Espresso machines.
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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.

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.

Wait until the machine is ready and the group and portafilter are warm. Warm-up time varies by model; follow its manual.

Use drinking water that meets the model’s specifications and treat hard water appropriately. Check compatibility before using distilled or unremineralised reverse-osmosis water.

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.

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.

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.