Quick Mill Vetrano Semi-Automatic Espresso Machine
The redesigned Quick Mill Vetrano takes the formidable feature set of the Quick Mill Andreja Premium to the next level. By upgrading the vibratory pump to a commercial rotary pump and adding an optional drain hook-up to the drip tray, the Quick Mill Vetrano has the option of being used in a low-volume commercial setting. In the newly redesigned model, the Vetrano ditches its old, square look and takes the form of the Andreja Premium with its more aesthetically pleasing curved side panels. Alongside the redesigned casing, the newest version adds the following new features: commercial Sirai pressure stat, four hole steam tip, drip tray handle, polished aluminum adjustable feet, custom made steam and hot water knobs, three position power switch, and option to upgrade to multi-directional joystick steam and hot water assemblies.
- High-quality #304 stainless steel construction individually crafted
- Faema E61 lever action grouphead. A commercial quality grouphead that helps greater ensure temperature stability
- Thermo Siphon Circulation helps brewing temperatures remain steady
- Heat-Exhanger allows you to steam milk and pull shots at the same time
- 3 Liter Water Tank with low water warning
- 1.6 Liter Insulated Copper Boiler keeps the water temperature stable and your kitchen and machine electrical components cool
- No-Burn Steam and Hot Water Wands
- Commercial Rotary Pump (Direct Plumbing Required)
- Three position power switch (Fill Boiler, On, Off) which prevents damage at start-up
- Dual pressure gauges and notification lights ensure you're always aware of the state of the machine
- Large, pull-out stainless drip tray with 50 ounce capacity and option to connect it to a drain.
- Custom made steam and hot water knobs
- Polished aluminum adjustable leveling legs
- 1,400 Watt bottom load heater
- Gicar electronic control board
- Before turning the steam nozzle, point the end of the steam wand into an empty container or point it towards the drip tray. This is to get rid of any water that might first come out when you turn on the steam wand.
- When dry steaming begins exiting the steam wand, you can turn it off. You are now ready to start steaming your milk.
- Do not fill your milk pitcher more than halfway full with cold milk
- Make sure the tip of the steam wand is fully submerged before you turn on the steam.
- After you begin steaming, you can raise the steam wand so that the tip is barely submerged. If the tip is submerged too much the milk will begin to squeal meaning it needs more aeration. If you bring the tip too far out you will hear a heavy chirping or sucking sound. This will result in big bubbles and a possible mess.
- You should aim for slight chirping up until the milk reaches room temperature. At that point you can submerge the tip of the wand to one side of the pitcher to create a swirling motion. Continue this until the steaming pitcher becomes too hot to the touch or a couple seconds after you have to take your hand off of the bottom or side (this should be around 140°).
- Two complete 58 mm portafilters (one single and one double).
- Stainless Steel blank disk for backflushing
- Stainless Steel braided water line.
- We recommend purchasing a 58 mm Prima Coffee Tamper from the drop down menu above
- High quality internal components carefully selected for longevity and easy maintenance.
- Commercial Rotary Pump is quieter than a vibratory pump.
- No burn steam and hot water arms, which are often upgrades, come standard.
- Heat Exchanger machine with large 1.6 L boiler will produce plenty of steam.
- The drip tray can be converted to be connected to drain.
- A sturdy machine that will take up quite a bit of space on your cabinet. (11.25" W x 17.5" D x 16.25" H)
- Although the E-61 and thermo siphon circulation help keep temperatures stable, there is no P.I.D. for digital temperature control.
- Plain water backflushing should be done at least once a week. To backflush, use the portafilter's backflush disc. Take out your single or double basket and securely place the blank insert into the portafilter. To perform a plain water backflush, place the portafilter into the group head. Then raise the brew lever all the way up for 15 seconds, and then lower it. Water will forcefully discharge out of the bottom of the group into the drip tray; this is normal. Repeat three to five times.
- Backflush with detergent like Cafiza (see options above) once every fifty extractions.
- Direct water connection requirement: connection must be made to a cold water supply line only.
- Warranty: ***Purchases made between October 11th, 2011 and December 31st, 2011 receive an additional year of warranty coverage, making it Two Years of parts and labor provided by US distributor.***
|Boiler Type:||Heat Exchanger|
|Three Way Solenoid:||Yes|
|Basket Size:||58 mm|
|Coffee Boiler:||1.6 L|
|Water Reservoir:||3 L|
|Electrical:||110 volts / 1400 Watts / 15 Amps|
|Dimensions:||11.25" W x 17.5" D x 16.25" H|
*Image is a representation. Actual product may vary based on model, size, and options selected.
The Fretta Iced Coffee Brewer is Hario's answer to brewing the perfect cup of iced coffee. Hario has combined their famous V60 brewer with a decanter and plastic diffuser to assure that the coffee is quickly cooled by hitting ice immediately after the brewing process. This quick heat transition is important in conserving the flavor of the coffee. The Fretta comes with 10 size 02 paper filters. We recommend that you purchase extra filters as well. To do this select filters as an add-on from the options on the right or go to our Hario 02 filter listing. Also recommend is a pouring kettle. We offer both the Hario Buono Kettle as well as the Kalita Wave Pot Kettle in the drop-down menu on the right.
$1,687.00(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
$2,865.00When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.