Espresso Machine Technician Courses?
Replies to This Discussion
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Permalink Reply by nick placakis on
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nuova simonelli offers a course at their headquarters which I attended. It was very helpful in the learning the guts of the espresso machine. I would recommend this to anyone. I recall it being 3 days. I can get you some detailed info. if you would like it.
Nick
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Permalink Reply by Brady on
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I'll second the recommendation for the Nuova Simonelli class. I did it last year and it was good. That said, most manufacturers have them and there are benefits to training on the machine you feel you'll encounter most in your area - both in machine specifics and networking with that manufacturer's staff. Which machines are most prevalent in your area? I'd suggest starting with one of those manufacturers.
Another benefit of attending training is that you'll meet other techs there, who might be willing to answer questions about the other aspects of being a tech - especially the various systems, forms, and processes that you'll need to employ.
Another worthwhile activity is to see about finding a machine that you can work on - something older that will need a total rebuild. Hands-on work on something old, dirty, and crusty is valuable practice.
There was a similar discussion a little while ago, and I recall writing lots more in that one... will look for a link so that you can see those thoughts as well.
"How to become one?" Can you find someone that will hire you to do it? If not, becoming a tech will also require you to start your own small business... not an insignificant undertaking. It is much easier than starting a cafe though. You'll also need to invest in tools - mostly common mechanics tools, with a couple of special items.
One more consideration - inventory. In order to properly support customers you will need to invest in a minimum parts inventory. Stocking enough parts to handle common problems without waiting for the manufacturer to ship a part to you is key. Depending on your machine, you will need at least $500 in parts to support a line... though there are some common parts between manufacturers, learning where you can sub takes time. Don't forget brewers and grinders too. To properly support a couple of manufacturers machines, brewers, and grinders, you should plan to spend a couple grand in your first year... though you can certainly build a little more slowly, buying the barest-essentials. This approach will compromise your ability to get someone up and running same-day though, which could be a serious issue.
I've been in business for 2 years now, and really enjoy being a tech. I'm just about full time at this point, and am happy I took the plunge. Happy to answer any questions you may have about any aspect of this, so let me know.
Hope that helps.
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Permalink Reply by Cedric on
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Thanks Nick
nick placakis said:nuova simonelli offers a course at their headquarters which I attended. It was very helpful in the learning the guts of the espresso machine. I would recommend this to anyone. I recall it being 3 days. I can get you some detailed info. if you would like it.
Nick
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Thanks Brady! Thats some good info. I just moved to Vegas and have a lot of coffee shops to visit and see what machines people are using. So do you have certain machines that you don't even touch or do you pretty much work on all of them?
Brady said:I'll second the recommendation for the Nuova Simonelli class. I did it last year and it was good. That said, most manufacturers have them and there are benefits to training on the machine you feel you'll encounter most in your area - both in machine specifics and networking with that manufacturer's staff. Which machines are most prevalent in your area? I'd suggest starting with one of those manufacturers.
Another benefit of attending training is that you'll meet other techs there, who might be willing to answer questions about the other aspects of being a tech - especially the various systems, forms, and processes that you'll need to employ.
Another worthwhile activity is to see about finding a machine that you can work on - something older that will need a total rebuild. Hands-on work on something old, dirty, and crusty is valuable practice.
There was a similar discussion a little while ago, and I recall writing lots more in that one... will look for a link so that you can see those thoughts as well.
"How to become one?" Can you find someone that will hire you to do it? If not, becoming a tech will also require you to start your own small business... not an insignificant undertaking. It is much easier than starting a cafe though. You'll also need to invest in tools - mostly common mechanics tools, with a couple of special items.
One more consideration - inventory. In order to properly support customers you will need to invest in a minimum parts inventory. Stocking enough parts to handle common problems without waiting for the manufacturer to ship a part to you is key. Depending on your machine, you will need at least $500 in parts to support a line... though there are some common parts between manufacturers, learning where you can sub takes time. Don't forget brewers and grinders too. To properly support a couple of manufacturers machines, brewers, and grinders, you should plan to spend a couple grand in your first year... though you can certainly build a little more slowly, buying the barest-essentials. This approach will compromise your ability to get someone up and running same-day though, which could be a serious issue.
