it's a common law of business.

All have their pros and cons - that's the nature of different technologies/designs...

Like I say, is there a problem with the content? If there is a bias here, you know where we are coming from and you can agree or compensate for it.

Mac

[Mac]

Best for cold drinks? Do you mean of all vended options - i.e. dedicated cold machines/bottle cans, or from the all in one hot and cold floor standing machine?

[sarah]

In my expereince a coffee machine isn't good at cold drinks. It's good at coffee. That's why it's called a coffee machine.