There is a vast array of opportunities available for anyone looking at upping their game in vended coffee, with more choice of equipment, coffee products and ingredients than at any time in vending history.

As AVEX will confirm later this year, today, there is a huge array of state-of-the art floor-standing and table-top vending machines which can match, and often beat, the quality standards set by the ubiquitous high street coffee shops.

Ingredients, too, are at their highest-ever level, with top quality soluble coffees from the major brands often partnered with complete vending systems, including in-cup. These provide simplicity in operation with dependable quality and consistency of flavour.

Stars of the show at the moment, however, are the advanced bean-to-cup machines which turn coffee beans in to top quality coffee drinks in seconds. Quality and freshness are obviously key points (provided that the supply of beans in the machine is checked regularly) and the choice of specialist coffee drinks is impressive. Some machines now use fresh milk, too, although the alternatives are better than ever and often virtually undetectable in blind tasting.

So it is true that the opportunities provided by vended coffee have never been better. However, there is one factor, common to every type of coffee - soluble, bean-to-cup, black or white, espresso or latte - that, if overlooked, will guarantee a bad result - consistently. That's water, the common denominator, which varies in content and quality up and down the country.

Drinking water satisfies the highest quality requirements. Yet even water of the highest quality can contain a high level of carbonate hardness, depending on local conditions. This level of carbonate hardness can have a number of consequences, not only adversely affecting the aroma and flavour of coffee but also shortening the life of the vending machines - both of which can lead to falling satisfaction and sales.

Water has a major influence on the aroma, flavour and appetising appearance of coffee. Sscale deposits on important machine parts, the result of failing to treat water or not treating it to optimum effect, usually result in inconsistent or poor quality drinks.

The perfect water for coffee has balanced levels of minerals such as calcium and magnesium, an adequate level of total hardness, and a certain (low) level of carbonate hardness. Only then can coffee develop its full aroma. The crema remains stable while flavour enhancers such as milk or cream are distributed evenly. The perfect appearance largely depends on the water quality, because no matter how different the coffee specialities may be, many of them are almost 98 per cent water.

There is a range of water filtration systems which will come to the rescue, from companies including Allpure, Brita and 3M (Cuno). Carbonate hardness can be reduced, while all minerals needed to develop flavour are retained.

Brita maintains that its Purity filter systems not only improve the quality and flavour of the beverages, but also minimise costly machine downtime, while lengthening the life of the equipment and minimising service costs. At the same time, the company explains that its filter systems have benefits for coffee sales:

• Coffee offers consistent quality
• Customers are satisfied
• Lasting loyalty is encouraged among customers
• New customers are easily attracted
• Customers enjoy full flavour and aroma
• Crema is strong and stable
• Drinks are more appetising, as the milk and cream do not separate

So there is more to quality and consistency in vended coffee than the choice of machines and ingredients. There's the quality of the water, too, if customer satisfaction, good sales and smooth running of machines are to be achieved.

www.brita.co.uk

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