the ESI Press PDF - Espresso Machines, Coffee

WINTER 2008
ESIPress
Information on the technology, the art, and the business of espresso
We’ve Moved!
s many of you know, we were bursting at
the seams at our St. Louis Park location.
After a two year search and eleven years at the
same location, ESI finally found an appropriate
building for our current and future needs. The
new facility is a perfect fit for our operation and
after minor construction, we have officially
moved our business to a newly remodeled 21,000
sq. ft. facility. ESI is now located just 1.5 miles
north of downtown, one block south of
Broadway at 1026 Central Ave NE in Northeast
Minneapolis. Please come by and visit our new
showroom, distribution warehouse and service
department. We’d love to join you for a cup of
coffee and give you a tour!
A
N
35W
C e
nt r
al
Av
eN
E
NE Broadway
Mississippi
River
ESI
Hennepin Ave E
35W
1026 Central Avenue NE
Minneapolis, MN 55413
PERMIT NO. 27917
PRESORT STANDARD
U.S. POSTAGE
PAID
MPLS., MN
Espresso Services
Incorporated
ESIPress
ESIPress
E V E N T S C A L E N DA R
February 17-19 Upper Midwest Food Service &
Lodging Show
Minneapolis, MN
May 2-5
Specialty Coffee Association
of America (SCAA) Conference
& Exhibition
Minneapolis, MN
What did you think about
this issue of ESIPress?
ESI encourages your thoughts or
comments. How can we improve it?
What topics would be most helpful?
Let us know what you think!
(800) 826-0796 x314
[email protected]
TO CONTACT ESI . . .
Main Office: (612) 746-8880
Toll Free: (800) 826-0796
Fax Line: (612) 746-8889
ESI Service Department:
(612) 746-8886
Emergency Service:
(612) 366-4148
ESI Service Department Fax Line:
(612) 378-6047
E-Mail: [email protected]
On the web: www.espresso-services.com
ESIPress
is published for the
clients of Espresso
Services Inc.
Volume 10, Number 1
NEW & USED COMMERCIAL ESPRESSO EQUIPMENT • COFFEE INDUSTRY CONSULTING • FACILITY DESIGN & LAYOUT • BARISTA TRAINING • SCAA CERTIFIED TRAINING CENTER • COFFEE BREWING SYSTEMS • EVERPURE
WATER TREATMENT SYSTEMS • SPECIALTY EQUIPMENT • ESPRESSO C ARTS & DRIVE THRUS • GRANITA MACHINES & BLENDERS • PANINI GRILLS • AIRPOTS & SERVING DECANTORS • COFFEE-RELATED SMALLWARES
• SPECIALIZED CLEANING PRODUCTS • IMPORTED LAVAZZA PREMIUM COFFEES • LOCALLY ROASTED COFFEES • 1883 & DAVINCI SYRUPS • GHIRARDELLI & DAVINCI CHOCOLATE • BERNADETTE’S BISCOTTI • C AFFE
D’AMORE FRAPPES, HOT CHOCOLATES AND CHAI • MONIN • OREGON CHAI • JET TEA• BOTANICA SMOOTHIES AND VITAMIN AND MINERAL BOOSTS • DR. SMOOTHIE REAL FRUIT SMOOTHIES • SATTWA & DAVINCI
CHAI • NOVUS TEAS • FULL SERVICE DEPARTMENT • 24 HOUR 365 DAY DISPATCHED TECHNICAL SERVICE • MIDWEST’S LARGEST INVENTORY OF EQUIPMENT, PARTS, & PRODUCTS •
ESI Mission Statement
ESI is a full service impor ter and wholesale distributor of specialty coffee equipment
and products in the Midwest. We serve as a comprehensive supplier and educator
to specialty distributors, coffee shops, restaurants and food service professionals.
ESI strives to meet or exceed customer and employee needs and expectations.
ESIPress
THE IMPORTANCE OF
MILK!
