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From your first espresso machine to equipment for a commercial counter, start with what your space needs.
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your coffee setup.
Have a machine in mind, or a new coffee project? Share your requirements to discuss equipment and purchasing options.
For equipment selection, prepare your daily volume, menu, counter dimensions and local power supply.
FAQ
Which espresso machine suits my needs?
Choose for peak demand, milk drinks and staffing, then check space, power, water and drainage. Two groups allow parallel brewing; capacity also depends on the grinder and workflow.
Do I need a separate grinder?
Yes, for whole beans if the machine has no built-in grinder. Use an espresso-capable grinder and grind just before brewing. Pre-ground coffee compatibility depends on the basket and model.
How long should the machine warm up?
Wait until the machine is ready and the group and portafilter are warm. Warm-up time varies by model; follow its manual.
What water should I use?
Use drinking water that meets the model’s specifications and treat hard water appropriately. Check compatibility before using distilled or unremineralised reverse-osmosis water.
How do I adjust flow and flavour?
Keep dose and yield consistent. Try a finer grind for fast flow or a coarser grind for slow flow, changing one variable at a time. Beans and brew ratio also affect sourness and bitterness.
Why is the foam coarse or steam weak?
Check steam readiness, water supply and tip blockage. Use cold milk and adjust the tip position. Wipe and purge as directed after use; contact service if steam stays weak.
How often should I clean or descale?
Cleaning removes oils and milk residue; descaling removes mineral deposits. Clean baskets, portafilters and the tray after use, and the wand after every milk drink. Follow the model’s descaling instructions; consult service for commercial boilers.