Automatic = ease of use; semi-auto = barista control; manual = artisan precision. Choose based on staff skill and service style.

Single-group units suit small cafés; two- or three-group machines are best for busy venues and peak coffee service.

PID controllers, dual boilers and thermoblock systems ensure stable temperature, faster recovery and consistent extraction.

Pair machines with quality grinders, tampers, knock tubes and milk jugs to streamline service and improve consistency.

Choose trusted brands like Bezzera, WPM, Mazzer and Sunmixer, backed with Australian service and spare parts.

Commercial machines are built for continuous daily use, with larger boilers, stronger pumps and longer duty cycles than home units.

Small cafés may only need one group; two or three groups are recommended for medium-to-high volume service.

Yes—a commercial grinder ensures consistent grind size, which is essential for high-quality extraction and flavour.

No—daily backflushing, descaling, and using cleaning tablets keeps machines hygienic and reliable.

From $XX+GST, with cost depending on size, automation level, and brand.