BeanScene – August 2019

beanscenemag.com.au 45

DESIGN FEATURE

Übermilk from Barista Group streamlines a café’s workflow by

reducing waste and improving quality and consistency.

W

hen designing a café,

workflow should be as

big a consideration as

the aesthetics. This is

why both factors were

taken into consideration when German

manufacturer Übermilk was developing its

signature milk foaming system.

Übermilk automates the milk frothing

process, delivering a consistent, ready-to-

pour micro foamed milk at the barista’s

desired temperature. Compact and

customisable, the system looks right at

home sitting next to a grinder and espresso

machine on the coffee bar.

Joe Chalhoub of Australian distributor

Barista Group says Übermilk improves

a café’s workflow speed and efficiency

without compromising coffee quality.

“By the time you grab your milk bottle,

pour it in a jug, and steam it, to put it

in coffee terms, it’s like you’re dosing,

tamping, and extracting it. Essentially,

you’re spending the time it would take to

make a second cup of coffee,” Joe says.

“This is about 20 seconds per cup, which

adds up over a day. Whereas Übermilk

does all this at the touch of a button and

frees up the barista to focus on customer

service or café operations.”

He adds that Übermilk’s user interface

is easy to navigate, allowing baristas

to find whichever option they need,

whether that be dine-in or takeaway,

latte or cappuccino, and hot or cold milk.

However, Übermilk’s benefits go beyond

its operator to the owner of the café.

“The in-built cleaning journal can be

used to check if staff have been cleaning

the machine, and the statistics counter lets

you view how many serves were produced

and what orders are popular,” Joe says.

“It also really reduces the amount of

time spent training staff. One of the main

assets of the machine is that a new barista

can produce milk the same quality as, if not

better than, someone more experienced.”

A hose directly connects the unit to

milk sitting in the refrigerator, reducing

the time it spends out of the fridge and

clutter on the bar.

“The beauty of the Übermilk is that

you can use your existing fridge systems.

You don’t have to invest in something

new that was specifically made to connect

to the unit, providing the site meets the

installation requirements,” Joe says.

The desired volume of milk is

syphoned into an aerator, where a needle

valve is used to control how much air is

incorporated. It then runs through a high-

power heater and filter, resulting in micro

foamed milk pouring out of its nozzle.

“Once you dial it in, Übermilk will

produce consistent milk all day, all week,”

Joe says. “This reduces wastage at a café

because you’re always getting exactly the

amount you need.”

With Übermilk making its local debut

at the 2018 Melbourne International

Coffee Expo, Joe says the machine

has been popular in Australia and

New Zealand.

“Australians love their milk coffees

and Übermilk makes them easier to

produce consistently, while freeing up the

barista to focus on their espresso or latte

art,” Joe says.

“We’re also seeing increased interest

from Asian countries like Taiwan and

Indonesia in the product and Barista

Group is planning the launch there in the

next few months.

“The goal of Barista Group is to

introduce more products like Übermilk

that improve workflow while saving our

customers precious time and money.”

For more information, visit

http://www.baristagroup.com.au or call

(02) 9896 4808

Milk made easy

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beanscenemag.com.au 45

DESIGN FEATURE

Übermilk from Barista Group streamlines a café’s workflow by

reducing waste and improving quality and consistency.

W

hendesigninga café,
workflowshouldbeas
biga considerationas
theaesthetics.Thisis
whybothfactorswere
taken into considerationwhenGerman
manufacturer Übermilkwasdevelopingits
signature milkfoamingsystem.
Übermilk automatesthemilkfrothing
process, deliveringa consistent,ready-to-
pour micro foamedmilkat thebarista’s
desired temperature.Compactand
customisable,thesystemlooksrightat
home sitting nextto a grinderandespresso
machine on thecoffeebar.
Joe Chalhoubof Australiandistributor
Barista GroupsaysÜbermilkimproves
a café’s workflowspeedandefficiency
without compromisingcoffeequality.
“By the timeyougrabyourmilkbottle,
pour it in a jug,andsteamit, to putit
in coffee terms,it’slikeyou’redosing,
tamping, and extracting it. Essentially,
you’re spending the time it would take to
make a second cup of coffee,” Joe says.
“This is about 20 seconds per cup, which
adds up over a day. Whereas Übermilk
does all this at the touch of a button and
frees up the barista to focus on customer
service or café operations.”
He adds that Übermilk’s user interface
is easy to navigate, allowing baristas
to find whichever option they need,
whether that be dine-in or takeaway,
latte or cappuccino, and hot or cold milk.
However, Übermilk’s benefits go beyond
its operator to the owner of the café.
“The in-built cleaning journal can be
used to check if staff have been cleaning
the machine, and the statistics counter lets
you view how many serves were produced
and what orders are popular,” Joe says.
“It also really reduces the amount of
time spent training staff. One of the main
assets of the machine is that a new barista
can produce milk the same quality as, if not
better than, someone more experienced.”
A hose directly connects the unit to
milk sitting in the refrigerator, reducing
the time it spends out of the fridge and
clutter on the bar.

“Thebeautyof theÜbermilkis that

youcanuseyourexistingfridgesystems.

Youdon’thaveto investin something

newthatwasspecificallymadeto connect

to theunit,providingthesitemeetsthe

installationrequirements,”Joesays.

Thedesiredvolumeof milkis

syphonedintoanaerator,wherea needle

valveis usedto controlhowmuchairis

incorporated.It thenrunsthrougha high-

powerheaterandfilter,resultingin micro

foamedmilkpouringoutof itsnozzle.

“Onceyoudialit in,Übermilkwill

produceconsistentmilkallday,allweek,”

Joesays.“Thisreduceswastageat a café

becauseyou’realwaysgettingexactlythe

amountyouneed.”

WithÜbermilkmakingitslocaldebut

at the 2018 MelbourneInternational

CoffeeExpo,Joesaysthemachine

hasbeenpopularin Australiaand

NewZealand.

“Australianslovetheirmilkcoffees

andÜbermilkmakesthemeasierto

produceconsistently,whilefreeingupthe

baristato focusontheirespressoorlatte

art,”Joesays.

“We’realsoseeingincreasedinterest

fromAsiancountrieslikeTaiwanand

Indonesiain theproductandBarista

Groupis planningthelaunchtherein the

nextfewmonths.

“Thegoalof BaristaGroupis to

introducemoreproductslikeÜbermilk

thatimproveworkflowwhilesavingour

customersprecioustimeandmoney.”

For more information, visit

http://www.baristagroup.com.au or call

(02) 9896 4808

Milk made easy

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