Barista Attitude explains how the Tempesta multiboiler espresso machine assists the barista with features and functionalities designed for all abilities.
For machine manufacturer Barista Attitude, the role of the barista goes beyond simply making coffee; it’s about building relationships, providing exceptional hospitality, and giving customers a memorable experience.
To support its multi-faceted role, the Tempesta multiboiler espresso machine is designed to enhance the user experience and make the barista shine. Cinzia Pietrobon, Barista Attitude Brand Manager, believes it empowers baristas with the technology they need to make high-quality coffee consistently with any kind of milk.
“With fully automatic machines, what you lose is the human touch. In our traditional machine, the barista is exemplified and put on centre stage, giving baristas the chance to showcase their expertise,” says Cinzia.
The brand’s latest espresso machine, Tempesta, is the Qualified Espresso Machine of the World Barista Championship (WBC) from 2022 to 2025. It made its competition debut at
the 2022 Melbourne International Coffee Expo (MICE), which hosted the WBC in September last year.
Cinzia says the Tempesta’s long steam wand helps support baristas by allowing them to be more precise and customise their milk froth based on demand.
“The longer steam wand means you can move it to any position that you prefer. You have unlimited customisation over the application site,” says Cinzia. “This feature makes it easier for baristas to achieve the perfect milk froth, regardless of the size of the jug they are using.”
Each element has been designed with ergonomics and ease-of-operation in mind. The height of the trays is adjustable and the steam wands – featuring Super Dry technology without need for additional water – are easy to modulate with progressive levers that adjust to different pitcher sizes.
“If your ratio of heat and steam is miscalculated, you risk the milk bubbling, which can be a problem for milk alternatives. The dry system is particularly useful for plant-based milks because they are not a mix of fat and protein but are already full of water,” Cinzia says.
The Tempesta lever also enables baristas to easily control the speed of steam.
Compared to switches or knobs that simply turn the steam on or off, the lever allows for a more precise application by letting baristas vary steam levels.
“With this lever, the barista can choose how they want the steam, allowing them to achieve the desired consistency and texture every time,” Cinzia says.
Thanks to its easily controllable features, Cinzia says the machine has received positive feedback from baristas worldwide.
“During the WBC, we had many baristas praise the features on the Tempesta, especially the lever, as it is crucial for latte art, and the long steam wand that allows the barista to ensure consistency,” she says.
“The Tempesta machine is designed to optimise the milk frothing process for dairy and non-dairy milk, and it has been shown to work exceptionally well with oat milk, as shown during the tournament, producing a delicious taste that rivals full-cream milk.”
The steam wand also includes a cool touch feature, meaning baristas can focus on frothing and touch the steam wand without fear.
“The steam wand is cold to the touch, so you don’t get burned as you do your work. This is especially important during peak times when baristas are under pressure,” Cinzia says.
“Therefore, the barista can move the wand while frothing, making it more comfortable for them to achieve the desired consistency.”
The automatic steam wand also has a temperature sensor and a compressor. The auto steamer pushes the steam automatically into the milk jug, and the temperature sensor ensures that baristas can set different recipes and temperatures for the desired froth level.
The Tempesta has the ability to store up to four different pre-sets, providing value in a fast-paced environment where baristas need to swap between different kinds of milks on demand, or if there is not an experienced barista on deck.
“This feature is especially beneficial when using plant-based milks that require different temperatures and different froth. While this may not be a problem for skilled baristas, not every coffee chain is able to employ talented workers. This enables a higher quality of coffee across the board,” Cinzia says.
The Tempesta’s intuitive functions also extend to its touchscreen interface, which controls the brewing of the coffee. Displays on the group head make it easy for operators to receive performance and extraction data in real-time, in addition to information on pressure, flow and temperature. This is another feature Cinzia is confident baristas around the world will be impressed with.
The Tempesta comes in other modules with FRC pressure profiling for users to modulate manually or program. The temperature of the group heads can also be changed quickly, with a precision of +/- 0.5 in temperature settings, which can be easily adjusted.
“Every feature and function of the Tempesta is for the insurance of quality in the cup, and to allow the barista to focus their attention on the customer,” Cinzia says.
“Coffee-making is about more than just coffee. It’s about the operation, ergonomics, value, human interaction, and hospitality. The Tempesta is designed to make the job and life of a barista easier, allowing them to focus on customers and delivering remarkable experiences.”
For more information, visit www.barista-attitude.com
This article appears in the April 2023 edition of BeanScene. Subscribe HERE.
