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Three industry professionals on how the Übermilk automatic milk steamer and Markibar Izaga W grinder have transformed their café setups.
The wheel, electricity, the mobile phone: some inventions have changed the course of history to such a degree that it’s hard to fathom life without them. In the café world, there are some pieces of equipment that evoke similar feelings, improving workflow and consistency to such a degree that some baristas and café owners consider the period before them as the dark ages.
For Barista Group Marketing Manager Joe Chalhoub, the Übermilk automatic milk frother and Markibar Izaga W grind-by-weight grinder are two of the most game-changing professional coffee-making innovations of the past decade. From independent specialty cafés seeking elite flavour to multi-venue chains in high-volume locations, Joe believes both innovations are key pieces of kit for his diverse café clients across Australia.
Batch Espresso Founder David Smith has been working with Joe for almost a decade. With five coffee shops across Sydney’s CBD serving around 500 kilograms of coffee each week, speed and consistency are a focus for his team.
“This year we hit our target of serving over a million cups of coffee across our shops,” says David.
“To function at such high volume, our key to success has been operating in an old-school manner that focuses on customer service.”
Always on the lookout for ways to improve workflow and speed up service, David was an early adopter of Übermilk, becoming the second café in the city to introduce the technology. His friend Zach Hiotis got there first, working with Barista Group to install Sydney’s first Übermilk at Regiment Coffee, and David quickly saw the benefits of the automatic milk steamer.
“We installed our first Übermilk at our Pitt Street venue around six years ago and we haven’t looked back,” says David.
“The baristas love it because it makes their jobs so much easier. When they’d usually be steaming milk, it gives them time to concentrate on other things such as engaging with customers.”
The Übermilk is now an essential part of Batch Espresso’s setup. David says that as the mini chain of coffee shops expands, the milk steamer is factored into the design plans.
“Workflow is a huge component of our plans when designing a new venue, so now we always ensure there’s enough space for the Übermilk and that it has its place in the production line,” he says.
Another café owner who recommends the milk-frothing technology is Jason Korda of Gus’ Coffee in Queensland. A small franchise of coffee shops and drive-thrus, the business focuses on streamlining service and automating the coffee experience.
“We recently patented automated payment system Roboway for our drive-thru venues, and the Übermilk works hand in hand with this to modernise our workflow,” says Jason.
“Using the Übermilk, we’ve increased our volume without having to increase our workforce. The technology is very simple to use and easy to understand, so it’s made our training faster too.”
Working with Joe at Barista Group, Jason has also introduced Markibar Izaga W grinders at his venues to further streamline the coffee production line. He praises the grinder’s consistency and accuracy, highlighting that even during the morning rush the burrs never overheat.
“The Izaga’s grind-by-weight loading cell is so easy to use with our two signature blends. It’s incredibly efficient. The maintenance is straightforward too – it works perfectly for our business,” says Jason.
Similarly impressed by its functionalities, Melissa Glentis, National Sales Manager of The Bean Cartel, recommends the Markibar Izaga W to the roaster’s café partners across Melbourne and beyond.
“We chose to move to the Izaga W primarily because of its consistent grind quality and advanced features that enhance the overall productivity of our café operations,” she says.
“The grinder is known for its precision and speed, which are crucial for maintaining the high standards of coffee we serve and enhancing efficiencies in the cafés.”
She highlights that customers have noticed the improved quality of the coffee, rich flavours, and shorter wait time, which she believes results in a better experience overall.
“It excels in both high-volume and speciality cafés, offering speed for busy environments and precision for quality-focused shops,” she adds.
Melissa and the team at The Bean Cartel have worked with Barista Group for just over two years and she, along with David and Jason, say Joe’s expertise and industry experience are priceless.
“Working with Joe has been a fantastic experience,” says Melissa.
“The best thing about working with him is his deep knowledge of coffee and equipment, which he shares generously. His passion for the industry is infectious and he always goes above and beyond to ensure we have everything we need to succeed.”
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This article appears in the August/September 2024 edition of BeanScene. Subscribe HERE.
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