I've been in business for 2 years now, and really enjoy being a tech. I'm just about full time at this point, and am happy I took the plunge. Happy to answer any questions you may have about any aspect of this, so let me know.
Hope that helps.
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Hi. Just wondering if you are still enjoying being a maachine tech. I'm currently a Barista and looking to move away from the cafe into something a little more mobile and challenging. Any further advice or links? Many thanks
Cedric said:Thanks Brady! Thats some good info. I just moved to Vegas and have a lot of coffee shops to visit and see what machines people are using. So do you have certain machines that you don't even touch or do you pretty much work on all of them?
Brady said:I'll second the recommendation for the Nuova Simonelli class. I did it last year and it was good. That said, most manufacturers have them and there are benefits to training on the machine you feel you'll encounter most in your area - both in machine specifics and networking with that manufacturer's staff. Which machines are most prevalent in your area? I'd suggest starting with one of those manufacturers.
Another benefit of attending training is that you'll meet other techs there, who might be willing to answer questions about the other aspects of being a tech - especially the various systems, forms, and processes that you'll need to employ.
Another worthwhile activity is to see about finding a machine that you can work on - something older that will need a total rebuild. Hands-on work on something old, dirty, and crusty is valuable practice.
There was a similar discussion a little while ago, and I recall writing lots more in that one... will look for a link so that you can see those thoughts as well.
"How to become one?" Can you find someone that will hire you to do it? If not, becoming a tech will also require you to start your own small business... not an insignificant undertaking. It is much easier than starting a cafe though. You'll also need to invest in tools - mostly common mechanics tools, with a couple of special items.
One more consideration - inventory. In order to properly support customers you will need to invest in a minimum parts inventory. Stocking enough parts to handle common problems without waiting for the manufacturer to ship a part to you is key. Depending on your machine, you will need at least $500 in parts to support a line... though there are some common parts between manufacturers, learning where you can sub takes time. Don't forget brewers and grinders too. To properly support a couple of manufacturers machines, brewers, and grinders, you should plan to spend a couple grand in your first year... though you can certainly build a little more slowly, buying the barest-essentials. This approach will compromise your ability to get someone up and running same-day though, which could be a serious issue.
I've been in business for 2 years now, and really enjoy being a tech. I'm just about full time at this point, and am happy I took the plunge. Happy to answer any questions you may have about any aspect of this, so let me know.
Hope that helps.
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Yes, I still enjoy being a tech... especially now that my client base has grown to increase revenue. Thankfully, my wife has a good full-time job, which enabled us to be ok with lower income in the first year.
It isn't really a great part-time gig, unless your other job is extremely flexible on short notice. I've been pretty lucky and haven't had too many emergency calls as I'm starting a bar shift, but there have been some. It's no fun to have to tell a customer with a dead machine and a line to the door that you can be there at 1:00 :(.
On the "mobile" note - you should also make sure that you enjoy driving and have reliable transportation. Once you get on manufacturers' and roasters' lists, you'll probably find yourself servicing machines a couple of hours away. I have several customers that are 2 hours away where I'm their closest tech. Make sure your travel rate is competitive in your area but still covers you.
As far as training goes - check around your area. Your closest North American headquarters may be Astoria - General Espresso in Greensboro NC, but there are others scattered around. Rancilio in Chicago may be easier to get to though. Lots of stuff in the PNW if you wanted to make a trip out of it... how's that for a tax-deductible vacation :).
Other training opportunities to consider? The SCAA now has a machine maintenance class that may be a useful starting point. It covers pretty basic stuff. Also, Bunn offers brewer repair classes at locations around the country - including Atlanta from time to time. Not espresso repair (and I hear the first level one is pretty basic) but it might help you get started.
