Perfect Moose on the influence of smart milk-foam technology

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As more café groups decide whether to fully automate their coffee operation or boost their semi-automated set-up, Perfect Moose highlights the influence of smart milk-foam technology on the success of coffee businesses.

Automation and authenticity are often assumed to be paradoxical, but that doesn’t have to be the case according to the team at Perfect Moose. While the industry is adopting more automated technology than ever before, they believe each business should make a well-considered choice when it comes to equipment.

“In the past few years, we’ve seen a huge shift in the acceptance of automation. When we released our original Perfect Moose milk foamer in 2018, at first baristas were a little hesitant as they questioned how it would impact their role, but in time their reaction was much more positive as they saw the technology as a tool,” says Jan Adriaens, Owner of Schuilenburg NV and Engineer behind Perfect Moose.

“Both full and semi automation have their place in the market. However, it’s important for businesses to consider the complete picture, including the price of the equipment, service hours, time and products needed to clean the machines, and staff requirements.”

For coffee businesses with serving staff looking to give their customers a great coffee experience, Adriaens says a semi-automatic espresso machine combined with smart tools, such as a grind-by-weight grinder and an automatic milk steamer and tamper, works a charm.

“Some people think the only way to achieve speed is to choose full automation, but that’s simply not true,” he says.

“Our top coffee-chain clients work with a semi-automatic set-up, because this allows processes such as grinding, brewing, and steaming to run simultaneously rather than sequentially. This speeds up the process while also giving the user full flexibility.”

Perfect Moose has milk-steaming solutions for both semi and fully automatic set-ups. The Perfect Moose Greg can be connected to a compatible espresso machine to optimise a semi-automatic workflow. The Greg uses the espresso machine’s boiler to create quality microfoam using any milk or alternative.

“Hands-free milk foaming offers the significant advantage of running this process simultaneously with other coffee-making processes. You can also save a buck on the Moose by connecting it to your existing espresso machine,” says Adriaens.

“We refer to the Moose as being ‘autothentic’: the authentic steaming process, but automated. It mimics the barista process using real steam, with users able to set their preferred texture and temperature depending on the type of milk.”

However, what this simultaneous, semi-automatic set-up does require is training to use the equipment correctly to produce the best possible coffee. In contexts where skilled staff are hard to come by, Adriaens believes fully automatic machines can be a fantastic tool.

“It depends on the environment and also the philosophy of the company implementing the technology, but full automation can make it much easier to get a consistent, high-quality result with much less training,” he says.

“If you’re thinking about switching to full automation, consider the following questions: Who is your audience? Who are your staff? What are your goals? How important is atmosphere? How significant is interaction between staff and customers?”

The Perfect Moose Jack is a standalone smart milk-steamer designed to complement a fully automatic set-up. The foamer has a fixed boiler and steams all milks and plant milks independently, enabling it to fit seamlessly alongside existing equipment.

“Depending on your preference, you might consider not investing in a milk module as part of a fully automatic set-up and instead placing an automatic milk steamer next to it, such as the Perfect Moose Jack,” says Adriaens.

“The Jack offers a lot of flexibility, as all you need is a supply for fresh filtered water. It can handle a heavy load, helping to create hundreds of barista-quality milk-based coffees per hour.”

In the development of the Perfect Moose, the team focused on creating a dynamic device that could aid both baristas with a lot of experience and those new to the trade.

“We first analysed the exact movements well-trained baristas use to create the ideal steamed milk for coffee, and then meticulously digitised them in recipes, leaving no space for error,” he says.

“The goal was to aid the workflow of any barista. We wanted to make the interaction between the barista and the machine as smooth and organic as possible. For skilled baristas, the Perfect Moose is an extra pair of hands, while for new baristas it’s a tool to create top-quality milk foam.”

Both the Jack and Greg are paired with Perfect Moose’s smart pitchers, which use RFID tags to tell the machine the desired texture and temperature for the milk in that pitcher. The barista simply has to set the parameters on the digital interface once and then every time the pitcher is placed on the platform the machine will automatically spring into action.

The smart pitchers are colour coded to avoid cross contamination. White is designed for dairy, green for plant-based alternatives, and black for anything that needs mixing, such as hot chocolates.

While a milk steamer is only one element of a fully or semi automated set-up, Adriaens stresses the importance of high-quality textured milk in the coffee-drinking experience.

“The quality of the drink can be destroyed if the quality of the microfoam is bad. People have much higher standards for the milk-based coffee they order. When you have great milk foam, you can appreciate the smooth texture in your mouth and sweetened taste on your palate,” he says.

The Perfect Moose team believe delivering high-quality milk foam can significantly boost the quality of a coffee shop, directly influencing business figures and return on investment for automated products such as the Jack and Greg. With a number of milk solutions on the market, they believe one of the biggest advantages of their products is how easy they are to use and clean.

“Since no milk runs through the device, cleaning is truly minimal. The movement of the nozzle is designed to never suck up milk and after each cycle the cool-touch steam wand flushes automatically. No cleaning products are necessary and there’s no cleaning cycle at the end of the day. The user just wipes it clean after each use and that’s it,” says Adriaens.

“As the milk is not dosed by the machine or stored in a connected refrigerated container, there are no tubes to be cleaned. This set-up also saves on waste, as users can adjust the milk amount according to the size of their coffee cups using the measurement markers in the smart pitchers.”

Ultimately, Adriaens believes the choice to adopt full or semi automation will come down to finding the equipment that best suits the needs of the venue.

“The environment and the philosophy of the business will influence the final decision,” he says.

“Whatever the direction, we see it as an interesting opportunity to maximise the benefits of our Perfect Moose smart milk steamers.” 

For more information on Perfect Moose, click here.

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