Commercial coffee machines are the heartbeat of any Australian café, restaurant, or office.
Unlike domestic models, they are engineered for thermal stability, high steam pressure, and continuous
back-to-back brewing, ensuring every cup tastes perfect.
Barista Quality: We supply traditional espresso machines (1-3 groups), automatic bean-to-cup systems, and precision grinders.
Select a category below to upgrade your brew: 👇
Buying Guide: Commercial Coffee Machines
Choosing the right coffee machine is about balancing volume, skill level, and budget. A busy café needs a powerful multi-group machine, while an office might prefer the convenience of an automatic system.
1. Traditional Espresso Machines
The standard for cafés. Requires a barista to grind, tamp, and extract.
- 1 Group: Compact units for low volume (approx. 50 cups/day) or mobile carts.
- 2 Group: The industry standard. Handles 100-300 cups/day. Allows two baristas to work simultaneously.
- 3 Group: High-volume workhorse for busy rush hours (300+ cups/day).
2. Automatic (Bean-to-Cup) Machines
Push-button simplicity. Grinds, tamps, and brews automatically. Ideal for offices, hotels, and self-serve stations where staff aren't trained baristas.
3. Key Technology: Boilers
- Single Boiler: Shared boiler for steam and brew water. Good for low volume.
- Heat Exchanger (HX): Allows simultaneous brewing and steaming. Standard for most commercial machines.
- Dual/Multi Boiler: Separate boilers for brew heads and steam wands. Offers the ultimate temperature stability for specialty coffee.
Frequently Asked Questions
Do I need a separate grinder?
For traditional espresso machines, yes. A high-quality commercial grinder is actually more important than the machine itself for flavour quality. Automatic machines usually have built-in grinders.
What power supply do I need?
Small 1-group machines can run on standard 10A plugs. Most 2-group machines require 15A or 20A single phase. Large 3-group units often need 25A+ or even 3-Phase power. Check your site first!
How often should I service my machine?
Daily: Backflush with cleaner.
6-12 Months: Professional service to replace seals, gaskets, and check pressure.
Neglecting service is the #1 cause of breakdowns.
Starting a coffee shop? Browse our range above or call 1300 001 336 for expert advice on machine sizing and filtration.