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Hi Brady. Thanks for getting back to me. Thanks also for the information, it seems to be a bit of a challenge tracking down the right leads online so anyone in the industry that has some concise pointers is basically handing out gold nuggets! I'll look into it. Thanks again, Kelvin
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Permalink Reply by Tom Mohr on
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I am sorry to inform you our technical training is reserved for distributors and re-sellers.
We do not offer a training program to retailers. Our distributors normally provide technical support.
If you are looking for a service agent in your area, let us know and we will provide that information.
Let me know if I can be of further assistance. Thank you again for supporting Rancilio!
That was the reply that I got from Rancilio
I would also like to become a service tech.
Kelvin said:Hi Brady. Thanks for getting back to me. Thanks also for the information, it seems to be a bit of a challenge tracking down the right leads online so anyone in the industry that has some concise pointers is basically handing out gold nuggets! I'll look into it. Thanks again, Kelvin
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I wondered about that.
The way I started was to talk with my friend at one of my local roasters. As it happens, they were a Rancilio distributor. They did not have a full-time tech on staff, and were happy to support me. There was a void in our market, and I was improving their customers' access to support. That connection allowed me to take that class.
That approach may be smart for you to take as well. Talk to your friends in your area. Find out who needs more tech help if you live in an under-served area. Find out what the need is.
Not only is this approach useful for getting into training classes, it will help you develop your business. If your area is already well served by technicians, it may be hard to find enough customers to build a business around. Coffee is a relationship business, after all.
Remember that manufacturers have long-standing relationships with techs in most areas. They naturally want to support these techs if they are doing their jobs well. As a tech I appreciate this, and do my best to support the manufacturers that support me.
Hope that helps.
Tom Mohr said:
I am sorry to inform you our technical training is reserved for distributors and re-sellers.
We do not offer a training program to retailers. Our distributors normally provide technical support.
If you are looking for a service agent in your area, let us know and we will provide that information.
Let me know if I can be of further assistance. Thank you again for supporting Rancilio!
That was the reply that I got from Rancilio
I would also like to become a service tech.
Kelvin said:Hi Brady. Thanks for getting back to me. Thanks also for the information, it seems to be a bit of a challenge tracking down the right leads online so anyone in the industry that has some concise pointers is basically handing out gold nuggets! I'll look into it. Thanks again, Kelvin
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Hi all. I'm actually a barista at one of 2 cafes supported by a roaster which makes us a re-seller and distributor as well as a retailer. I'm talking with the owner of the business about helping him and our current tech (mostly La Marzocco, mazzer, fetco etc) as i think this is where the learning really happens. They have enough to keep them busy but not much more so we will see if i can get some hands on. the potential is definitely there though. Thanks all!
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Just to make sure we are all on the same page with terminology...
Customers, from a manufacturer standpoint, are cafe and restaurant owners. Customers only buy equipment for their own use.
Re-sellers are those that sell equipment purchased from the distributor, or directly from the importer at a "reseller" price break. They move a slightly larger quantity of equipment that go into other people's shops.
Distributors are those that support several resellers or move a fair amount of equipment at the highest "distributor" price break. They typically stock equipment and parts, and represent a manufacturer in a territory.
As a cafe, you would be considered neither distributor or re-seller of equipment. You are an end user. Your roaster might perhaps be considered a reseller, and you might be able to attend training on their behalf.In my understanding, this sort of training is not for those that just want to learn more about espresso machines, or those that just want to repair their own machines. It is for techs that want to support and service a large number of machines at several customers.
Kelvin said:Hi all. I'm actually a barista at one of 2 cafes supported by a roaster which makes us a re-seller and distributor as well as a retailer. I'm talking with the owner of the business about helping him and our current tech (mostly La Marzocco, mazzer, fetco etc) as i think this is where the learning really happens. They have enough to keep them busy but not much more so we will see if i can get some hands on. the potential is definitely there though. Thanks all!
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Espressoparts, offers Espresso Machine tech training at several locations in the US. Currently offered at our Olympia Washington Location, as well as the American Barista School in Portland, Or. Classes will also be available this Spring at the Midwest Barista School in Holland Michigan. For more info you can contact saraz @ Espressoparts.com
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