Hi,

I'm in the process of trying to start an espresso catering company. I was planning on using a Nuova Simonelli Oscar and Mazzer Mini. Would this be a good machine for catering? Any other tips?

Regards,

Max

Would you mind if I ask you what does an espresso "catering" company means?

What exactly is it that you plan to do?

LaDan wrote:Would you mind if I ask you what does an espresso "catering" company means?

It usually means a small company that sends "baristas" with carts loaded with poorly adjusted equipment and stale, cheap coffees to parties, where they make bad lattes for the guests. Sorry, to sound so cynical, but that has been my experience.

Pretty much, except I'm planning to send carts with well trained baristas and fresh coffee. The whole point is to make better coffee than the standard for this kind of thing.

I have no experience with catering or large volume, but it would seem to me the 2.3 liter water tank on the Oscar would be a PITA. Wouldn't you want a plumbed machine on a flojet and 5 gallon tank? Just my $.02.

mthilen wrote:Hi,

I'm in the process of trying to start an espresso catering company. I was planning on using a Nuova Simonelli Oscar and Mazzer Mini. Would this be a good machine for catering? Any other tips?

Regards,

Max

No and no. You want an espresso machine with larger steam boiler for any commercial application. Nothing worse than having to wait and wait and wait to finish steaming after shot done pulling over and over and over again with a line that doesn't go away for hours. Been there done that with better than Oscar class machine. Now use Brazilia Portofino with 6L steam boiler for catering (and cafe backup), rocks.

You definitely also want direct plumbed machine, use flojet and accumlator when plumbing not available (food grade hose to filter to accumulator) And the Mazzer mini is way too slow, minimum Super Jolly.

IF you already have the units in question you could limp by initially, but I would not go out and buy either for your intended use.

Brought my Rocket Giotto to work for fun event. It limped after about 4 drinks. Temperature couldn't keep up. I doubt the Oscar would be adequate.

I've seen some people around Toronto using a GS3. Don't know if that has sufficient capacity, but thought I would mention.

mthilen wrote:Pretty much, except I'm planning to send carts with well trained baristas and fresh coffee. The whole point is to make better coffee than the standard for this kind of thing.

That's great to hear! First thing I would check is your local Health Department. Some counties (like Los Angeles) regulate catering carts like restaurants. They demand NSF-certified equipment and inspections. Some places don't care.

Second, you should also take your question to Barista Exchange, where you are more likely to get responses from experienced baristas.

mthilen wrote:Any other tips?

You may be interested in what Raleigh Coffeeshaw is doing. From Espresso Van Project:

HB wrote:I thought of your comment today while sampling the espresso at Raleigh Coffee Shaw:





The espresso machine's boiler is heated by propane and the grinder is powered by an RV battery with power inverter. It has an autofill circuit to keep the boiler topped off and built-in driptray drainage into a hidden 5 gallon bucket. Despite the blustery wind conditions, he pulled a very respectable double espresso. His mobile kiosk was right next to the main downtown rickshaw stop; thanks to the propane heater and lever espresso machine, the grinder is the only noise. The coffee was roasted by Joe Van Gogh; the blend was simple chocolates and roast notes. I bet it would make a killer cappuccino, but when I went back a few hours later, he was gone