Commercial coffee machines for professionals

Frequently asked questions

• Why choose a commercial coffee machine?

  A sleek espresso machine takes centre stage in any environment where quality is important. Serving customers, a hand-crafted espresso drink approach adds a touch of drama to their experience, improving your bottom line and reviews.

• 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.

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

  You just need a few simple accessories to make the most of your new coffee machine. First, a decent tamper is essential to ensure you’re placing the right amount of pressure on the coffee. With too much pressure, the water will take too long to flow through the coffee grounds, resulting in a burnt coffee. With too little, the water will flow through too quickly and your coffee will be weak!

  We also recommend several milk-frothing jugs to produce milk-based drinks, and a milk thermometer to get the perfect temperature. Finally, you need a good sized ‘knock out’ box to empty your spent grounds.

• 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.

• 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.