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 shift.
Traditional semi-automatic and lever espresso machines, bean-to-cup super-automatics, nitro cold brew dispensers and towers, plus filter brewers and milk steamers.
Yes — grind consistency decides shot quality, and a weak grinder undercuts a good machine; grinders are their own range, so tell us the machine and we'll pair one to your volume.
A busy cafe usually runs two to three groups, and one-group models suit low-volume sites or a second bar; tell us peak covers and we'll size the espresso setup.
