Mocha Master

Mixed with the murmur of Downtown’s lunch crowd conversations, the electric hum of the The Daily Grind’s espresso machine doesn’t just add to the cafe’s ambiance. The Rancilio brand’s Classe 9 equipment is key to creating nearly all of The Daily Grind’s popular coffees.

“This is my favorite machine I’ve worked on because it’s manual,” says manager Cadey Hess. “It’s old school. When you go somewhere more franchised, normally (the machine) does everything for you.”

Unlike other espresso machines, this version doesn’t have an automatic grinder, allowing Hess and her team to pull and tamp their own shots to optimize the crème that is produced. To ensure the crème — the base of espresso drinks — is a smooth gold color, the equipment is tuned once a month.

Highlighted by color-changing LED lights, the stainless steel machine has three components in which a portafilter, the device holding the ground coffee shot, can be inserted. It’s the largest espresso machine Hess has worked on. With two steam wands for frothing, Hess can craft six drinks at a time and makes 50-70 drinks on an average day.

“If you’re a barista, there’s something about that, pulling your own shots, seeing the crème come out,” says Hess. “So, when you have a machine that does that for you, you’re just bored. It isn’t really barista-ing.”

Perfect Pour ~

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Jodi Keen
Jodi Keen
Jodi Keen is the managing editor of Evansville Living and Evansville Business magazines.

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