The coffee machine is a fundamental piece of equipment for any foodservice establishment offering coffee beverages. These devices, designed for intensive use in professional environments, differ significantly from models intended for home use in terms of performance, durability, and technical capabilities. The proper selection of a machine has a direct impact on the quality of served beverages, staff efficiency, and the profitability of coffee services.
Types of coffee machines in foodservice
In professional foodservice, several basic types of machines are used, differing by brewing method, level of automation, and performance. Each type has its application in specific operational conditions.
- Portafilter machines – traditional pressure-driven devices requiring barista skill, providing full control over the extraction process. Water pressure (typically 9 bars) is forced through tamped ground coffee held in the portafilter.
- Automatic machines – devices that carry out the entire brewing process at the push of a button, from grinding beans to dispensing the finished drink. They offer consistency and high throughput with minimal operator involvement.
- Drip machines – devices that use gravity-fed flow of hot water through a coffee filter. Mainly used where large volumes of black coffee are served (e.g., hotel breakfasts, conferences).
Key technical parameters of coffee machines
The choice of the right coffee machine for a foodservice establishment should be based on an analysis of specific technical parameters that determine the device’s performance and functionality under intensive use.
- Operating pressure – the optimal pressure for pressure-driven machines is 9–15 bars. This ensures proper extraction of aromatic compounds from the coffee.
- Boiler capacity – determines the amount of water ready for immediate use. Professional machines use boilers ranging from 1.5 to 12 liters, depending on the expected output.
- Power rating – a parameter affecting the speed of water heating and steam system performance. In professional machines, power ranges from 2.5 kW to over 6 kW.
- Number of brewing groups – in portafilter machines, indicates how many coffees can be prepared at once. Models are available with 1, 2, 3, or 4 groups.
- Output capacity – measured by the number of coffees that can be prepared per unit of time. Depending on the model, it ranges from a dozen to several hundred cups per hour.
Coffee grinders – an essential part of a professional coffee system
The coffee grinder is an integral component of a professional coffee preparation system. The quality and precision of grinding are fundamental to the extraction process and the final flavor of the beverage.
Professional coffee grinders are characterized by the following parameters:
- Burr type – flat or conical, made of hardened steel or ceramic. Conical burrs generate less heat during grinding, better preserving the coffee’s aromatics.
- Burr diameter – affects grinding throughput and precision. Professional grinders use burrs with diameters from 58 to 83 mm.
- Grind size adjustment – ability to precisely set the grind size for the brewing method and coffee type. Professional grinders offer from a dozen to several dozen adjustment settings.
- Bean hopper capacity – in gastronomy models typically from 0.5 to 2 kg.
- Throughput – measured in grams of coffee ground per minute. Depending on the model, it ranges from 3 to even 25 g/s.
Accessories necessary for professional coffee brewing
A complete coffee system in a foodservice establishment requires a range of supplementary accessories that affect beverage quality and workflow efficiency.
- – tools for tamping coffee in the portafilter. Available in various diameters (most commonly 58 mm) and weights, affecting ergonomics.
- Tamping mats – silicone or rubber pads protecting the countertop and providing stability during tamping.
- Filters – single-use or reusable, in different capacities (single, double) and shapes (flat, conical).
- Milk frothing pitchers – made of high-quality stainless steel, available in capacities from 0.35 to 1 liter, with thermal-insulated handles.
- Thermometers – allow precise control of milk temperature during frothing (optimal temperature: 60–65°C).
- Brushes and cleaning agents – specialized tools and detergents for daily and periodic maintenance of machines and grinders.
Water filtration systems for coffee machines
Water quality is crucial for machine longevity and beverage taste. Professional filtration systems help achieve optimal mineral balance in water and prevent scale buildup in the machine’s plumbing.
Basic parameters of filtration systems for coffee machines:
- Water hardness – optimal value for brewing coffee is 70–150 mg/l CaCO₃ (4–8°dH).
- Filter capacity – specified in liters of water filtered before cartridge replacement. Depending on the model and usage, it ranges from 1,000 to over 10,000 liters.
- Filtration technology – most popular are ion exchange, reverse osmosis, and mechanical filters that remove particulate contaminants.
Maintenance and servicing of coffee machines
Professional coffee machines require regular maintenance to maintain optimal performance, beverage quality, and extend the device’s lifespan. The maintenance program includes daily, weekly, and periodic actions.
Basic maintenance procedures:
- Daily cleaning – rinsing the brewing group, cleaning portafilters and baskets, emptying the drip tray, cleaning the steam wand.
- Weekly cleaning – backflushing with specialized detergents, cleaning the blind filter, thoroughly washing baskets.
- Periodic servicing – replacing group gaskets, calibrating pressure, regenerating or replacing water filters, inspecting and adjusting the grinder.
The frequency of maintenance procedures depends on usage intensity. For machines used in high-traffic venues, a full service is recommended every 3–6 months.
Criteria for choosing a coffee machine for a foodservice establishment
The selection of the right coffee machine should take into account the venue’s profile, the expected number of beverages served, and available staffing resources.
- Venue size and concept – for specialty coffee shops, portafilter machines are recommended for the highest beverage quality. For restaurants with broader menus, automatic machines may be a better choice.
- Expected daily coffee volume – determines required output capacity and number of brewing groups. For venues serving fewer than 50 coffees per day, a single-group machine suffices; for 50–150 coffees, a 2-group model is advised; above 150, a 3- or 4-group machine is necessary.
- Staff qualifications – portafilter machines require trained staff with barista skills. Automatic machines can be operated by non-specialized personnel.
- Available space – professional portafilter machines typically measure 40–100 cm in width (depending on group count), while compact automatic machines may occupy less than 30 cm of counter space.
- Technical infrastructure – professional machines require appropriate electrical connections (typically 230 V or 400 V), water supply, and in some cases a drain.
Safety and compliance standards
Professional coffee machines must meet various safety and hygiene regulations applicable in foodservice:
- Safety certifications – machines should bear the CE mark and comply with electrical safety standards (PN-EN 60335).
- Food-contact materials – all parts in contact with water or coffee must be made of materials approved by the national health authority (e.g., PZH in Poland).
- Safety features – professional machines are equipped with safety thermostats, pressure relief valves, and protection against dry running.
- HACCP compliance – machine design should allow easy cleaning and disinfection according to HACCP requirements.
