The coffee machine as we know it, just got pulled apart
An espresso machine creates a barrier between the barista and customer.
LOCATION
Brisbane, Australia
PRODUCT
Modbar Coffee Machine
TRENDING
Deconstruction
MAPPING
Hospitality, Coffee
A new angle on the deconstruction trend
I can recall a time when I had my first deconstructed dessert; a lemon meringue pie. The lemon curd was strewn across the plate with a “swipe through”; the base was a small pile of biscuit crumbs. To complete the pie; small lightly browned perky mounds of meringue sat near-by. It didn’t look like a pie, but it still tasted like a pie! Chefs have innovated and deconstructed meals for some time now. However; when it comes to functional equipment like the espresso machine, the thought of deconstruction never comes to mind... that is until now!
Let me introduce you to ‘Modbar’, an innovative espresso machine with a huge difference.
Who is Modbar?
Modbar is an Italian espresso machine innovator that specialises in under the counter coffee machines. With humble beginnings and new concepts dating back to the early 2000s, they formed a partnership with La Marzocco to develop espresso machines that would transform the idea of what an espresso machine is. The Modbar system is a sleek looking system of steam wands and extraction levers that sit on the bench while the main module is located under the counter. This espresso machine has literally been deconstructed!
A MODBAR SYSTEM IN BRISBANE
I found a Modbar system at the Brisbane Domestic Airport in a café called Coffee Royal. I was surprised to see three steam wands standing upright out of the marble bench. The bench was clear and there was no large barrier between the server and the customer. I spoke with the staff who explained the system to me. There were three parts, the under counter espresso module, the steam station and the milk station. Let me take you through each part.
The under counter espresso
HIDDEN FROM VIEW
Three individual chrome brew levers protrude from the bench top. Each group head is heated and sits above an inbuilt drip tray. However; the module, or what we may refer to as the boiler, is set under the counter. Each module can support one or two extraction levers. The levers can be positioned according to space available on the bench. The taps take up far less room than a conventional coffee machine.
BREWING MODES
The system offers different brewing modes such as brew ratio that can be used to fine-tune the perfect espresso volume. (The brew ratio is the relationship between the amount of dry coffee used (the dose) and the amount of coffee extracted (the yield).
PROGRAMMABLE LEVER
The handle has been replaced by a lever that toggles and has four programmable positions. Coffee Royal has their lever set for two extraction pours. Toggle up for 1.5 shots, toggle down for 2 shots.
WATER TEMPERATURE
The module under the counter heats water at various stages that helps to maintain a consistent temperature.
The steam station
The steam wands seem to just appear out from the bench. They are tall, stylish and the space around them is free from clutter. The removal of the coffee machine creates a friendlier connection between the barista and the customer.
SAFE TO TOUCH
The steam wand activates with a toggle and delivers a constant pressure, however the most striking feature of this wand is the safety. The steam wand is double walled and vacuum insulated so it is safe to touch! No more scolds here.
The milk station
This is where the use of a milk jug starts and ends. This milk station is an integrated system that has two milk taps and a jug rinser. When milk is required; the barista simply places a milk jug under the tap. Sensers identify the size of jug and dispense the correct amount of milk for the jug. Once milk has been textured and poured, the milk jug is returned and rinsed over the water jet in the jug rinser.
Stephen's Take
Unit of Competency Mapping
Please note; the purpose of this article is to introduce current hospitality trends. The content broadly applies to the units of competency listed. It is not intended that all content in this article maps directly to all performance evidence and knowledge evidence in the unit of competency.
Teacher Resources
For further information please take advantage of the following documents and website links!
Article and photos original by Stephen Duncan