The machine is made with a ‘fail-safe’ design and has a high energy efficiency. It was revealed yesterday at the Restaurant Show 2011.
Brema Drohan, managing director of Nespresso UK, said: “Our new Aguila machine is our most impressive and technologically-advanced machine to date and produces luxurious coffee with one touch. It’s perfect for restaurants, cafés and high-volume establishments requiring a reliable and efficient service to meet customer needs."
Aguila includes a feature that allows one part of the machine to be repaired while the other part continues to work. Four extraction heads on the machine work simultaneously, enabling front-of-house personnel to increase capacity during peak hours. It will also enter ‘energy saving mode’ after 30 minutes of inactivity.
“Nespresso is aware of the challenges from a service and efficiency point of view,” added Drohan. “The Aguila was created to meet this demand for consistently high quality coffee in establishments with a large coffee turnover.”
The Dining Room
Chris Wheeler, executive chef at Stoke Park’s restaurant The Dining Room uses Nespresso machines and said it needed to deliver on 'both quality and service in a high-pressure environment'.
“Our baristas have found the Nespresso machines a revelation in terms of time efficiency and consistent quality and as a chef I can also vouch for the pure quality of the coffee itself - it is second to none," he said.