MAKING EQUIPMENT YOUR OWN By David Ringwood and Melissa Myer
PART I of III
Have you ever considered customizing your espresso equipment but weren't really sure where to begin? If so, you're not alone. Over the last few years there has been an increased demand for custom modifi cations on espresso machines and grinders, so much so that customization projects have earned a permanent place in equipment budgets of most startup cafés and restau- rants. A customized piece of equipment can become the focal point and theme setter for your entire business, not just a necessary bar tool.
PHOTO TAKEN AT COAVA COFFEE ROASTERS, PORTLAND, OREGON