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The Autopress is precisely engineered to apply consistent pressure and create a perfectly level tamp every time. Highly-experienced baristas recognise the importance of a consistent tamp during the coffee-making process to ensure their coffee remains superior – this knowledge has seen them reliably turn to the Autopress to satisfy their desire to produce the perfect cup.
The roasting process is an aesthetic and sensory delight. The engineering innovation enables small quantities of green beans to be roasted on a bed of hot air in a glass chamber. Roastilino’s mesh covered vents enable the delightful and enticing aromas of freshly roasted coffee to permeate the air. The theatrical delight sees the beans dance in the hot air while undergoing a mesmerising transformation from green – to lightly roasted hazelnut – and finally to a shade of rich brown.
The weakest point in the coffee making work flow was the steaming of the milk. Milk based coffee’s make up the majority of coffee consumption in Australia, the demand for steam has seen an increase in bigger coffee machines.
It has been apparent that the production of steamed milk is unable to keep up with the amount of doses of coffee that are extracted. This causes a bottle neck in the work flow, at the same time making it very uncomfortable and inefficient for multiple people to work on a coffee machine at once.
The close research and development with hundreds of businesses, understanding their existing work-flows and the deficiencies saw the Viper emerge in 2012. Since then it has been patented and developed into different sizes to accommodate different businesses, it is now a key piece of equipment in any successful coffee shop.