Coffee Bar

Everything that goes on a coffee counter: espresso machines and grinders first, then the cold half of the menu — ice, blenders, juicers, syrup dispensers — and at the far end a roaster or an edible-ink printer for a café that wants something the chain down the road cannot do.

Espresso & coffee machines

The coffee station as a whole: traditional espresso machines, bean-to-cup super-automatics, and the cold taps that now sit next to them. The split is about who is serving — a trained barista, or whoever happens to be on

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Coffee grinders

On-demand and doser burr grinders. The grinder does more for the shot than the machine does, which is the part most people get backwards when they split the budget between the two.

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Coffee roasters

Shop and sample roasters for doing it in-house. Roasting your own changes two things: the margin on a kilo, and the fact that nobody else in town pours exactly the same cup.

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Syrup & fructose dispensers

Pump tops and automatic dosers that measure syrup to the millilitre. In bubble tea the sugar level is what the customer orders — «50%», «no sugar» — so a shop that doses by eye is failing the one thing it was asked to ge

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Coffee tampers & barista tools

Manual and automatic tampers, distributors and WDT tools that level the puck, bottomless portafilters, espresso knock boxes and an espresso scale for the dose. An espresso puck screen and a coffee distribution tool betwe

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Coffee & edible-ink printers

Printers that put a logo or a photograph onto crema, icing or a cake surface in edible ink. A café runs one for branded lattes; a bakery runs the same machine on buttercream for name-and-photo cakes.

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Tea brewers & water boilers

Countertop and under-counter boilers that keep water at temperature so nobody waits for a kettle. Recovery rate is the number that matters at a breakfast buffet: an urn that empties at 8:40 and refills by 9:10 is useless

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Ice cream & gelato machines

A soft serve machine that whips to order, batch freezers that churn scooping gelato, rolled-ice-cream pans, and the showcases that sell it. A commercial ice cream maker machine is sized by the counter it feeds, not by th

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Drink mixers & milkshake machines

Spindle mixers and motorised shakers for thick shakes, milk tea and mixed drinks. A commercial milkshake machine does what a blender cannot: it works the drink in the cup it is served in, so nothing is lost to a jug that

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Bubble tea & boba machines

Bubble tea equipment — tapioca pearl cookers, automatic boba makers and popping-boba machines, plus a boba sealing machine for lidding cups at volume.

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Bar counters & stations

The front bar guests stand at: fixed counters, mobile bar carts, and lit display counters for a garden or a patio. The counter decides the footprint of everything behind it, so it is the first measurement of a fit-out, n

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Juicers

Citrus presses and centrifugal juicers. A press handles oranges and nothing else but does it fast enough for a breakfast rush; a centrifugal machine takes anything you can fit down the chute and is slower to clean afterw

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Slush & granita machines

Single- and multi-bowl machines that keep the mix turning so it freezes to a pourable slush instead of a block. Sugar is what makes that work: too little and the bowl freezes solid, which is the mistake behind most «brok

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Bar blenders

Bar blenders with enough torque for crushed ice, not just soft fruit. A domestic jug motor stalls on a frozen margarita by the third order; these run margaritas and daiquiris through a full service.

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Ice makers

Countertop, undercounter and nugget machines sized to a day's demand. A commercial ice maker machine is rated at 21°C water and air; a kitchen that runs at 32°C makes roughly a third less, which is why so many bars think

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Ice crushers & shavers

Ice crushers and shavers — an ice crushing machine or shaved ice machine that turns cubes into crushed, flaked or snow ice for juleps, bingsu and desserts.

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Self-serve drink dispensers & taps

Chilled tap stations that guests work themselves: a commercial milk dispenser, a cold brew tap, iced tea or juice. On a hotel breakfast this replaces the jug that goes warm by nine and the member of staff who kept refill

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Undercounter & worktop

Glass-door, drawer and worktop units that fit under a counter. A commercial undercounter fridge with drawers costs more than doors and is worth it under a bar: a drawer opens into the space a bartender already occupies,

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Heated display cabinets

Countertop showcases that hold cooked food hot and visible. The trade-off worth knowing: dry heat holds pastry crisp but dries roast meat, humidified cabinets do the opposite — pick by what sits in it longest.

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Display fridges

Glass-door merchandisers and deli cases. A commercial display fridge is a shop fitting that happens to be cold: it is specified for how much light falls on the product and how clear the glass stays, not just for the temp

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POS

EPOS systems, self-order kiosks, payment terminals and kitchen display. Everything in this branch is about the same thirty seconds: the gap between a guest deciding and the kitchen knowing.

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Soda guns & carbonators (post-mix)

Multi-button guns that pour every mixer from one nozzle, and countertop carbonators for bars with no post-mix line plumbed in. A gun replaces a shelf of bottles and the restocking that goes with it; the syrup costs a fra

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Branded packaging

Custom printed packaging — cups, napkins, bags and boxes. It is the only thing in this catalogue the customer takes home, which is why the print quality matters more than it seems to.

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Water purification

Filtration and treatment for the water that goes into machines. Scale is what kills an espresso machine and an ice maker, and a water filter for a coffee machine costs a fraction of the descaling call-out it prevents.

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Frequently asked questions

What equipment does a coffee bar need?

An espresso machine and grinder at the core, plus ice makers, blenders, juicers and syrup dispensers for cold drinks — with roasters and edible-ink printers as optional extras.

How many espresso groups do I need?

Busy cafes usually run two to three groups; quieter sites or bean-to-cup setups can manage on less. Tell us your covers and peak hour and we'll size it.

Can you supply specialty kit like roasters or printers?

Yes — drum coffee roasters from 1.5 kg, edible-ink coffee and cookie printers, nitro cold brew taps and bubble tea machines all sit alongside the core station.