Small Village Cafe & Shop: Espresso setup for my mother (UK)

Small Village Cafe & Shop: Espresso setup for my mother (UK)

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Small Village Cafe & Shop: Espresso setup for my mother (UK)

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Small Village Cafe & Shop: Espresso setup for my mother (UK)

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Small Village Cafe & Shop: Espresso setup for my mother (UK)

Small Village Cafe & Shop: Espresso setup for my mother (UK)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Small Village Cafe & Shop: Espresso setup for my mother (UK)

Hi everyone, my mother – a chef who knows little about coffee except how to operate a Nespresso – is setting up a small village cafe and shop in the very small English village she lives in. The village recently lost its pub, so it's in need of somewhere for people to socialise, and it has potential for tourism. We hope to be able to bring a bit more social space and togetherness to the village.

Part of the discussion has been about espresso and milk drinks, and I'm wondering what advice people here would have for a (very) small cafe setup in a cafe that won't have too many customers. The budget is limited, but I'm chipping in to help, and our rent will be very low due to the village hall helping.

It won't be intensive, the village only has 400 people, though might need to do several drinks in a row at peak times for when friends visit together and the after church rush hour. That said, I can't imagine my mother managing more than one drink at a time. I will be going down to the village to teach her how to operate everything, but my only experience is with basic home setups, and I'm also looking for barista courses in her county (Devon).

Do you have any recommendations for grinders? Machines? We want the coffee to actually be decent – if the shop doesn't work I will use it in the future – but i'd say speed and a crazy efficient workflow aren't the greatest concerns.

I guess the budget is somewhere around £1500, but can be extended for a really good reason.

Grinder: Niche Zero? DF64? Malkohnig x54?

Machine: No idea! But around the £1000 mark is probably our limit. Needs water tank options, as we can't do plumbing there. Someone in another thread recommended Rancillo Silvia.

Second hand: We'd be happy to go the second hand route, but have no idea how to find second hand equipment in the UK.

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Small Village Cafe & Shop: Espresso setup for my mother (UK)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Small Village Cafe & Shop: Espresso setup for my mother (UK)

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