How to Choose a Commercial Coffee Machine for Your Cafe

What to Look for in a Commercial Coffee Machine

Anyone who has worked with or cleaned a commercial coffee machine knows how complex of an appliance they are. So, it makes sense there are different areas to compare when choosing a model, including:

• Service volume, i.e. the number of coffees it can make in a day or in a peak period.
• Brewing groups, or the number of espresso extractions a machine can run at once.
• Operating style, and what’s automated versus the control the barista has.
• Boiler setup, and how well the machine can brew espresso and steam milk during a rush.
• Grinder capacity, which is how quickly the grinder can supply consistent doses.
• Cleaning and servicing, and how easy the machine is to maintain and repair locally.

Start With Your Volume

You can get the best commercial espresso machine in Australia, but if it doesn’t fit your daily volume, it’s not going to work for your café. Working out your daily volume and busiest hour rate is a handy way to figure out how many brewing stations, or groups, you’ll need.

While these figures will give you a rough guide, keep in mind that takeaway demand and the number of milk-based drinks on your menu can also affect your output. You want a balance of steady output without overworking your machine to keep customers happy and your machine in good working order.

Group Heads: Single, Double, or Triple?

The group head is the part of an espresso machine that sends hot water through the coffee into the portafilter. More heads mean more extractions at the same time. As a guide:

• Single-group machines suit very low-volume venues, such as restaurants offering a small coffee menu or as a backup machine. They’re compact so also good if you’re tight on space.
• Double-group machinesare what most cafés go for. They let you run multiple extractions at once with enough room for one or two baristas to keep orders moving.
• Triple-group machines fit high-volume venues where several baristas work through a constant queue. While they have a higher output, they also take up more bench space.

You want to balance the number of heads to keep up with orders without overworking your machine, while working with your budget and space too.

Manual, Semi-Automatic, or Automatic?

The operating type is going to make a big difference in what your barista can control and what the machine handles.

Don’t make the mistake of thinking the best commercial espresso machine in Australia is not automatically the one that gives the barista the most control. For example, a buffet with self-service coffee may be better off with an automatic machine, while a coffee shop may want every variable in experienced hands.

Boiler Type: What You Need to Know

The boiler is what heats the water for extracting espresso and creating steam for milk. It has a big job that can affect how quickly the machine can move between two jobs, so getting the right model is important.

Single-Boiler Machines

A single boiler uses different temperatures for brewing and steaming. It can’t do both at full temperature at the same time, so staff may need to wait for it to switch between functions, so it’s better for low-volume use.

Heat Exchange Machines

With heat exchange machines, you have one boiler, but can brew and steam at the same time. It has more balance between speed, performance and price, so is a good all-round option for mid-volume cafés.

Dual-Boiler Machines

Dual-boiler machines have separate water temperatures for brewing and steaming. While it improves temperature stability and recovery during busy periods for high-volume venues, the machines typically cost more. The upgrade may still be worthwhile to stop orders stacking up.

Match the Machine to the Right Grinder

Even the best commercial espresso machine in Australia can’t make up for an inconsistent grind. Uneven coffee grounds extract at different rates, which can leave espresso tasting weak, bitter or just different every time.

For consistent grinds, commercial venues should use a burr grinder instead of a blade grinder. The grinder also needs enough output to support the machine. For example, a triple-group espresso machine with a slow grinder is just going to cause more bottlenecks. An on-demand grinder preps each dose as it’s ordered, helping for faster, more consistent and fresh brews.

Other Features Worth Checking

The service volume, brewing groups, operating style, boiler setup and grinder capacity are what really matter when deciding how to choose a coffee machine for a café. However, the smaller details can make a big difference for your baristas and customers, including:

• Cup warmers to prevent hot espresso losing heat when it reaches a cold cup
• Pre-infusion settings to gently wet coffee before full pressure is applied to help support an even extraction
• Programmable doses to make it easier to repeat shot volume
• Cleaning access for easier daily rinsing and regular backflushing

Before buying, also check there are local replacement parts and qualified service technicians available in Australia. A reliable machine is not much help if it sits unused for weeks waiting for repairs.

Browse Commercial Coffee Machines at AGC Equipment

Choosing the right commercial coffee machine is going to make sure you can keep up with even your biggest rushes. Browse AGC Equipment’s range of commercial coffee machines and grinders to find the right one for your venue.