1-Group (Compact)
Best for small sites, carts and low-to-medium demand. Simple electrics and a smaller footprint.
Professional Coffee Equipment
Espresso Machines for Coffee Shops, Bars & Workplaces
Traditional espresso machines deliver barista-quality coffee by forcing hot water through finely ground coffee under pressure. Choose the right group size and spec for your site, then pair with the correct grinder, filtration and training for consistent results.
1–3+ group configurations for different volumes
Semi-automatic & lever options with volumetric dosing
Installation guidance, barista training & maintenance plans
Water filtration & power sizing advice for reliable service
Which espresso machine fits your operation?
Match capacity and workflow to demand — then add training and filtration for consistency.
2-Group (Most Popular)
Balanced throughput for busy cafés and restaurants; two baristas can work side-by-side at peaks.
3-Group+ (High Volume)
For high-footfall venues and fast service. Consider power, ventilation and larger grinders.
Buying guide: key decisions
Boiler & temperature stability
Heat-exchange vs multi-boiler designs impact steam power and shot temperature control. Stable temps help repeatability during rush periods.
Power & water
Confirm electrical supply (amps/phases) and allow for filtration & waste. A good filter protects boilers and improves taste.
Workflow & ergonomics
High groups for tall cups, cool-touch wands, and programmable dosing can speed service and reduce errors.
Grinder pairing
Espresso is a system: invest in burr grinders with consistent particle size and plan for dial-in and daily checks.
At-a-glance comparison
| Group size | Typical use | Throughput | Footprint | Notes |
|---|---|---|---|---|
| 1-Group | Carts / kiosks / bars | Low–medium | Small | Single operator, simple power |
| 2-Group | Coffee Shops / restaurants | Medium–high | Medium | Most versatile; two operators |
| 3-Group+ | High-footfall venues | High | Larger | Check power/water; training essential |
Throughput varies by grinder speed, dose, drink mix and operator skill.
How we help you choose
1. Site & volume review — we map drinks per hour, power & water to the right spec.
2. Recommendation — clear options based on workflow, budget and service model.
3. Install & training — guidance on layout, filtration and barista basics.
4. Aftercare — servicing schedules and parts support to minimise downtime.
Enquire about espresso machines
Espresso Machines — FAQs
What is a traditional espresso machine?
A manual or semi-automatic machine that uses a pump or lever to force hot water through finely-ground coffee. You grind separately and control key variables such as dose and time.
How do I choose the right group size?
Match groups to peak demand and staffing. 2-group is the most common for coffee shops; 1-group suits compact sites; 3-group supports high throughput.
Do I need a water filter?
Yes. Filtration protects boilers from scale and improves flavour. It’s one of the best ROI upgrades you can make.
What ongoing maintenance is required?
Daily backflushing and wiping wands; periodic gasket/screen replacements; and scheduled services to keep temperatures and pressure stable. PSSR (pressure
