Espresso Machines
Three kinds of machine, three different rooms. The right one depends less on budget than on who is standing in front of it and how many drinks they have to make.
Traditional Bar Machines
A group head, a portafilter, and a barista who knows what they are doing. This is what most cafes buy. The choice inside it is how many drinks at peak, how much control the bar wants over each shot, and how much counter you actually have.
La Marzocco, BFC and Royal. One group through four, semi-automatic through auto-volumetric with scales.
Super-Automatic Machines
The machine makes the drink at a touch, with nobody trained standing over it. Hotel breakfast rooms, offices, self-service, healthcare. Anywhere the quality has to hold at three in the afternoon when the person who cared about coffee is off shift.
Schaerer, Egro and Mavam. One-step machines steam and dispense the milk themselves; two-step machines pull the espresso and leave the milk to an operator.
Under-Counter Machines
Everything but the tap lives below the counter. The bar becomes a surface rather than a wall, and the barista and the customer end up on the same side of the conversation.
Modbar and Mavam. This is an architecture decision more than an equipment one, so talk to us before the cabinets are drawn. The dimensions here are the ones that go to your cabinet maker, and a group head in the wrong place is not something you fix later.
Not sure which
Tell us the room. How many drinks on your busiest morning, who is making them, what power you have, and how much counter you can give up. We will tell you which of the three you are actually shopping for, and we will say so if it is the cheaper one.
Machines are call-to-order. We list MSRP so you know the range, then we talk. We can usually beat an advertised price, we make sure the machine matches your volume and your space and your power, and we package the machine, grinder, filtration and install together.
Call 877-88-DOLCE (36523) or send us the details.