A
t ESI and at countless coffee shops
across the country, we pay particular
attention to the taste and flavor of the coffee
we put into our lattes, cappuccinos and
other espresso drinks. However, coffee, in
the case of most espresso drinks is only one
component.
An equally important component is milk.
How you steam and froth milk can be just
as important as making sure your grind is
correct or that it is tamped properly.
Understanding the chemistry behind the
steaming and frothing will help you better
understand how to make the best tasting
espresso drinks in your area.
ESIPress
[email protected]
New Phones
and Faxes!
There are 3 components of milk that will directly
affect the flavor and frothing of milk: milk sugar or
lactose, fat and protein. These three solid components
are suspended in a liquid and make milk.
At lower temperatures, milk is relatively unsweet.
This is because at lower temperatures, lactose, or
milk sugar, is less soluble. That is, its ability to
completely dissolve in a liquid is slowed. This
changes when milk is heated. As the milk is heated,
lactose becomes more soluble and dissolves more.
This makes the milk taste sweeter.
Milk is sold by the percentage of fat it contains.
Skim milk contains 0%, while whole milk contains
4%. The more fat milk contains, the richer and
creamier the taste is. However, it is important to
know that the percentage of fat will affect the
stability and volume of the froth you are making.
Froth made from whole milk will be more stable
than skim milk, however the volume of the froth
will be less. The opposite is true for skim; you will
get thinner, less stable froth but your volume will
increase. If you want the best of both worlds, milk
over 5% milk fat creates both thick, stable froth
and large volumes of it. Breve anyone?
Lastly, the proteins in milk, whey and caseins, help
create the froth. The structure of froth depends
upon the structures of these proteins. These
proteins work differently, but when heated, they
react the same. Both of these proteins are stable at
approximately 140°. After that, they become
susceptible to denaturing. Denaturing changes the
shape and charge of the proteins causing them to
react differently than they normally would.
Please note that we have a couple of new
numbers for you when you call us! Our toll
free number remains the same and the old
numbers do still work. We have changed our
main office line to (612) 746-8880 and our main
fax number to (612) 746-8889. Also, you can
now contact the Service Department directly by
dialing (612) 746-8886 and via fax at
612-378-6047. We have also updated our
extensions in the phone listing.
E S I S TA F F
Sales and Marketing
Service
Peter Kelsch x301
Stephanie Fisher x318
Roger McGlone x315
Paul Zibrowski x321
Katie Coughlin x307
Chad Andersen
Don Bellach x312
Eddie Zborowski
Tina Augustine x300
Steve Parenteau x316
Rachel Strand x314
Bill Blunt
Jim Stuart x308
Jeff Hoyer
Betsy Fankhanel x309
Tony Makela
Wayne Hartneck
Administration
Mark Williamson
Jim Wagner x317
Mike Krumm
Kellie King x304
Shipping and Receiving
Kelly Bebeau x305
Service department
hours and numbers
HOURS
8 a.m. to 4 p.m.
(612) 746-8886
EMERGENCY HOURS
4 p.m. to 8 a.m.
(612) 366-4148
You will not get the same quality of milk when you
steam it a second time. Our best advice is to train
your staff to steam only the amount of milk they
need for the drink they are making. Because
constantly throwing away milk can become
expensive, we understand that it is not always
practical to discard already steamed milk. If you do
decide to re-steam milk, you should only re-steam
one time.
PA G E 2
PA G E 3
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PRODUCT NEWS
New Products
Product Specials
January:
NEW FACES
Kellie King
Syrups & Sauces. This is a product line that
$5 off a case or $10 off a case when buying 5 or
more cases. Choose from Strawberry, Strawberry
Banana, Peach, Mango, Wild Berry and Pina
Colada (Botanica Logo)
Kellie joined ESI in August as our Accounting
Manager. Kellie has a lot of great experience
crunching numbers and has been a great addition
to ESI. Even though drip coffee is still her favorite
drink, we still tempt her with Turtle Mochas and
Caramel Frappes occasionally. Feel free to give
Kellie a call with any questions on your
statement…or to give her a hard time for being a
Dallas Cowboys fan.
we have looked at for years and after hearing
March:
Betsy Fankhanel
numerous customer requests and gaining
It’s Spring Cleaning Month. Stock up on
Urnex Cleaning Product & receive 15% off Cafiza
Espresso Machine Powder or Tablets, Tabz Brewer
Cleaner, Grindz Grinder Cleaner & Rinza Milk
Frother/Steam Arm Cleaner.
