Commercial coffee machines for professionals

Frequently asked questions

• Why choose a commercial coffee machine?

  A commercial espresso machine is designed to support the rhythm and pressure of hospitality. It offers the heat stability, steam strength and build quality needed to produce consistent drinks from morning until close. A well crafted espresso becomes part of your customer experience and helps showcase your brand at its best. The theatre of a barista preparing drinks adds a sense of care and intention that customers value. 

  It also strengthens your menu, supports premium pricing and encourages repeat visits. Commercial machines are built with durable components that withstand long shifts, higher volumes and continuous use, which protects your team from unnecessary downtime and helps maintain smooth service during busy periods.

• Do traditional commercial coffee machines offer the same consistency as a bean–to–cup machine?

  Traditional espresso machines require a skilled barista to make a great cup of coffee. That said, some leading manufacturers (such as La Cimbali) are incorporating smart technology in their products to automate some of the key stages of the brewing process. For example, our Cimbali machines offer innovative milk preparation systems, pre-set temperature controls for each recipe, and a choice of drink sizes, all of which leave very little room for barista error. The end result? Excellent coffee, every time.

• How often do you need to clean a commercial coffee machine, and is it complicated?

  All coffee machines need daily cleaning, and traditional commercial espresso machines are no different. The best way to remove coffee residue is with a regular deep clean of the portafilters and group heads. You should always use a specialist cleaning product, as recommended by the machine manufacturer. Always purge the steam wand before and after use to remove the condensation and to achieve “drier” steam, and wipe after use with a dedicated cloth.

• Are commercial espresso machines suitable for restaurants?

  Yes. Restaurants rely on commercial espresso machines to deliver high quality drinks throughout service. These machines help produce consistent espressos, cappuccinos and other menu staples, even when the kitchen is busy and tables are turning quickly. A well chosen machine also adds value to your dessert menu and encourages customers to extend their dining experience. For restaurants with strong coffee trade, choosing a machine with a larger boiler or dual boiler design helps maintain speed and consistency during peak times.

• What is the best professional commercial coffee machine for a café?

  Most cafés choose a two group commercial espresso machine because it offers the best balance of flexibility, barista workflow and daily output. These machines provide strong, consistent steam performance and stable temperature control, which are essential for producing high quality espresso during peak times. A two group machine also allows one barista to run the bar alone during quieter periods and two baristas to work side by side when demand increases. If you have a high drink volume, a three group machine or a dual boiler system might be more suitable, as these offer greater capacity and faster recovery between drinks. The best choice always depends on your menu, your staff experience and the pace of your service.

   

• Which industrial coffee machine suits high volume venues?

  High volume venues benefit from machines designed specifically for continuous service. Dual boiler systems and three group machines offer large boiler capacity, quick heat recovery and enough working space for multiple baristas. These features keep service moving even when orders build up. Industrial grade systems also include reinforced internal components and larger heaters that maintain stable temperatures across long shifts. Busy cafés, restaurants with strong coffee trade and high footfall retail spaces often select these machines because they deliver consistent quality without slowing the pace.

• What accessories do I need for a traditional commercial coffee machine set-up?

  A few essential accessories will help you get the most from your commercial espresso machine. A solid tamper is important because it helps ensure your coffee bed is even and compact. Too much pressure slows the flow of water through the grounds and can result in a burnt or bitter taste. Too little pressure causes fast extraction and weak, underdeveloped coffee.

  You will also need a set of milk frothing jugs in different sizes, a milk thermometer for precise temperature control and a good quality knock out box for used coffee grounds. Many cafés also keep microfibre cloths for wiping the steam wand and a cleaning brush for the group heads. These small items support consistency, help maintain cleanliness and make daily service easier for your team.

   

• What size commercial coffee machine do I need?

  The size of machine you need depends on your menu, daily drink volume and available counter space. Small cafés or venues with limited drink demand often choose compact two group machines because they offer strong performance without taking up too much workspace. Larger venues, or those with more complex menus, may require multi group or dual boiler machines to keep up during busy periods. As a general guide, allow around 1.2 metres of counter space for a standard two group setup and around 1.5 metres for a three group machine. If you have less than 1.2 metres of usable space, look for compact traditional models that can still support your service level.

• What power and water requirements should I expect?

  Professional espresso machines require a stable electrical supply and a plumbed water connection. Most two group machines run on a dedicated single phase electrical circuit, while larger or industrial grade machines may require three phase power to support their larger boilers. Water filtration is also essential. A good filtration system protects your machine from limescale, improves drink quality and reduces the risk of damage to internal components. When planning installation, make sure your plumbing, drainage and electrical access are positioned in a way that supports easy servicing and future adjustments.

• What should I consider when buying a traditional commercial coffee machine?

  There are a few key considerations before purchasing a commercial espresso machine. You’ll need to select a machine with a boiler capacity that can handle even your busiest periods. You also need to assess your available counter space, and choose a machine and grinder that will fit easily into this space. A good rule of thumb is 1.2m for a 2 group, and 1.5m for a 3 group. If you have less than 1.2m of available counter space, you’ll need to look for a compact traditional machine.