Invasion of the Pod People

February 2006
Restaurant Hospitality;Feb2006, Vol. 90 Issue 2, p26
Trade Publication
The article focuses on the shift of coffeehouses and restaurants from the use of traditional espresso machines to automated espresso machines. Food service establishments are competing to provide good coffee but most of them do not have the space, time or staff to devote to traditional espresso machines, nor the skills required to achieve perfection time after time. Automated espresso machines sidesteps the grinding and measuring part of the process and uses premeasured pods instead. The advantage is getting uniformly good espresso but the disadvantage is that establishments are locked into buying the pods from the company that makes the machine.


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