Selecting a Commercial-Grade Espresso Machine

Written by Kat
The Espresso Afficionado
Published on Oct 10, 2012
Kat is a passionate coffee enthusiast and seasoned blogger. Read her posts for insights on brew methods, coffee recipes, and machine reviews.
Selecting a Commercial-Grade Espresso Machine

You wake up one morning and think, I want to open up my own cafe! Or perhaps you're already running a small business and you want to add espresso as a complementary service. Or you're the operations manager at your company and you think espresso in the break room would be an awesome idea. But how do you choose from the plethora of machines available? Do you need a one group, two group -- four group?! -- machine? What do the terms 'semi-automatic', 'automatic' and 'volumetric' mean in terms of actual functionality and your business' workflow? In this overview, Gail walks us through a few things you should consider as you're researching commercial espresso machines. She discusses how to plan for your busiest times, your budget, your workflow needs and -- of course! -- grinders! If you're just getting started and don't know where to start, this video primer is the place for you.

Link to share

Use this link to share this article