We first met Betsy in February of 2003 when she
opened a coffee shop at St. Olaf College. After
graduating from St. Olaf, she managed a Starbucks
for 2-1/2 years and in September, she joined the
ESI Products Department. We’re excited to have
her as part of our team—she has brought a lot of
great experience, knowledge and energy to ESI!
10% off Sugar Free Syrups—Including Monin,
Routin & DaVinci Gourmet
February:
We have extremely exciting news to
announce! ESI is now stocking Monin
additional space in our new warehouse, we can
officially offer you this great product line. In
addition to the regular & sugar-free syrups,
Monin also has 5 organic syrups. If you’re
the ESI Products Department.
20 oz Lavazza Paper Cups—Lavazza now
makes a 20 oz size in their signature cup line.
Routin 1883 New Flavors—Violet, Ginger,
Maple & Melon.
DaVinci New Flavors—Pistachio & Sugar
Free Peppermint
Caffe D’ Amore Bellagio Barista Collection—
These new Bellagio Bases are exceptionally rich and
can be used in hot or blended drinks. Choose from
vanilla, caramel, white chocolate and dark chocolate.
PA G E 4
White Orange Mocha
1/2 oz Monin Candied Orange
1/2 oz White Chocolate Sauce
1 shot Espresso
Steamed Milk
Stir espresso, white chocolate sauce and syrup
in cup & fill with steamed milk. Garnish with
whipped cream and drizzle with Monin
Candied Orange.
Butterscotch Mocha
1/2 oz Monin Butterscotch
1/2 oz Chocolate Sauce
1 shot Espresso
Steamed Milk
interested in more information, please contact
We now have Novus tea in 50 Count Boxes.
Buying in bulk greatly reduces your cost per tea
bag and also cuts down on waste. Call today for
free samples!
Here are some recipes using
our new line of Monin Syrup &
Sauces. All recipes are for 12 oz
portions.
Coffee Facts
• Caffeine is on the International Olympic
Committee list of prohibited substances.
Athletes who test positive for more than 12
micrograms of caffeine per milliliter of urine
may be banned from the Olympic Games.
This level may be reached after drinking
about 5 cups of coffee.
• The word coffee was at one time a term
for wine, but was later used to describe a
black drink made from berries of the coffee
tree.This black drink replaced wine in many
religious ceremonies because it kept the
Mohammedans awake and alert during their
nightly prayers, so they honored it with the
name they had originally given to wine.
Coffee Trivia
• In the year 1763, there were over 200 coffee
shops in Venice.
• Italy now has over 200,000 coffee bars, and
is still growing.
• Bach wrote a coffee cantata in 1732.
• In 1900, coffee was often delivered door-todoor in the United States, by horse-pulled
wagons.
• Italians do not drink espresso during meals.
It is considered to be a separate event and is
given its own time.
• Coffee represents 75% of all the caffeine
consumed in the United States.
• Raw coffee beans, soaked in water and
spices, are chewed like candy in many parts
of Africa.
Mix Butterscotch, Chocolate and espresso in
cup. Fill with steamed milk and top with
whipped cream.
Maple Caramel Latte
1/2 oz Monin Maple Spice
1 oz Caramel Sauce
1 shot Espresso
Steamed Milk
Stir espresso, Caramel sauce and syrup in
cup & fill with steamed milk. Garnish with
whipped cream and drizzle with
Caramel Sauce.
Guilt-Free Mocha
1 oz Monin Sugar-Free Chocolate
1 shot espresso
Top with steamed skim milk
PA G E 5