Espresso Machines

A traditional espresso machine puts the drink back in the operator’s hands. Grind, dose, tamp, extraction time and milk texture are all yours to control, which is exactly why cafes, restaurants and specialty-focused venues still choose them over automation.The range covers one, two and three group machines. Group count follows service pattern more than total volume: a two group machine handles a steady all-day trade comfortably, but a venue with a savage 8am peak may need three simply to clear the queue. Beyond that, consider boiler type and volume, whether you want volumetric dosing for consistency across staff, and steam wand power, since milk texturing is usually the real bottleneck at peak.Budget for a proper grinder and water filtration alongside the machine; neither is optional if you want the espresso to be worth the counter space. If you are torn between this and bean to cup, call 01706 216822.

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