Equipment Planner

Select a tier for each item. Mix and match. Total updates in real time.

Espresso
Espresso Machine
Commercial semi auto. Group count affects throughput and power draw.
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Groups
2
1 to 4 groups
1 group is great for pop ups or where 110v power is required. The Appia Life Compact runs on 110v. Lower throughput, lower cost.
2 group is the industry standard. Right for most cafes and trailers. Prices shown are for 2gr new.
3 and 4 group machines are for drive throughs, high volume locations, and airports. Add roughly 30 to 50% over the 2gr price for 3gr. Rare in typical shops.
Espresso Grinder, Primary
Your main house espresso grinder. Higher end models grind by weight. Lower end use time based dosing.
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Units
1
Grind by weight is standard in specialty shops. More consistent, less waste.
Time based grinders cost less but require more dialing in per shift.
Espresso Grinder, Second or Decaf
Optional. Dedicated decaf grinder, or a second single origin on bar.
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Units
1
Decaf espresso on a non espresso grinder is not recommended. Burr geometry matters. If you have not thought about a second grinder, it probably is not part of your concept yet.
Batch Brew
Batch Brewer
Commercial drip. One unit is standard. Two to three for airports, drive throughs, or high volume.
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Units
1
High volume and drive through setups often run 2 brewers, one brewing while one holds. Takes more counter space and 240v power.
Batch Coffee Grinder
Dedicated grinder for batch brew. Larger burrs, higher throughput.
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Units
1
Many shops use the Mahlkonig EK43 for both batch and manual brew. Dedicated batch grinders optimize for throughput.
Refrigeration and Ice
Ice Machine
Production rate matters. Undercounter for light use, freestanding for volume.
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Units
1
Nugget ice is popular for iced drinks. Standard cube ice is more versatile. Size the machine to your projected summer peak, not average volume.
Reach In Refrigerator
Primary milk and ingredient storage. One unit is standard for most operations.
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Units
1
True Refrigeration is the industry gold standard. Glass door units are great for retail visibility. Size based on your alt milk lineup. Oat, almond, and soy add up fast.
Undercounter Refrigerator
Bar height fridge under the espresso station for quick milk access.
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Units
1
An undercounter directly below or beside the espresso machine is a workflow essential for volume. Prevents baristas from turning away from the machine between shots.
Water Filtration
Water Filtration System
Protects equipment, improves extraction. Non negotiable in most markets.
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Systems
1
RO with remineralization lets you dial in exact mineral content for extraction. Overkill for most, essential for flagship concepts.
Scale is the number one killer of commercial espresso machines. Do not skip filtration.
Wares and Bar Setup
Pitcher Rinser
Flush pitchers between uses. Standard in volume bars. Plumbing required.
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Units
1
One rinser is standard. Two is useful if baristas are working both sides of a wide bar. Position centrally between steaming stations.
Milk Pitchers, Set
Stainless steaming pitchers. Plan for 3 to 5 at minimum to keep bar flow moving.
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Sets
1
Have pitchers in multiple sizes. 12oz for single drinks, 20oz for doubles and larger. Color coded pitchers for alt milks are a smart investment.
Espresso Scale
Weigh your shots. Non negotiable for specialty. Not needed in pure volume setups.
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Units
1
The Acaia Lunar is the bar standard for specialty. Waterproof, fast response, connects to apps for flow profiling. One per group head is the move for high volume specialty.
Pour Over Setup
Pour Over Station
Manual brew bar. Kettle, dripper, server, scale. Optional but signals your concept clearly.
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Stations
1
A pour over program signals specialty identity immediately. Even one V60 on the menu changes how guests perceive your coffee program.
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